Game meat regulations
As of 1st January 2006 it became a requirement by the Food Standards Agency that all shot deer must to be stored at 7°C or below and for all shot 'small game' (i.e. game birds) to be stored at 4°C or below.If you are selling game to a game dealer or supplying other customers with game you need a game larder or cold room. Once your game larder is installed you will need to register with your local authority as a food business under the new legislation.
Summary of FSA rules:
- Game must be chilled in a larder to no more than 7°C for deer and 4°C for small game - this is a legal requirement from 1st January 2006
- Shoots must be registered as food businesses with your local authority and comply with the general hygiene requirements (EC No 852/2004 Annex 1). Ask for the "Food & Safety Team"
- A trained person must carry out an initial examination of all game supplied. Training courses are arranged by BASC and the NGO, and once trained the individual will be provided with a certificate of training.
- Deer and game must be tagged or traceable with labels to its origin
- Unskinned deer must not be frozen
- The cold chain must be maintained during transport between larder and the processor. For more detailed information please contact the Foods Standards Agency www.food.gov.uk
There are a number of game larder suppliers in the UK – look in the back of Sporting Shooter or visit www.gamelarder.com for additional information.
