Does the law impose food safety controls on the handling and sale of meat from hunted wild animals? If this applies only to specific species or specific types of hunting, please specify.

Does the law require hunters to be trained in basic ante-mortem and/or post-mortem inspection techniques?

Does the law require hunters to be trained in basic meat dressing and hygiene procedures (e.g. bleeding, evisceration, etc.) or to be accompanied by a qualified operator?

After wild animal is killed in the field, does the law require that immediate hygienic practices are undertaken including, to the extent possible: bleeding and partial evisceration; partial skinning and/or dressing to minimize contamination of edible parts; removal of animal parts that are not necessary for post-mortem inspection; and retention of the heart, kidneys, lungs and livers for appropriate inspection for abnormalities?

Does the law require chilling of the carcass as soon as possible after killing, unless rendered unnecessary by environmental conditions?