Quick Answer
Maintain sanitation while processing venison by washing your hands frequently, using clean equipment, and cleaning your workspace thoroughly. Avoid cross-contamination by separating raw meat from packaged and cooked products. This will help you create a safe environment for handling and processing venison.
Handling and Preparation
When processing venison, make sure you have a dedicated workspace with a table or surface that is easy to clean. Use a drain board or a designated area to clean and rinse your equipment, and never use the same equipment for both raw and cooked venison. Wash your hands with soap and warm water for at least 20 seconds before starting to handle the venison, and every time you switch between tasks.
Equipment and Workspace Sanitation
Use a meat sanitizer or a solution of 1 tablespoon of unscented bleach per gallon of water to sanitize all equipment, including knives, cutting boards, and grinders. Allow the equipment to air dry or wipe it down with a clean towel after sanitizing. Regularly clean and disinfect your workspace, paying particular attention to areas around sinks, cutting boards, and equipment.
Packaging and Freezer Management
Use clean, airtight containers or freezer bags to package your processed venison, and make sure to label the contents and date each package. Store your packaged venison in the coldest part of the freezer, typically at 0°F (-18°C) or below, to ensure food safety. When storing multiple packages, use a first-in, first-out system to prevent older packages from being overlooked and to ensure that the oldest products are consumed first.
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