Had the council food hygiene officer around last week for exactly this - want to be able to sell excess venison to friends and family and didn't want to get tripped up by legal issues (I am not planning to sell to public)
if flipping carcasses through your property then i think the hunter exemption is all you need, but if you are doing any butchering then you are a food business and should be registered as such.
He gave me a 5* food hygiene rating (which is 2 better than my local kebab shop) with the following set up (not all necessary, but this is what I have), and will forward me the official notice once I have lodged by DSC1 cert with him
- dedicated room with cieling spots, so well lit
- wipe cleanable walls (used Biosan paint, but a white satin would probably do)
- wipe cleanable floor (varnish on top of wooden floor boards (B&Q laminate)
- bacto detsan for cleaning floors / walls
- steel butchers table & donnington steel tilting cradle
- 6' kitchen larder fridge (can hang carcass, clean out, and then put shelves back in and store butchered cuts in there pending vacuum wrapping
- vacuum packer machine for venison (apparently there are new food hygiene regs that mean that you cannot use a vacuum machine for both raw meat and anything else, so needs to be dedicated for venison, or only for kitched stuff)
- knives all get soaked in boiling water before / after use (in addition to the dishwasher)
- carcasses only being transported short distances (i.e. local)
- a small insecto-cutor
- promise of getting a fridge alarm (can't find them anywhere at present)
- do not have a hand sink in the room (just hand wipes / paper towel, but there is a toilet with sink also in the house close by, and he was fine with this
he also wanted to know about carcass inspection, gralloch location & disposal, and how long the carcass would be out of fridge for butchering (explained i reduce to component parts e.g shoulder / hoaunch, and compononets go back in teh fridge until time to work on them each separately).
Given the way the world (and govt) is getting more joined up, you should assume that sooner or later the tax man will come calling and ask about revenues from your registered food business. Not a problem, but be prepared - I believe that you can offset your set up costs against revenues, so unless you have a quasi commercial operation running, you will always be running at a loss.
(I used this argument to the wife when she found out how much the rifle cost)
good luck...