Chicken breast fillet A grade

The boneless, skinless breast fillets to be taken from a broiler that is fresh. These

broilers must have been processed under local food processing regulations.

The fillets shall be free from bones (part, whole or fragments), cartilage (gristle),

blood spots, bruises, fat, excessive tendons and skin. 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. 15 days ( slaughter day is a day of a zero day)

VACUM: max. 15 days ( slaughter day is a day of a zero day)