Had a couple of the local pubs express an interest in buying some venison. I want to keep it all above board and traceable so, with that in mind I am wondering what certification etc. You need. Don’t really want to go down the dsc2 route if there’s another way? Would be looking to sell carcasses in the skin. Thanks in advance.
Selling deer to pubs etc.
- Thread starter Pickles
- Start date
paul o'
Well-Known Member
Venison supply | Best Practice Guidance
Q(
Game Dealing after 1 January 2006
The EU Regulations also introduced a concept of exemption from the need for veterinary inspection for small quantities of game sold locally by hunters directly to the final consumer or to a retail outlet e.g. shop or restaurant which supplies the final consumer. Definitions of these exemptions are generally but not formally agreed and ‘small quantities’ will be less than 300 deer or 10,000 small game. ‘Locally’ will mean the local authority area in which the game was killed or those immediately adjacent to it but will include game sent by carrier or post directly to the final consumer anywhere.
However, in the UK no sale of game or venison is allowed without a venison/game dealer’s licence unless it is to a licensed dealer. This UK legislation and the new EU legislation will continue to run in parallel until the Game Acts and Deer Acts are repealed or amended. Anyone supplying game will still have to be registered as a game dealer. If they are doing minimal processing or selling game in the skin or feather, simple registration may be all that is required. They will also have to be registered as food businesses and inform the Local Authority of the exact extent of their activities and any change in them.
All game larders and anywhere else used during production, preparation or supply of game will also have to be registered as food business premises with the same local authority. All processing of game must adhere to the health and hygiene requirements as laid down in the EU legislation. Approval may be required to process game into game meat. If the ‘small quantities’ thresholds are exceeded or game is sold further afield or to another dealer rather than to the final consumer or a retail shop, the law will require the dealer to be approved by the Meat Hygiene Service (MHS) and all product to undergo veterinary inspection. In this case the plant will be known as an Approved Game Handling Establishment (AGHE). All small game entering such a plant and most large game must have been previously inspected by a ‘trained person’. It is then labelled and does not have to be accompanied by the pluck or head unless a problem is detected. The game then undergoes yet another inspection by a MHS vet.
Industry Guidelines
Full details of the new laws and official rules and interpretation together with individual responsibilities and requirements will eventually be published in a set of Industry Guidelines. These will be available free on the web or in hard copy from FSA sources later this year. ) END
Q(
Game Dealing after 1 January 2006
The EU Regulations also introduced a concept of exemption from the need for veterinary inspection for small quantities of game sold locally by hunters directly to the final consumer or to a retail outlet e.g. shop or restaurant which supplies the final consumer. Definitions of these exemptions are generally but not formally agreed and ‘small quantities’ will be less than 300 deer or 10,000 small game. ‘Locally’ will mean the local authority area in which the game was killed or those immediately adjacent to it but will include game sent by carrier or post directly to the final consumer anywhere.
However, in the UK no sale of game or venison is allowed without a venison/game dealer’s licence unless it is to a licensed dealer. This UK legislation and the new EU legislation will continue to run in parallel until the Game Acts and Deer Acts are repealed or amended. Anyone supplying game will still have to be registered as a game dealer. If they are doing minimal processing or selling game in the skin or feather, simple registration may be all that is required. They will also have to be registered as food businesses and inform the Local Authority of the exact extent of their activities and any change in them.
All game larders and anywhere else used during production, preparation or supply of game will also have to be registered as food business premises with the same local authority. All processing of game must adhere to the health and hygiene requirements as laid down in the EU legislation. Approval may be required to process game into game meat. If the ‘small quantities’ thresholds are exceeded or game is sold further afield or to another dealer rather than to the final consumer or a retail shop, the law will require the dealer to be approved by the Meat Hygiene Service (MHS) and all product to undergo veterinary inspection. In this case the plant will be known as an Approved Game Handling Establishment (AGHE). All small game entering such a plant and most large game must have been previously inspected by a ‘trained person’. It is then labelled and does not have to be accompanied by the pluck or head unless a problem is detected. The game then undergoes yet another inspection by a MHS vet.
Industry Guidelines
Full details of the new laws and official rules and interpretation together with individual responsibilities and requirements will eventually be published in a set of Industry Guidelines. These will be available free on the web or in hard copy from FSA sources later this year. ) END
Roestalker39
Well-Known Member
Go for the large game meat Hygiene course I believe the ngo run the course every now and again no need for Dsc and I believe the large game hygiene course is a fair bit cheaper
I think there is a more up-to-date version than that. iirc, a few things changed in about 2015.
