HACCP
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LarryLightFoot
Well-Known Member
Not ready jyst yet to need one but good to know there is help at hand here when I do .
LarryLightFoot
Well-Known Member
Just following up on this thread, I’m now needing to put together said HACCP for my local EHO in order to set up a meeting where I can talk him through my proposals for my set up, any help really appreciated, thanks .
roaring_stag
Well-Known Member
Send me a PM with your email address and I’ll send you across mine.
LarryLightFoot
Well-Known Member
Thank you very much, really appreciate this
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paulbshooting
Well-Known Member
Morning all, just upgraded my laptop and seem to have lost or can't access a lot of documents. Can someone share a HACCP please as have an EH audit coming up and worst case may need to start from scratch 
Evening all , looking to turn my just family and friends venison supply into occasional sell to neighbours as barbecue packs ! I have the food hygiene certs and garage kitted out just need a haccp to work from before i contact EHO to discuss further ! Thanks in advance .
Send me your email and i'll let you have mine.
Deja vu.........
Good to see it's still getting passed on!
I forget where I had the original template from. Might have been @willie_gunn?
One of my examples certainly came from there!! Mine now goes from the field right through to sausages - in no small part due to pictures of your larder! Good examples of forum helping stalkers out.Deja vu.........
Good to see it's still getting passed on!
I forget where I had the original template from. Might have been @willie_gunn?
Top man many thanks
Not me guv! @geoffw was kind enough to originally share the templates with me.Deja vu.........
Good to see it's still getting passed on!
I forget where I had the original template from. Might have been @willie_gunn?
geoffw
Well-Known Member
I got the original from Mark Stratton (sorry Mark, I can’t find you on here now) who’d also inherited it! I added some process overviews and options for processed/skinned/unskinned - I used to ask for a donation to MacMillan cancer for anyone using the template please so that something goes round. (Once upon a time it was the RNLI too… not so much right now).
If anyone has had any council objections or got any additions, I’d love to hear them so as to keep the file updated.
If anyone has had any council objections or got any additions, I’d love to hear them so as to keep the file updated.
I too am now branching out to getting registered as good business.
Ex chef so know all too well about paperwork! But I could sure do with some pointers and any HACCP plans you guys use.
Is it do able in the kitchen where I have the chiller and do my own butchery in, or should I look at getting an outbuilding type storage for this ?
Thanks in advanced!
Chris
Ex chef so know all too well about paperwork! But I could sure do with some pointers and any HACCP plans you guys use.
Is it do able in the kitchen where I have the chiller and do my own butchery in, or should I look at getting an outbuilding type storage for this ?
Thanks in advanced!
Chris
Plenty of people have got their domestic kitchen registered as a food premises for processing venison, but if you can set aside a dedicated outbuilding for the purpose that would be preferable.
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