If it’s hunting season, then the Minnesota tradition of wild game feeds cannot be far behind. Many nonprofit organizations use the events to raise money for their causes and activities. Here’s what certified food managers need to know about cooking at wild game feeds.
Certified Food Managers Running Wild Game Feeds For Non-Profits
In Minnesota, only nonprofit organizations can hold wild game dinners. These groups rely on donations from hunters. Meats may include deer, elk, bear, and wild boar. Wild game also includes pheasant, duck, goose, and wild turkey. Fishermen donate salmon and trout. To receive pure game, it is necessary that:
- No sausage or ground venison is included
- Only legally hunted or fished game is included
- The hunter eviscerates the game within two hours of harvesting
Receipts
A receipt with the names and addresses of the donor and recipient must accompany the donated game. Other pertinent information includes the vehicle’s license plate used at the hunt and a description of the gift, including numbers and species.
Storing Wild Game
Planning for wild game feeds begins months ahead of time. It’s essential to store the meat safely until it’s cooked. Check how the hunter has stored the harvest before bringing it to the event organizers.
Food Preparation
Often, volunteers will cook the donated wild game. They’ll use traditional family recipes, incorporate the game into a casserole or taco filling, or try various ways to create something new. All standard food safety requirements apply. Wild game must always be cooked to a temperature of at least 165 degrees.
Chronic Wasting Disease (CWD)
CWD is of particular concern when preparing deer or elk. CWD is a fatal disease affecting deer and elk’s brain and nervous system. Abnormally shaped proteins, called prions, are the cause. Prions have not been detected in muscle meat. There is no proof that humans can contract CWD. Nevertheless, the Minnesota Department of Health suggests that individuals should only prepare boneless cuts of venison. The backbone should never be split during venison processing.
Sanitation
Finally, keeping wild game separate from other foods during food preparation is important. The Minnesota Department of Health requires certified food managers to prepare a written statement of sanitation procedures used at every wild game feed event.
Food managers need to be knowledgeable of many different issues and topics to ensure the safety of their operations and qualify for food safety certification MN. Safe Food Training courses prepare you to pass the certification exam and run safe events like wild game feeds.
