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DEFINITIONS

Frozen chickens; whole bodies for males or females of chicken broilers (not layers) and their parts which are fit for human consumption after slaughter, bleeding, plucking, eviscerating, removing of head and legs, cleaning and freezing by suitable freezing method such as using cold air current.

4. REQUIREMENTS : The following requirements shall be met in frozen chickens:

4.1 It shall be the product of slaughtering sound chickens, free from contagious diseases and fit for human consumption.

4.2 Slaughtering shall be carried out according to the Islamic rules at an abattoir complying with the Gulf standard mentioned in 2.5. Bleeding shall be as complete as possible. The tools used for slaughtering shall be clean and sharp.

4.3 Plucking and washing shall be carried out at a temperature from *3 to *0 °C, for a period from 2 to 4 minutes. Plucking of short feathers from hamstring and tip of the wings shall be made by a method not affecting the chicken characteristics and health of the consumer. GULF STANDARD GS **6/***0