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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.

Council Regulation (EEC) No. 1234/07

Commission Regulation (EC) No. 543/08

EU Regulations 1234/07 and 543/08 cover the following areas:

grading by quality (ie Class A Class B)
condition of presentation
labelling
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

The poultrymeat marketing standards have been directly applicable in all Member States since 1991, and it is understood that they are being complied with by common consent by the UK poultrymeat industry.

A domestic implementing regulation is being drawn up and we are due to consult shortly, and the consultation exercise will be posted on our website accordingly.

Currently enforcement authorities (mostly LAs’ Trading Standards and Environmental Health Officers, and the Food Standards Agency) have - since the EU regulations were introduced in 1991 - used powers in other domestic legislation to pursue non-compliance of the main requirements of the marketing standards where necessary. These have included general provisions within the Food Safety Act, the Trades Descriptions Act, and Weight and Measures Act; as well as domestic Secondary legislation covering Food Labelling, Food and Feed Hygiene, and Products of Animal Origin (Import and Export).

The weight classification requirements of the marketing standards will be implemented by the Department of Trade Industry under general weights and measures legislation.

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.

Chicken (602 KB)
Turkey (1.1 MB)
Duck (380 KB)
Poultry cuts (630 KB)

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.