MDA, working cooperatively with Michigan State University, has developed guidelines for retail grocery stores to assist them in following food safety regulations for processing venison and other wild game and to assure a safe, wholesome food supply for consumers.

The following resources are available for retail grocery stores that process venison and other wild game (most links in this document require Acrobat Reader):

• 2010 news release, "Hunters Reminded to Follow Safe Handling Guidelines When Processing Wild Game"
• Processing Guide and Sanitation Requirements for Retail Food Establishments (updated October 2010)

The guidelines address basic hygiene and sanitation during processing; concerns related to lead fragments in venison from deer shot with lead ammunition; and precautions to take when processing wild game due to the existence of bovine Tuberculosis (TB) in wild deer in parts of Michigan and the discovery of Chronic Wasting Disease (CWD) in free ranging white tailed deer in 2002 in both Wisconsin and Illinois. 

Why Monitor Hunter Taken Venison Processing?
The discovery of bovine TB in wild deer in Michigan and CWD in nearby states has focused public attention on diseases that have the potential to be transmitted to humans.

Research indicates that the risk is low for humans to get bovine TB by eating properly cooked venison. However, the potential exists for the spread of bacterial contamination within a retail store and to other foods if wild game processing is not conducted under strict procedures that control cross contamination. The specific challenges include:

• Ensuring that game meat is kept strictly separate from the commercial food in the establishment.
• Controlling filth from hides and loose deer hair throughout the store.
• Providing adequate cold storage capacity to maintain carcasses and meat at 41° F or below in order to limit bacterial growth.
• Having sanitation procedures in place to assure all common areas and equipment are cleaned & sanitized before and after wild game processing.

CWD has not been identified in Michigan to date, and there is no evidence that it can be transmitted to humans. The processing guidelines include CWD risk reduction measures as an extra precaution to ensure continued consumer confidence in foods being offered for sale in MDA-licensed food establishments. Additional information on bovine TB and CWD can be found on Michigan's Emerging Diseases website at www.michigan.gov/emergingdiseases.

All foods processed in an MDA licensed establishment must be handled in a safe and sanitary manner, whether it's commercial food or wild game intended for the hunter.

What is the Variance Requirement For Retail Food Establishments?
The Food Code (Section 3-502.11) states that a food establishment must obtain a variance from MDA before custom processing wild game. By tracking the stores that process wild game through this variance, MDA can assure that venison processing is carried out safely across the state and that controls are in place to reduce the risk of cross contamination. A simple "Variance Request Form" has been developed to assist store owners in obtaining the variance.

How Can I Meet the Variance Requirement for Custom Processing Wild Game in my Grocery Store?
To meet the variance requirement for custom processing of venison or other wild game in a retail grocery store, you must:

• Meet the sanitation requirements of the 2005 Food Code.
• Document your procedure by detailing the step-by-step handling of wild game in your store from receiving through finished product delivery. You may use the Processing Guide and Sanitation Requirements for Retail Food Establishments for your procedure if you follow the guidelines and indicate additional steps you use. This is the minimum requirement. Operators should develop more detailed documents if their processing drastically varies from the guidelines or uses food processes such as curing and smoking.
• Submit the variance request form to your inspector or MDA Lansing office. The address and fax number are available on the Variance Request Form.

What will inspectors look for at my store?
MDA food inspectors may conduct an inspection of your store during the venison processing season. The inspector will determine if you are following the sanitation requirements in the 2005 Food Code. The inspector will also check to see if your venison handling procedures are documented, meet the safety requirements, and are being followed.
If the inspector determines that major deviations exist in your procedures, corrective action or additional documentation may be required such as a complete Hazard Analysis Critical Control Points (HACCP) plan.

If I have more questions, who do I contact?
For more information, contact the Michigan Department of Agriculture, Food and Dairy Division, at 517-373-1060.  You will be connected to a regional supervisor or your inspector for additional assistance.

Updated 10/10