FSA Wild Game Guidance for England, Wales and NI published

[Conor O'Gorman]

The Food Standards Agency Wild Game Guidance for England, Wales and NI has been published following a 2020 consultation and provides information on the hygiene regulations for food businesses that supply wild game for human consumption, and for people who hunt wild game and supply it either in-fur or in-feather or as small quantities of wild game meat.

Guidance for primary producers and food business operators on the hygienic production of wild game

Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.

www.food.gov.uk

Separate guidance for supply of wild game in Scotland was published last year by Food Standards Scotland.

Wild game guides and HACCP | Food Standards Scotland

FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based.

www.foodstandards.gov.scot

BASC response below:

BASC is a recognised training provider in new Wild Game Guidance

A suite of new wild game meat hygiene courses will be rolled out by the training and education department this autumn.

basc.org.uk

 

[Sharpie]

The Food Standards Agency Wild Game Guidance for England, Wales and NI has been published following a 2020 consultation and provides information on the hygiene regulations for food businesses that supply wild game for human consumption, and for people who hunt wild game and supply it either in-fur or in-feather or as small quantities of wild game meat.

Guidance for primary producers and food business operators on the hygienic production of wild game

Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.

www.food.gov.uk

Separate guidance for supply of wild game in Scotland was published last year by Food Standards Scotland.

Wild game guides and HACCP | Food Standards Scotland

FSS is the public sector food body for Scotland. We ensure that information on safety, standards and nutrition is independent, consistent and evidence-based.

www.foodstandards.gov.scot

BASC response below:

BASC is a recognised training provider in new Wild Game Guidance

A suite of new wild game meat hygiene courses will be rolled out by the training and education department this autumn.

basc.org.uk

Thank you Conor.

On first reading this new guide gives much better clarity than the old one. And the confusing and ambiguous flow charts removed.

The exemptions clarified.

Also introducing information about trichinella testing of boar, when it is mandated, and when is not. Lead shot game advice, disposal of animal by products whether simply in the domestic black bin, or the need for commercial disposal, the role of "Best Practice" guidance, and so on.

Required reading for all hunters, whether they be primary producers or supply wild game meat they have prepared themselves. Together with clarity on whether or not they need to register as a food business operator. Or are required to have Trained Hunter status.

I am pleased to see that nothing new has been introduced, nothing in law has changed, but greater clarity given. It has been worth waiting for. It should also settle some of the discussion/arguments that pop up here from time to time where the detail may sometimes not be properly understood.

 

[NoIDeer]

I'm a little confused by the word "evisceration" in the sentence below? (First paragraph in 2.3). Can you reply or ask for clarification please, it makes 2.2 and the hunters exemption meaningless or we supply whole carcasses with viscera still in.

"Wild game becomes wild game meat when it undergoes any further preparation (e.g. evisceration, skinning and/or plucking)."

 

[Sharpie]

I'm a little confused by the word "evisceration" in the sentence below? (First paragraph in 2.3). Can you reply or ask for clarification please, it makes 2.2 and the hunters exemption meaningless or we supply whole carcasses with viscera still in.

"Wild game becomes wild game meat when it undergoes any further preparation (e.g. evisceration, skinning and/or plucking)."

That is referring to small wild game. Which under the Hunter/Primary Producer exemption, may only be fully intact. E.g rabbits, hares, squirrels, not paunched. Birds not gutted or plucked. This has always been the law, but often not observed. Do anything to it and you are turning it into wild game meat. With all that that implies.

For large wild game the opposite applies. The term they use is gralloching. The standard hunting practice, either done in the field, or promptly in a nearby game larder.

See 4.1

after killing, large wild game must, have their stomachs and intestines (green offal)
removed as soon as possible (gralloched), and if necessary, be bled. The stomach,
intestines and other body parts including the head, may either be disposed of safely at the
kill site, or at a larder provided this does not compromise the need for prompt removal

Also:

Carcase’ means the body of an animal after slaughter and dressing (evisceration, skinning
and/or plucking)

There is no requirement, never has been, for a Trained Hunter to examine either, nor to be a Food Business. When operating under the Primary Producer exemption.

Sell primary produce to a local retailer, to be retailed locally to e.g. butcher, farm shop, restaurant, pub etc. , even the retail>retail exemption, e.g. hunter>local butcher>local restaurant etc. and the full "Hunter Exemption" applies. Always has done. neither is a tritch. test compulsory either. Though of course very much advised.

There is no "food chain" here, apart from the food businesses themselves who do the cutting up, and will be properly registered and set up with their own HACCP etc. for what they do.

Though of course it is a very good idea to be a Trained Hunter, I am one, and reasonably experienced, not just with my own deer, but also helping out in the larder during a large park management cull, where after some close observation I, and my GF, were left to get on with it whilst the Deerkeeper went out again to shoot some more. They were then tagged with my number on them. They came in eight at a time, two or three times per day.

Still mulling over whether I "need" DSC2, for what I do. But maybe will go for it one day, if only to have a bit of paper. Was offered a freebie back in the day of three witnessed culls required, by an operator who also offered DSC1 100% success guaranteed. 'Twas to be done in a park, all in one day (presumably also 100% success). I was expected to give a good writeup afterwards. Decided to decline, not that I wasn't tempted.

 

[NoIDeer]

That is referring to small wild game.

"Wild game becomes wild game meat when it undergoes any further preparation (e.g. evisceration, skinning and/or plucking)."

Whilst I agree with you 100%, that sentence doesn't say "small wild game" and is ambiguous. It suggests an example of any wild game small or large.

 

[Sharpie]

"Wild game becomes wild game meat when it undergoes any further preparation (e.g. evisceration, skinning and/or plucking)."

Whilst I agree with you 100%, that sentence doesn't say "small wild game" and is ambiguous. It suggests an example of any wild game small or large.

I agree, read out of context. Maybe could be re-worded at the next update. But still, BASC submitted their input during the consultation and supposedly had some insight into the drafts. Maybe their expert missed that minor detail.

As well as the AGHEs responses to the consultation, all over the place (I have read them). So, wisely, all of that has been eliminated. AGHEs are supposed to be grown ups and know their own rules. Not at all relevant to some of us, who never have, nor probably ever will supply one.