Food Hygiene Inspection

[co’den]

I’ve recently registered as a food business so I can put the very occasional carcass that I don’t use myself or pass on to family/friends into the game dealer.
I see there are a couple of almost identical threads where people have said the EHO has looked at record keeping etc. I’ve tried speaking to the council direct but my EHO is on leave at the moment.
I’m keen to prepare for an inspection. Is there a standard criteria or inspection checklist I can get my hands on?

 

[VSS]

Cull record.
Chiller temperature record.
Freezer temperature record.
Cleaning schedule.
Waste disposal receipts.
Batch numbering system (for traceability purposes).
Ingredients declarations (for sausage seasonings etc).
Suppliers list.

That's a few to get you started.

 

[slider]

Cull record.
Chiller temperature record.
Freezer temperature record.
Cleaning schedule.
Waste disposal receipts.
Batch numbering system (for traceability purposes).
Ingredients declarations (for sausage seasonings etc).
Suppliers list.

That's a few to get you started.

+ HACCP document.

 

[co’den]

Cull record.
Chiller temperature record.
Freezer temperature record.
Cleaning schedule.
Waste disposal receipts.
Batch numbering system (for traceability purposes).
Ingredients declarations (for sausage seasonings etc).
Suppliers list.

That's a few to get you started.

Spot on, that’s ideal thanks.

In the short term, my intention is to deliver the carcasses direct from site to the game dealer if possible. Is this feasible?

 

[User00056]

If all you're doing is supplying tagged in-fur carcasses to an AGHE all you need are your tag numbers and the dealer receipts

 

[co’den]

If all you're doing is supplying tagged in-fur carcasses to an AGHE all you need are your tag numbers and the dealer receipts

Perfect. That’s the plan at the moment. I’ve got a big family and a good few friends so most of the carcasses have a home. On the rare day I shoot one or two too many, I’ll put them to the dealer, hence the food business registration.
I’m hoping to ramp it up a bit over the next couple of years and eventually supply processed meat direct but it’s early days and I’m in no rush.

 

[wytonpjs]

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

 

[slider]

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

It would be really interesting if you were able to share your PP.
Fully understand if you would rather not though.

 

[wytonpjs]

It would be really interesting if you were able to share your PP.
Fully understand if you would rather not though.

A lot is in the voice-over narrative which isn’t scripted so the presentation itself is really a hand rail to navigate through the topic in 3 parts: rules and regs, the steps of active deer management and the issues associated with that which impact upon it, and the state of the venison market and the issues affecting it. Given that, and that I have used a large number of personal photographs to illustrate aspects means I’m presently unwilling to openly share. It’s also dammed large as a ppt (way too big to email) and when saved as a pdf, looses a lot I believe.

The first 2 parts are very specific and factual but in the 3rd part, I’m really trying get over the mess we are in with no coordinated position to reconcile the need to cull more deer without positive action to stimulate an increased market for it and principally, increased public consumption. This last part is my attempt to try to get across the “need” for small scale primary producers such as myself and others to be able to sell game privately, through farmers markets etc and not just relying upon the few AGHE, Highland Game, Deerbox, etc to monopolise direct supply.

Fingers crossed I survive “contact“ in an hour’s time

 

[VSS]

If all you're doing is supplying tagged in-fur carcasses to an AGHE all you need are your tag numbers and the dealer receipts

That's only the case if they're going straight from the field to an AGHE.
If they're spending any time in the OP's own chiller then there will be additional requirements (chiller temperature record, cleaning schedule, etc).

 

[slider]

A lot is in the voice-over narrative which isn’t scripted so the presentation itself is really a hand rail to navigate through the topic in 3 parts: rules and regs, the steps of active deer management and the issues associated with that which impact upon it, and the state of the venison market and the issues affecting it. Given that, and that I have used a large number of personal photographs to illustrate aspects means I’m presently unwilling to openly share. It’s also dammed large as a ppt (way too big to email) and when saved as a pdf, looses a lot I believe.

