How to maintain hygiene while processing venison?

Pre-Processing Hygiene

Before handling venison, wash your hands thoroughly with soap and warm water for at least 20 seconds. This initial hand washing prevents the transfer of bacteria from your skin to the meat. In the field, use hand sanitizer if soap and water are not available. Upon returning to the processing area, put on disposable gloves to prevent direct contact with the meat.

Cleaning and Disinfecting Equipment

Regularly clean and disinfect knives, saws, and other equipment used in processing venison. Use a mixture of one part bleach to nine parts water to disinfect equipment, and let it air dry before reuse. This prevents the spread of bacteria, such as E. coli, which can be present on equipment. Always store equipment in a clean, dry environment when not in use.

Processing and Packaging

When processing venison, ensure your workspace is clean and well-ventilated. This includes the floor, counters, and any containers used for storage or transport. Always wipe down surfaces with a disinfectant solution after each use. When packaging venison, use airtight containers or zip-top bags to prevent contamination from the environment. Label packages clearly with the date and contents to ensure proper storage.