Chicken Wings A grade

The wing portions are to be obtained only from fresh broiler class chickens.

These birds must have been processed under local food processing regulations.

Wings to be taken from a broiler that is fresh to, and maintained at less than

4ºC.

Wings shall be fresh as indicated by odour and appearance and shall be free of

slime and other contaminants.

Wing are separated from carcasses in the shoulder joint,

Raw material – wings (prime, middle and tip) : 100%.

FROZEN: Storage conditions- no higher than -18°C

FRESH: Storage conditions -2°C to 4°C

MAP: Storage conditions -2°C to 4°C

VACUM: Storage conditions -2°C to 4°C

FROZEN: max. 18 months (slaughter day is a day of a zero day)

FRESH: max. 6 days ( slaughter day is a day of a zero day)

MAP: max. 9 days ( slaughter day is a day of a zero day)

VACUM: max. 9 days ( slaughter day is a day of a zero day)