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Wild Game guidance

Wild game guidance: Annexes

All annexes for the wild game guidance, including templates, a bibliography, acronyms and a glossary.

Last updated: 25 July 2022
Last updated: 25 July 2022

Annex A: Hunter's Declaration information (example templates)

Large wild game


Small wild game


Annex B: Bibliography

For further information you may wish to look at the following sites:

Annex C: Acronyms

Abbreviation Full title/name
ABP Animal-by-product
AGHE Approved Game Handing Establishments
APHA Animal and Plant Health Agency
DAERA Department of Agriculture, Environment and Rural Affairs
FBO Food Business Operator
FSA Food Standards Agency
FSMS Food Safety Management system
HACCP Hazard Analysis and Critical Control Points
LA Local Authority
MHI Meat Hygiene Inspector
ND Notifiable Disease
NI Northern Ireland
OV Official Veterinarian
REUL Retained European Union Law
ROI Republic of Ireland
UK United Kingdom

Annex D: Glossary

  • 'Animal and Plant Health Agency (APHA)’ is the UK Government Agency which is part of the Department for Environment, Food and Rural Affairs and responsible for animal and plant health in the UK. Contact the Animal Plant and Health Agency (APHA) via
  • ‘Animal by-product (ABP)’ means the entire bodies or parts of animals, products of animal origin or other products obtained from animals, which are not intended for human consumption, including oocytes, embryos and semen
  • Approval’ refers to the requirement for food business operators – at Article 4 by the specific hygiene rules applying to businesses - to only place products of animal origin on the market if they have been produced in establishments approved by the competent authority
  • ‘Approved Game Handling Establishment (AGHE)’ means an approved  establishment in which wild game and wild game meat obtained after hunting are prepared for placing on the market. Activities are limited to evisceration, skinning and/or plucking which prepare the wild game for placing on the market
  • Carcase’ means the body of an animal after slaughter and dressing (evisceration, skinning and/or plucking)
  • ‘Competent Authority’ means the authority responsible for ensuring compliance with the relevant food hygiene regulations the performance of official food controls and of other official activities, in accordance with the official controls regulation and the rules referred to in Article 1(2)
  • 'Critical Control Points (CPP)’ means any step in a process in which hazards can be prevented, eliminated, or reduced to acceptable levels. Examples of critical control points may include include: chilling, testing, cooking
  • ‘Cross-contamination’ means the action by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with a harmful effect
  • Evisceration’ means the process of removing viscera from the bodies of wild game. Also known as ‘gralloching’
  • ‘Farmed Game’ is defined in food hygiene regulations as farmed ratites and farmed land mammals other than domestic bovine, porcine, caprine and ovine animals and domestic solipeds. Farmed game includes deer and boar produced by farming. All meat from farmed game placed on the market must be produced in approved slaughterhouses
  • ‘Final consumer’ means the ultimate consumer of a foodstuff who will not use the food as part of any food business operation or activity
  • ‘Food Business Operator (FBO)’ means the natural or legal persons responsible for ensuring that the requirements of food law are met within the food business under their control
  • ‘Food Safety Management System (FSMS)’ means a permanent procedure put in place by a food business operator (FBO), based on the Hazard Analysis and Critical Control Points principles, and used as an tool to help FBOs attain a higher standard of food safety
  • HACCP” means Hazard Analysis and Critical Control Points. HACCP is a system that helps you identify potential food hazards and introduce procedures to make sure those hazards are removed or reduced to an acceptable level
  • ''Hazard” means a biological, chemical, or physical agent in, or condition of, food or feed with the potential to cause an adverse health effect;
  • Lagomorphs” include rabbits, hares and rodents
  • “Local supply” means supply within the same Local Authority, in immediately neighbouring Local Authorities or those situated no more than 30 miles/50 kilometres from the boundary of the supplier’s Local Authority , whichever is greater – but never beyond the UK, except supply from Northern Ireland to the Republic of Ireland
  • “Normal hunting practices” include actions regularly carried out in the act of hunting activity, including bleeding and gralloching
  • Offal” means fresh meat other than that of the carcase, including viscera and blood
  • “Green Offal” means the stomach, intestines and related tissues of the wild game body, which are the contents of the abdominal cavity of the wild game body
  • “Red Offal” means other parts of offal which do not fall under the definition of green offal, including the liver, heart, lungs etc.
  • “Placing on the market” means the holding of food or feed for the purpose of sale, including offering for sale or any other form of transfer, whether free of charge or not, and the sale, distribution, and other forms of transfer themselves
  • “Primary Production” means the production, rearing or growing of primary products including harvesting, milking and farmed animal production prior to slaughter.  It also includes hunting and fishing and the harvesting of wild products;
  • ''Primary Products” means the products of primary production including products of the soil, of stock farming, of hunting and fishing
  • Processing” means any action that substantially alters the initial product, including heating, smoking, curing, maturing, drying, marinating, extraction, extrusion or a combination of those processes
  • Registration” refers to the requirement for FBOs - set out at Article 6 by the general requirements for the hygiene of foodstuffs - to register premises involved in food production with the relevant competent authority, this is your LA
  • Retail” is defined as the handling and/or processing of food and its storage at the point of sale or delivery to the final consumer, and includes distribution terminals, catering operations, factory canteens, institutional catering, restaurants and other similar food service operations, shops, supermarket distribution centres and wholesale outlets
  • ''Restricted Supply” means the supply of wild game and wild game meat to other retail establishments is restricted by the requirements to be marginal and local
  • “Small quantities” is regarded as self-defining because demand for wild game and wild game meat from final consumers and local retailers that supply directly to final consumers is limited
  • ''Trained person” refers to a person who has undertaken appropiate training to be able to carry out an initial examination of the wild game in the field, to identify any characteristics that may indicate that the meat presents a health risk
  • ''Viscera”  means the organs of the thoracic, abdominal and pelvic cavities, as well as the trachea and oesophagus and, in birds, the cro
  • '“Wild game” means wild birds that are hunted for human consumption as well as wild ungulates, lagomorphs and other land mammals that are hunted for human consumption. These include mammals living in enclosed territory under conditions of freedom similar to those of wild game
  •     “Small wild game” means wild game birds and lagomorphs living freely in the wild
  •     “Large wild game” means wild land mammals living freely in the wild that do not fall within the definition of small wild game
  • ''Wild Game Meat” is defined as the edible parts of wild game, including blood.