All Wild Irish Game premises are operated strictly in accordance with current European and Irish legislation (some of which is detailed below). Copies of this and additional documentation can be inspected on the premises by prior arrangement. The principal legislation applicable to the Company is as follows: European Communities (Food and Feed Hygiene) Regulations 2005. (S.I. No. 910 of 2005) European Communities Regulations 852/2004, 853/2004, 882/2004.


The premises are fully approved by the Department of Agriculture and have been granted establishment number IE 2967 EC. They have also been inspected and approved by representatives of the European Community for the export of wild game products. A Government Veterinary Officer visits the premises on a daily basis for the purposes of monitoring compliance with all relevant legislation and other standards. The Veterinary Officer also carries out post mortem examination on carcasses delivered to the premises prior to the commencement of any production activity and during process stages.

HACCP (Hazard Analysis & Critical Control Point) System

All Wild Irish Game facilities are run under strict food safety management systems according to the principles of HACCP (Hazard Analysis & Critical Control Point). A full hazard analysis has been carried out on all stages of food storage, handling and delivery.


All animals are delivered within an acceptable time and placed into refrigerated storage. Large game is stored at 7°C or below and small game at 4°C or below.


Processing is carried out in areas operating at or below 12°C and products are returned immediately to refrigerated storage after processing. Critical control steps are in place at every stage to ensure quality assurance of products.


All products are packaged and labelled in accordance with current legislation. Labelling is applied to both inner and outer packaging and includes storage requirements and the minimum durability of the product.


All products are transported and delivered in purpose made refrigerated vehicles. Refrigerated products and frozen products are stored and transported at 4°C or below and -12°C or below respectively.


Meticulous records are maintained of critical parameters at all stages of receiving, storage, production and delivery. Records are available for inspection on the premises.