These Guidelines provide instructions for the processing of meats of game animals and birds hunted by hunters at different locations. They also addresses ways to harvest and properly preserve meats in a manner that meet food safety requirements, through reduction of spoilage and damage caused by contamination, and therefore, ensure the health and safety of consumers. This can be achieved through the provision of advice and useful information for the amateurs of hunting, in order to avoid troubles notably due to the lack of experience and hence ensure their personal safety and the safety of meat produced from hunted animals. On a local stage, the lack of guidance material in this field serves as further incentive for the preparation of these guidelines, especially owing to the fact that most of the food safety legislations and guidelines pertaining to sound food and meat trading are linked to the meat obtained under ordinary circumstances from domesticated breeding stock at specialized facilities like animal production farms or Livestock markets. They are also associated with their slaughtering and processing procedures and controls at the abattoirs, slaughterhouses and sales outlets across all stages of a food chain.