Official Gazette Notification Text
Official TranscriptOfficial Journal EN of the European Union L series 2026/343 17.2.2026 COMMISSION DELEGATED REGULATION(EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008 THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of...
Official Journal EN of the European Union L series 2026/343 17.2.2026 COMMISSION DELEGATED REGULATION(EU) 2026/343 of 6 October 2025 supplementing Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat, and repealing Commission Regulation (EC) No 543/2008 THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007(1), and in particular Article 75(2), Article 79, Article 86, point (a), and Article 89 thereof,
Whereas:
(1) In its communication of 20 May 2020 entitled ‘A Farm to Fork Strategy for a fair, healthy and environmentally- friendly food system’(2), the Commission announced the revision of marketing standards to provide for the uptake and supply of sustainable agricultural products and to reinforce the role of sustainability criteria taking into account the possible impact of these standards on food loss and waste. Within this context the existing poultrymeat marketing standards should also be modified taking into account technical developments and consumer demand and the evolution of avian influenza as a risk factor for producers of free range poultrymeat.
(2) Regulation (EU) No 1308/2013 repealed and replaced Council Regulation (EC) No 1234/2007(3). Part II, Title II,
Chapter I, Section 1, of Regulation (EU) No 1308/2013 lays down rules on marketing standards for poultrymeat and empowers the Commission to adopt delegated and implementing acts in that respect. In order to ensure the smooth functioning of the poultrymeat market in the new legal framework, certain rules have to be adopted by means of such acts. This Regulation and Commission Implementing Regulation (EU) 2026/344(4) should replace Commission Regulation (EC) No 543/2008(5), which should therefore be repealed.
(3) In order to allow for the smooth functioning of the poultrymeat market, marketing standards for poultrymeat should cover the classification criteria, the presentation, marking and packing requirements, the type of farming and production method, the preservation and handling, the use of optional reserved terms, the tolerance levels and the conditions for imports. Since all these aspects are closely interlinked, the rules on marketing standards for poultrymeat should be maintained as a coherent set of rules, and therefore be laid in one delegated act.
(4) In order to provide for the marketing of poultrymeat in different classes according to conformation and appearance, it is necessary to lay down definitions relating to species, age and presentation in the case of carcases, and anatomical conformation and content in the case of poultry cuts. In the case of the product known as ‘foie gras’ the high value and consequent risk of fraudulent practices make it necessary to lay down especially precise minimum marketing standards.
(1) OJ L 347, 20.12.2013, p. 671, ELI: http://data.europa.eu/eli/reg/2013/1308/oj.
(2) COM(2020) 381 final.
(3) Council Regulation (EC) No 1234/2007 of 22 October 2007 establishing a common organisation of agricultural markets and on specific provisions for certain agricultural products (Single CMO Regulation) (OJ L 299, 16.11.2007, p. 1, ELI: http://data.europa.eu/ eli/reg/2007/1234/oj).
(4) Commission Implementing Regulation (EU) 2026/344 of 6 October 2025 laying down rules for the application of Regulation (EU) No 1308/2013 of the European Parliament and of the Council as regards marketing standards for poultrymeat (OJ L, 2026/344,
17.2.2026, ELI: http://data.europa.eu/eli/reg_impl/2026/344/oj).
(5) Commission Regulation (EC) No 543/2008 of 16 June 2008 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards the marketing standards for poultrymeat (OJ L 157, 17.6.2008, p. 46, ELI: http://data.europa.eu/eli/reg/ 2008/543/oj).
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 1/33EN OJ L, 17.2.2026
(5) It is not necessary for those standards to be applied to certain products and presentations which are of local or otherwise limited importance. However, names under which such products are sold should not be such as to mislead the consumer to a material degree by causing confusion him to confuse these products with products which are subject to the standards. Similarly, additional descriptive terms used to qualify the names of such products should also be subject to the standards.
(6) With a view to the uniform application of this Regulation, the terms ‘carcase’, ‘cuts’ and ‘marketing’ should be defined.
(7) Storage and handling temperature is of crucial importance to the maintenance of high standards of quality. Therefore, it is appropriate to lay down a minimum temperature at which chilled poultrymeat products are to be kept as well as on tolerances regarding such minimum temperature.
(8) Among the indications which may optionally be used on the labelling are those concerning the method of chilling and particular types of farming. The use of the latter, in the interest of consumer protection, needs to be subject to compliance with closely defined criteria concerning husbandry conditions, age at slaughter, length of fattening period or feed composition.
(9) When ‘free-range farming’ is indicated on the label for meat from ducks and geese kept for foie gras production, it is necessary also to provide an indication of the latter on the label to ensure that the consumer has full information on the products’ characteristics.
