15 December 2025

Food Safety and Hygiene in Poultry Meat

The Ministry of Agriculture and Forestry reports that every stage of the poultry meat chain, from production to consumption, is inspected. Because unbroken cold chain is the core requirement for poultry safety, logistics, storage and retail processes are audited regularly. Under the regulations, cutting up chicken and other poultry is allowed only in Ministry-approved establishments; doing so in unapproved or unlicensed places is prohibited and subject to administrative sanctions. Raw poultry must be sold pre-packaged at retail and handed to the consumer with the packaging intact, so chicken sold loose, from an opened package or left waiting on the counter is against the rules, although the package may be opened and portioned in front of the customer on request. In mass catering, döner prepared from raw poultry has a maximum retail shelf life of 12 hours once cooking has started.