Donating wild meat

[calgarychef]

Ok I finally got the ok to donate some wild meat to the classes I run.
I can’t believe the hoops a feller has to jump through to do that, I guess it ain’t going to happen.

Here’s what they require:

Thanks for waiting. All in all it should be fine, but we’d like you to provide us with some information and you’ll have to do some recordkeeping.

Field Dressing Process (step-by-step breakdown)
· How animal was killed/where (this would be a regular log), tags/licenses; also, would you be able to get it from the food bank? Hunters Who Care does a program that already has some inspection to it.
· For your own meat:
o How soon after kill is field dressing started? Approximate time frame for filed dressing process from start to finish?
o Health assessment conducted?
o How is the meat protected from contamination during field dressing process?
o Is animal skinned/portioned?
o Cooling/drying process? How quickly is the meat cooled?

Transportation
· Method of transport?
· Storage of meat during transport (how is it kept cold and packaged)?

Aging Process (if applicable)
· Where does aging take place?
· Temperature during aging process?
· How many days do they age meat?
· Storage during aging process?

Butchering/Portioning/Record Keeping Processes
· Where is meat portioned? Approved facility? Separation from approved foods?
· Items/equipment used during butcher/portioning (if done yourself)?
· Visual health assessment conducted during butchering/portioning?
· Packaging/labelling/record keeping?

Also, prior/during the class:
· Record of when this class is offered
· When/how is the meat transported to the class?
· Is the meat stored separately from other products in the kitchen and clearly labeled?
· Thermometers should be used to check the internal cooking temperature of the meat (74C)
· If clients take any leftovers home, instructions on reheating to 74C once only as leftovers, not to be distributed to others
· Potential for cross contamination in facility – thorough dedicated time to disinfecting the facility after this activity

Best regards