Supplying venison

[sauer]

Been couple years since I done it ...but google ... gave me this

Free online safety courses - South Oxfordshire District Council

Training Resources Food Standards Agency free online courses The Food Standards Agency offers free online food safety courses available to help you and your business comply with food hygiene and food standards. The e-learning courses include: Allergen training Labelling training Root cause...

www.southoxon.gov.uk

Think need to register an account by memory

They do allergen training too

Home | FSA Food Allergy Training

allergytraining.food.gov.uk

Paul

 

[75]

As soon as the skin is removed it is no longer wild game. It becomes wild game meat which requires registration as a food business.

Not if it's for "private domestic consumption". The Wild Game Guide is confusing on the Friends and Family angle and you need to look at various sections to get the full picture.

The confusion comes because Requirements and Exemptions Table (the quick reference guide) doesn't cover all domestic supply scenarios.

The first section of this table refers to "Keeping wild game for private domestic consumption".



So that covers "in fur" carcass to friends and family - pretty clear and no LA Registration required. BUT it doesn't explicitly reference wild game meat in this section (which would make it much clearer). And when we look at the wild game meat section of the same table, this makes no reference to private consumption/friends and family, only final consumers / retail establishments etc:


So neither of these sections explicitly cover butchered meat to friends and family. However, Section 2.1 of the document clearly defines an exemption for Private Domestic Consumption (including friends and family) so must be read in addition to the table:



The problem is that the document doesn't term wild game meat in reference to domestic consumption, on in reference to supply to retail establishments etc. However, it does use "prepare / preparation", which is the same term used to differentiate wild game from wild game meat so my view is that domestic consumption of any venison, be it butchered or in skin, does not require LA registration (but you are encouraged to contact your LA for guidance to confirm your eligibility for the exemption).

 

[Rutland lad]

I’ve been registered for a few years now.
Found the LA rep very helpful, although at first rather confused when I explained that I shot the deer, then transported them to a larder run by my butcher, gralloched there, left then in chiller and came home.
So the only bit that she was interested in was where I washed and then stored the ‘tools’ I used, and the fact I tagged the carcass every time.
Bush wear deer tray in rear of car, Utility room sink then Tupperware container for the knives.
Got a 5 star rating for hygiene.
She explained to me in very plain langue that people like myself were no real problem, what she spent her time on was dodgy high street fast food restaurants buying and selling sub standard produce and causing illness regularly.

 

[Heym SR20]

If we want more venison to be shot and consumed we need more trained hunters. Almost by definition these will be part time amateurs, as trying to make a full time living out of hunting is just too hard for most.

Most amateurs will shooting anywhere from less than 10 up to a few tens of deer a year. Most will not be shooting and processing lots of deer a year. But will be shooting more than they can feasibly consume themselves.

You are then in a very grey area as regards regulation as to giving it away to friends and family.

 

[sauer]

Ive spoken To FSA in both England and Scotland and with my EHO....and the view taken by them right across board registered or not is if giving to friends family etc ..is that you are still liable for any illness or food poisioning

Paul

 

[Heym SR20]

Ive spoken To FSA in both England and Scotland and with my EHO....and the view taken by them right across board registered or not is if giving to friends family etc ..is that you are still liable for any illness or food poisioning

Paul

But providing you follow good basic hygiene standards, and meat is stored and properly cooked risks of food poisoning are minimised.

A joint of meat has minimal surface area for bacteria to get hold of, and the surface is subject to high heat during most cooking.

Challenges come when mincing, sausage making and other similar processes. Large surface area, lots of scope for contamination to take hold, and unless cooked really thoroughly the inside of a burger or sausage may not get to sufficient temperature to kill any bugs.

One of the many reasons why I don’t bother making lots of mince, much preferring to keep and cook joints whole.

 

[Chris Richardson]

If we want more venison to be shot and consumed we need more trained hunters. Almost by definition these will be part time amateurs, as trying to make a full time living out of hunting is just too hard for most.

Most amateurs will shooting anywhere from less than 10 up to a few tens of deer a year. Most will not be shooting and processing lots of deer a year. But will be shooting more than they can feasibly consume themselves.

You are then in a very grey area as regards regulation as to giving it away to friends and family.

we have plenty of so called " trained hunters " sadly most quickly lose interest or arent capable , id be very interested to see how many after becoming " qualified " are still culling deer 5 or ten years on

 

[EssBee]

hello, Do butchers need a special licence to sell Venison ??

They need a license to sell game.

 

[Chris Richardson]

But providing you follow good basic hygiene standards, and meat is stored and properly cooked risks of food poisoning are minimised.

A joint of meat has minimal surface area for bacteria to get hold of, and the surface is subject to high heat during most cooking.

Challenges come when mincing, sausage making and other similar processes. Large surface area, lots of scope for contamination to take hold, and unless cooked really thoroughly the inside of a burger or sausage may not get to sufficient temperature to kill any bugs.

One of the many reasons why I don’t bother making lots of mince, much preferring to keep and cook joints whole.

but surely that can be said of any burger or sausage .........................

 

[Mike1979]

we have plenty of so called " trained hunters " sadly most quickly lose interest or arent capable , id be very interested to see how many after becoming " qualified " are still culling deer 5 or ten years on

Being "trained" and having pride in what you do are very different (as you well know). A local butcher who takes deer in mentioned to me that they had a roe delivered and it had a shed load of leaves in the chest cavity..the so called "trained hunter" didnt see the issue.

I take a lot of pride in presenting a clean and tidy carcass

 

[Rutland lad]

But providing you follow good basic hygiene standards, and meat is stored and properly cooked risks of food poisoning are minimised.

A joint of meat has minimal surface area for bacteria to get hold of, and the surface is subject to high heat during most cooking.

Challenges come when mincing, sausage making and other similar processes. Large surface area, lots of scope for contamination to take hold, and unless cooked really thoroughly the inside of a burger or sausage may not get to sufficient temperature to kill any bugs.

One of the many reasons why I don’t bother making lots of mince, much preferring to keep and cook joints whole.

Strangely enough, venison mince is the one thing I’m asked for regularly.
My better half has lots of recipes involving mince and if I’m getting a carcass prepped for my own consumption after fillets and diced, the next thing is mince.
Everyone is different !

 

[Grand Slam]

Strangely enough, venison mince is the one thing I’m asked for regularly.
My better half has lots of recipes involving mince and if I’m getting a carcass prepped for my own consumption after fillets and diced, the next thing is mince.
Everyone is different !

Certainly the most consistently asked for product off me. This time of year its sausages and burgers. Winter time is more diced and roasting joints but people always want mince.

 

[Mike1979]

Strangely enough, venison mince is the one thing I’m asked for regularly.
My better half has lots of recipes involving mince and if I’m getting a carcass prepped for my own consumption after fillets and diced, the next thing is mince.
Everyone is different !

I'm with you entirely there. We tend to mince more then we should when butchering a deer as its so easy to make a meal with venison mince and its so damn tasty.

To my mind if you cant cook a burger properly you shouldnt be left unsupervised

 

[Flash G 74]

They need a license to sell game.

Ok Thanks, They have not opened yet so may pop in soon and check out