Animal slaughter plans and related activities must not increase the number of hazards in meat. In their nature, these processes must reduce possible hazards to minimum or acceptable levels. This is a generally accepted concept worldwide; hence, authorities continue to develop regulations that seek to mitigate the scourge of meat hazards for consumer protection. The situation is similar with small wild ungulate meat, in which a hazard analysis plan needs developing to improve meat safety. This investigation follows a narrative review of articles published for a PhD program and other scholarly articles supporting the concept of a basic slaughter plan for small wild ungulate animals in South Africa. The findings of this investigation highlight the need to control hazards within one health concept plan, which should be implemented and propagated by establishing forums that will drive meat safety solutions in these communities. There should be a basic hygiene slaughter plan developed and endorsed by all members of the forum. The outcome must be the control of microbiological, chemical and physical hazards from farm-to-fork, and as part of a system imbedded in game meat policies and regulations.
Keywords: chemical; consumer; hazards; hazards microbial; physical; slaughter; small wild ungulates.