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<blockquote data-quote="britt" data-source="post: 6719713" data-attributes="member: 1739"><p>You need to register as a "food producing business" with the "Environmental health department" or you local council, not "trading standards" as posted above. This is free and they cannot refuse your registration. They will want to inspect your facilities and advise on any aspects that they think relevant. Their job is to help you do yours as well as possible and protect public health, not try to trip you up. If you have them onside and have taken their advice that will be your best defence if you are accused of selling bad meat or making someone ill.</p><p>There is a lot more common sense involved than suggested above. They will tell you what you need.</p><p>You need somewhere clean and cleanable to store and work with the meat. If it is already bagged and you are not opening the bags then the requirements are far less than if you handling the meat directly, or cooking it. Requirements are relevant to activities.</p><p>Hand washing facilities are a major issue for them. They just need to be available and suitable, not OTT.</p><p>Refrigeration will be necessary if you are keeping it for any amount of time.</p><p>If your facilities are poor you will just get a low "Food hygiene rating" as you will have seen in shops and restaurants. A 5 is a good sales point.</p><p></p><p>We do Christmas poultry, and I was very nervous at their visit as there are so many things to consider, I can only say that there was nothing to worry about and they were most helpful.</p></blockquote><p></p>
[QUOTE="britt, post: 6719713, member: 1739"] You need to register as a "food producing business" with the "Environmental health department" or you local council, not "trading standards" as posted above. This is free and they cannot refuse your registration. They will want to inspect your facilities and advise on any aspects that they think relevant. Their job is to help you do yours as well as possible and protect public health, not try to trip you up. If you have them onside and have taken their advice that will be your best defence if you are accused of selling bad meat or making someone ill. There is a lot more common sense involved than suggested above. They will tell you what you need. You need somewhere clean and cleanable to store and work with the meat. If it is already bagged and you are not opening the bags then the requirements are far less than if you handling the meat directly, or cooking it. Requirements are relevant to activities. Hand washing facilities are a major issue for them. They just need to be available and suitable, not OTT. Refrigeration will be necessary if you are keeping it for any amount of time. If your facilities are poor you will just get a low "Food hygiene rating" as you will have seen in shops and restaurants. A 5 is a good sales point. We do Christmas poultry, and I was very nervous at their visit as there are so many things to consider, I can only say that there was nothing to worry about and they were most helpful. [/QUOTE]
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