Description
Product
Chicken Broiler feet, class A/B, quick frozen in blocks *5 kg
Description
Chickens broiler feet, without skin, with nails
Manufacturer
EU
Production process describing
Processing equipped with STORK company’s poultry slaughtering and
cutting equipment:
- Air – agitated multistage scalding, temperature **4° C
degrees;
- Parting of feet from carcass;
- Feet scalding at ****2° C temperature;
- Feet peeling;
- Feet chilling in *-*2°C temperature’s water to 0 - 4°C
temperature;
- Feet packing into plastic trays;
- Feet freezing to **8 ° C;
- Feet packing into carton boxes.
Packaging
Inner packaging:
Rosy plastic bags (*0cm x *0cm x 7cm), *0 μk ply (*0 g)
Outer packaging:
*5 kg - Carton boxes ( *0 cm x *9cm x *4cm)
Packed weight per outer:
*5 kg - Carton boxes (*7,5cm x *7,5cm x *4cm)
Palletizing:
*0 carton boxes, **0 kg per pallet
Shelf life of the product
Max time between kill and freeze:
6 hours after killing
Total shelf-life:
*2 months from killing date
Shelf-life upon delivery:
Minimum 8 months after arrival on final destination.
Storage conditions: ≤ - *8°C
Calibration (if applicable):
Non – calibrated
Quality requirements:
Average weight of 1 feet - Average *0g Average *0g
Foreign bodies & slaughter rests:
Delivery 0 0
Skin rests *5 kg 0 2%
Bruising *5 kg 0 5%
Broken bones
*5 kg More than *0%
- Color: natural brightly rosy, typical for chicken feet;
- Smell typical for fresh poultry meat.
Microbiological requirements
Organism: Acceptable (cfu/g)
Reject (cfu/g)
Salmonella/ *5 g of product
- C ≥ 1
Chemical requirements
1. Remains of antibiotics, medicines, pesticides and harmful
chemical materials in the product conforms to the EC regulation
(EC) Nr. **6/***5.
2. The product is free from allergens and conforms to the
requirements of Directive ***0/*3/EC.
Other essential requirements
1. According to the EU requirements no more 0,9 % GMO soy in final
poultry feed included.
2. The product is manufactured without using of any ionization or
other disinfection materials during
producing process.
