# The Wild Game Meat (Hygiene and Inspection) Regulations 1995, Paragraph 1


The occupier of every wild game processing facility shall keep it, or cause it to be kept, in such a state of cleanliness and otherwise conduct it so as to prevent any risk of contamination to any wild game meat therein and, in particular shall—
(a) ensure that equipment and instruments used for working on wild game meat are kept clean and in a good state of repair;
(b) ensure that premises, instruments and working equipment including meat cutting instruments are not used for purposes other than work on wild game meat, fresh meat or meat preparations or products unless they are cleaned and disinfected before re-use;
(c) ensure that the cutting up of wild game meat is carried out at a different time, and that any room or equipment used for such operations is thoroughly cleaned and disinfected before being used again for the cutting up of fresh meat;
(d) ensure that wild game meat and the base of receptacles which contain, or may at any time contain, such meat do not come into contact with the ground;
(e) where the premises are supplied with water which is only suitable for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;
(f) ensure that sawdust or any similar substance is not spread on floors;
(g) ensure that all detergents, disinfectants, pesticides and rodenticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any wild game meat intended for human consumption; and
(h) ensure that rodents, insects and other vermin are systematically destroyed.

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Source: https://www.legislation.gov.uk/uksi/1995/2148/schedule/2/paragraph/1 (the official version)
Page: https://openlegislation.uk/wild-game-meat-hygiene-and-inspection-regulations-1995/schedule-2/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.