HACCP

[chelsea7513]

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.

I have heard this and I can't see as far as safe and hygiene reasons, why a standard kitchen couldn't be used if you follow all guides etc!
Could I apply now with my domestic kitchen with the intention of getting an outbuilding facility in the near future?
I want to be ready for August!

Thanks for your reply

 

[VSS]

I have heard this and I can't see as far as safe and hygiene reasons, why a standard kitchen couldn't be used if you follow all guides etc!
Could I apply now with my domestic kitchen with the intention of getting an outbuilding facility in the near future?
I want to be ready for August!

Thanks for your reply

Yes.

 

[75]

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 ?

I have chiller in outbuilding and butchery in the kitchen (when I do it - most is done by a trade butcher). 5* food hygiene rating on that basis.

 

[chelsea7513]

I have chiller in outbuilding and butchery in the kitchen (when I do it - most is done by a trade butcher). 5* food hygiene rating on that basis.

Good idea, would make it easier to be fair to do it in the kitchen.
I'll get it registered I think now and go from there thanks for the information!

 

[VSS]

Good idea, would make it easier to be fair to do it in the kitchen.
I'll get it registered I think now and go from there thanks for the information!

If registering your home kitchen as a food premises, make sure that your HACCP clearly identifies the potential risk of cross contamination from your domestic foodstuffs (with particular reference to allergens), and what steps you're taking to prevent it (eg, separate chopping boards and utensils).

 

[chelsea7513]

Good point again. My son has a nut allergy too, so I'll add that in.
Do I need to have risk assessments regarding cooking / raw + cooked contamination also ? I don't obviously cook the venison before selling it, and the chiller is a separate chiller to my personal fridge / freezers but as it's in the same premises, I presume I will need to have risk assessed it still !

 

[VSS]

Good point again. My son has a nut allergy too, so I'll add that in.
Do I need to have risk assessments regarding cooking / raw + cooked contamination also ? I don't obviously cook the venison before selling it, and the chiller is a separate chiller to my personal fridge / freezers but as it's in the same premises, I presume I will need to have risk assessed it still !

The fact you've just mentioned means you've identified a potential risk, so yes.

 

[chelsea7513]

The fact you've just mentioned means you've identified a potential risk, so yes

True ! Thank you, I best get planning !

 

[cookingfat]

Drop me a PM with your email address and I can send you an HACCP report at the weekend when I’m back home.

Dominic could you email me the HACCP reports please, just in the process of upgrading.
Many thanks
Tony

 

[Robyone]

Morning All, Any chance I could grab a copy of the HACCP as well please.
Many Thanks
Paul

 

[dgb]

Bit of a revival for this one, but does anyone have a haccp example that they’d be willing to share? Field to butchered meat and preferably sausages/burgers would be ideal.