Do I need DSC2 to give carcass to butcher?

[SomersetDave]

Hi Folks,

I work on an estate as a farmer and also recently the deer manager. We have guests come to stay regularly and I want to be able to sell them frozen venison when they leave.

I have DSC1 and a have a shot a fair few deer by myself now, I butcher them myself and give some to friends for free but mostly to feed me for now.

Am I correct in thinking, as I don’t have an approved larder, I need to to give the deer to a butcher in order to sell it to guests? And if so, do I need to have done DSC2 so I have ‘trained hunter’ status? It says I have ‘large game meat hygiene theory’ on my DSC1 and I do look for all the indicators after shooting, but would a butcher need to see my DSC2/ trained hunter qualification in order to accept the carcass?

I would much rather just butcher it myself in the kitchen, vacuum pack it and sell it myself, but my understanding is that’s not allowed? It would only be small quantities

Any advice helpful thank you

 

[75]

Thread 'Do I need to Register as a Food Business - simple guide'

Sep 23, 2024

There is often conflicting advice given on this (including by local EHOs as this is often not an area they deal with often). A summary is below but the controlling guidance document with much more detail can be found here: Guidance for primary producers and food business operators on the hygienic production of wild game

Game is defined as Large Wild Game (wild deer, wild boar) and Small Wild Game (which includes game birds and rabbits, hares and rodents).

There is a general requirement in all cases (except domestic consumptions) that general Food Law / obligation to supply...

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• Replies: 23
• Forum: Deer Stalking General

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Not technically but you need to be a Registered Food Business as you are supplying "meat" i.e. processed / butchered not a whole carcass.

 

[SSN100]

I hope the OP doesn’t mind me Piggybacking this thread, but my question is quite similar. I Have DSC1 including Lantra Level 2 Wild Game Meat Hygiene. I also have a friend with a restaurant and possibly soon a farm shop. Can I deliver a carcass in fur to that friend and then assist them in skinning and butchering the carcass on their premises which is registered as a food business? Would they need any extra licence to receive the venison in fur? Would the rules be different if they are selling venison as produce rather than as an ingredient in their dishes?

 

[The Singing Stalker]

I hope the OP doesn’t mind me Piggybacking this thread, but my question is quite similar. I Have DSC1 including Lantra Level 2 Wild Game Meat Hygiene. I also have a friend with a restaurant and possibly soon a farm shop. Can I deliver a carcass in fur to that friend and then assist them in skinning and butchering the carcass on their premises which is registered as a food business? Would they need any extra licence to receive the venison in fur? Would the rules be different if they are selling venison as produce rather than as an ingredient in their dishes?

They will need a separate area to skin than to butcher and package.

 

[SSN100]

They will need a separate area to skin than to butcher and package.

Thanks - that should be achievable.

 

[slider]

Download the Wild Game Guide from the food standards agency and it will tell you all you need to know.
Wild game guidance

 

[sikamalc]

IF you have the old DSC Level 1 certificate, you will have passed your meat handling and hygiene course within the Level 1.
This allows you to sell in the skin to a game dealer, up to 300 carcasses a year into the food chain, provided they are tagged and have your Level 1 number on the tag, and that you have signed and declared that the carcass is fit to eat.

IF you have the NEW DSC Level 1 certificate, it does not allow you to do so. UNLESS you have paid to bolt on the Lantra meat handling certificate onto the the Level 1. OR you have gone on to take your DSC Level 2 and passed. This still only allows you to take deer into a game dealer and sell it on, provided you have tagged the carcass and have your Level 1 number and checked it and signed the declaration.

The above also allows you to eat or distribute the deer with family, its down to you if there is a problem with it.

IF you are selling deer that has been skinned and butchered, to the public you need to have a premises that has been approved by the local council environment offices and register as a food business. It is illegal to do so otherwise.

 

[SSN100]

IF you have the old DSC Level 1 certificate, you will have passed your meat handling and hygiene course within the Level 1.
This allows you to sell in the skin to a game dealer, up to 300 carcasses a year into the food chain, provided they are tagged and have your Level 1 number on the tag, and that you have signed and declared that the carcass is fit to eat.

IF you have the NEW DSC Level 1 certificate, it does not allow you to do so. UNLESS you have paid to bolt on the Lantra meat handling certificate onto the the Level 1. OR you have gone on to take your DSC Level 2 and passed. This still only allows you to take deer into a game dealer and sell it on, provided you have tagged the carcass and have your Level 1 number and checked it and signed the declaration.

The above also allows you to eat or distribute the deer with family, its down to you if there is a problem with it.

IF you are selling deer that has been skinned and butchered, to the public you need to have a premises that has been approved by the local council environment offices and register as a food business. It is illegal to do so otherwise.

Thanks, that’s helpful. I’m the second case and did the bolt on. So where I’m not clear is whether between me with my Lantra and my friend with a registered food business that makes an acceptable chain from field to consumer - assuming we create separate areas for skinning, butchering etc. the legislation tends to treat them as separate endeavours.

