Trained Hunters selling venison

[little hawk]

I realise this topic has been covered before, but I just wanted to know the legality in black and white if at all possible. So trained hunters with Part 2 certification can sell hide on whole carcasses to: game dealers, hotels and restaurant. And they can process their own venison for self and family usage. But trained hunters cannot sell skinned venison to anyone.

In order to sell to then public skinned and butchered venison, trained hunters either have to be an approved game handling establishment or have some form of licensed small food business status. Right?

I would love to be able to sell select cuts of meat to friends and a wider circle, but understand that this is technically illegal. This seems to me a real impediment to the popularisation of venison. I know I am trying into another topic here, but it is all tied together. For instance muntjac is practically worthless on the market, but is hugely admired by some once cut up and prepared. This leads to muntjac not getting the culling pressure they need as it is just not worth it. And so on.

Please advise.

 

[VSS]

You need your "trained hunter" certification (ie, Large Game Meat Hygiene, formally part of DSC1), and you need to register as a food business with your local authority (which is free). Then you're good to process and sell venison from deer that you have shot.
You don’t have to be an AGHE.

 

[User00056]

Just off the top of my head, you need to register as a food business, and have your premises inspected by the council. You'll need to have a HACCP in place, liability insurance, and you'll need to abide by the FSA Wild Game Guidance. You'll also need a suitable chilling area for both in-hide and skinned carcasses, and have appropriate labelling/packaging.

 

[VSS]

Just off the top of my head, you need to register as a food business, and have your premises inspected by the council. You'll need to have a HACCP in place, liability insurance, and you'll need to abide by the FSA Wild Game Guidance. You'll also need a suitable chilling area for both in-hide and skinned carcasses, and have appropriate labelling/packaging.

When you register is a food business, the EHO will give good guidance on any additional requirements, such as HACCP.
(At least, mine did!).

 

[ashray]

not sure a trained hunter can legally sell to food out lets ,game dealer yes but pubs etc no. <its been a few years since i had any to sell and things may have changed >

 

[little hawk]

Okay, all sounds promising. I guess the premises need to be planned and sorted out, i.e. hide on and hide off rooms etc. Adequate refrigeration etc. Then registering.

 

[VSS]

not sure a trained hunter can legally sell to food out lets ,game dealer yes but pubs etc no. <its been a few years since i had any to sell and things may have changed >

Yes they can.

 

[User00056]

Yes they can.

With the caveat that they still need to register as a food business, and can only supply in-skin carcasses that have been declared safe and tagged

 

[VSS]

With the caveat that they still need to register as a food business, and can only supply in-skin carcasses that have been declared safe and tagged

No, not even that.
In fact, not even "trained hunter" status is required for the supply of in-skin carcasses to local retailers/restaurants etc who sell directly to the final consumer, according to the FSA guidance.
See screenshot below.

Note: "wild game" = in skin.
"Wild game meat" = butchered carcasses.



(However, if you're selling in-skin carcases to an AGHE then you do need both trained hunter status and food business registration).

 

[User00056]

(However, if you're selling in-skin carcases to an AGHE then you do need both trained hunter status and food business registration).

Ah. That must be where I picked that up from then. Seems strange that it's a requirement for supply to an AGHE with their attendant vets, but not for supply to establishments that potentially have a far lower level of carcass inspection knowledge.

 

[VSS]

Ah. That must be where I picked that up from then. Seems strange that it's a requirement for supply to an AGHE with their attendant vets, but not for supply to establishments that potentially have a far lower level of carcass inspection knowledge.

No, not really strange when you think about it.
The AGHE route has far more stages before the meat reaches final consumer. It might go through various distribution channels, be handled multiple times, and end up widely dispersed through a range of outlets. Or even exported.
More links in the chain = higher risk.

 

[75]

The tables on pages 11-13 of this document are the definitive requirements (which is where the screenshot above comes from) and more details on each on the next few pages of the document. Column 4 "Trained Person" is your Trained Hunter / Large Game certification and is technically only needed for supply to AGHE.

https://www.food.gov.uk/sites/default/files/media/document/Wild%20Game%20Guidance%20_1.pdf

There are 4 categories / rows with difference requirements:

1. "Keeping wild game for private domestic consumption" - self explanatory
2. "Direct Supply, by the Producer, of Wild Game to the Final Consumer and/or to Local Retail Establishments supplying to the Final Consumer" - this is skin on, whole carcasses to general public, butchers, restaurants or farmshops.
3. "Direct Supply of Wild Game Meat to the Final Consumer and/or to Local Retail Establishments Supplying the Final Consumer" - subtle but important difference here is "wild game meat". As soon as you skin it, it turns from wild game to wild game meat so this is skinned carcasses through to anything you butcher yourself (to general public, butchers, restaurants etc)
4. "Supplying Wild Game to AGHEs" - in skin carcass to game dealers

 

[75]

Ah. That must be where I picked that up from then. Seems strange that it's a requirement for supply to an AGHE with their attendant vets, but not for supply to establishments that potentially have a far lower level of carcass inspection knowledge.

I'd agree. Potentially fewer steps than via AGHE so lower risk with regards to handling, wider distribution chains etc. But much higher risk of a poor quality carcass entering the food chain in the first place as no requirement to understand how to inspect a carcass and no "safety net" of a AGHE. There are experienced folk in AGHE used to dealing with carcasses day in day out (incl vets) who should know what "good" looks like. The consumer who buys one carcass a year, less so. So I think this is an important step missing.

That said, the whole Wild Game Guide is not really set up for small domestic producers like many of us and actually states:

It is expected that the majority of activities which prepare wild game for placing on the market will take place at an AGHE

 

[sauer]

I'd advise doing as an additional
Allergen training and vak pack training.
A 20 min course with cert on FSA website and free
And also more involved and a cost is food hygiene level 2 or 3

Your EHO rep should advise on labelling use by / best before... fresh or frozen indoors etc
And quid statements for processed items