ARCHIVE: Eggs and poultry: Poultrymeat marketing standards
Council Regulation (EEC) No. 1234/07 and Commission Regulation (EC) No. 543/08 prescribe minimum harmonised standards to facilitate trade and to ensure EU consumers are provided with good quality fresh and frozen poultrymeat produced to a common standard.
EU Regulations 1234/07 and 543/08 cover the following areas:
- grading by quality (ie Class A Class B)
- condition of presentation
- extraneous water content
- weight classification
- Special Marketing Term criteria which must be met before certain claims about types of farming can be made (e.g. free range, barn, etc)
UK legislation on marketing standards for poultrymeat - registration
The Poultrymeat (England) Regulations 2011 will come into force 21 March 2011. The Regulations transpose Council Regulation (EC) No. 1234/07 and Commission Regulation (EC) No. 543/08 in England. Similar but separate legislation will be introduced by Scotland, Wales and Northern Ireland later this year.
Producers and processors that use the Special Marketing Terms (SMT) for poultrymeat are required to register their premises with Animal Health and the Food Standards Agency, respectively. This should be done as soon as possible, at the latest within three months of the entry into force of the Regulations.
Producers and processors should first consult the Explanatory Leaflet on the Poultrymeat Regulations (PMR1). It explains the requirements of the legislation, what the SMT terms cover, and the registration process.
After consulting the Explanatory Leaflet (PMR1), poultrymeat producers should fill in the Producer Registration Form (PMR2) and email it to their local Animal Health Regional Office. Alternatively, hard copy application forms can be supplied on request – please contact your local Animal Health Regional Office.
Poultrymeat processors should fill in the Processor Registration Form (PMR5) and send it to the Food Standards Agency email@example.com. Hard copy application forms can also be sent to: Rm 112, Food Standards Agency, Foss House, Peasholme Green, York YO1 7PR.
Guidance on marketing standards for poultrymeat
The Poultrymeat Quality Guide (42 KB) facilitates harmonised marketing standards throughout the EC for fresh, frozen and quick-frozen poultrymeat for human consumption. Please see below for pictorial guides for individual species.
It should be noted that, unfortunately, some of the whole birds and cuts depicted in the guide exhibit more surface dryness than would be encountered under normal conditions. This was unavoidable given the photographic process and the techniques used. This guide is currently being refreshed and will be available shortly.
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Page last modified: 4 May 2011
Page published: 21 July 2009