[Bodger]

Turkeys?  I didn't know whether this thread should be in this section or 'Food Processing'
If things go to plan, in five days time, I should have some turkeys hatching in my incubator. As insurance, I also have another two sittings of eggs in the pipeline. Now here's a question that I really don't know the answer to. What do I have to do to be legally allowed to sell oven ready turkeys to the public this Christmas? I'm sure that there's a minefield of regulations out there, thats probably going to be insurmountable for me. Help on this one please.
 
I've killed and dressed ( or should that be undressed?) quite a few turkeys in my time, but this year I was hoping to be a bit more open about things when it came to selling them.

[graham-j]

Hi,as long as you have then slaughtered and dressed at a licensed establishment you shouldn't have to many problems.Unfortunately there aren't many places that will do this.
The minimum you would require would be,a slaughterer's license,a health and hygiene certificate.An area to carry out the slaughtering,bleeding and plucking of the birds.A separate area to dress the birds with stainless steel tables,sink etc.You will also need a cold store to place the birds with a temperature below 4c.Your premises will also need to be inspected,and certified.
I have only outlined some of the basics here as this is something I have been looking into myself.

Graham.

[Bodger]

Gordon Bennet! Thats put an end to that then!

[graham-j]

Hi,your best bet is to get some one to do the processing for you that them takes away most of the hurdles.


Graham.

[Bodger]

I've just recieved some information that if you do under 2000 birds per annum then you don't need to comply with the above. I shall look into this further. and let you know what I find. This has come via another party but from the EVO

[Victorian Farmer]

we sell live with no problem you could do that .But as graham as said theres a lot of work i did do 50 turkeys and 100 geese .We have a plucking party and its all done in 2 days .I'm not doing eney this time cost and hard work.

[taz08]

Meat hygiene regulations
Steve Hardie
tel: 01224 285145
email: [email protected]
Karen Robertson
tel: 01224 288362
email: [email protected]
Milk, dairy and eggs
Stewart Herd
tel: 01224 285154
email: [email protected]

[taz08]

as over the gate says its to do with numbers ,, i called steve hardie a few months back,, very helpfull

[graham-j]

So what did he have to say when you spoke with him.

Graham.

[taz08]

it wasnt about turkeys ,, it was about an idea i had with  guinea fowl,,but desided against it .. might get some turkeys tho,, if i can find a few chciks

[Bodger]

I've just been on the phone to my own EVO and I'll be in the clear. There's whats know as 'Seasonal Slaughter Exemption' He's sending me the guide lines.

[Bodger]

My turkey eggs have been in the incubator for 25 days now and this morning, although there wasn't a sign of any chipping, I could definately hear some cheeping.

[taz08]

ohhh nice ,, piccys when they hatch

[Bodger]

You mean if they hatch   They are due out on Wednesday.

[graham-j]

Hi,how many eggs have you got in the incy and what type are they.