Summary of FSA rules:

• Game must be chilled in a larder to no more than 7°C for deer and 4°C for small game - this is a legal requirement from 1st January 2006
• Shoots must be registered as food businesses with your local authority and comply with the general hygiene requirements (EC No 852/2004 Annex 1). Ask for the "Food & Safety Team"
• A trained person must carry out an initial examination of all game supplied
• Deer and game must be tagged or traceable with labels to its origin
• Unskinned deer must not be frozen
• The cold chain must be maintained during transport between larder and the processor
• For more detailed information please contact the Foods Standards Agency www.food.gov.uk