Before Thursday’s meeting I decided to take some time out and consider the key differences from standard current practices by many and have posed some queries as well.
The BQWV Standard appears to be fundamentally setup for largish producers and AGHEs that wish to sell under the BQWV Brand. It does mean that BQWV stalkers [producers] cannot sell directly to retailers, under the brand, unless they are an BQWV AGHE themselves or they purchase the BQWV meat back from an accredited AGHE to sell one.
In other words, unless you want the Brand stamp then nothing should change in the immediate future.
The Standard will bring change compared to the current system [ie EHO] requirements. The way I have interpreted the Standard it will bring:
- Requirements for a comprehensive Quality Policy & Objectives covering Documented Practices, HACCP, Hygiene, Record keeping etc
- “Trained Hunter” to mean minimum of DSC2 or equivalent Large Game Handling qualification. – Does this mean that people who received Trained Hunter under DSC1 fall outside this scope?
- HACCP will be ‘Risk Based” and based on “Best Practice”. One person must be trained in Risk Based HACCP. Training must be completed to ensure competence, and re-training is needed 3 yearly. [Cost can vary between c £100 to £2k although the Standard does not recommend the Level to which this training is needed]
- A person is required to have First Aid training [level unspecified] [re-training is I believe every 5 years]
- Producer requirements
- Registered food business
- Risk Assessments for any culling taking place and in public / firearms safety as a minimum
- Food Safety Training – minimum cycle of 5 years for “specific” training
- LEAD FREE BULLETS – Query as this is NOT a legal requirement
- Note section 5 suggests that in field tagging however section 6.1 suggests on entry to larder
- Storage chiller temperatures recorded continuously and additional twice per day if containing carcases
- Larder must have trained first aider present
- Water is to be tested for potability on an annual basis
- Hand sinks to have knee / arm / foot operation
- Increased record keeping and retention in comparison.
- Concrete apron required in front of doors for loading and unloading, to allow for effluents / washing to go to correct drain
- Processor [ie AGHE] requirements:
- I have read and digested the requirements but have not included them here.
Before reading this document in significant detail, I had many more questions [and still do]. This Standard is specifically there to protect the BQWV brand. To comply with the Standard, [unless you’re already doing it] will involve substantial [in my opinion] investment of both time and expenditure. This Standard is not really going to be applicable to most small / medium stalking individuals as most will not truly benefit from selling under the Brand.
The greater concern is whether the Brand will be forced on us as a minimum standard if you sell to retailers or consumers. Also what I am not in agreement with is allowing the Standard to force the agendas [eg Lead free] of either people or organisations involved.
My thoughts are that it’s far from perfect, it is targeting a potential need for quality / food safety compliance; only people that feel the need will join [bearing in mind the cost and other investiture]; it needs to be managed properly and not a vehicle to destroy small businesses and stalkers [although I have my concerns]; and finally the ongoing financial support is not a given.
I am interested how this journey came to being, FC seem to have had a significant input but it isn’t clear as to the contribution of the other parties. What is clear is that the Stalker will probably not truly financially benefit given the increased costs and I don’t see that the retailer / AGHE will give up their profit margins to help the producer. The market has a price ceiling for goods and so unless this increases then benefits down the line will dwindle.
I would like to point out that I am personally not going to be affected by this, well unless it is forced upon us all as the must do to survive in the sport.
The points raised are those that I have taken from the document [I am sure that there is more in the detail], everyone will have a view with some different from mine and those of others.
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with every burger purchased.
