Council Regulation (EC) No 1234/2007 (repealed)Show full title

II. Definitions

Without prejudice to further definitions to be laid down by the Commission for the purpose of the application of this Part:

1.

’poultrymeat’ means poultrymeat suitable for human consumption, which has not undergone any treatment other than cold treatment;

2.

’fresh poultrymeat’ means poultrymeat not stiffened by the cooling process, which is to be kept at a temperature not below - 2 ^oC and not higher than 4 ^oC at any time. However, Member States may fix different temperature requirements for the cutting and storage of fresh poultrymeat performed in retail shops or in premises adjacent to sales points, where the cutting and storage are performed solely for the purpose of supplying the consumer directly on the spot;

3.

’frozen poultrymeat’ means poultrymeat which must be frozen as soon as possible within the constraints of normal slaughtering procedures and is to be kept at a temperature no higher than - 12 ^oC at any time. Certain tolerances may, however, be fixed by the Commission;

4.

’quick-frozen poultrymeat’ means poultrymeat which is to be kept at a temperature no higher than - 18 ^oC at any time within the tolerances as provided for in Council Directive 89/108/EEC of 21 December 1988 on the approximation of the laws of the Member States relating to quick-frozen foodstuffs for human consumption(1).

(1)

OJ L 40, 11.2.1989, p. 51. Directive as last amended by Directive 2006/107/EC (OJ L 363, 20.12.2006, p. 411).