Description

1 / Définition of the product: *-anatomical definition: leg of chicken or feet of chicken lower limb of lengthened and flat(stretched out and flat) shape which supports(bears) the body of the aniimal, assures(insures) the walking(march), the fixation(binding) and sometimes the prehension. *-definition of the product: feet of untreated, washed, disinfected chicken and frozen fraichement. 2 / Provenance: production unit and conditioning (packaging) of legs. 3/Destination: export 4 / Caractéristiques: a- Organoleptic: Color: yellow Texture: Characteristic of the product Smell: Vlaille Aspect: Characteristic of the product b - Micro computing biological: Salmonellas: Absence in 1 gr c - Dimensions: Weight: ****5 gr by piece Cuts: ****5 cm 5/Composition: legs of frozen raw chicken 6 / Conditionnement: Type: food plastic Bag Weight: *5 kg / Bag 7 / Emballage: type: food Cardboard (Box) Weight: *5 kg / box 8/ Conversation: a- Storage: place: negative Cold room Temperature: **8°C b- DLC: *2 months 9 / Identification: name, composition, made by, made there, DF, DLC, N by prize(lot)? Temperature of preservation (conservation). *0/normative References: *NF V*8 **0, NF V****5, NF V*****7, XP V*****9, NF V****0, XP V****1 *NF****3 OF the ***3 * NT****5 (***4) *Règlement (CE) n°***3 / ***5 of the committee (commission) of November *5th, ***5 concerning the criteria microphone (micro computing) biological applicable to food products