info re setting up dried ham/salami business

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info re setting up dried ham/salami business

Postby bigJ » Sat Oct 03, 2009 7:49 pm

Hi, I have a smallholding and have been making air dried hams and salamis, for home use, successfully for several years and am considering setting up a small business doing the same- from pig to product .
Whilst i know hanging them in one of my out buildings (as at present) would not be an acceptable practice i was wondering if some one could point me in the right direction to find out all the rules and regulations, and what sort of infrastructure i would need?
Also could anyone recommend a book or course aimed at professionals that covers this topic?
All information greatfully received
Cheers
J
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Postby Richierich » Wed Oct 07, 2009 7:37 am

Not going to say I have any experience in this area - I would have thought the Environmental Health at your Local Council might be as good a place as any to start.....there are bound to be certain regulations that you must adhere to, easily cleanable surfaces, closing doors between preparation and washing/toilet areas, possibly even the need for separate sinks for food prep and washing up.....
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Postby saucisson » Wed Oct 07, 2009 10:04 am

Welsh Wizard has been through the hoops to set up in business, he may be able to give you some advice next time he's passing.

Dave
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Postby wheels » Wed Oct 07, 2009 12:30 pm

I've no experience of doing this myself but would think a good starting point would be both the local EHP (EHO) and trading standards.

Phil
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Postby bigJ » Wed Oct 07, 2009 7:47 pm

thanks all - off to the council then.
Any annecdotes of the pitfalls etc. would be found intresting
cheers
J
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Postby Mike D » Wed Oct 07, 2009 7:54 pm

As Dave says Welsh Wizard is your man - you could do worse than look up his posts on this forum (just search using Welsh Wizard) they are great reading and will give an insight to the hoops he had to jump through to get onto the farmers markets with his produce.
Cheers,


Mike
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