Supplying venison

[bullet chucker]

Possibly his EHO hasn't read the FSA Wild Game document very carefully?

I don't supply but registered as was advised after doing the large game course. I' had to explain to them' and tell them where to get the information and why?

BC.

 

[sauer]

"BUGSY
Some family you’ve got and a brick through the neighbours greenhouse .. sorted .. a wee bit of scare mongering .. there’s probably millions of wee bits of venison giving as gifts or treats every year so I don’t think we’ve to much to worry about . The only time I’ve had a dodgy gut was eating chicken I got from Tescos "

YEAH.....it was hypothetical but maybe lost on some folk.....point was to highlight liability ..ive turned folk away for some horrendous carcasses when I did butchery for others... ecoil and campylobacter puts 2000 folk a year into intensive care every year.... and changed how a whole venison industry basically worked because someone cooked meatballs not fully thru....
If your going to give it away or sell it liability is there and its got to be right ! No ach it will be arite!...
Chances are slim your right but plenty chancers.....
If you've had proper food poisoning not just a bot of a dodgy tesco chicken or like ...you wouldn't joke ....you might not die but you'd wish you would

Paul

 

[Bugsy]

"BUGSY
Some family you’ve got and a brick through the neighbours greenhouse .. sorted .. a wee bit of scare mongering .. there’s probably millions of wee bits of venison giving as gifts or treats every year so I don’t think we’ve to much to worry about . The only time I’ve had a dodgy gut was eating chicken I got from Tescos "

YEAH.....it was hypothetical but maybe lost on some folk.....point was to highlight liability ..ive turned folk away for some horrendous carcasses when I did butchery for others... ecoil and campylobacter puts 2000 folk a year into intensive care every year.... and changed how a whole venison industry basically worked because someone cooked meatballs not fully thru....
If your going to give it away or sell it liability is there and its got to be right ! No ach it will be arite!...
Chances are slim your right but plenty chancers.....
If you've had proper food poisoning not just a bot of a dodgy tesco chicken or like ...you wouldn't joke ....you might not die but you'd wish you would

Paul

I know where your coming from but I give a lot away and don’t see any problem because I do take a wee bit of care but I’m always worried I’ve giving somebody a bit and they complain it’s a bit chuch (tough ) so I keep the 2/3 year olds for friends and family ,an old guy doon my way ate road kill for years and he’s nearly 85

 

[VSS]

I know where your coming from but I give a lot away and don’t see any problem because I do take a wee bit of care but I’m always worried I’ve giving somebody a bit and they complain it’s a bit chuch (tough ) so I keep the 2/3 year olds for friends and family ,an old guy doon my way ate road kill for years and he’s nearly 85

The thing is, you have no control over how that meat is treated once it's left your hands, but if there's a subsequent problem caused by someone else's mishandling of it further down the line then, no matter how good the quality was when you gave it away, if it turns out that it was supplied illegally without proper traceability and due diligence, you will be the one that gets it in the neck.
Now don't get me wrong, I'm all in favour of sharing out produce, and I've done it for years long before I registered as a food business, but I do think it's important to understand why we have these rules, and also to appreciate that, with regards to the supply of venison, the rules are very, very relaxed. Stalkers are extremely fortunate in that respect when compared to someone who wants to sell beef, lamb or pork. So I think it's vital that we don't cut corners, otherwise the inevitable result will be a tightening of the regulations, which is something that none of us want to see.

Consider the following scenario:
You give away a pack of loin steaks to a neighbour or family member in good faith.
They put them in their fridge.
A few days later they get invited to a "bring and fry" bbq, so decide to take your steaks to share with everyone.
After sitting in the sun in a plastic bag for a while, they eventually find their way onto the bbq.
Cooked (ie, charred on the outside, raw in the middle, in typical bbq fashion).
Eaten and enjoyed.
The hosts, tidying up next morning, notice that not all of the cooked steaks got eaten, and as it's a shame to waste them they put them in the fridge with all the other leftovers.
The bbq was on the Saturday of a bank holiday weekend.
On the Tuesday, their little boy goes off to school with venison sandwiches in his packed lunch.
At lunchtime, by which time it's been sitting in a warm plastic box for several hours, his friend asks if he can try a bit of the venison, because he's never tasted it before.
He gets sick.

