هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
مشروع أولي 
 
 
 
 
 
 
GSO 05/CD 986:2014 
 
 
 
 
الدجاج المجمد  
FROZEN CHICKENS  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS:67.120.30 
  
  
 
تقديم 
 
هيئةةا تليقيةةيو لةةدو  متعةةو تليلةةلول لةةدو  تل عةةي  تللربيةةا هيئةةا ميعيتيةةا تعةةم هةةي جعةة يي ل ت   ةة    
تل طنيا لعت تصفلت وتلتقلييو هي دو  تل عي  تللربيةا   ومةم م ةلل تل يئةا مجةدتد تلت تصةفلت تلقيل ةيا 
تل عيتيا ب ت طا لتلل هنيا مي صصا .  
 
ويد يلمت هيئا تليقييو لدو  متعو تليللول لدو  تل عي  تللربيا ضتم برنلم  جتل تلعتنةا تل فنيةا قيةم 
5   "تلعتنا تلفنيا تل عيتيا لقطلع م تصفلت تلتنيتلت تلغذتئيا وتل قتجيا"  بيحديث تلت تصفا تلقيل يا  
تل عيتيةةا قيةةم 986 : تلةةد لا تلتتتةةد  ويلمةةت (دولةةا تلإمةةلقتت تللربيةةا تلتيحةةد ) بإجةةدتد مشةةروع هةةذ  
تلت تصفا.   
 
ويد تجيتدت هذ  تلت تصفا كلائحا هنيةا لعيتيةا هةي ت يتةلع متعةو مدتق  تل يئةا قيةم (  )   تلةذ  جقةد 
بيلقيخ     هـ   تلت تهق /   /      ل جعى أل تعغى تلت تصفا قيم ( 986/ 1998 )وتحل محع ل. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
1 
 FROZEN CHICKENS  
 
1. Field and Scope of Implementation  
 
This Standard is specifically designed for whole broiler chicken (not egg -laying 
hens) meats, its pieces and visceral organs that are fit for human consumption, 
and which are preserved by freezing.  
 
2. COMPLEMENTARY REFERENCES  
 
2. 1 GSO CAC/MRL 2 :Maximum  residue limits for  veterinary drugs  in foods.  
2. 2 GSO 9 :  Labeling of  Prepackaged Foodstuffs . 
2. 3 GSO 20: Methods for the Determination of Contaminating Metallic 
Elements in Foodstuffs.  
2. 4 GSO 21 :Hygienic Regulations for Food Plants and their Personnel.  
2. 5 GSO 22 :Methods of test  for coloring matter used in foodstuffs.  
2. 6 GSO 87 :Meat and meat products  – Determination of nitrogen content – 
Reference Method.  
2. 7 GSO 149 :Un bottled  drinking water . 
2. 8 GSO 150 :Expiration Periods for food products . 
2. 9 GSO/CAC 193 :General Standard for Contaminants and Toxins in Food 
and Feed . 
2. 10 GSO 322 :Chilled  chicke n. 
2. 11 GSO 323 :General requirements for transportation and storage of  chilled 
and frozen  foods.  
2. 12 GSO382, GSO383 :Maximum allowable limits of pesticides residue in 
agricultural and food products – Part 1 & 2.  
2. 13 GSO 384 :Ice for human consumption.  
2. 14 GSO 592 :Methods  of sampling  for meat and meat products.  
2. 15 GSO 655 :Method of microbiological examination for meat, fish, and 
shell fish.  
2. 16 GSO 713 : Hygienic regulations for  poultry  processing abattoirs and their 
personnel.  
2. 17 GSO 839 :Food packages – Part 1 : General requiremen ts. 
2. 18 GSO 988 : Limits of Radiation Levels Permitted in Foodstuffs - Part 1.  
2. 19 GSO 993 :Animal slaughtering requirements according  to Islamic law.  
2. 20 GSO 1016 :Microbiological Criteria of Food Product - Part 1 . 
2. 21 GSO 1694 :General principles of food hygiene . 
2. 22 GSO 1863 :Food  packages  –Part 2: Plastic  package  - General 
requirements.  
2. 23 GSO 1193 :Polyethylene  bags for food packaging applications.  
2. 24 Gulf Standard to be approved by GSO on “Permitted additives in food 
stuff”.  تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
2 
 3. Definitions:  
3. 1 Frozen Whole Chicken   
Whole carcasses of b roiler chicken (rather than egg -laying hens) which are fit 
for human consumption, after being slaughtered, blood drained, defeathered,  
feet severed at the knee joint, eviscerated and cleaned, then frozen using 
appropriate freezing methods.  
3. 2 Frozen Chicken C uts: 
Chicken cuts include halves, quarters , breasts,  drumsticks  and thighs,  wings and 
smaller cuts (portions of a cut) that are fit for human consumption. They are 
defined as follows:  
3.2.1  Halves : Which is produced by cutting the body in two halves result ing 
from cutting the bird longitudinally from the middle of the keel bone in the front 
and through the backbone at the back.   
3.2.2  Quarter s: Produced by splitting each half into two quarters,  resulting in  
breast and leg quarters.  
3.2.3  Thigh : Contains the  thigh and fibula bones, along with the surrounding 
muscles. Should be cut off at the knee joint.  
3.2.4  Breasts : Includes the keel (breast bone) and connected ribs extending on 
both sides with the surrounding muscles.  
3.2.5  Smaller cuts : (portions of cuts ): Includes deboned fillet pieces, and two or 
three -joint wings featuring wing drummettes, mid -sections and tips or portions 
thereof.  
3.2.6  Parts fit for human consumption : includes the neck and edible giblets; 
i.e. liver, heart and gizzard, after removin g the gallbladder from the liver. 
Moreover, the horny  lining  membrane  of the  gizzard, along with gizzard 
contents should be removed. The heart may or may not have a protein 
membrane, the neck cannot be taken as a by -product if left with the body, and 
shoul d be cut at the shoulder joint.  
 