(10) In the interest of consumer protection, Member States should exercise permanent surveillance of the compatibility of poultrymeat products sold in their territories with Union law, including the marketing standards and any national measures adopted pursuant to those provisions. Undertakings using terms referring to particular types of farming should be inspected and maintain detailed records for this purpose.
(11) In view of the specialised nature of the inspections, the competent authorities of the Member States concerned should be able to delegate responsibility for them to properly qualified and duly licensed outside bodies, without prejudice to appropriate supervision and precautions. Rules should be laid down for this purpose.
(12) Operators in third countries may wish to make use of the optional indications concerning chilling methods and types of farming. In order to ensure that consumers benefit from accurate and reliable information, provision should be made for them to do so, subject to appropriate certification by the competent authority of the third country concerned, which appears on a list established by the Commission.
(13) In order to avoid consumer deception, and in view of economic and technological developments in the production of poultrymeat, the maximum water content of poultrymeat should be fixed and a monitoring system both in slaughterhouses and at all marketing stages should be defined without violating the principle of the free circulation of products in the single market.
(14) Water absorption in the production establishment should be verified and reliable methods for the determination of the content of water added during the preparation of carcases of frozen or quick-frozen poultry should be established without a distinction being made between physiological liquid and other water originating from the preparation of the poultry given that such a distinction would entail practical difficulties.
(15) The marketing of non-conforming poultrymeat without a suitable indication on the packaging should be prohibited.
As a result, it is necessary to adopt rules with regard to the indications to be marked on individual and bulk packaging depending on their destination so as to facilitate checks and to ensure that they are not used other than for their intended use.
(16) Union and national reference laboratories should be designated for the harmonisation of requirements concerning water content, 2/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026
HAS ADOPTED THIS REGULATION:
Article 1 Subject matter This Regulation supplements Regulation (EU) No 1308/2013 with rules on the marketing standards for poultrymeat, in
particular:
(a) the classification criteria and definitions;
(b) the presentation, marking and packing requirements;
(c) the type of farming and production method;
(d) the preservation and handling;
(e) the use of optional reserved terms;
(f) the tolerance levels;
(g) the conditions for imports.
Article 2 Scope This Regulation applies to the products listed in this Article. Products other than those referred to in this Article may be marketed in the Union only under names which do not mislead the consumer by allowing confusion with those referred to in this Article or with indications provided for in Article 10, in compliance with the provisions laid down in Regulation
(EU) No 1169/2011 of the European Parliament and of the Council(6).
For the purposes of this Regulation the products referred to in Article 75(1), point (g), of Regulation (EU) No 1308/2013
are defined as follows and the corresponding terms in the other official languages of the Union are listed in Annex I:
(1) Poultry carcasses:
(a) DOMESTIC FOWL (Gallus domesticus):
(i) chicken, broiler: fowl in which the tip of the sternum is flexible (not ossified);
(ii) cock, hen, casserole or boiling fowl: fowl in which the tip of the sternum is rigid (ossified);
(iii) capon: male fowl castrated surgically before reaching sexual maturity and slaughtered at a minimum age of 140 days: after castration the capons must be fattened for at least 77 days;
(iv) poussin, coquelet: chicken of less than 650 g carcase weight (expressed without giblets, head and feet); chicken of 650 g to 750 g may be called ‘poussin’ if the age at slaughter does not exceed 28 days.
Member States may apply Article 4 of Implementing Regulation (EU) 2026/344 for the checking of this slaughter age;
(v) brother rooster: male chicken of laying strains in which the tip of the sternum is rigid but not completely ossified and of which the age at slaughter is at least 70 days;
(b) TURKEYS (Meleagris gallopavodom.):
(i) (young) turkey: bird in which the tip of the sternum is flexible (not ossified);
(ii) turkey: bird in which the tip of the sternum is rigid (ossified);
(6) Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, p. 18, ELI: http://data.europa.eu/eli/reg/2011/1169/oj).
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(c) DUCKS (Anas platyrhynchosdom., Cairina moschata), Mulard ducks (Cairina moschata x Anas platyrhynchos):
(i) young duck or duckling, (young) Muscovy duck, (young) Mulard duck: bird in which the tip of the sternum is flexible (not ossified);
(ii) duck, Muscovy duck, Mulard duck: bird in which the tip of the sternum is rigid (ossified);
(d) GEESE (Anser anserdom.):
(i) (young) goose or gosling: bird in which the tip of the sternum is flexible (not ossified). The fat layer all over the carcase is thin or moderate; the fat of the young goose may have a colour indicative of a special diet;
(ii) goose: bird in which the tip of the sternum is rigid (ossified); a moderate to thick fat layer is present all over the carcase;
(e) GUINEA FOWL (Numida meleagris domesticus):
(i) (young) guinea fowl: bird in which the tip of the sternum is flexible (not ossified);
(ii) guinea fowl: bird in which the tip of the sternum is rigid (ossified).
