هيئة التقييس لدول مجلس التعاون لدول الخليج العربية 
STANDARDIZATION ORGANIZATION FOR G.C.C (GSO) 
 
 
 
 
 
Final Draft 
 
 
 
 
 
 
GSO 05/ FDS 986:2014  
 
 
 
 
الدجاج المجمد  
FROZEN CHICKENS  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ICS:67.120.30 
  
  
 
تقديم 
 
هيئةةا تقيقيةةيو قةةدس  لتعةةو تقيلةةلسل قةةدس  تق عةةي  تقلربيةةا هيئةةا ميعيتيةةا تعةةم هةةا جعةة يي ل ت   ةة   
تق طنيا قعت تصفلت ستقتقلييو ها دس  تق عي  تقلربيةا   سلةم ل ةلل تق يئةا مجةدتد تقت تصةفلت تققيل ةيا 
تق عيتيا ب ت طا قتلل هنيا لي صصا .  
 
سيد يللت هيئا تقيقييو قدس  لتعو تقيللسل قدس  تق عي  تقلربيا ضتم برنلل  جتل تقعتنةا  تقفنيةا قيةم 
5  " تقعتنا تقفنيا تق عيتيا ققطلع ل تصفلت تقتنيتلت تقغذتئيا ستق قتجيا"  بيحديث تقت تصفا تققيل يا  
تق عيتيةةا قيةةم 986 : تقةةد لا تقتتتةةد  سيللةةت ودسقةةا تلإلةةلقتت تقلربيةةا تقتيحةةد ) بإجةةدتد لوةةرسع هةةذ  
تقت تصفا.   
 
سيد تجيتدت هذ  تقت تصفا كلائحا هنيةا لعيتيةا هةا ت يتةلع لتعةو مدتق  تق يئةا قيةم و  )   تقةذ  جقةد 
بيلقيخ     هـ   تقت تهق /   /      ل جعى أل تعغى تقت تصفا قيم و 986/ 1998) ستحل لحع ل 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
1 
 FROZEN CHICKENS  
 
1. Field and Scope of Implementation  
 
This Standard is specifically designed for whole broile r 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  chicken. 
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 :Metho ds 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 requirem ents. 
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 186 3 :Food  packages  –Part 2: Plastic  package  - General 
requirements.  
2. 23 GSO 1193 :Polyethylene  bags for food packaging applications.    
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
2 
 2. 24 Gulf Standard to be approved by GSO on “Permitted additives in food 
stuff”.  
3. Definitions:  
3. 1 Frozen Whole Chicken   
Whole carcasses of  broiler 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  Cuts:  
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 resu lting 
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 t he 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 cu ts): Includes deboned fillet pieces, and two or 
three -joint wings featuring wing drummettes, mid -sections and tips or portions 
thereof.  
3.3 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.  
3.4 Quick freezing process  
The product after any suitable preparation shall be subjected to a sudden and fast 
freezing process.  The freezing process shall be carried out in appropriate 
equipment in such a way that the range  of temperature of maximum 
crystallization is passed quickly. The quick freezing process shall not be 
regarded as complete unless and until the product temperature has reached -18ºC 
or colder  . 
5.3 The application of a protective coating of ice (Glazing ( 
Applying a protective coating of ice (ice glaze) to the frozen product by dipping 
or spraying it with water or by using the surface ice glaze solution.  
3.6 Dehydration (Freezer burns)    
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
3 
 When the sample unit exhibits excessive loss of moisture clearly shown as  white 
or yellow discoloration on the surface, which masks the color of the flesh and 
reaches beyond the surface, so as it cannot be easily removed by scraping with a 
knife or other sharp instrument without unduly affecting the appearance of the 
product.  
 
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 consumption and conforming with St andard 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 requiremen ts 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.  
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 should 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 possib le. 
4. 9 Ice used in processing  and glazing  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 -burned 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.    
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
4 
 4. 16 Volatile Nitrogen should not exceed 20 mg/100 g of the froze n 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 vet erinary 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 pesticide  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:  
4. 23 The following requirements must be met when rating frozen chickens’ cut 
parts:  
4. 24 Imported frozen chickens 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.  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   
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
5 
 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 m ust 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 slaughtering date.  
4.4 Im ported 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.  
 
6. Testing Methods:  
Testing and examining is carrie d 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 proper 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 retail  stores  chillers . 
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 produc t 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.    
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
6 
 7.3.2  All vehicles used in the transportation of whole carcasses or chicken parts 
should be tightly sealed and contain self -contained refrigeration systems, either 
equipped with a thermometer or any other international ly-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, w ithstand 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  frozen chicken carcasses and chicken parts’ meat within 
the loading area should not exceed -18°C. 
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 parts 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 heal th conditions and rules for chicken meat preservation and 
storage must be observed 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 additi on, cooling should be fully 
controlled, refrigerators should be tightly closed 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 consta ntly, and maintains 
such records.  
7.4.5 Ice accumulating on refrigeration coils 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 Facility  where it was processed.    
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
7 
 8.3 Net weight of the frozen 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 
compliant with Islamic Sharia requirements, approval of competent official 
authorities in GCC countries and the Republic of Yemen.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   
GSO STANDARD                                                                 GSO / FDS/986:20 14 
 
8 
 Technical Terms  
    
     
تقد لا Chicken 
تقذبيحا Carcass 
تلاحولء تقدتلعيا Visceral organ 
تقورتئح وتقفيعيه Fillet 
تقتنلح تقتك ل لم ثلاثا لفلصل Three joint wing 
س ط تقتنلح Middle wing 
تقتنلح تقتك ل لم لفصعيم Two joint wing 
قأس تقتنلح Wing tip 
تقسلئل تقنلضح Thawing drip 
قيش Stubs 
قيبا Neck 
جظم Bone 
للد  غريبا Foreign matter 
ﻞﺟﺭﻷﺍ Legs 
ﺡﺎﻨﺟ Wing 
تني لء تقصلاحيا                                                                Expiry date    
قحم تقصدق Breast meat 
كيعا تقعحم flesh 
تقلظلل تقتكس ق Broken bones 
تغير تقع ل Discoloration 
تت ق تقتعد Skin tear 
  
                                                   
                                                                                                                         
 
                                                   
References:  
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 (TAS 9003)  
5. Iraq Standard Frozen Chickens / 1197/2011