Food Hygiene Inspection

[Freeforester]

Believe it or not, I’ve been asked to present to all the Council’s EHOs (10) tomorrow on wild game hygiene. Going to be interesting - a 2 hr presentation/question session! A 45-slide PowerPoint prepared and a few “exhibits” gathered to support some key points - let’s hope I don’t shoot myself in the foot and loose my 5* rating

I can believe it - you are educating them on what they are supposed to know and get paid for, and they will be paid to listen to you; should any issue crop up as a result of your lecture, they are absolved of any responsibility, and you have some explaining to do, gold stars apart - from a regulatory body and paid civil servant point of view, what’s not to like?

 

[Twodogs]

Food banks might be in need for venison. a mention in your presentation. My EHO did not know what a trained hunter was?

BC.

Interestingly I tried two community kitchens in my local area, neither responded to my offers. Free meat WTF.

Food banks often do not have facilities for products that require chilling.

 

[75]

Interestingly I tried two community kitchens in my local area, neither responded to my offers. Free meat WTF.

Food banks often do not have facilities for products that require chilling.

Same here - offered a couple of times and neither had the decency to reply, even just to say thanks-but-no-thanks

 

[co’den]

I managed to speak to the EHO at the council today and explained that I only intend to put carcasses direct from the field to the game dealer at the moment. They said I don’t need a visit and they’d note it on my record. But, if I was to start processing at home, then I should inform them.
This got me thinking about processing at home. I’ve got room for a larder but I haven’t got the money just now. I do however have a good sized domestic kitchen and a good sized utility room which I butcher my own stuff in. I will ask the EHO about the potential for having one of them inspected but, what are others experience? Anybody using a domestic kitchen and successfully registered as a food business?

 

[wytonpjs]

Anybody using a domestic kitchen and successfully registered as a food business?

Yup, that’s exactly my current modus operandi and, provided I stay at the same scale (50 carcasses last year) the EHO team are happy with that arrangement. Deer are received, stored and skinned in the garage and processing is carried out in the house kitchen. I’d like a separate processing facility, but with the state of the venison market being what it is, I don’t think I can personally move much more that that level so bluntly, it’s a waste of money.

 

[co’den]

Yup, that’s exactly my current modus operandi and, provided I stay at the same scale (50 carcasses last year) the EHO team are happy with that arrangement. Deer are received, stored and skinned in the garage and processing is carried out in the house kitchen. I’d like a separate processing facility, but with the state of the venison market being what it is, I don’t think I can personally move much more that that level so bluntly, it’s a waste of money.

Brilliant, that’s good to know. I can’t see me doing any more than 50 a year for the next couple of years so I reckon this might just work for me, for a while at least.