Food Business inspection?

[4616Oxon]

Hi all

I have registered as a food business, as is now the requirement to put game (deer) into my local AGHE, have done DS1 and a game and meat hygiene course. I am not planning to process venison on site, but just use my foster commercial chiller in the garage before i transport to AGHE. I am surprised they are visiting as i am not processing? What do i need to be aware off - am aware of HACCP and risk assessment - temperature and cull record. My concern is that it is a fridge in a normal domestic garage. It is tidy but it is a garage! I have some professional cleaning products - will this be enough?! any one have any similar experience and set up I will probably larder around 20-30 a year before taking to dealer.

I have concerns they will want a whole separate sealed cool room with sinks etc.

 

[Will the chippy]

Ring them and ask first, put the ball in their court.

 

[VSS]

Hi all

I have registered as a food business, as is now the requirement to put game (deer) into my local AGHE, have done DS1 and a game and meat hygiene course. I am not planning to process venison on site, but just use my foster commercial chiller in the garage before i transport to AGHE. I am surprised they are visiting as i am not processing? What do i need to be aware off - am aware of HACCP and risk assessment - temperature and cull record. My concern is that it is a fridge in a normal domestic garage. It is tidy but it is a garage! I have some professional cleaning products - will this be enough?! any one have any similar experience and set up I will probably larder around 20-30 a year before taking to dealer.

I have concerns they will want a whole separate sealed cool room with sinks etc.

Sounds like you will be fine.
When I first registered it was just for supply to an AGHE, like you. I had a visit from the local EHO. She was mostly interested in my record keeping for traceability purposes. Also my vehicle for transporting carcasses - clesn, with covered carcass tray in the back.

 

[4616Oxon]

Sounds like you will be fine.
When I first registered it was just for supply to an AGHE, like you. I had a visit from the local EHO. She was mostly interested in my record keeping for traceability purposes. Also my vehicle for transporting carcasses - clean, with covered carcass tray in the back.

excellent that is what I am hoping. Out of interest do you supply to somewhere other than an AGHE

 

[VSS]

excellent that is what I am hoping. Out of interest do you supply to somewhere other than an AGHE

All my carcasses were going to an AGHE when I first started stalking (apart from a few retained for home consumption).
Now I don't sell any to an AGHE. I process them all myself and sell venison.

 

[4616Oxon]

I will try to get into that at some point maybe - need to build my butchery skills and a willing market.

 

[Ruby Tuesday 2]

Most of mine go to the dealer when I was inspected they looked at the chiller and my records and were interested in the transport carcass trays for transportation back to the chiller. I've generally found the environmental health officers good to deal with and helpful.

 

[jcampbellsmith]

Hi all

I have registered as a food business, as is now the requirement to put game (deer) into my local AGHE, have done DS1 and a game and meat hygiene course. I am not planning to process venison on site, but just use my foster commercial chiller in the garage before i transport to AGHE. I am surprised they are visiting as i am not processing? What do i need to be aware off - am aware of HACCP and risk assessment - temperature and cull record. My concern is that it is a fridge in a normal domestic garage. It is tidy but it is a garage! I have some professional cleaning products - will this be enough?! any one have any similar experience and set up I will probably larder around 20-30 a year before taking to dealer.

I have concerns they will want a whole separate sealed cool room with sinks etc.

I have a fridge in my garage for occasional short term storage of roe deer and I was inspected on registering. The focus of the inspection was on my paperwork. During the inspection it was recommended that I keep some record of the fridge temperature.
Regards
JCS

 

[4616Oxon]

Many thanks - Will get sorted on the paperwork.

 

[BenBhoy]

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All our meat goes through own farmshop. One of these is a easy investment.