4. Requirements:  
The following requirements must be fulfilled in Frozen Chickens:  
4. 1 Frozen chickens’ meat must be produced from slaughtering broiler 
chickens that are healthy, disease and pathogen -free, clean and fit for 
human c onsumption and conforming with Standard stated in Item 2.10.  
4. 2 Product should be processed from carefully -selected chickens in 
accordance with animal slaughtering requirements as stipulated by the 
Standard indicated in Item 2.19, at licensed slaughterhouses (abattoirs) 
fulfilling requirements of the Standard contemplated in Item 2.16.  
4. 3 Product should be processed in accordance with the requirements of 
Standard  stated in Items 2.21 and 2.4.  
4. 4 Product should be free from foreign matter that may be hazardous to 
human health.  تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
3 
 4. 5 Product must maintain all of its distinguishing natural characteristics, such 
as the color, smell and free from signs of rancidity and rottenness.  
4. 6 Product should only be from broiler chickens aging no more than two 
months.  
4. 7 Primary chilling shoul d be carried out at a maximum of 4°C  directly after 
the removal of visceral organs and washing.  
4. 8 Flash: Freezing should be carried directly after the primary chilling and 
packaging at a maximum of -30°C, to ensure that the temperature of the 
carcass tissues  reaches -18°C  as early as possible.  
4. 9 Ice used in processing should fulfill requirements of the Standard 
indicated in Item 2.13.  
4. 10 Water used in processing should be potable and fulfills requirements of 
the Standard contemplated in Item 2.7. 
4. 11 Product should be  free from traces and residues of sterilizers used in 
washing water.  
4. 12 In all cases, frozen chickens may not be defrosted and refrozen.  
4. 13 Permitted food additives may be used for this product in accordance with 
Standard  stated in Item 2.24.  
4. 14 Total freezer -burne d surface area should  not exceed  1 cm2 of the sum of 
total surface areas of product quantity, or its equivalent in the case of 
frozen chickens’ parts.  
4. 15 Thawing drip should not exceed 5% of the frozen chicken’s weight.  
4. 16 Volatile Nitrogen should not exceed 20 mg/100 g of the frozen chicken’s 
weight.  
4. 17 Microbiological limits should not exceed the limits set forth in standard  
stated in Item 2.20.  
4. 18 Maximum limits for contaminants and  toxins should not exceed those 
stipulated in the Standard  contemplated in Item 2.9. 
4. 19 Maximum limit for veterinary drugs  residue should not exceed the limits 
stipulated in the Standard  contemplated in Item 2.1. 
4. 20 Product radioactivity  levels should not exceed the limits stipulated by the 
Standard  stated in Item 2.18.  
4. 21 Maximum  limits  of pestici de residue should not exceed the those 
stipulated by the Standard  stated in Item 2.12.  
4. 22 The following requirements must be met when rating frozen whole 
chickens:  تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
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 4. 23 The following requirements must be met when rating frozen chickens’ cut 
parts:  
4. 24 Imported frozen chic kens should meet all above requirements in addition 
to the followings:  
4.24.1 Frozen chicken may not be imported from epidemic -hit countries; for 
which a ban has been issued by official authorities in GCC countries and 
Yemen.  
4.24.2 Imported shipment must be accompanied by an accredited ‘Halal’ 
Certificate, duly authenticated by the importing country’s embassy, or 
any other authority acting on its behalf to certify that poultry slaughtering 
was carried out in accordance with Islamic Sharia principles.  
4.24. 3 Imported shipment must be accompanied by a Health Certificate, stating 
that frozen chickens are  certified  as clinically  free of all evidence of 
infectious and  contagious diseases; that they are fit for human 
consumption and indicating the weight and slau ghtering date.  
4.4 Imported shipment must be accompanied by a certified Certificate of Origin 
duly attested by the competent authorities.  
 
