1、CGSB 32-LBlM 90 = LB74b54 0023931 291 c CGSB SPCIFICATION SPECIFICATION de IONGC C Eviscerated Chicken and Poulets viscrs et Chicken Parts morceaux de poulet 321 81 M AugusUAot 1990 c Canad Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproductio
2、n or networking permitted without license from IHS-,-,-The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed. produces voluntary standards and specifications in many subject areas, at the request of sources in both the private and public sectors. The
3、 CCSB has been accredited by the Standards Council of Canada as a national standards-writin organization. The standards that it develops and offers as Nationaf Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of Canada. in addition to s
4、tandards it publishes ab national standards, the CGSB produces standards and specifications to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CCSB standards and specifications, and national standards developed by the CGSB, are develop
5、ed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a government or an industry for a material, a product, or a service. A specification also states the
6、procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the followinj factors: broad application, committee balance, representation of a vitai interests or consensus approval. CCSB specifications are subect to rev
7、iew and revision at any time, so as to ensure that they ieep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment sheets ox in new
8、editions of specifications. An uptodate listing of CGSB specifications, including details on latast issues and amendments, and ordering instructions, will be found in the Catalogue of Standa:ds and Qualified Products Lists which is published annually and is available without charge upon request. Alt
9、hough the intended primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently hazardous
10、. The CGSB neither assumes nor accepts any responsibility for any injury or damage that may occur during or as the result of tests, wherever performed. The CCSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this spec
11、ification are expressly advised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on the CGSB and its services may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada K1A 1G6 Le rsente spcification q t
12、labore sous les aus ices de OFCE DES NORMES GENERALES DU CANADA (or$ la poitrine doit tre spare du dos la jonction des cotes flottantes et du dos. La peau du cou doit tre exclue. La masse normale est comprise entre 250 et 310 g. Demi-poitrines de poulet paree, classe5 - Les demi-poitrines de poulet
13、pares comprennent la partie spare du dos au joint de lpaule par une coupe de haut en bas a partir de ce point jusqua la jonction des cotes flottantes et des vraies ctes. Sous les autres rapports, les demi-poitrines de poulet pares doivent tre identiques aux demi-poitrines de poulet de la classe 4, s
14、auf que les cotes doivent tre enleves des poitrines. La masse normale est comprise entre 170 et 250 g. Pilons de poulet, classe6 - Les pilons de poulet doivent tre obtenus en sparant les cuisses des arrire-cuisses par une dcoupe larticulation des genoux: les pattes doivent tre spares du pilon au mil
15、ieu de larticulation des jarrets. Les pilons doivent tre livrs selon lventail des masses prescrit (par. 8.1). La masse normale est comprise entre 110 et 170 g. Arriere-cuisses de poulet, classe 7 - Les arrire-cuisses de poulet doivent tre obtenues en les dcoupant et en les sparant a larticulation de
16、 la hanche. La viande pelvienne peut tre incluse, mais les os pelviens et la peau du dos doivent tre exclus. Les arrirecuisses doivent tre livres selon lventail des masses prescrit (par.8.1). La masse normale est comprise entre 110 et 170 g. Cuisses de poulet, classe8 - Les cuisses de poulet compren
17、nent le pilon et Iarrire-cuisse en un seul morceau. Les cuisses doivent tre livres selon lventail des masses prescrit (par. 8.1). La masse normale varie entre 220 et Ailes de poulet, classe9 - Les ailes de poulet doivent comprendre laile entire avec les muscles et le tissu pidermique intacts, lexcep
18、tion de laileron qui doit tre enlev et exclu. 340 g. Foies de poulet, classe10 - Les foies de poulet doivent tre entiers, prsentant peu dindices de rupture, ou de 32.181M O W w O O Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or netw
19、orking permitted without license from IHS-,-,-CGSB 329LBlM 90 1874654 0023939 582 7. 7.1 7.1.1 7.1.2 7.1.3 7.2 7.2.1 7.2.2 8. 8.1 result of evisceration. Fat, gall bladder and other entrails or internal organs shall be excluded. PREPARATION FOR DELIVERY Packaging and Packing Packing and packaging of
