S.L. 427.47 Art. 1with this - - - The 2. gizzard, crop, 3. For oesophagus 4. Giblets and all other gizzard shall have been remains of these four shall be III. Names 1. The within the Advertising qualified in the - of - of 2. The terms provided in particular I(1) and (2) or IV. names which confusion section IX. V. The

Poultry carcases shall, in order to be marketed in accordance regulation, be presented for sale in one of the following forms: partially eviscerated (‘effilé’, ‘roped’), with giblets, without giblets. word "eviscerated" may be added.

Partially eviscerated carcases are carcases from which the heart, liver, lungs, and kidneys have not been removed.

all carcase presentations, if the head is not removed, trachea, and crop may remain in the carcase.

shall comprise only the following: the heart, neck, gizzard and liver, parts considered as edible. Livers shall be without gall bladders. The be without the horned membrane, and the contents of the gizzard shall removed. The heart may be with or without the pericardial sac. If the neck attached to the carcase, it is not considered as one of the giblets. Where one organs is customarily not included with the carcase for sale, its absence mentioned on the labelling. under which product is sold names under which the products covered by this regulation are sold, meaning of regulation 5.1(a) of the Labelling, Presentation and of Foodstuffs Regulations, shall be those enumerated in Section I case:

whole carcases by reference to one of the forms of presentation as laid down in section II(1) of this Schedule, poultry cuts, by reference to the respective species.

names defined in sections I(1) and (2) may be supplemented by other that the latter do not mislead the consumer to a material degree and such as would lead to confusion with other products listed in sections with indications provided for in section IX of this Schedule. Prohibition of misleading descriptions Products other than those defined in section I may be marketed only under do not mislead the consumer to a material degree by allowing with those referred to in section I or with indications provided for in

Temperature of frozen poultry meat following additional provisions shall apply to frozen poultry meat as regulation 3.1: the temperature of frozen poultry meat concerned by these must be stable and maintained, at all points in the product, at -12°C or possibly brief upward fluctuations of no more than 3°C. These tolerances temperature of the product shall be permitted in accordance with good storage distribution practice during local distribution and in retail display cabinets.

Criteria for grading Poultry carcases and cuts covered by these regulations shall meet the minimum requirements in order to be graded into classes A and B: intact, taking into account the presentation, clean, free from any visible foreign matter, dirt or blood, free of any foreign smell, - free of visible bloodstains except those which are unobtrusive, - free of produtruding broken bones, - free of severe contusions. In the case of fresh poultry, there shall be no traces of prior freezing.