A) The regulations state that the temperature of shot small game should be reduced to 4°C within a reasonable time after killing. I think that the term ?reasonable? is meant to allow us a degree of common sense.

You may not start shooting until November, but that month can be warm, and is certainly not devoid of flies. I suggest you obtain a copy of The Wild Game Guide by the Food Standards Agency. Everything you need to know is in this publication, including the fact that at least one member of your shoot must be a ?trained person? if you sell on to gamedealers. The National Gamekeepers? Organisation runs meat hygiene training courses and I suggest you contact them and book a place if no member of your shoot is qualified.