For the purposes of this Regulation, variants of the terms referred to in the first subparagraph, points (a) to (e), relating to sex shall be construed as equivalent.
(2) Anatomical poultry cuts:
(a) half: half of the carcase, obtained by a longitudinal cut in a plane along the sternum and the backbone;
(b) quarter: leg quarter or breast quarter, obtained by a transversal cut of a half;
(c) unseparated leg quarters: both leg quarters united by a portion of the back, with or without the rump;
(d) breast: the sternum and the ribs, or part thereof, distributed on both sides of it, together with the surrounding musculature. The breast may be presented as a whole or a half;
(e) leg: the femur, tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
(f) chicken leg with a portion of the back: the weight of the back does not exceed 25 % of that of the whole cut;
(g) thigh: the femur together with the surrounding musculature. The two cuts shall be made at the joints;
(h) bone-in thigh with a portion of the back: A bone-in thigh with back portion is produced by cutting a leg quarter at the joint between the tibia and the femur. The weight of the back does not exceed 35 % of that of the whole cut. The drumstick, patella, and abdominal fat are removed. The thigh with back portion consists of the thigh, attached back portion, and associated fat. The oil gland, tail, and meat adjacent to the ilium (oyster meat) may or may not be present;
(i) drumstick: the tibia and fibula together with the surrounding musculature. The two cuts shall be made at the joints;
(j) wing: the humerus, radius, and ulna, together with the surrounding musculature, humerus or radius/ulna together with the surrounding musculature may be presented separately. The tip, including the carpal bones, may or may not have been removed. The cuts shall be made at the joints;
(k) unseparated wings: both wings united by a portion of the back, where the weight of the latter does not exceed 45 % of that of the whole cut;
(l) breast fillet: the whole or half of the inner or outer breast deboned, i.e. without sternum and ribs. In the case of turkey breast, the fillet may comprise the deep pectoral muscle only;
(m) breast fillet with wishbone: the breast fillet without skin with the clavicle and the cartilaginous point of the sternum only, the weight of clavicle and cartilage not to exceed 3 % of that of the cut;
4/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026
(n) magret, maigret: breast fillet of ducks and geese referred to in point (3) comprising skin and subcutaneous fat covering the breast muscle, without the deep pectoral muscle;
(o) inner fillet: A tenderloin is produced by separating the inner pectoral muscle from the breast and the sternum.
The inner fillet consists of a single intact muscle with or without the embedded tendon;
(p) feet: A foot is produced by cutting a carcase leg at the joint between the metatarsus and the tibia. The carcase is removed. A foot consists of the metatarsus and four digits (phalanges) with attached meat and skin;
(q) paws: A paw is produced by cutting a carcase leg approximately at the metatarsal spur. The carcase is removed.
A paw consists of a portion of the metatarsus and four digits (phalanges), with attached meat and skin;
(r) neck: The neck is produced by cutting the neck from the carcase at the shoulder joint and removing the head.
The neck consists of the neck bones with attached meat;
(s) head: The head is produced by cutting the carcase at the upper neck and removing the carcase. The head consists of the skull bones and contents with attached beak, meat, and skin;
(t) supreme: half of the fillet without the bone, with the first phalanx of the attached wing and with skin;
(u) wishbone: clavicle with the surrounding musculature;
(v) scapula: scapula bones with the surrounding musculature.
For the products referred to in the first subparagraph, points (e), (g) and (i), the wording ‘cuts shall be made at the joints’ is to mean cuts made within the two lines delineating the joints as shown in the graphical presentation in Annex II.
Products referred to in the first subparagraph, points (d) to (l), may be presented with or without skin. The absence of the skin in the case of products referred to in the first subparagraph, points (d) to (j), or the presence of the skin in the case of the product referred to in the first subparagraph, point (l), shall be mentioned on the labelling.
Deboning, trimming and portioning shall be performed without damage, for the products referred to in the first subparagraph, points (d) to (l).
For the products referred to in the first subparagraph, points (l), (m) and (o), the wording ‘fillet’ shall be used where those products have undergone cutting processes (like trimming and portioning) insufficient to modify the internal muscle fibre structure of the meat and to eliminate the characteristics of the meat.
(3) Foie gras:
The livers of geese, or of ducks of the species Cairina moschataor Cairina moschata x Anas platyrhynchos, which have been fed in such a way as to produce hepatic fatty cellular hypertrophy.
The birds from which such livers are removed shall have been completely bled, and the livers shall be of a uniform colour.
The livers shall be of the following weight:
(a) duck livers shall weigh at least 300 g net;
(b) goose livers shall weigh at least 400 g net.