5. Sampling:  
 Samples are taken in accordance with the GCC Standard  indicated in Item 
2.14.  
 
 Key Quality 
Determinants  Premium (A)  Good (B)  Acceptable (C)  
1 Presence of  small 
feathers,  stubs (quill 
ends Nil  Few (less than 6 
stubs/1.25 cm)  Many (less than 8 
stubs/1.25 cm)  
2 Broken Bones  Nil No more than 1  No more than 3  
3 Missing Parts  Nil Wing tips  Wing tips  
4 Discoloration (as a 
result of  flesh 
blemishes or 
bruises)  Max 2.5 cm in 
breast or thigh 
or 5 cm over the 
total surace area  Max 5cm in breast 
or thigh, or 7.50 
cm over the total 
surface area  Max 8 cm over the 
total surface area  
Key Quality Determinants  Premium (A)  Good (B)  
1 Presence of  small 
feathers,  stubs  (quill ends)  Nil Few (less than 3 
stubs/1.25 cm)  
2 Broken Bones  Nil Few 
3 Missing or Torn Skin  Nil Few 
4 Discoloration (as a result of  
flesh blemishes or bruises)  Nil Few تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
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 6. Testing Methods:  
Testing a nd examining is carried out according to GCC Standard s indicated 
in Items 2.3, 2.5, 2.6 and 2.15 and any other applicable GCC Standard s. 
 
