The guide is for people who shoot wild game and supply it either in-fur or in-feather or as small quantities of wild game meat. It gives information on hygiene regulations and ways to make sure meat is safe to eat.
The current EU Food Hygiene Regulations (EC No. 852/2004, EC No. 853/2004 and EC No. 854/2004) came into effect on 1 January 2006. Regulation (EC) No. 854/2004 lays down specific rules for the organisation of official controls on products of animal origin intended for human consumption.
Revised guidance for veterinary surgeons on emergency slaughter of cattle has been developed jointly by the British Cattle Veterinary Association, and other veterinary organisations with assistance from the Food Standards Agency and UK Rural Affairs Departments.
From 1 January 2010 EU food hygiene legislation required slaughterhouse operators to ‘request, receive, check and act upon’ food chain information (FCI) for all cattle, sheep and goats sent for slaughter for human consumption. The Agency has produced guidance and model forms to help food businesses.
The Beef Bones Regulations 1997 were revoked with effect from 26/04/08 by the Transmissible Spongiform Encephalopathies (No. 2) (Amendment) Regulations 2008 (SI 2008 No 1180). This means there is no longer a ban on UK sourced beef bones being used in food manufacturing.
Two guidance booklets have been produced to advise livestock farmers on how to keep their animals clean prior to slaughter. A further booklet is currently being produced for producers who are involved in the sheep supply chain.
Guidance notesGuidance for food regulations including labelling concerning allergen safety and meat hygiene