So Im a trained hunter

[wag]

Can someone please clarify this as I'm getting conflicting answers.

So as a trained hunter can I sell direct to a restaurant and also a butcher.

Seems someone I have spoken to recently is doing the above under there trained hunter number!

As far as I'm aware your not allowed. Just don't want to miss a trick as there getting £7 a kg.

 

[The Singing Stalker]

As a trained hunter you can supply to a Aghe? Game dealer basically.

 

[John Doe]

Don’t ask on here, you will just get a debate. Just look on the food standard agency website for the wild game guide and get it from the horses mouth.

 

[wytonpjs]

The policy is here:

Guidance for primary producers and food business operators on the hygienic production of wild game

Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.

www.food.gov.uk

Revision 2 (2022) states:


The answer is you must be registered as a Food Business but you do not need to be a Trained Hunter. I have always thought this to be wrong - you need to be trained to assess whether the venison is fit to enter the food chain and registration as a FB was optional, but it's actually the other way round. I have done both and registration is not difficult. Even with only modest domestic arrangements, I have been awarded a 5* Food Hygiene rating.

 

[Keith Edmunds]

The policy is here:

Guidance for primary producers and food business operators on the hygienic production of wild game

Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.

www.food.gov.uk

Revision 2 (2022) states:
View attachment 276255

The answer is you must be registered as a Food Business but you do not need to be a Trained Hunter. I have always thought this to be wrong - you need to be trained to assess whether the venison is fit to enter the food chain and registration as a FB was optional, but it's actually the other way round. I have done both and registration is not difficult. Even with only modest domestic arrangements, I have been awarded a 5* Food Hygiene rating.

Spot on

 

[wag]

The policy is here:

Guidance for primary producers and food business operators on the hygienic production of wild game

Guidance on food safety and hygiene requirements that apply in the various situations in which wild game is hunted and supplied for human consumption.

www.food.gov.uk

Revision 2 (2022) states:
View attachment 276255

The answer is you must be registered as a Food Business but you do not need to be a Trained Hunter. I have always thought this to be wrong - you need to be trained to assess whether the venison is fit to enter the food chain and registration as a FB was optional, but it's actually the other way round. I have done both and registration is not difficult. Even with only modest domestic arrangements, I have been awarded a 5* Food Hygiene rating.

Thanks

 

[Sharpie]

Can someone please clarify this as I'm getting conflicting answers.

So as a trained hunter can I sell direct to a restaurant and also a butcher.

Seems someone I have spoken to recently is doing the above under there trained hunter number!

As far as I'm aware your not allowed. Just don't want to miss a trick as there getting £7 a kg.

As a Trained Hunter you may sell to a local butcher, restaurant, etc. but only as Primary Producer, i.e in the fur, with no further processing beyond what a hunter does in the field, or maybe in a larder.

Or pass it on to friends and family after you have cut it up yourself, no further than that. No money may change hands.

You don't even have to be a Trained Hunter to do this. No qualifications are required.

Some local restaurants, pubs, and butchers etc., are set up to accept such primary produce, from whoever, then process it themselves. but that is an exception. However you are always responsible for supplying safe food, whether you are qualified as e.g. a Trained Hunter, or not at all.

Anything beyond that, such as supplying an AGHE, or just skinning it, nevermind cutting it up, or selling it to the public on a market stall, or from your door means registering as a food business (or working for an estate who are set up appropriately), and having certain measures in place, agreed with your local authority.

All explained in the Wild Game Guide, make sure you are reading the current version.

BTW, £7/kg sounds like the sort of price for meat, not primary produce, AKA a complete carcase, unskinned. Maybe some retailers would take such stuff, no questions asked, but that would be breaking the law, which has not changed for many years.

 

[Klenchblaize]

You may supply it in-fur to a restaurant but unless they are a registered food business with lardering/carcass prep sign off, they cannot legally put it into the food chain. As in put it on their menu and sell to the public.

K

 

[Pete6.5]

Where does it say you can't skin it. All I can see is small quantities and final consumer or local retail establishments that surply the end consumer.

 

[DavyG]

When wild game undergoes any further preparation after it is shot, it becomes wild game meat. As such, you need to be registered (food business) to supply it to retail outlets.
DG

 

[Pete6.5]

So as I read it you have to be a registered food business if you take to a game dealer or sell to local end users. The only difference is you need a haccp plan to sell to local end users.
But I would also recommend.
1. that it would be good to have some sort of qualification to be able to inspect the carcass before and after death.
2 tell who ever insures you for this activity.
3. Keep lots of records.
4. Declare your income made from the sales.

 

[Pete6.5]

When wild game undergoes any further preparation after it is shot, it becomes wild game meat. As such, you need to be registered (food business) to supply it to retail outlets.
DG

You need to be a registered food business anyway if you sell to a game dealer. The only people that don't need to do anything are the ones that shoot a deer and eat it in their household.

