High-Quality Frozen Poultry

Product Specification – Chicken Paws / Chicken Feet

1. Product Name: Chicken Paws or Chicken Feet

2. Description: Chicken paws refer to the lower part of the chicken foot, processed and cleaned for human consumption. Distinct from whole "chicken feet," paws generally refer to the segment below the ankle joint.

3. Physical & Quality Specifications:

Parameter Specification Appearance Clean, whole, skin-on, white-yellowish color Size 35–55 grams per piece (varies by grade) Grade Grade A (export quality – uniform, undamaged) Skin Yellow outer skin removed (as per buyer request) Nails Neatly trimmed at first joint Odor Fresh, no off-odors Foreign Matter None Bruising / Blood Clots None Broken Bones or Cuts ≤ 2% Moisture Drip Loss (frozen) ≤ 3% after thawing 4. Microbiological Standards:

Parameter Specification Total Plate Count ≤ 10⁵ cfu/g Salmonella Absent in 25g E. coli ≤ 10 cfu/g Staphylococcus aureus ≤ 100 cfu/g Listeria monocytogenes Absent in 25g 5. Chemical Composition:

Parameter Specification Moisture 65–75% Protein 15–20% Fat 5–10% pH (24 hrs postmortem) 5.8–6.2 Residues (Antibiotics/Heavy Metals) Within Codex/FAO limits 6. Processing Requirements:

Halal-certified (if required)

Compliant with HACCP, ISO, USDA/FDA standards

Thoroughly washed, chilled (below 4°C), or IQF frozen (below –18°C)

Processed in certified hygienic facilities

7. Packaging Details:

Parameter Specification Packing Type Poly Bags inside PE-lined cartons or as per buyer requirement Net Weight 10 kg or 15 kg cartons Outer Carton Markings Product name, grade, origin, pack date, expiry, and lot no. Labeling In accordance with destination country regulations 8. Shelf Life:

Frozen: 12–18 months at –18°C

Chilled: Up to 5 days at 0–4°C

Product Origin: South Africa