Roestalker39
Well-Known Member
Yes and also available as a seperate course
It's this all based on Scotland I think it is different for England but happy to be proven wrong
Certainly there are different rules for Scotland.
The link is in post #7 of this thread:
Registering as a food business
In a recent thread on here it became aparent that lots of people (myself included) weren't aware that registration as a food business would be required even if all you do is transfer carcasses directly from the field to an AGHE. Following that discussion, I have registered as a food business...
www.thestalkingdirectory.co.uk
levigsp
Well-Known Member
All void now. provided you have the correct game handling certs etc you can supply the final consumer etc.
I sell processed venison ( usually burgers) to a local pub.
In Scotland and registered with the local authority a Food Business (simple process for those handling small quantities). You need to comply with hygiene regulations but dont need a specific certificate/course to prove that
In Scotland and registered with the local authority a Food Business (simple process for those handling small quantities). You need to comply with hygiene regulations but dont need a specific certificate/course to prove that
Last edited:
The NGO run courses on a regular basis. It covers LARGE and SMALL game on the same course, and it will result in you being issued with a number as a 'Trained Hunter' being qualified as a trained person in accordance with Regulation 853/2004 of the UK Food Standards Agency.
BC.
BC.
Redleg
Well-Known Member
I am currently going down a similar route. i have read lots of threads about this and after scratching my head i decided to email my local authority for their take on it.
this what i sent;
Hi,
Im looking for some advice regarding the need to register as a small business or not?
A friend and i have an opportunity of supplying a couple of local restaurants and pubs with venison.
We are both trained hunters (DSC1 & 2) and understand that we can supply in fur carcasses to an Approved Game Handling Establishment (AGHE) without registering using the "Hunter Exemption" clause.
But can we supply skinned carcasses (Some butchered/processed and some whole carcasses) direct to the Pub/Restaurant without registering?
We would also be looking to supply a small quantity of feathered game such as Pheasant, Partridge Duck and Pigeon.
If we need to register as a food business what do we need to do?
We currently have a refurbished chiller with running water and a toilet on the premises.
Is there anything else we would need?
Regards
His reply is;
Thank you for your e-mail.
I have attached a number of documents which will assist you in you proposal, including a Food Business Registration form.
You will need to Register the place/larder where the carcases are taken too and kept and/or where the butchered meat from the carcases are kept.
Will you be butchering the carcases yourself or sending to a butcher who will do that for you?
There is no cost to Registration, you simply need to complete the form and return to us. We will make arrangements to visit your larder and where the meat is kept. You will need to comply with the hygiene requirements of a food business including a basic HACCP, example of which is provided.
Your hunter training should have included the basic carcase inspection to identify any disease which prevent the animal entering the food chain. We would require evidence that you have completed the appropriate training.
Once you have provided evidence of training and the location complies with the hygiene requirements you will be able to supply meat to local restaurants and retailers. You will not be allowed to supply businesses that go onto supply other businesses.
You will need to keep records for traceability purposes, this will include details of where shot, when, weight, estimate of age, sex, etc etc and where it was sold onto. This can be discussed further when we meet.
In the meantime please look through the documents provided and if you have any questions please do contact me.
Below are some attachments he sent me along with the food standards agency wild game guide & the small business registration form.
hope this helps?
Thanks everyone, all very informative. I did the DSC1 a few years back so have the game hygiene qualification that comes with that (I should have mentioned that!). It was really a case of what else is required, so next I shall look into registering as a food business.
If I’m not butchering animals for sale to said pubs. Is it just a case of having the chiller and larder area being given the green light?
Any musts for registering as a food business?
All advice welcome and appreciated.
If I’m not butchering animals for sale to said pubs. Is it just a case of having the chiller and larder area being given the green light?
Any musts for registering as a food business?
All advice welcome and appreciated.
Cheers, that clears a lot of it up!
This has been my understanding for quite a few years and after sending a not dissimilar letter seeking clarification from the FSA.
ATB
K
foxdropper
Well-Known Member
God I miss the old days .
Cash in hand for game at the back door .Blood still warm ,dripping all through the place to the fridge .
Cash in hand for game at the back door .Blood still warm ,dripping all through the place to the fridge .
Roestalker39
Well-Known Member
Aye I’ll never forget the thousands dying from dodgy venison ..... thank god we have best practice nowAnd of course, next day wondering if it was the burger or the beer.
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