This standard specifies requirements for primary processed poultry consisting of carcasses,
poultry parts and poultry products for human consumption. It defines and distinguishes
between the market classes of poultry.
Requirements for sanitation, plant hygiene, the dressing operation, grading, packaging,
labelling and marketing as well as ante-mortem and post-mortem inspection of poultry
products sold through commercial distribution systems are also established.
This standard does not apply to freshly killed poultry prepared for direct sale to consumers
and for which conditions may be prescribed in National Regulations.
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