7. Displaying, Packaging, Transportation and Storage:  
7.1 Displaying:  
7.1.1 Frozen chicken can only be displayed in prope r freezers that allow cool air 
to pass regularly to all parts of chicken meat at a maximum temperature of -
18°C . 
7.1.2 Fresh chilled chicken may not be frozen in grocery stores’ chillers, and 
may not be displayed in freezers, rather, it should be kept in c hillers at a 
temperature range of -1°C to +4 °C, since receipt and up to its expiry date.  
7.2 Packaging:  
The following requirements should be observed for packing and packaging:  
7.2.1 Frozen chicken or frozen chicken parts should be packaged in suitable 
packages that conforms with standard indicated in Items 2.17, 2.22 and 2.23.  
7.2.2 Whole chicken or chicken parts packaging should be carried out 
immediately after the primary chilling in tightly sealed packages, to ensure full 
protection of Whole chicken or chicken pieces during handling, transport or 
storage.  
7.2.3 The packaging material should be transparent so that chicken or chicken 
parts are visible, materials obscuring the product may not be used.  
7.2.4 Packing and packaging materials should be properly  stored to avoid 
contamination.  
7.3 Transportation:  
The following requirements must be met for product transportation:  
7.3.1 Transportation should be carried out in accordance with GCC Standard  
indicated in Item 2.11.  
7.3.2  All vehicles used in the transp ortation of whole carcasses or chicken parts 
should be tightly sealed and contain self -contained refrigeration systems, either 
equipped with a thermometer or any other internationally -recognized means 
designed to measure temperatures in all conditions, up to the point where the 
vehicle reaches the retailer.  
7.3.3 All vehicle surfaces that may come in contact with the chicken packages 
must be clean and free from crevices and cracks, withstand rancidity and rust, 
easily cleaned and disinfected using permitted  materials if necessary, prior to 
transportation.  
7.3.4 Loading and unloading should be carried out as quickly and as practically 
as possible. Methods used in those processes should ensure that meat 
temperatures are not affected.  
7.3.5 Temperature of  froze n chicken carcasses and chicken parts’ meat within 
the loading area should not exceed -18°C. تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
6 
 7.3.6 Temperature of frozen chicken meat during unloading should not exceed 
by more than 3 grades above the set temperature.  
7.4 Storage:  
Frozen chicken or its par ts should be stored according to the following 
conditions:  
7.4.1 Storing should be carried out in accordance with GCC Standard 
contemplated in Item 2.11 hereunder.  
7.4.2 Proper health conditions and rules for chicken meat preservation and 
storage must be o bserved to avoid deterioration and contamination.  
7.4.3 Temperature variation of refrigerators used for chicken meat preservation 
and storage should not be more than +3 °C. In addition, cooling should be fully 
controlled, refrigerators should be tightly clo sed to avoid contamination or 
thermal leakage.  
7.4.4 Cold storage warehouses must be equipped with an automatic device that 
records temperatures and relative humidity degrees constantly, and maintains 
such records.  
7.4.5 Ice accumulating on refrigeration c oils should be thawed regularly so that 
the refrigerator maintains effective cooling capacity.  
7.4.6 Frozen chicken carcasses or their parts should be stored in refrigerators to 
ensure that such meats maintain a temperature that does not exceed -18°C. 
 
8. Labeling : 
 
Without prejudice to GCC Standard contemplated in Item 2.1 hereunder, 
package labels should contain the following information:  
8.1 Product  name: Frozen Chicken.  
8.2 Name and address of the abattoir where it was processed.  
8.3 Net weight of the froz en unit, number of frozen units inside the crate or pack 
as per international system of units.  
8.4 A phrase reading “Flash Frozen”, “Frozen” or “To be stored frozen at a 
temperature of -18°C or less”.  
8.5 A “not to be refrozen after defrosting” phrase.  
8.6 Date of slaughtering and date of expiration as stipulated by the GCC 
Standard indicated in Item 2.8 hereof.  
8.7 “With Edible Giblets” phrase in case they are available.  
8.8 In case a “Halal” sign or any phrase or signal indicating that the product is 
comp liant with Islamic Sharia requirements, approval of competent official 
authorities in GCC countries and the Republic of Yemen.  
 
 
 
 
 تلت تصفا تلقيل يا تل عيتيا  GSO 05/CD 986:2014  
 
7 
  
Technical Terms  
    
     
تلد لا Chicken 
تلذبيحا Carcass 
تلاحشلء تلدتلعيا Visceral organ 
تلشرتئح(تلفيعيه) Fillet 
تلتنلح تلتك ل مم ثلاثا مفلصل Three joint wing 
و ط تلتنلح Middle wing 
تلتنلح تلتك ل مم مفصعيم Two joint wing 
قأس تلتنلح Wing tip 
تلسلئل تلنلضح Thawing drip 
قيش Stubs 
قيبا Neck 
جظم Bone 
ملد  غريبا                     Foreign matter 
ﻞﺟﺭﻷﺍ Legs 
ﺡﺎﻨﺟ Wing 
تني لء تلصلاحيا                                                                Expiry date    
لحم تلصدق Breast meat 
كيعا تلعحم flesh 
تللظلل تلتكس ق Broken bones 
تغير تلع ل Discoloration 
تت قتلتعد Skin tear 
  
                                                   
                                                                                          
                                                                                     
     
Refere nces:  
1. THAI AGRICULTURAL STANDARD  TAS 6700 -2005  
2. Poultry – Grading Manual USDA/ 1998.  
3. Thai Agricultural Standard on Pesticide Residues: Maximum Residue 
Limits (TAS 9002).  
4. Thai Agricultural Standard on Pesticide Residues: Extraneous Maximum 
Residue Limits (T AS 9003)  
5. Iraq Standard Frozen Chickens / 1197/2011