Article 3 Definitions For the purposes of this Regulation, the following definitions apply:
(a) ‘carcase’ means the whole body of a bird of the species referred to in Article 2, point (1), after bleeding, plucking and evisceration; however, removal of the kidneys shall be optional; an eviscerated carcase may be presented for sale with or without giblets, meaning heart, liver and gizzard, inserted into the abdominal cavity and with or without neck;
(b) ‘cuts thereof’ means poultrymeat, which owing to the size and the characteristics of the coherent muscle tissue is identifiable as having been obtained from a particular part of the carcase;
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(c) ‘marketing’ means holding or displaying for sale, offering for sale, selling, delivery or any other form of marketing;
(d) ‘labelling’ refers to the definition set out in Article 2(2), point (j), of Regulation (EU) No 1169/2011.
Article 4 Presentation of poultry carcasses
1. Poultry carcases shall be presented for sale in one of the following forms:
(a) partially eviscerated (‘effilé’, ‘roped’);
(b) with giblets;
(c) without giblets.
2. The word ‘eviscerated’ may be added to the packaging.
3. Partially eviscerated carcases are carcases from which the heart, liver, lungs, gizzard, crop, and kidneys have not been removed.
4. For the carcase presentations referred to in paragraph 1, if the head is not removed, trachea, oesophagus and crop may remain in the carcase.
5. Giblets shall comprise only the heart, gizzard and liver, oviduct, yolks and ready to lay eggs obtained from spent hens at the slaughterhouse, and all other parts considered as edible by consumers on the market on which the product is intended for final consumption. Livers shall be without gall bladders. The gizzard shall be without the horned membrane, and the contents of the gizzard shall have been removed. The heart may be with or without the pericardial sac.
Article 5 Names of poultry carcasses and cuts
1. The names of the food within the meaning of Article 9(1), point (a), of Regulation (EU) No 1169/2011 under which the products covered by this Regulation are sold, shall be those laid down in Article 2 of this Regulation and the corresponding terms in the other official languages of the Union listed in Annex I to this Regulation, qualified in the case of:
(a) whole carcases, by reference to one of the forms of presentation as laid down in Article 4(1);
(b) poultry cuts, by reference to the respective species.
2. The names of products referred to in Article 2, points (1) and (2), may be supplemented by other terms provided that these terms comply with fair information practices referred to in Article 7 of Regulation (EU) No 1169/2011.
Article 6 Marketing, labelling and presentation of poultrymeat
1. In the case of pre-packaged poultrymeat, the condition in which the poultrymeat is marketed in accordance with
Section III of Part V of Annex VII to Regulation (EU) No 1308/2013 shall appear on the pre-packaging or on a label attached thereto.
2. By way of derogation from paragraph 1, it shall not be necessary to indicate the particulars referred to in that provision in the case of poultrymeat delivered to cutting or processing establishments.
6/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 Article 7 Temperature of frozen poultrymeat The following provisions shall apply to frozen poultrymeat as defined in point 3 of Section II of Part V of Annex VII to Regulation (EU) No 1308/2013:
The temperature of frozen poultrymeat shall be stable and maintained, at all points in the product, at – 12 °C or lower, with brief upward fluctuations of no more than 3 °C. These tolerances in the temperature of the product shall be permitted in accordance with good storage and distribution practice during local distribution and in retail display cabinets.
Article 8 Poultrymeat classes
1. Poultrymeat may be graded by quality as either class A or class B according to the conformation and appearance of the carcasses or cuts.
2. In order to be graded as classes A or B, poultry carcases and cuts shall be:
(a) intact, taking into account the presentation;
(b) clean, free from any visible foreign matter, dirt or blood;
(c) free of any foreign smell;
(d) free of visible bloodstains except those which are small and unobtrusive;
(e) free of protruding broken bones;
(f) free of severe contusions.
In the case of fresh poultry, there shall be no traces of prior chilling.
3. In addition to meeting the criteria laid down in paragraph 2, in order to be graded as class A, poultry carcases and
cuts shall satisfy the following criteria:
(a) they shall be of good conformation. The flesh shall be plump, the breast well developed, broad, long and fleshy, and the legs shall be fleshy. On chickens, young ducks or ducklings and turkeys, there shall be a thin regular layer of fat on the breast, back and thighs. On cocks, hens, ducks and young geese, a thicker layer of fat is permissible. On geese, a moderate to thick fat layer shall be present all over the carcase. In the case of breast fillet, up to 2 % in weight of cartilage (flexible tip of sternum) can be accepted;
(b) a few small feathers, stubs (quill ends) and hairs (filoplumes) may be present on the breast, legs, back, foot joints and wing tips. In the case of boiling fowl, ducks, turkeys and geese, a few feathers, stubs (quill ends) and hairs (filoplumes) may also be present on other parts;
(c) some damage, contusion and discoloration is permitted provided that it is small and unobtrusive and not present on the breast or legs. The wing tip may be missing. A slight redness is permissible in wing tips and follicles;
(d) in the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn as described in Annex III except those that are incidental, small and unobtrusive and not present on the breast or legs.
