Wild Game Meat (Hygiene and Inspection) Regulations (Northern Ireland) 1997

2.  The occupier of any wild game processing facility shall ensure that—

(a) if it has not been carried out immediately after killing, wild game shall be eviscerated without delay, save that the lungs, heart, liver, kidneys, spleen and mediastinum may either be detached or left attached to the carcase by their natural connections; save that evisceration of small wild game shall not be necessary where a sample representative of that small wild game which came from the same source, or, if sources have been mixed into batches prior to inspection, which came from the same batch, has undergone an inspection in accordance with Schedule 4;

(b) the carcases and offal of any wild game not inspected are kept separate from the carcases or offal of any wild game already inspected in accordance with Schedule 4;

(c) any abnormality reported in accordance with paragraph 1(d) is notified to the OVS, inspector or PIA prior to, or at the time of the official health inspection;

(d) until the inspection has been completed in accordance with Schedule 4—

(i) no carcase or offal, or any part thereof, of any wild game is removed from the wild game processing facility;

(ii) no evidence of disease or defect in the carcase or offal is removed, modified, or obliterated; and

(iii) no mark or identification is removed from the hide or any other part;

(e) parts of wild game that are to be inspected are dressed to the extent necessary to facilitate inspection;

(f) the carcases and offal, or any part thereof, of any wild game declared unfit for human consumption are placed in the facilities referred to in sub-paragraph (h) of Schedule 1; the carcases and offal, or any part thereof, of any wild game detained for further inspection are placed in the facilities referred to in sub-paragraph (i) of Schedule 1 and until any further inspection is complete; and such wild game does not come into contact with, or contaminate, any other wild game;

(g) after post-mortem inspection, wild game meat is chilled or frozen and kept at a temperature which must not at any time exceed −12°C if frozen or, if chilled, +4°C in the case of small wild game and +7°C in the case of large wild game; and

(h) the dressing, handling, further treatment and transport of wild game meat intended for human consumption is undertaken in an hygienic manner.