Regulation (EC) No 853/2004 of the European Parliament and of the CouncilDangos y teitl llawn

[X1SECTION IV: U.K. WILD GAME MEAT

CHAPTER I: U.K. TRAINING OF HUNTERS IN HEALTH AND HYGIENE

1. Persons who hunt wild game with a view to placing it on the market for human consumption must have sufficient knowledge of the pathology of wild game, and of the production and handling of wild game and wild game meat after hunting, to undertake an initial examination of wild game on the spot. U.K.

2. It is however enough if at least one person of a hunting team has the knowledge referred to in point 1. References in this Section to a ‘ trained person ’ are references to that person. U.K.

3. The trained person could also be the gamekeeper or the game manager if he or she is part of the hunting team or located in the immediate vicinity of where hunting is taking place. In the latter case, the hunter must present the wild game to the gamekeeper or game manager and inform them of any abnormal behaviour observed before killing. U.K.

4. Training must be provided to the satisfaction of the competent authority to enable hunters to become trained persons. It should cover at least the following subjects: U.K.

5. The competent authority should encourage hunters' organisations to provide such training. U.K.

CHAPTER II: U.K. HANDLING OF LARGE WILD GAME

1. After killing, large wild game must have their stomachs and intestines removed as soon as possible and, if necessary, be bled. U.K.

2. The trained person must carry out an examination of the body, and of any viscera removed, to identify any characteristics that may indicate that the meat presents a health risk. The examination must take place as soon as possible after killing. U.K.

3. Meat of large wild game may be placed on the market only if the body is transported to a game-handling establishment as soon as possible after the examination referred to in point 2. The viscera must accompany the body as specified in point 4. The viscera must be identifiable as belonging to a given animal. U.K.

[F14.

5. Chilling must begin within a reasonable period of time after killing and achieve a temperature throughout the meat of not more than 7 °C. Where climatic conditions so permit, active chilling is not necessary. U.K.

6. During transport to the game-handling establishment, heaping must be avoided. U.K.

7. Large wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. U.K.

[F38.In addition, unskinned large wild game:U.K.

9. The rules laid down in Section I, Chapter V, apply to the cutting and boning of large wild game. U.K.

CHAPTER III: U.K. HANDLING OF SMALL WILD GAME

1. The trained person must carry out an examination to identify any characteristics that may indicate that the meat presents a health risk. The examination must take place as soon as possible after killing. U.K.

2. If abnormal characteristics are found during the examination, abnormal behaviour was observed before killing, or environmental contamination is suspected, the trained person must inform the competent authority. U.K.

3. Meat of small wild game may be placed on the market only if the body is transported to a game-handling establishment as soon as possible after the examination referred to in point 1. U.K.

4. Chilling must begin within a reasonable period of time of killing and achieve a temperature throughout the meat of not more than 4 °C. Where climatic conditions so permit, active chilling is not necessary. U.K.

5. Evisceration must be carried out, or completed, without undue delay upon arrival at the game -handling establishment, unless the competent authority permits otherwise. U.K.

6. Small wild game delivered to a game-handling establishment must be presented to the competent authority for inspection. U.K.

7. The rules laid down in Section II, Chapter V, apply to the cutting and boning of small wild game.] U.K.