Article 9 Indication of chilling methods An indication of the use of one of the following methods of chilling and the corresponding terms in the other official
languages of the Union listed in Annex IV may appear on the labelling:
(a) air chilling: chilling of poultry carcases in cold air;
(b) air-spray chilling: chilling of poultry carcases in cold air interspersed with waterhaze or fine water spray;
(c) immersion chilling: chilling of poultry carcases in tanks of water or of ice and water, in accordance with the counterflow process.
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 7/33EN OJ L, 17.2.2026 Article 10 Optional reserved terms
1. Without prejudice to other labelling systems that cover other types of farming and that are regulated by Union legislation, the following terms and the corresponding terms in the other official languages of the Union listed in Annex V may appear on the labelling of the products referred to in Article 2, only if the relevant conditions laid down in Annex VI
are fulfilled:
(a) ‘Fed with … % …’;
(b) ‘Extensive indoor’ (‘Barn-reared’);
(c) ‘Free range’;
(d) ‘Traditional free range’;
(e) ‘Free range – total freedom’.
The terms referred to in the first subparagraph may be supplemented by indications referring to the particular characteristics of the respective types of farming.
The only terms that can be used to designate products from livestock raised outdoors are those listed in the first paragraph, points (c), (d) and (e).
In respect of a product other than those meeting the conditions to be labelled with the indications listed in the first paragraph, points (c), (d), or (e) no label, commercial document, publicity material or any form of advertising or any form of presentation may be used which claims, implies or suggests that the product is from livestock raised outdoors.
When free-range production referred to in the first paragraph, points (c), (d) and (e), is indicated on the label for meat from ducks and geese kept for the production of foie gras, the term ‘from foie gras production’ shall also be indicated.
2. Mention of the age at slaughter or length of fattening period shall be permitted on the labelling only using the terms referred to in paragraph 1 and for an age of not less than that indicated in Annex VI, points (b), (c) or (d). However, this does not apply to products referred to in Article 2, point (1)(a)(iv).
3. Paragraphs 1 and 2 shall apply without prejudice to national technical measures going beyond the minimum requirements laid down in Annex VI, which are applicable only to producers of the Member State concerned, and provided that these national technical measures are compatible with Union law.
4. The national technical measures referred to in paragraph 3 shall be communicated to the Commission.
5. Member States may foresee the use, by food business operators, of terms other than those referred to in paragraphs 1 and 2 and set out in Annex VI, provided that:
(a) these terms are consistent with the method according to which the product is made, and do not mislead consumers;
(b) these terms do not create any confusion with the terms referred to in paragraphs 1 and 2;
(c) the product specifications are documented;
(d) appropriate checks are implemented under the scrutiny of the competent authorities of the concerned Member State.
6. Once the conditions referred to in paragraph 5 are met, Member States shall notify the Commission of these national terms before any use by food business operators. The Commission shall inform the other Member States of any notification of such terms and publish them on the Europa website.
7. At any time, and at the request of the Commission, Member States shall provide all the information necessary for assessing the compatibility with Union law of the national technical measures referred to in paragraph 3 and of the national terms referred to in paragraph 5.
8/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 Article 11 Records on optional reserved terms
1. Food business operators marketing products that use the terms referred to in Article 10(1) shall keep a separate record, by type of farming of:
(a) the names and addresses of the producers of such poultry, who shall be registered by the competent authority of the Member State;
(b) at the request of the competent authority, the number of birds kept by each producer per turnround;
(c) the number and total live or carcase weight of such birds delivered and processed;
(d) details of sales, including names and addresses of purchasers, for a minimum of 6 months following dispatch.
2. The producers referred to in paragraph 1, point (a), shall keep up-to-date records, for a minimum of 6 months following dispatch, of the number of birds by type of farming, including the number of birds sold, the name and addresses of the purchasers, and quantities and source of feed supply.
Producers using the types of farming referred to in Article 10(1), points (c), (d) and (e), shall, in addition to the information referred to in the first subparagraph of this paragraph, keep records of the date when birds were first given access to range.
3. Feed manufacturers and suppliers shall keep records for at least 6 months after dispatch of the feed showing that the composition of the feed supplied to the producers for the type of farming referred to in Article 10(1), point (a), complies with the corresponding requirements laid down in Annex VI.
4. Hatcheries shall keep records of birds of the strains recognised as slow growing supplied to the producers for the types of farming referred to in Article 10(1), points (d) and (e), for at least 6 months after dispatch of the birds.
Article 12 Supervision bodies for optional reserved terms Bodies designated by Member States to supervise the indications referred to in Article 10 shall comply with the criteria set out in Norm ISO/IEC 17065(7), and shall be licensed and supervised by competent authorities of the Member State concerned.
