MEAT AND PRODUCTS GENERATED FROM HUNTING
GENERAL PROVISIONS
Does the law impose food safety controls upon the handling and sale of meat from hunted wild animals? If this applies only to specific species or specific types of hunting, please specify.
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Does the law require hunters to be trained in basic ante-mortem and/or post-mortem inspection techniques?
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2; Interpretations- "apprentice formal guide" means a person who has attained the relevant prescribed qualifications and is training to be a professional guide under the supervision of a professional guide; "apprentice professional hunter" means a person who is training to be a professional hunter under the supervision of a professional hunter but not qualified to hunt dangerous animals.
42(2); Subject to other provisions of this Act, and to the terms and conditions prescribed for professional hunter's license, a professional hunter's license shall - [...] (c) engage and supervise such number of apprentice professional hunters on such terms and conditions as may be prescribed;
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 game 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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