The Fresh Meat (Hygiene and Inspection) Regulations 1992

1.  The occupier of every farmed game handling facility shall ensure that—

(a) farmed game intended for slaughter in such premises undergoes adequate veterinary inspection;

(b) the local authority is informed at least 72 hours in advance of the date and time on which farmed game is to be slaughtered in such premises;

(c) the premises have a suitable place for gathering farmed game where ante-mortem health inspections can be carried out;

(d) the premises have suitable and sufficient accommodation, facilities and equipment for the slaughter of farmed game and for the bleeding and handling of the bodies of such animals;

(e) farmed game animals are subjected to ante-mortem health inspection in accordance with regulation 14(1)(b) not more than 72 hours prior to slaughter;

(f) after shooting or stunning, the bodies of farmed game animals are bled in an approved manner;

(g) the bodies of slaughtered farmed game are hung as quickly as possible after bleeding and are transported as soon as practicable under satisfactory hygiene conditions to a slaughterhouse or farmed game processing facility for the purpose of dressing and post-mortem inspection and are accompanied during transport to the slaughterhouse by the certificate referred to in Schedule 20, and, if the bodies of slaughtered farmed game cannot be transported so as to reach the slaughterhouse or farmed game processing facility within one hour of slaughter, they are transported there in a container or vehicle in which the ambient temperature is maintained at between 0°C and +4°C;

(h) the equipment used for the slaughter and bleeding of farmed game is of a durable, impermeable and corrosion-resistant material not liable to taint the meat;

(i) the equipment referred to in sub-paragraph (h) above is cleaned and disinfected in accordance with paragraph 3(d) of Part I of Schedule 7; and

(j) ensure that all equipment and implements which come into contact with farmed game are kept in a good state of repair and all fixtures, fittings and equipment are kept clean.