Article 13 Optional indications in imported poutrymeat Poultrymeat imported from third countries may bear one or more of the optional indications referred to in Articles 9 and 10 if it is accompanied by a certificate issued by the competent authority of the country of origin attesting to the compliance of the products concerned with the relevant provisions of this Regulation.
On receipt of a request from a third country, the Commission shall establish a list of such authorities.
Article 14 Maximum water content in poultrymeat
1. Frozen and quick-frozen chicken carcasses may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 5 of Implementing Regulation (EU) 2026/344, does not exceed the technically unavoidable values set out in Annex VII to this Regulation.
(7) ISO/IEC 17065:2012 Conformity assessment – Requirements for bodies certifying products, processes and services.
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2. The following fresh, frozen and quick-frozen poultry cuts may be marketed within the Union only if the water content, determined by the method of analysis laid down in Article 8 of Implementing Regulation (EU) 2026/344, does
not exceed the technically unavoidable values set out in Annex VIII to this Regulation:
(a) chicken breast fillet, with or without wishbone, without skin;
(b) chicken breast, with skin;
(c) chicken thighs, drumsticks, legs, legs with a portion of the back, leg quarters, with skin;
(d) turkey breast fillet, without skin;
(e) turkey breast, with skin;
(f) turkey thighs, drumsticks, legs, with skin;
(g) deboned turkey leg meat, without skin.
3. The maximum levels of water absorbed in chicken carcasses in the slaughterhouses are laid down in Annex IX.
4. The competent authority of a Member State may authorise the marketing of poultrymeat not compliant with paragraphs 1 or 2 provided that the packaging is marked with a tape or label bearing, in red capital letters, at least one of the indications laid down in Annex X.
These indications shall be marked in a conspicuous place so as to be easily visible, clearly legible and indelible. They shall not be in any way hidden, obscured or interrupted by other written or pictorial matter. The letters shall be at least 1 cm high on the individual packaging and 2 cm on bulk packaging.
Article 15
Notification of checks on water content
1. The competent authorities of the Member States shall inform the national reference laboratory without delay about the results of the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344, carried out by them or under their responsibility.
By 30 June of each year, the national reference laboratories shall notify the Commission of the results of checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. The committee referred to in Article 229(1) of Regulation (EU) No 1308/2013 shall be informed by the Commission of the results of the checks.
2. The Member States shall adopt all necessary measures for the checks referred to in Articles 5, 6 and 7 of Implementing Regulation (EU) 2026/344. They shall inform the other Member States and the Commission of these measures. Any changes to these measures shall be communicated to the other Member States and to the Commission.
Article 16 Board of experts in monitoring water content A board of experts in monitoring water content in poultrymeat shall act as a coordinating body for the testing activities of the national reference laboratories. It shall consist of representatives of the Commission and national reference laboratories.
The tasks of the board and of national reference laboratories, as well as the organisational structure of the board, are set out in Annex XI.
Article 17 Repeal Regulation (EC) No 543/2008 is repealed.
References to the repealed Regulation shall be construed as references to this Regulation and to Implementing Regulation
(EU) 2026/344, as appropriate, and be read in accordance with the correlation table set out in Annex XII to this Regulation.
10/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 Article 18 Entry into force This Regulation shall enter into force on the twentieth day following that of its publication in the Official Journal of the European Union.
This Regulation shall be binding in its entirety and directly applicable in the Member States in accordance with the Treaties.
Done at Brussels, 6 October 2025.
