Standard We Can Provide
International Standards
- Codex Alimentarius (CAC) – Established by the FAO & WHO, it sets food safety and quality guidelines.
- World Organization for Animal Health (WOAH, formerly OIE) – Provides standards for animal health and welfare.
- ISO 22000 – International standard for food safety management systems.
- HACCP (Hazard Analysis and Critical Control Points) – Ensures food safety by identifying and controlling hazards.
- Halal & Kosher Certifications – Required for certain markets, ensuring compliance with religious dietary laws.
National and Regional Standards
- USDA (United States Department of Agriculture) Standards – Governs poultry inspection and grading in the U.S.
- EU Regulations (Regulation (EC) No 853/2004) – Sets hygiene and food safety requirements in the European Union.
- China’s GB Standards – Specifies safety, labeling, and quality requirements.
- Brazil's MAPA (Ministry of Agriculture, Livestock, and Food Supply) – Oversees poultry meat standards in Brazil.
Key Requirements for Compliance
- Sanitation & Hygiene – Processing facilities must follow strict hygiene practices.
- Slaughtering & Processing Standards – Must comply with humane slaughtering laws.
- Labeling & Traceability – Labels should include country of origin, production date, expiration date, and other essential details.
- Microbiological Limits – Limits on pathogens like Salmonella and Campylobacter.
- Cold Chain Management – Proper refrigeration and freezing to prevent spoilage.
