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Control the entry of small game carcasses into the human food chain

URN: LANGa31
Business Sectors (Suites): Game and Wildlife Management
Developed by: Lantra
Approved on: 2022

Overview

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This standard is about controlling the entry of small game carcasses into the human food chain.

It applies to the supply of in-fur/in-feather game carcasses (referred to by the Food Standards Agency as “primary wild game products”) to an approved game handling establishment (AGHE) and has been developed so that it can be applied to any small game shot as part of shooting activities.

This standard is for those who work in game conservation and can be applied to any wildlife management area.

To meet this standard you will be able to:
• follow procedures to ensure the correct handling of small  game carcasses
• maintain the facilities used for storing and preparing small game carcasses
• support the hygienic preparation and storage of small game carcasses.

For you to fully understand the content of the standard, and the activities it describes, it is important that you are able to understand the terms used within the standard. See the Glossary for some definitions that should help you with this.

Performance criteria

You must be able to:

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  1. confirm that work is carried out safely, in line with the relevant health and safety requirements
  2. confirm that procedures are in place for the hygienic handling, transport, preparation and storage of small game carcasses
  3. confirm that facilities and equipment are maintained in a hygienic condition, in accordance with the relevant legal requirements
  4. inspect small game carcasses for their suitability for entry into the human food chain, according to the relevant legal requirements
  5. check that only carcasses meeting legal requirements enter into the human food chain
  6. confirm the handling, transport, preparation and storage of small game carcasses is in line with the relevant legal requirements
  7. confirm the disposal of waste and unsuitable carcasses is in accordance with the relevant legal requirements
  8. prepare batch carcass declarations in accordance with the relevant legal requirements
  9. maintain accurate records of game meat production in accordance with the relevant legal requirements

Knowledge and Understanding

You need to know and understand:

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  1. the health and safety requirements associated with preparing small game carcasses for the human food chain
  2. your responsibilities under the current food hygiene regulations including the principles of traceability and Hazard Analysis and Critical Control Points (HACCP) as they apply to the supply of small game carcasses for human consumption
  3. the relevant codes of practice controlling the handling, transport, storage and preparation of small game carcasses
  4. the transport and storage requirements for small game carcasses, including the requirements for chilling
  5. how incorrect handling practices can damage game meat
  6. how to inspect small game carcasses
  7. the quality requirements for small game carcasses entering the human food chain, including the acceptable levels of flesh damage
  8. the processes used by game dealers to enter small game meat into the human food chain
  9. the relevant legal requirements controlling the disposal of waste and unsuitable carcasses
  10. the relevant legal requirements controlling record keeping, labelling and traceability for small game meat entering the food chain
  11. the individual declaration from the trained person to accompany each batch of carcasses to the approved game handling establishment (AGHE).  

Scope/range

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Inspect game carcasses to determine:
• shot damage
• condition

Maintain accurate records of:
• carcass details
• culling details

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

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Preparation – the process of dressing rabbit and hare carcasses by removing the head, feet, viscera and reproductive organs, as appropriate.

Primary wild game product – In-fur or in-feather game that has undergone no more than the necessary preparation that is part of normal hunting practice. (FSA, The Wild Game Guide Nov 2015).

Small game carcasses – game birds, wild birds, lagomorphs (rabbits and hares), other land mammals (e.g. grey squirrels)

Trained person – someone who has undergone appropriate training accepted by the Food Standards Agency (FSA)

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

Lantra

Original URN

LANGa31

Relevant Occupations

Estate Worker, Gamekeeper

SOC Code

5119

Keywords

game meat; carcasses; preparation; food chain