 

[VSS]

IF you have the old DSC Level 1 certificate, you will have passed your meat handling and hygiene course within the Level 1.
This allows you to sell in the skin to a game dealer, up to 300 carcasses a year into the food chain, provided they are tagged and have your Level 1 number on the tag, and that you have signed and declared that the carcass is fit to eat.

You also need to be registered as a food business to sell "in skin" carcasses to a game dealer (AGHE).
Not sure where you get the 300 per year limit from? I dont think that there is a stated limit.

IF you have the NEW DSC Level 1 certificate, it does not allow you to do so. UNLESS you have paid to bolt on the Lantra meat handling certificate onto the the Level 1. OR you have gone on to take your DSC Level 2 and passed. This still only allows you to take deer into a game dealer and sell it on, provided you have tagged the carcass and have your Level 1 number and checked it and signed the declaration.

Plus you must be registered as a food business to sell to a game dealer, as per my comment above.

The above also allows you to eat or distribute the deer with family, its down to you if there is a problem with it.

No qualifications or registration is required for this ^^^

IF you are selling deer that has been skinned and butchered, to the public you need to have a premises that has been approved by the local council environment offices and register as a food business. It is illegal to do so otherwise.

Correct.

 

[VSS]

Thanks, that’s helpful. I’m the second case and did the bolt on. So where I’m not clear is whether between me with my Lantra and my friend with a registered food business that makes an acceptable chain from field to consumer - assuming we create separate areas for skinning, butchering etc. the legislation tends to treat them as separate endeavours.

If your friend is a local retailer, not a game dealer, who sells directly to the final consumer, it will be ok.
It will be up to him to satisfy his local EHO that he has suitable facilities to separate skinned and unskinned carcasses, and an appropriate area for skinning.

If he is a game dealer then you will need to register as a food business in order to supply him.

 

[SSN100]

Thanks both, that’s enough info for me to know it can be made to work. I’ll dig into the legislation to figure out the detail. Much appreciated.

 

[malmick]

Thanks both, that’s enough info for me to know it can be made to work. I’ll dig into the legislation to figure out the detail. Much appreciated.

Here Primary producers of wild game: requirements and exemptions

 

[sikamalc]

You also need to be registered as a food business to sell "in skin" carcasses to a game dealer (AGHE).
Not sure where you get the 300 per year limit from? I dont think that there is a stated limit.

Plus you must be registered as a food business to sell to a game dealer, as per my comment above.

No qualifications or registration is required for this ^^^

Correct.

Yes I know.
300 was always the number mentioned back in the day for level one. Maybe before your time.?

 

[DevonRifle]

Where does Hunter’s Exemption fall into this? On my DSC1 course they described the process as @sikamalc does but when the question was asked admitted that there is an exemption for small amounts sold locally. They said to keep records as a minimum though.

 

[sauer]

Was explained to me that 300 is the
" unstated not written down " figure that hunter exemption uses for processing

Hunters exemptio for processing to sell states small quantities but no figure is quoted ... many EHO use 300x as that figure ...anything over and they will insist you Need to be an AGHE ....
This in regard to processing your own to sell on is my understanding

Paul

 

[Artful Dodger]

Regarding the 300 figure, yesterday I spoke to the EHO covering from the New Forest (within NFDC) and they also confirmed that anything under 300 carcasses per year is deemed 'small quantities'. But as mentioned previously, there seems to be some disagreement but at least those this side of Hampshire know where they stand.

 

[JockStalk]

Is there a standard that a chiller needs to meet in order to satisfy a game dealer for pick up? Obviously hygiene, but wondering what more is needed? I’ve only used larders that are already on the dealers route before - how hard is it to meet their requirement yourself?

Scotland in this case.

 

[75]

Is there a standard that a chiller needs to meet in order to satisfy a game dealer for pick up? Obviously hygiene, but wondering what more is needed? I’ve only used larders that are already on the dealers route before - how hard is it to meet their requirement yourself?

Scotland in this case.

i haven't come across anything so it would be a specific dealer requirement rather than consistent across all. As long as it is cold and clean (and you can demonstrate consistent temps via some sort of logger) then I don't think anyone will have an issue.

 

[bullet chucker]

No use if you can't hang a deer in it with out touching the sides, it requires an air flow to cool and remain cool.

BC.

 

[ABL]

You also need to be registered as a food business to sell "in skin" carcasses to a game dealer (AGHE).
Not sure where you get the 300 per year limit from? I dont think that there is a stated limit.

Plus you must be registered as a food business to sell to a game dealer, as per my comment above.

No qualifications or registration is required for this ^^^

Correct.

Can I check this - you are saying I think that you need to be registered as a food business to take deer in the skin to a game dealer? I thought you only needed to have approved hunter status to take skin on carcasses to the dealer - and you needed the food business registration to sell butchered meat, either into the trade or for private consumption?