Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6, Meat, poultry, fish, eggs and their products.

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1 Scope

This document specifies the operating procedures for chicken slaughtering.

2 Normative references

3 Terms and definitions

4 Pre-slaughter requirements

4.1

4.2

4.3

4.4

4.5

4.6

5 Operating procedures and requirements of slaughtering

5.1 Hanging

5.2 Stunning

5.3 Bleeding

5.4 Scalding and defeathering

5.5 Head and feet removal

5.6 Crop removal and evisceration

5.7 Rinse

5.8 Post-mortem inspection

5.9 By-product sorting

5.10 Chilling

5.11 Trimming and segmentation

5.12 Freezing

5.13 Sorting

6 Storage

7 Other requirements

7.1

7.2

7.3

7.4

Bibliography