HACCP Carcass cooling

[Freezer Food]

Afternoon

When writing a HACCP Plan what is generally acceptable in terms of the time period between culling an deer and reducing the internal temperature to 7 degrees or less? Ive found a document online which states up to 24 hours but this seems excessive?

 

[Mike L]

Less than 3.

 

[Freezer Food]

Less than 3.

Thanks Mike was that dictated by your local EHO?

 

[Mike L]

Thanks Mike was that dictated by your local EHO?

No, my EHO had NEVER dealt with a stalker/seller before.
It was my thoughts/distance from my perms that decided the time.

 

[wytonpjs]

Critical thing is that the carcass temperature shouldn't go up, but steadily come down to below 7 degrees. Rapid chilling affects the meat and there's lots of anecdotal info out there about this but little definitive. This paper provides some context:

http://fjb.co.uk/wp-content/uploads/2018/02/Rapid-Carcass-Chilling-vs-Conventional.pdf

If I'm going to be out all day away from my chiller I put gralloched chiller-ready roe and muntjac carcasses into a large Homebase black storage container (blood egg-box at bottom) into which I've fitted a large 12v cooler box lid. This won't dramatically chill the carcass but importantly, but it stops temperature build-up in the closed box and keeps flies and other pests out, permitting a slow reduction in carcass temperature. For larger species, I cover the sled with the animal in it and turn the car's rear chiller up to max (fortunately my DS has 2 air con units!). This is only for a couple of hours but as you'll read on other threads on here you can use frozen water bottles inside the chest cavity to keep it cool whilst you transport it to your facility.

There is no set answer here and your HACCP should reflect your modus operandi and have appropriate mitigations.

 

[Freezer Food]

No, my EHO had NEVER dealt with a stalker/seller before.
It was my thoughts/distance from my perms that decided the time.

Cheers Mike

Yes, Im in the same position, 3 hours would suit my normal stalking as the ground isn't far from home. But obviously in some instances this isnt practical. When Ive been stalking in the highlands we may cull a number of deer and by the time we've got back to the argo and collected the carcasses then got back to the larder many hours will have elapsed. There must be a definitive answer. Maybe 24 hours is acceptable?

 

[Freezer Food]

Critical thing is that the carcass temperature shouldn't go up, but steadily come down to below 7 degrees. Rapid chilling affects the meat and there's lots of anecdotal info out there about this but little definitive. This paper provides some context:

http://fjb.co.uk/wp-content/uploads/2018/02/Rapid-Carcass-Chilling-vs-Conventional.pdf

If I'm going to be out all day away from my chiller I put gralloched chiller-ready roe and muntjac carcasses into a large Homebase black storage container (blood egg-box at bottom) into which I've fitted a large 12v cooler box lid. This won't dramatically chill the carcass but importantly, but it stops temperature build-up in the closed box and keeps flies and other pests out, permitting a slow reduction in carcass temperature. For larger species, I cover the sled with the animal in it and turn the car's rear chiller up to max (fortunately my DS has 2 air con units!). This is only for a couple of hours but as you'll read on other threads on here you can use frozen water bottles inside the chest cavity to keep it cool whilst you transport it to your facility.

There is no set answer here and your HACCP should reflect your modus operandi and have appropriate mitigations.

Thanks again wytonpjs I'll read the paper later as im just in the middle of recreating Jose Souto's venison shanks with baby beets and chestnuts!

I've used frozen water bottles and Yeti ice back before to bring a carcass back from Scotland with no ill effects so I could use this method during warmer weather. Thanks.

 

[Chris Richardson]

Thanks again wytonpjs I'll read the paper later as im just in the middle of recreating Jose Souto's venison shanks with baby beets and chestnuts!

I've used frozen water bottles and Yeti ice back before to bring a carcass back from Scotland with no ill effects so I could use this method during warmer weather. Thanks.

The frozen pop bottle method works well

 

[paulbshooting]

It depends on the time of year too and how quickly the deer is gralloched after shot. This starts the cooling process. 3-4 hours sounds sensible.

 

[75]

Maybe 24 hours is acceptable?

I very much doubt you will find anyone endorsing 24hrs from shot to controlled chilling as acceptable. Too many variables, not least of which is ambient temp.

 

[Freezer Food]

I very much doubt you will find anyone endorsing 24hrs from shot to controlled chilling as acceptable. Too many variables, not least of which is ambient temp.

Thanks, after reading the document that wytonpjs posted I realise where the 24 hour figure has come from, its the time taken for the thickest part of the leg to chill to 7 degrees C or less within a commercial chiller. To leave a carcass 24 hours before placing in the chiller is obviously excessive which is why I questioned it. But there doesn't seem to be a definitive answer.

​

 

[sauer]

I went thru this with my EHO

There is no specific time documented for getting beast from shot i to controlled chill but she accepted i gralloch ASAP afyer shot and try to prevent fly blow and also i documented frozen juice bottle method
And she was happy

Paul

 

[Freezer Food]

I went thru this with my EHO

There is no specific time documented for getting beast from shot i to controlled chill but she accepted i gralloch ASAP afyer shot and try to prevent fly blow and also i documented frozen juice bottle method
And she was happy

Paul

Thanks Paul

Yes, as soon as practical seems to be the consensus.