The first 2 parts are very specific and factual but in the 3rd part, I’m really trying get over the mess we are in with no coordinated position to reconcile the need to cull more deer without positive action to stimulate an increased market for it and principally, increased public consumption. This last part is my attempt to try to get across the “need” for small scale primary producers such as myself and others to be able to sell game privately, through farmers markets etc and not just relying upon the few AGHE, Highland Game, Deerbox, etc to monopolise direct supply.

Fingers crossed I survive “contact“ in an hour’s time

Good luck, in my last experience with a EHO inspection I had to educate the EHO in the Wild Game Guide as he hadn't a Scrooby!

 

[co’den]

That's only the case if they're going straight from the field to an AGHE.
If they're spending any time in the OP's own chiller then there will be additional requirements (chiller temperature record, cleaning schedule, etc).

Understood. They’ll be going direct to the game dealer in the short term. Anything that comes home will be processed for own use.

 

[75]

Understood. They’ll be going direct to the game dealer in the short term. Anything that comes home will be processed for own use.

Have a copy of the Wild Game regs to hand - that is the guiding document they will be following. I've done this 3 or 4 times now and each time the inspector has wanted to talk through the process from shot to final product.

So for your scenario it'll prob be something like:

• Inspecting the carcass - your large game cert
• Gralloching - may want to talk through best practice to avoid contamination, minimal incisions, suspended gralloch etc
• Extraction - how do you get the carcass out of a wet, muddy wood / field without introducing contamination (sled / cover etc)
• Transport to the game dealer - clean truck, carcass tray and they may ask about temp control. I don't know your circumstances but a roe buck in august an hour from the game dealers sort of scenario (ice packs, frozen bottles of water can all be used to bring temp down). Obviously less of an issue if it's 10 mins to the dealers in Jan!
• Traceability and record keeping - have a carcass tag handy to show the info you fill out but also have a system at home so you can show you track what / when you shot at your side (in case the tag goes missing in the dealers)

In your circumstances, it should all be very straightforward. Good luck!

 

[Klenchblaize]

Having noted with interest the reference to "waste disposal receipts" (plus AE Waste Disposal Licence/Certificate?), what is the FSA approach to your management of fluids waste?

K

 

[VSS]

Having noted with interest the reference to "waste disposal receipts" (plus AE Waste Disposal Licence/Certificate?), what is the FSA approach to your management of fluids waste?

K

Given that the deer are bled in the field, not in the larder, the disposal of larder washings doesn't present any significant issues.

 

[bullet chucker]

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

BC.

 

[75]

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

BC.

2 of the 3 EHOs I've dealt with hardly knew what venison was! Both were lovely, but by their own admission, had no idea about the Wild Game Guide, stalking, Trained Hunter etc. They were more used to the restaurant and takeaway industry and had not come across anyone who did what I do. They were very interested and, whilst they viewed the whole thing as a learning experience, they were clearly very sharp on the risks and hazards - regardless of the industry they were inspecting.

 

[Klenchblaize]

Given that the deer are bled in the field, not in the larder, the disposal of larder washings doesn't present any significant issues.

Agreed, but such waste water still needs to go to sewer and not rainwater drainage.

Guess this is more a "Building Control" consideration.

K

 

[VSS]

Agreed, but such waste water still needs to go to sewer and not rainwater drainage.

Guess this is more a "Building Control" consideration.

K

I think it can just go to a soakaway.
(Mine just goes with the farmyard effluent).

 

[kieran222]

I’ve recently registered as a food business so I can put the very occasional carcass that I don’t use myself or pass on to family/friends into the game dealer.
I see there are a couple of almost identical threads where people have said the EHO has looked at record keeping etc. I’ve tried speaking to the council direct but my EHO is on leave at the moment.
I’m keen to prepare for an inspection. Is there a standard criteria or inspection checklist I can get my hands on?

If you're selling in the skin it's not as complicated.