ISO 19599:2025

International
Standard
ISO 19599
First edition
Operating procedures of chicken
2025-11
slaughtering
Modes opératoires d'abattage des poulets
Reference number
© ISO 2025
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Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Pre-slaughter requirements. 1
5 Operating procedures and requirements of slaughtering . 2
5.1 Hanging .2
5.2 Stunning .2
5.3 Bleeding .3
5.4 Scalding and defeathering .3
5.5 Head and feet removal .3
5.6 Crop removal and evisceration .3
5.6.1 Crop removal .3
5.6.2 Bunging .3
5.6.3 Disembowelling .3
5.6.4 Evisceration .3
5.6.5 Cleaning and disinfection .4
5.7 Rinse .4
5.8 Post-mortem inspection .4
5.9 By-product sorting .4
5.10 Chilling .4
5.10.1 Chilling method .4
5.10.2 Chilling requirements .4
5.11 Trimming and segmentation .4
5.12 Freezing .5
5.13 Sorting .5
6 Storage . 5
7 Other requirements . . 5
Bibliography . 6

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Foreword
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International Standard ISO 19599:2025(en)
Operating procedures of chicken slaughtering
1 Scope
This document specifies the operating procedures for chicken slaughtering.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content constitutes
requirements of this document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
ISO/TS 34700:2016, Animal welfare management — General requirements and guidance for organizations in
the food supply chain
CAC/RCP 58-2005, Code of Hygienic Practice for Meat
CXC 1-1969, General Principles of Food Hygiene
World Organization for Animal Health, Terrestrial Animal Health Code (WOAH TAHC)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
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