Applies to
- Broiler and layer end-of-lay slaughter
- Cut-up, deboning, chilling
- Cold storage of poultry meat
Key requirements
- ▸Primary production hygiene and traceability
- ▸Ante-mortem and post-mortem inspection
- ▸Process hygiene: scalding, plucking, evisceration, chilling
- ▸Temperature and time controls in chilling and storage
- ▸Verification of process control
How buyers cite this in procurement
Cited by exporters and by competent authorities as the international reference for poultry slaughter design. EPC specifications for processing plants should align material flow, temperature control and inspection stations with CXC 58-2005.
Frequently asked
Does CXC 58-2005 replace national meat regulations?
No. It is a reference code. National competent authorities may adopt, adapt or add to it — the national regulation applies to the operator.