Risk and Controls for Preparing Venison Tartare

Hi,

Does anyone have any information regarding the risks and therefore controls for preparing and serving venison tartare in a restaurant?

Should venison be treated the same way as beef tartare ie the issues re microbes are on the outside of the meat so a sear and share approach would be ok before preparing such a dish.

I need to draw up a HACCP for this from a catering perspective but am finding a lack of information to help assist me in making it credible.

Thanks for any help you can give.

Hi Tim 

Yes you can prepare venison tartare with similar procedure as beef tartare. From the HACCP point of view  we need to ensure the meat is from a reputed supplier and stored at apprpiate temperature at every stage from slaughtering to delivery, this can be establish by sighting the quality and food safety system certification from reputed certification body.

Then one has to ensure that all tools use in making the dish are properly washed, sanitised and dried prior to their usage. This includes chef knife, chopping board, serving late, cutlery. Obviously Microbial Growth is the hazard at every stage of the preparation to serving of this dish

I hope it will help

Kind regards

Humaid Khan

MD

Halal International Services