In a recent thread on here it became aparent that lots of people (myself included) weren't aware that registration as a food business would be required even if all you do is transfer carcasses directly from the field to an AGHE.
Following that discussion, I have registered as a food business with my local authority, and thought I'd just share the process for the benefit of anyone else who needs to do the same:
First off, it didn't cost anything! Just downloaded a simple form, filled in and sent off. There are a number of "tick box" options for the type of food business that you want to register, so I ticked "primary producer", and then wrote "registration required for the supply of in-skin deer carcasses directly from the field to an AGHE" in the info box.
Within a few days of submitting the form I recieved a letter confirming my registration. Also a phone call, wanting to arrange a time to come out to do an inspection. I pointed out that I wasn't registering a premises, that deer would be going directly to an AGHE, and that they wouldn't even be entering the county, but they still insisted on an inspection, primarily to look at my record keeping.
So, what did the inspection involve?
1) Inspector wanted to see my written risk assessment (at least, the bit that related to food production), and took a copy of it.
2) Asked about training / qualifications: I showed DSC1 certificate, which the inspector photographed. She also asked a few questions about lymph node inspection etc.
3) Asked what steps I took to minimise contamination / cross contamination in the field: I showed the contents of my backpack, which includes wet wipes, latex golves, sanitising gel and a small first aid kit. I also explained about the gralloching process using minimal cuts.
4) Asked about disposal of offal: I just said "in line with best practice guidelines".
5) Asked about transport of carcasses: I showed her the back of my pickup (which was thankfully clean!) and carcass tray, which inspector photographed.
6) Asked about tracability: I showed the BDS carcass tags that I use, which the inspector photographed.
7) Asked about record keeping: I showed my field notebook (carried in backpack) and also cull record sheets that I enter all info on at home (date, species, where shot, weight, abnormalities, purchaser, tag number, etc). Inspector photographed a couple of sample pages.
All in all, pretty thorough.
I recieved a letter a couple of days later confirming all ok, and pointing out that I wouldn't be required to display a rating sticker due to not having a registered premises. However, the letter did go on to say that had they awarded me a rating it would have been 5.
Following that discussion, I have registered as a food business with my local authority, and thought I'd just share the process for the benefit of anyone else who needs to do the same:
First off, it didn't cost anything! Just downloaded a simple form, filled in and sent off. There are a number of "tick box" options for the type of food business that you want to register, so I ticked "primary producer", and then wrote "registration required for the supply of in-skin deer carcasses directly from the field to an AGHE" in the info box.
Within a few days of submitting the form I recieved a letter confirming my registration. Also a phone call, wanting to arrange a time to come out to do an inspection. I pointed out that I wasn't registering a premises, that deer would be going directly to an AGHE, and that they wouldn't even be entering the county, but they still insisted on an inspection, primarily to look at my record keeping.
So, what did the inspection involve?
1) Inspector wanted to see my written risk assessment (at least, the bit that related to food production), and took a copy of it.
2) Asked about training / qualifications: I showed DSC1 certificate, which the inspector photographed. She also asked a few questions about lymph node inspection etc.
3) Asked what steps I took to minimise contamination / cross contamination in the field: I showed the contents of my backpack, which includes wet wipes, latex golves, sanitising gel and a small first aid kit. I also explained about the gralloching process using minimal cuts.
4) Asked about disposal of offal: I just said "in line with best practice guidelines".
5) Asked about transport of carcasses: I showed her the back of my pickup (which was thankfully clean!) and carcass tray, which inspector photographed.
6) Asked about tracability: I showed the BDS carcass tags that I use, which the inspector photographed.
7) Asked about record keeping: I showed my field notebook (carried in backpack) and also cull record sheets that I enter all info on at home (date, species, where shot, weight, abnormalities, purchaser, tag number, etc). Inspector photographed a couple of sample pages.
All in all, pretty thorough.
I recieved a letter a couple of days later confirming all ok, and pointing out that I wouldn't be required to display a rating sticker due to not having a registered premises. However, the letter did go on to say that had they awarded me a rating it would have been 5.