This isn't a far-fetched scenario at all.
None of it had anything to do with you, other than the initial supply, but when the **** hits the fan you will get the blame unless you can demonstrate that all your procedures were legitimate, correctly adhered to, and documented.

 

[Nettle573]

Crikey, and all I was looking for was a wild game meat hygiene course to bolt on to my DSC1 so I can pass any oversupply to friends and fam.
This is why places like this form are so important and so chuffing helpful! Off to jump down the FSA rabbit hole next .....

 

[Leec6.5]

Crikey, and all I was looking for was a wild game meat hygiene course to bolt on to my DSC1 so I can pass any oversupply to friends and fam.
This is why places like this form are so important and so chuffing helpful! Off to jump down the FSA rabbit hole next .....

Welcome to the world of that’s been created!

Good luck

 

[VSS]

Welcome to the world of that’s been created!

Good luck

With all due respect Lee, the regulations are actually more relaxed now than they used to be, where venison supply is concerned (thanks to us having adopted some simpler EU legislation in place of our own, when we were a part of that), and infinitely less restricted than what some other countries - such as the States - have to put up with.

Crikey, and all I was looking for was a wild game meat hygiene course to bolt on to my DSC1 so I can pass any oversupply to friends and fam.
This is why places like this form are so important and so chuffing helpful! Off to jump down the FSA rabbit hole next .....

The FSA Wild Game Guidance will tell you all you need to know, in simple terms. It is not a complicated document, and the legislation isn't complicated either. Nor is it unnecessarily burdensome.
Just be aware, when reading the document, that the term "wild game" refers to carcasses in skin, and the term "wild game meat" refers to skinned carcasses and butchered venison. Armed with that bit of knowledge, it will all make sense to you.

 

[Nettle573]

With all due respect Lee, the regulations are actually more relaxed now than they used to be, where venison supply is concerned (thanks to us having adopted some EU legislation when we were a part of that), and infinitely less restricted than what some other countries - such as the States - have to put up with.


The FSA Wild Game Guidance will tell you all you need to know, in simple terms. It is not a complicated document, and the legislation isn't complicated either. Nor is it unnecessarily burdensome.
Just be aware, when reading the document, that the term "wild game" refers to carcasses in skin, and the term "wild game meat" refers to skinned carcasses and butchered venison. Armed with that bit of knowledge, it will all make sense to you.

wonderful, thank you VSS.

It's gone from perusing to full steam ahead now I've got my FAC, and this feels like one of those things I'd rather get settled from the outset rather than having to worry over down the line.

 

[sauer]

As vss says once out your hands you've no control ...
But its not as daunting as you'd think
99% is common sense and cleanliness
And bit of record and temp recording keeping
Bit of pride in what your producing
Then if someone from EHO comes to your door with an empty food pack with your label on it saying Agnes down road has the **** yourself thin diet and we think it was your venison.
You can tell them from a batch number
Where and when shot
What ambient temp
How long in chiller and its temps
When processed and if applicable frozen
They see from your end you did everything right
Bottom. Line its CYA
Cover Your Ar5e


Speak to Agnes again and she tells them she left the packet of say meatballs on worktop all day defrosting whilst she at work .and sunshining on said worktop all day ..late home so cooked em quick and thought medium rare was ok in a meatball....

Yeah it doesnt happen often
But it needn't happen at all

Knowledge is king
Here's one for you
FSA does a free 15 min online learning course with a cert on vak packing ...
Why need that?
vak packing is a low Oxygen enviroment.....Botulism loves low O2 enviroments....

And of you can show you did everything right
Your clear.

And so is your conscience ( spelling ?)

Paul