For the Commission The President Ursula VON DER LEYEN
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 11/33ANNEX I Names of poultry carcases referred to in Article 2, point (1) bg es cs da de et el en fr hr it lv
1. Пиле, Pollo (de Kuře, Kylling, Hähnchen Broiler Κοτόπουλο Chicken, Poulet (de Pile, brojler Pollo, ‘Broiler’ Cālis, бройлер carne) brojler slagtekyl Masthuhn Πετεινοί και κότες broiler chair) broilers ling (κρεατοπαραγωγής)
2. Петел, Gallo, Kohout, Hane, Suppen Kukk, kana, Πετεινοί και κότες Cock, hen, Coq, poule Pijetao, Gallo, gallina Gailis, vista кокошка gallina slepice, høne, huhn hautamiseks (για βράσιμο) casserole, or (à bouillir) kokoš, Pollame da (sautēšanai drůbež na sup või boiling fowl kokoš za brodo vai vārīšanai) pečení, pehøne keetmiseks pečenje ili nebo mõeldud kuhanje vaření kodulind
3. Петел Capón Kapoun Kapun Kapaun Kohikukk Καπόνια Capon Chapon Kopun Cappone Kapauns (угоен, скопен)
4. Ярка, Pican Kuřátko, Poussin, Stubenkü Kana- ja Νεοσσός, πετεινάρι Poussin, Poussin, Mlado pile Galletto Cālītis петле tón, kohoutek Coquelet ken kukktibud Coquelet coquelet i mladi coquelet pijetao
5. мъжко Gallo Mladý Hanekyl Bruder Noorkukk Πετεινάρι Brother Poulet mâle Mladi Maschio di Jauns gailis пиленце joven kohout ling fra hahn ωοπαραγωγικής rooster de race pijetao gallina от æglægger φυλής pondeuse ovaiola генетична linjer линия на кокошки носачки
1. (Млада) Pavo (Mladá) (Mini) (Junge) (Noor)kalkun (Νεαροί) γάλοι και (Young) Dindonneau, (Mladi) (Giovane) (Jauns) tītars пуйка (joven) krůta kalkun Pute, γαλοπούλες turkey (jeune) dinde puran tacchino
(Junger) Truthahn
2. Пуйка Pavo Krůta Avls Pute, Kalkun Γάλοι και Turkey Dinde (à Puran Tacchino/a Tītars kalkun Truthahn γαλοπούλες bouillir) 12/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
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1. (Млада) Pato (Mladá) (Ung) and Frühmas (Noor)part, (Νεαρές) πάπιες ή (Young) duck, (Jeune) (Mlada) (Giovane) (Jauna) pīle, патица, (joven o kachna, (Ung) tente, pardipoeg. παπάκια, (νεαρές) duckling, canard, patka, anatra pīlēns, пате ana kachnê, berber Jungente, (noor) πάπιες Βαρβαρίας, (Young) caneton, (mlada) (Giovane) (jauna) (млада) dino), (mladá) iand (Junge) muskuspart, (νεαρές) άπιες Muscovy (jeune) mošusna Anatra muta muskuspīle, мускусна pato de Pižmová (Ung) Flugente (noor) mulard duck (Young) canard de patka, (Giovane) (jauna) патица, Barbaria kachna, mular (Junge mullard Mulard duck Barbarie, (mlada) Anatra Mulardpīle (млад) (joven), (mladá) dand Mular (jeune) patka ‘mulard’ мюлар pato kachna dente) canard mulard cruzado Mulard mulard
(joven)
2. Патица, Pato, Kachna, Avlsand Ente, Part, Πάπιες, πάπιες Duck, Canard, Patka, Anatra Anatra Pīle, мускусна pato de Pižmová Avlsber Flugente muskuspart, Βαρβαρίας πάπιες Muscovy canard de mošusna muta Anatra muskuspīle, патица, Bar kachna, beriand Mular mullard mulard duck, Mulard Barbarie (à patka, ‘mulard’ Mulardpīle мюлар baria, kachna Avlsmu dente duck bouillir), patka pato Mulard lardand canard mulard cruzado mulard (à bouillir)
1. (Млада) Oca Mladá (Ung) gås Frühmast (Noor)hani, (Νεαρές) χήνες ή (Young) (Jeune) oie (Mlada) (Giovane) oca (Jauna) zoss, гъска, гъсе (joven), husa, gans, hanepoeg χηνάκια goose, ou oison guska zoslēns ansarón house (Junge) gosling Gans, Jungmast gans
2. Гъска Oca Husa Avlsgås Gans Hani Χήνες Goose Oie Guska Oca Zoss
1. (Млада) Pintada Mladá (Ung) (Junges) (Noor) (Νεαρές) (Young) (Jeune) (Mlada) (Giovane) (Jauna) pērļu токачка (joven) perlička perlehøne Perlhuhn pärlkana φραγκόκοτες guinea fowl pintade biserka faraona vistiņa Pintadeau
2. Токачка Pintada Perlička Avlsper Perlhuhn Pärlkana Φραγκόκοτες Guinea fowl Pintade Biserka Faraona Pērļu vistiņa lehøne
ELI:
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1. Viščiukas, Csirke, Fellus, Kuiken, Kurczę, Frango Pui de carne, Kurča, Pitovni Broileri Kyckling, viščiukas brojlercsirke brojler braadkuiken broiler broiler brojler piščanec – slaktkyckling broileris brojler (broiler)