 

[Pete6.5]

Good luck when any of you phone your insurance companies ( that is provided as some perk of some membership). It's a deep rabbit hole. When you say you have a mate that comes out with you. You will get to questions (no good answer)
Does he pay to go out with you?
Answer 1 "no" ok so he is a helper so you need employees insurance.
Answer 2 "yes" ok you need professional guiding insurance.
So either way they now have you by the short and curlies and you are looking down the barrel of professional business insurance.
Deer stalking and selling them is great and there is loads of money in it

 

[25 Sharps]

You may supply it in-fur to a restaurant but unless they are a registered food business with lardering/carcass prep sign off, they cannot legally put it into the food chain. As in put it on their menu and sell to the public.

K

As a Trained Hunter you may sell to a local butcher, restaurant, etc. but only as Primary Producer, i.e in the fur, with no further processing beyond what a hunter does in the field, or maybe in a larder.

Or pass it on to friends and family after you have cut it up yourself, no further than that. No money may change hands.

You don't even have to be a Trained Hunter to do this. No qualifications are required.

Some local restaurants, pubs, and butchers etc., are set up to accept such primary produce, from whoever, then process it themselves. but that is an exception. However you are always responsible for supplying safe food, whether you are qualified as e.g. a Trained Hunter, or not at all.

Anything beyond that, such as supplying an AGHE, or just skinning it, nevermind cutting it up, or selling it to the public on a market stall, or from your door means registering as a food business (or working for an estate who are set up appropriately), and having certain measures in place, agreed with your local authority.

All explained in the Wild Game Guide, make sure you are reading the current version.

BTW, £7/kg sounds like the sort of price for meat, not primary produce, AKA a complete carcase, unskinned. Maybe some retailers would take such stuff, no questions asked, but that would be breaking the law, which has not changed for many years.

Not sure that you can.

The latest november wild game guide says you can only sell primary product. As soon as you process it further it is classed as wild game meat and you must be a registered food business.

The guidance lists processes that convert primary product to wild game meat, evisceration is one of those processes, so unless you don’t gralloch the deer you must be a good business. According to the guidance.

 

[Rake Aboot]

Was always easy for me as I supplied direct to a game dealer but only for credit to use in his shop. No money, no hassle.

Unless I was dealing in bigger numbers I'd just do deals with folk and sod all the registration for a few quid.

 

[Sharpie]

Not sure that you can.

The latest november wild game guide says you can only sell primary product. As soon as you process it further it is classed as wild game meat and you must be a registered food business.

The guidance lists processes that convert primary product to wild game meat, evisceration is one of those processes, so unless you don’t gralloch the deer you must be a good business. According to the guidance.

Evisceration applies to small wild game, not to large game i.e. deer. Large game can/should be suppled as Primary Product after normal hunting practice procedures e.g. bled, gralloched, head and feet off, but no more than that, "in the fur"

after killing, large wild game must, have their stomachs and intestines (green offal)
removed as soon as possible (gralloched), and if necessary, be bled. The stomach,
intestines and other body parts including the head, may either be disposed of safely at the
kill site, or at a larder provided this does not compromise the need for prompt removal

Game larder is generally understood as a facility used to store wild game after hunting.
The term ‘game larder’ is not defined in hygiene legislation. Nevertheless, in the UK it is generally
understood as a facility used to store wild game after hunting, as an associated primary
production operation. The following activities carried out at game larders are regarded as part of
primary production:
any necessary carcase preparation activity that is part of normal hunting practice (for
example, bleeding, gralloching). It is often preferable to do this at the game larder rather
than in the field
storage of wild game.

The WGG makes a distinction between gralloching of large wild game (standard hunting practice), and evisceration, plucking etc. of small wild game (not primary production).

Wild game becomes wild game meat when it undergoes any further preparation (e.g.
evisceration, skinning and/or plucking).

E.g. you may not paunch rabbits, hares, squirrel, or eviscerate birds, or even pluck them. These can only be sold as Primary Product, i.e. just as you shot them.

 

[25 Sharps]

Evisceration applies to small wild game, not to large game i.e. deer. Large game can/should be suppled as Primary Product after normal hunting practice procedures e.g. bled, gralloched, head and feet off, but no more than that, "in the fur"

after killing, large wild game must, have their stomachs and intestines (green offal)
removed as soon as possible (gralloched), and if necessary, be bled. The stomach,
intestines and other body parts including the head, may either be disposed of safely at the
kill site, or at a larder provided this does not compromise the need for prompt removal

Game larder is generally understood as a facility used to store wild game after hunting.
The term ‘game larder’ is not defined in hygiene legislation. Nevertheless, in the UK it is generally
understood as a facility used to store wild game after hunting, as an associated primary
production operation. The following activities carried out at game larders are regarded as part of
primary production:
any necessary carcase preparation activity that is part of normal hunting practice (for
example, bleeding, gralloching). It is often preferable to do this at the game larder rather
than in the field
storage of wild game.

The WGG makes a distinction between gralloching of large wild game (standard hunting practice), and evisceration, plucking etc. of small wild game (not primary production).

Wild game becomes wild game meat when it undergoes any further preparation (e.g.
evisceration, skinning and/or plucking).

E.g. you may not paunch rabbits, hares, squirrel, or eviscerate birds, or even pluck them. These can only be sold as Primary Product, i.e. just as you shot them.

Thanks, I only had a quick scan the other day as someone ( @J.kerslake ) asked me.