MEAT AND PRODUCTS GENERATED FROM HUNTING
GENERAL PROVISIONS
Does the law impose food safety controls on the handling and sale of meat from hunted wild animals? If this applies only to specific species or specific types of hunting, please specify.
1 answer
Article 1:
(i) 'meat' means all edible parts of animals for slaughter and game, including blood
(k) wild game: terrestrial animals living in the wild in their natural habitat and authorized to be hunted for human consumption, including non-domestic birds'
(l) farmed game: farmed ratites and farmed land mammals other than animals for slaughter
(m) 'game meat' means all edible parts derived from wild or farmed game
Article 10:
(1) Only meat approved by the Veterinary Service and other products of animal origin intended for human or animal consumption or other purposes, including meat derived from game, may be put up for sale, except for the cases referred to in Articles 21(5) and 22(6).
(2) For meat and/or other products of animal origin, including game-derived meat, it is prohibited to:
(a) to deliberately withdrawn from inspection or rendered unusable for food for humans and/or animals
(b) to sell, offer for sale, deliver, give as a gift, or have available for transport or delivery that has been rejected or rendered unusable for human and animal food, or which has become spoiled or otherwise unsound , have in stock, or, either in compliance with any statutory regulation, transport or cause to be transportedusable for human and animal food;
(c)to peddle or hawk;
(e) to store, process, package, make or sell elsewhere than in a facility in possession of a veterinary permit under this Act, unless otherwise provided for by the law.
Does the law require hunters to be trained in basic ante-mortem and/or post-mortem inspection techniques?
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Does the law require hunters to be trained in basic meat dressing and hygiene procedures (e.g. bleeding, evisceration, etc.) or to be accompanied by a qualified operator?
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After wild animal is killed in the field, does the law require that immediate hygienic practices are undertaken including, to the extent possible: bleeding and partial evisceration; partial skinning and/or dressing to minimize contamination of edible parts; removal of animal parts that are not necessary for post-mortem inspection; and retention of the heart, kidneys, lungs and livers for appropriate inspection for abnormalities?
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Does the law require chilling of the carcass as soon as possible after killing, unless rendered unnecessary by environmental conditions?
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