Whole chicken without giblets fresh or frozen

Chicken carcasses to be taken from a broiler that is fresh, and maintained at less

than 4°C. The carcasses shall be free from blood spots, bruises, fat

It shall be fresh as indicated by odour and appearance and shall be free of slime

and other contaminants. 

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)