Sanitation Requirements in the Food Code for Processing Venison in a Retail Food Establishment

March 22, 2020

Download: Sanitation Requirements in the Food Code for Processing Venison in a Retail Food Establishment

Use Approved Water System

• Verify your water supply is from a safe and approved source.

• Have well water tested annually, and keep a copy of the results on file.

Employee Health Requirements

• Prevent employees diagnosed with or having symptoms of an illness, wound, or other affliction that might contaminate product from processing carcasses.

Protect Equipment and Utensil Food Contact Surfaces

• Check the condition of all food contact surfaces before and after processing venison, including cutting boards, knives, grinder, gloves, and outer garments.

• Schedule routine cleaning and sanitizing of all food contact surfaces before and after processing venison.

• Conduct routine cleaning and sanitizing every four hours unless the processing room is refrigerated.

Prevent Cross-Contamination

• Separate raw and ready-to-eat foods, and prevent overcrowding in freezers, coolers, processing, and storage areas.

• Implement safe handling procedures from the time the venison enters the store through processing and sales, to prevent cross-contamination.

Hand Washing Facilities

• Provide hand washing sinks in both the processing and restroom areas.

• Supply hand washing sinks with hand soap and paper towels.

• Keep restrooms clean and in good repair.

 

Accessibility Questions:

For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at anrcommunications@anr.msu.edu.