Technic Specification PROCESSED CHICKEN FEETS

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1. PRODUCT NAME

Processed chicken feets 2. DESCRIPTION

The processed chicken feets are a produtc resulting from the chicken cutting, obtained by separating of the leg and feet at theire joint. The, the chicken feets are boiled, processed and selected.

3. COMmERCIAL BRAND

Lusiaves 4. INGREDIENTS (IF APPLICÁBLE)

Not applicable 5. NUTRICIONAL VALUES (100g PRODUCT AVERAGE –UNDER APPLICABLE LAW)

Nutricional Values 100g product portion Energetic Value(kcal) ------- -------

Proteins (g) ------- ------- Glicids (g) ------- -------

glicids: sugars (g) ------- ------- Lípids (g) ------- -------

Lipids: Saturates (g) ------- ------- Salt (g) ------- -------

6. SENSORIAL CHARACTERISTICS Parameters Values

Aspect and texture Characteristic Color Characteristic Smell Characteristic

Flaivour Characterostic 7. FÍSICO-CHEMICAL CHARACTERISTIQUES

Parâmetro Aception Limits pH 6,1 – 6,4 aw 0,88 – 0,98

Nitrats ------- Nitrits ------- Lead 0,10 mg/kg

Cádmium 0,050 mg/kg Mercúry ----- Dioxins 1,75 pg PCDD/F-TEQ-OMS/ fats g PCB’s 1,25 pg PCB/F-TEQ-OMS/ fats g

phosphats ------- Benzopyrene -------

Histamine ------- Chlorides ------- Sulfates -------

Cítric acid ------- Alcohólic strength -------

Volátile Acidity ------- Total Acidity -------

Sulfites/Sulfur dioxide ------- Cálcium -------

Magnésium ------- Sódium chloride -------

Humidity ------- Antibiótics residues -------

Pesticides ------- Fats -------

Halogéns ------- Total Aflatoxines ------- B1 Aflatoxines ------- A Ocratoxine -------

T-2 e HT-2 Toxins ------- Outhers -------

7.1 GMO’S Not aplicable

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Technic Specification PROCESSED CHICKEN FEETS

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7.2 ALERGÉNES Applicable Not applicable Cereals containing glúten X Crustáceans and crustaceans based product X Egss and eggs based products X Fish and fish-based products X Peanuts and peanut-based products X Soy and soy-based products X Milk and milk-based products (including lactose) X Nuts X Celery and celeriac based products X Mustard and mustard-based products X And sesame seeds-based products sesame seeds X Sulfur dioxide and sulphites in concentrations higher than 10 mg / kg or 10 mg / l expressed as SO2

X

Others X 8. MICROBIOLÓGICAL CHARACTERISTICS

Microrganisms Aception Limits Total Microbyal at 30ºC ≤ 1x107 /g Enterobactereaceas couts ≤ 1x105 /g coliforms bacteria counts ≤ 1x104 /g E.coli count ≤ 1x104 /g Staphylococcus coagulase + counts ≤ 1x102 /g sulfito - reducers spores pesquise ------- Pesquisa de Esporos de Clostrídios sulfito-redutores Negative 0,01g Salmonella Negative 25g Contagem de Listeria monocytogenes ≤ 1x102 /g Pesquisa de Campylobacter Negative 25g Contagem de Bolores e Leveduras ------- Contagem de Clostridium perfringens ------- 9. CALIBRATION (if applicable)

Não aplicável.

10. LABELING Sell denomination X

Product code X Product code X Packing Tipe X Conservation Instrutions X Date of Minimum Durability Date or limit consumption (a) (b) (c) * - * (a) Consuming preferably before, (b) Best before the end of (c) to consume

c)

Expire Date X Lot X Marketed by X Ingredients Alergénes Preparation Instrutions X Identification brand/veterinary record X Alimentar Simbol Ponto Verde Silmbol X Ecopoint simbol Other Símbols Protector Athmosfere packing Irradiation (if aplicable)

.

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TECHNIC SPECIFICATION

PROCESSED CHICKEN FEETS

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11. CONSUME RECOMENDATIONS

a) Target consumer - General Population

b) It is advisable to manufacture so that, in the inner reaches a temperature above 70ºC for at least five minutes

c) It is recommended that the thawed, slowly at refrigeration temperatures (0-6º), for approximately 40-5 hours (to whole products) and 24 hours ( for packing

products).

d) Do not handle ready to eat food with utensils used in handling of this product during its preparation.

e) Maintain the conditions of conservation, distribution and preparation recommended in the labeling.

f) When thawed, not again suffer any kind of freezing.

g) After thawing and before use, the product should remain at temperatures between 0ºC to 4ºC within a maximum of 48 hours.

12. APRESENTATION/PACKING

Lusiavescode

Denomination Tipe/Conservation

Sell Units Apresentation Pack Material Pack Tipe Units/

Pack Tare Dimentions Net weight Label Bar Code

Shelf Life IVA Dimentions

Tare EAN GTIN 14

1041025 Bulk

Processed chicken feets

Fresh

kg

Primary pack

PE Bag 30 600*400*200 15kg

2967

603

9560

2733

2330

52

5 days 6%

Secondary pack

Box PE Bulk 1 1,4 ou 1,7kg

600x400x200 15kg 75*60 1g

0º a 4ºC Palet Material Box N.º/ Tier Tier N.º

Palet Box N.º/Palet Dimentions Gross weight

Net weight

Polipropileno 8 4 32 1200x800x145 - 480kg

1042006 Bag

Processed chicken feets

Fresh

kg

Primary pack

PE Bag Bag - 5g 300*400 3,0 kg 75*60 1g

2916

099

9560

2733

0019

10

5 days 6%

Secondary pack

Box PE Bulk 5 - 600x400x200 15,0 kg 75*60 1g

0º a 4ºC Palet Material Box N.º/ Tier Tier N.º

Palet Box N.º/Palet Dimentions Gross weight

Net weight

Polipropilen - - 32 1200x800x145 - 480 kg

2041001 Bulk

Processed chicken feets

Frozen

kg

Primary pack

PE baixa densidade

Bulk - - 600*400 10,0 kg - -

2934

734

9560

2733

0204

54

540 dias 6%

Secondary pack

Card Box Bulk 1 450g 560x360x110 10,0 kg - 1g

-12º a -18ºC Palet Material Box N.º/ Tier Tier N.º

Palet Box N.º/Palet Dimentions Gross weight

Net weight

wode - - 44 1200x800x145 - 440 kg

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