20、 whole chickens (including chicken capons and Rock Cornish hen) shall be in accordance with the Canada Agricultural Products Standards Act and the Processed Poultry Regulations. The frozen birds shall be individually vacuum-packed. The containers for whole birds shall meet the requirements of the CG
21、SB standard 43-GP-40. Chilled chicken parts shall be packed and packaged in accordance with normal commercial practice and CGSB specification 32.72M as specified (par. 8.1). The shipping containers shall meet the requirements of CGSB standard 43-GP-21 M. Table 2. The frozen chicken parts shall be la
22、yer packed as given in specification 32.72M and the containers shall meet the requirements of CGSB standard 43-GP-21 M, Table 2. Marking Marking of whole birds shall be in accordance with the Canada Agricultural Products Standards Act and Processed Poultry Regulations. Packages containing chicken pa
23、rts shall be marked to include the following information: Complete name and address of producer Product type and class, according to this standard (par. 4.1.1 and 4.1.3). Net mass Date of packing Inspection legend The following caution, as applicable, printed in bold KEEP FROZEN KEEP REFRIGERATED le
24、ttering: NOTES Options - The following options must be specified in the application of this specification: a. Type and class (par. 4.1.1 and 4.1.3) b. In case of whole birds, grade and whether chicken, chicken capon or Rock Cornish hen is desired (par. 4.1.2 and 4.1.3) dchirure la suite de Iviscrati
25、on. Le gras, la vsicule biliaire et les autres entrailles ou organes doivent tre exclus. PRPARATION POUR LA LIVRAISON Conditionnement et emballage Lemballage et le conditionnement des volailles entires (poulets, chapons et poulets Rock Cornish) doivent tre conformes aux exigences de la Loi sur les n
26、ormes des produits agricoles du Canada et du Rglement sur la volaille transforme. Les volailles entires congeles doivent tre individuellement emballes sous vide. Les contenants doivent tre conformes aux exigences de la norme 43-GP-40 de IONGC. Les morceaux de poulets rfrigrs doivent tre emballs et c
27、onditionns conformment aux usages commerciaux habituels et aux exigences de la spcification 32.72M de IONGC, selon les prescriptions (par. 8.1 ). Les contenants dexpdition doivent satisfaire aux exigences du tableau 2 de la norme 43-GP-21 M de IONGC. Les morceaux de poulet congels doivent tre emball
28、s par couches conformment la spcification 32.72M dans des contenants conformes aux exigences du tableau 2 de la norme 43-GP-21 M de IONGC. Marquage Le marquage des volailles entires doit tre conforme aux exigences de la Loi sur les normes des produits agricoles du Canada et du Rglement sur la volail
29、le transforme. Les paquets contenant les morceaux de poulet doivent tre marqus de faon porter les indications suivantes: Nom et adresse complets du producteur Type et classe du produit conformes la prsente Masse nette Date demballage Cachet dinspection Lavertissement suivant imprim en caractres gras
30、, le cas GARDER CONGEL GARDER RFRIGR spcification (al. 4.1.1 et 4.1.3) chant: REMARQUES Options - Les options suivantes doivent tre prcises lors de lapplication de la prsente spcification: a. Type et classe (al. 4.1.1 et 4.1.3) b. Catgorie de la volaille entire et si un poulet, un chapon ou un poule
31、t Rock Cornish est dsir (al. 4.1.2 et 4.1.3) 32.1811111 5 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.181M 90 18746.54 0023940 2T4 c. In case of whole birds, the mass desi
32、red and c. Masse de la volaille entire. sil y a lieu, et si le cou et whether neck and giblets shall be excluded les abats doivent tre enlevs (par. 6.3) (par. 6.3) as given in specification 32.72M (par. 7.1.2). d. In case of chilled chicken parts, the package style d. Genre demballage pour les morce
33、aux de poulet rfrigrs selon la specification 32.72M (ai. 7.1.2). Source de diffusion des publications de rfrence 8.2 Source of Referenced Publications 8.2.1 The publications referred to in par. 2.1.1 may be Les publications mentionnes lal. 2.1.1 sont diffuses par obtained from the Canadian General S
34、tandards Board, lOffice des normes gnrales du Canada, Section des Sales Unit. Ottawa, Canada K1A lG6. Telephone (819) ventes, Ottawa, Canada KIA 1G6. Tlphone (819) 956-0425 or 956-0426. Telefax (81 9) 956-5644. 8.2.2 The publications referred to in par. 2.1.2 and 2.1.3 may Les publications mentionne
35、s aux al. 2.1.2 et 2.1.3 sont be obtained from the Canadian Government Publishing diffuses par le Centre ddition du gouvernement du Centre, Supply and Services Canada, Ottawa, Canada Canada, Approvisionnements et Services Canada, Ottawa. K1A OS9. Telephone (819) 956-4802. Canada K1 A 0%. Tlphone (819) 956-4802. 956-0425 ou 956-0426. Tlcopieur (81 9) 956-5644. 32.1 81 M 6 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
