HACCP for biltong

VSS

VSS

Well-Known Member
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Has anyone got a HACCP document for the production of biltong (and other RTE venison products) they wouldn't mind sharing?

I recently added a biltong section to my main HACCP in anticipation of a routine EHO inspection, but following her visit my food hygiene rating has been reduced from 5 to 4.
Apparently I absolutely  must have a completely separate HACCP document for the biltong process. The fact I had combined the RTE HACCP with my RAW HACCP rather than having two separate documents was a significant contravention, apparently.

(I'm also not allowed to use the same vacuum packer for both raw and RTE products. I didn't know that. Would have helped if I'd known before the inspection :doh: )
 
No consolation but I was aware of the need for separate vacuum packers having done the FSA online vac course. The need for a separate HACCP is though news to me so if you find one, I'd be very interested as I have recently bought a dehydrator :doh: This didn't come up on my premises re-inspection last month so thankfully still 5* :coat:
 
Just had routine inspection and apparently I'm not allowed to provide butchery service to other stalkers/ butchering theor carcass even if not for further sale and only theor own use
...
In order to do that I would need to be AGHE
Not hunters exemption.

Other than that they happy enough

Paul
 
I'd have thought you'd be marked down for the vacuum packer more than the HACCP 🤔 I no longer produce venison biltong as it didn't sell well for me, but I use a separate smaller chamber sealer for my smoked sausage, and keep the big Henkelman for raw meats.
 
sauer said:
Just had routine inspection and apparently I'm not allowed to provide butchery service to other stalkers/ butchering theor carcass even if not for further sale and only theor own use
...
In order to do that I would need to be AGHE
Not hunters exemption.

Other than that they happy enough

Paul
Click to expand...
I 'buy' the carcass under the terms of the VDL, and then 'sell' it back to the original owner. The agreed price is of course entirely up to the parties concerned 😉

Recording the purchase on your carcass register, and providing an invoice for the finished product keeps you right
 
Quixote said:
I'd have thought you'd be marked down for the vacuum packer more than the HACCP 🤔 I no longer produce venison biltong as it didn't sell well for me, but I use a separate smaller chamber sealer for my smoked sausage, and keep the big Henkelman for raw meats.
Click to expand...
Marked down more for the HACCP than the vac packer. It's all in the paperwork these days 🙄
New EHO too. I hadn't met her before. The old one was very practical and realistic. She'd have just told me to sort it in a week, let her know when it was done, and she'd issue the rating accordingly. Very helpful and encouraging. Sad day when she retired.
 
Quixote said:
'buy' the carcass under the terms of the VDL, and then 'sell' it back to the original owner. The agreed price is of course entirely up to the parties concerned 😉

Recording the purchase on your carcass register, and providing an invoice for the finished product keeps you right
Click to expand...
According to FSA Scotland if your under hunters exemption then you can oy sell from carcasses you've killed or been there when killed yourself .
The VDL is like old game licence ..it basically pointless but a requirement of Scottish law
..this is what was explained to me
Paul
 
sauer said:
According to FSA Scotland if your under hunters exemption then you can oy sell from carcasses you've killed or been there when killed yourself .
The VDL is like old game licence ..it basically pointless but a requirement of Scottish law
..this is what was explained to me
Paul
Click to expand...
If you hold a VDL you can buy carcasses from anyone who can provide the required credentials. Stalkers holding an older DSC, for example.

Hunters exemption is completely irrelevant in our case. We're effectively an AGHE for limited numbers.

www.gov.uk

Venison dealer licence (Scotland) - GOV.UK

You need a venison dealer licence if you want to sell or exchange venison in Scotland
www.gov.uk www.gov.uk
 
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sauer said:
Just had routine inspection and apparently I'm not allowed to provide butchery service to other stalkers/ butchering theor carcass even if not for further sale and only theor own use
...
In order to do that I would need to be AGHE
Not hunters exemption.

Other than that they happy enough

Paul
Click to expand...
That sounds like a misunderstanding from the person doing the inspection.

So long as you have the correct paper trail of where the venison has been lawfully obtained and the credentials of the person selling you the carcass there’s no legal difference in selling that person back the butchered carcass or selling the butchered carcass to a member of the general public.
 
Dependants......under hunters terms exemption. Where I come in you are o my allowed to sell venison you have had a ja d in killing yourself. She spoke to FSA Scotland as well to check a Venison Dealers Licence doesn't bypass hunters.
To do that you have to be an AGHE

Paul
 
The hunter's exemption applies only to primary producers selling carcasses in the skin to the finally consumer, or to a food business. One personal must have a valid VDL (i.e. an AGHE). To sell butchered cuts, you need to be registered as a food business, have a HACCP, and an audit trail.

Under the FSA guidance, we fall under the 'small quantity' restrictions which means we're exempt from regulation 853/2004 (specifically paragraph (e) of Section 3 of the document scope).

We must also comply with 852/2004, and 178/2002. Which we already do by registering and being inspected, keeping records, etc. Your EHO needs to bone up on the rules.

(Sorry to @VSS for the hijack 😳)
 
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VSS said:
Anybody?
Sure I can't be the only one selling RTE venison products?
Click to expand...
I sell smoked sausage, but my HACCP for that primarily focuses on raw meat processing and cooling following hot-smoking 🤔 I guess if you focus on ph during marinading, temperature and humidity control measures, prevention of fly-strike, and botulism precautions after vac-packing that would more or less cover it?
 
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Whilst I appreciate the need for standards and regulation. I do just sometimes wonder how anything gets done or businesses get going in this country.

Hats off to you all trying to make venison pay.
 
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