The Wild Game Meat (Hygiene and Inspection) Regulations 1995

Regulations 3(2)(a) and (b), 6(1)(e) and 12(1)(b)(iv)

SCHEDULE 6 HYGIENE REQUIREMENTS FOR CUTTING UP WILD GAME

The occupier of any premises shall ensure that:

(a) wild game meat is brought into the cutting room as and when required and that it remains in that room only for the minimum time required to carry out the necessary cutting up operations and that on completion of cutting up, wrapping and packaging such meat is transferred without delay to the refrigerated room referred to in sub-paragraph (a)(v) of Schedule 1 and there maintained at a temperature of no more than +7°C for large wild game meat, +4°C for small wild game meat or -12°C for frozen wild game meat;

(b) during cutting up and boning the internal temperature of large wild game meat does not exceed +7°C and the internal temperature of small wild game meat does not exceed +4°C;

(c) during cutting up operations the temperature of the cutting room does not exceed +12°C;

(d) any splinters of bone and clots of blood are removed from wild game meat during cutting up;

(e) no carcase or wild game meat is wiped down or otherwise contaminated;

(f) no implement is left in wild game meat; and

(g) wild game meat obtained from cutting up and not intended for human consumption is collected in the rooms, containers or facilities referred to in sub-paragraph (h) of Schedule 1 as it is cut up.