Last Thursday I spent my morning with some really passionate folks who run emergency food agencies like church food pantries, soup kitchens and transitional homes. These agencies do really important work to help folks in need – especially those who can’t access food.
During the workshop we talked about the risks of receiving food donations from people who want to help but may not be great at food safety. Knowing your suppliers and what they do to address hazards (whether they are commercial producers, well-meaning amateurs, or poachers) is good food safety management.
According to the Western Gazette, meat from poachers in the UK is making it’s way to dinner tables.
Police have asked residents to be on the lookout for meat acquired through illegal poaching and have warned that eating such meat can result in diseases such as Tuberculosis and E.coli.
In an effort to curb illegal poaching, police have joined forces with a number of agencies including South Somerset District Council to combat poaching in the region head on.
The South West Anti-Poaching Group now has agencies working hard together to share information and identify those catch poaching.
The group’s Stop Poaching campaign encourages the public to report poaching and report where the meat is going, where it is being butchered and where it is being sold.
Portfolio holder for environmental health at the district council Carol Goodall said: “The last few years have shown that poaching is not about the lone rural rouge taking one for his larder, there are those who are taking deer, fish and livestock which inevitably end up in the food chain be it via restaurants, hotels or via a meat supplier.