Im after some help and advice please on any of you that have gone thro the FSA food buisness registry with your local authority?
Me and my friend stalk 20-30 deer a year and also run a small duck & pheasant shooting syndicate which up to now we have produced all end results for our own consumption or the other guns.
This year we are looking into going one stage further to process our own birds plucked and drawn etc. and process our deer either as joints or sausages/burgers etc.to sell locally to pubs farmers markets etc.
I have read thro the FSA flowchart and guidelines saying we need to register as a food buisness etc. with some guidelines saying what we need to setup etc.this is the part which i could do with some help with as to what is required from a work area? can a wodden shed/workshop be setup for skinning/processing? does worktops need to be stainless? etc. etc.
We are only at the stage to see if this is even economically viable or is it a non starter?
Thanks for all help in advance