2. Gaidys, višta, Kakas, tyúk, Serduk, Haan, hen Kura Galo, galinha Cocoș, găină Kohút, Petelin, Kukko, kana Tupp, höna, gaidys (arba sütésre vagy tiġieġa soep- of rosołowa sau carne de sliepka kokoš, gryt-, eller višta) főzésre szánt (tal-brodu) stoofkip pasăre perutnina za kokhöna troškinti szárnyas pentru fiert pečenje ali arba virti kuhanje
3. Kaplūnas Kappan Ħasi Kapoen Kapłon Capão Clapon Kapún Kopun Chapon Kapun (syöttö kukko)
4. Viščiukas Csibe Għattuqa, Piepkuiken Kurczątko Franguitos Pui tineri Kurčiatko Mlad Kananpoika, Poussin, tabaka (arba coquelet piščanec, kukonpoika coquelet poussin mlad petelin
(coquelet) tipo (kokelet) viščiukas)
5. Gaidžiukas Fiatal kakas Serduq tat- Jonge haan Kogut typu Irmão de Pui masculi Kohútik Petelin Munintaro Värphönstup (bébikakas) tip brother nieśnego poedeira de carne lahkega tipa tuinen par kukkopoika
1. Kalakučiukas (Fiatal) Dundjan (Jonge) (Młody) Peru Curcan Mladá morka (Mlada) pura (Nuori) (Ung) kalkon pulyka (żgħir fl-eta) kalkoen indyk (tânăr) kalkkuna
2. Kalakutas Pulyka Dundjan Kalkoen Indyk Peru adulto Curcan Morka Pura Kalkkuna Kalkon
1. Ančiukas, Fiatal kacsa, Papra (żgħira (Jonge) eend, (Młoda) Pato, Pato Rață (tânără), (Mladá (Mlada) raca, (Nuori) (Ung) anka, muskusinis (fiatal) fl-eta), papra (Jonge) kaczka Barbary, Pato rață (tânără) kačica), káča, račka, ankka, ankunge (ung) ančiukas, pézsma żgħira (fellus Barbarijse tuczona, Mulard din specia (Mladá) (mlada) (Nuori) mulardanka mulardinis kacsa, (fiatal) ta’ papra) eend (Jonge) (Młoda) Cairina pižmová muškatna myskiankka (ung) myskanka ančiukas Mulard-kacsa muskovy „Mulard”- kaczka moschata, kačica, raca, (mlada) (żgħira eend piżmova, rață (tânără) (Mladý) mulard raca fl-eta), papra (Młoda) Mulard mulard mulard kaczka mulard 14/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
17.2.2026lt hu mt nl pl pt ro sk sl fi sv
2. Antis, Kacsa, Papra, papra Eend Kaczka, Pato adulto, Rață, rață din Kačica, Raca, Ankka, Anka, muskusinė pézsma muscovy, Barbarijse Kaczka pato adulto specia Pyžmová muškatna myskiankka mulardanka, antis, kacsa, papra mulard eend piżmowa, Barbary, pato Cairina kačica, raca, mulard myskanka mulardinė Mulard-kacsa „Mulard”- Kaczka adulto moschata, Mulard raca antis eend mulard Mulard rață Mulard
1. Žąsiukas (Fiatal) liba Wiżża (Jonge) gans Młoda gęś Ganso Gâscă (Mladá) hus, (Mlada) gos, (Nuori) (Ung) gås, (żgħira (tânără) húsa goska hanhi gåsunge fl-eta), fellusa ta’ wiżża
2. Žąsis Liba Wiżża Gans Gęś Ganso adulto Gâscă Hus Gos Hanhi Gås
1. Perlinis (Fiatal) Farghuna (Jonge) (Młoda) Pintada Bibilică (Mladá) (Mlada) (Nuori) (Ung) pärlhöna viščiukas gyöngytyúk (żgħira parelhoen perliczka adultă perlička pegatka helmikana fl-eta)
2. Perlinė višta Gyöngytyúk Fargħuna Parelhoen Perlica Pintada Bibilică Perlička Pegatka Helmikana Pärlhöna adulta Names of poultry cuts referred to in Article 2, point (2) bg es cs da de et el en fr hr it lv
(a) Половинка Medio Půlka Halvt Hälfte oder Pool Μισά Half Demi ou Polovica Metà Puse Halbes moitié
(b) Четвъртин Cuarto Čtvrtka Kvart (Vorder-, Veerand Τεταρτημό Quarter Quart Četvrt Quarto Ceturtdaļa ка Hinter-) ριο Viertel
(c) Неразделени Cuartos Neoddělená Sammen Hintervier Lahti Αδιαχώριστα Unsepara Quarts Neodvojene Cosciotto Nesadalītas задни traseros zadní hængende tel am lõikamata τεταρτη ted leg postérieurs stražnje kāju четвъртинки unidos čtvrtka lårstykker Stück koivad μόρια quarters non séparés četvrti ceturtdaļas ποδιών
(d) Гърди Pechuga Prsa Bryst Brust, halbe Rind Στήθος Breast Poitrine, Prsa Petto con Krūtiņa Brust, blanc ou osso halbierte filet sur os Brust
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj 15/33 OJ L,
17.2.2026 ENbg es cs da de et el en fr hr it lv
(e) Бутче Muslo y Stehno Helt lår Schenkel, Koib Πόδι Leg Cuisse Batak sa Coscia Kāja contra Keule zabatkom muslo
(f) Пилешко Cuarto Stehno Kyllingelår Hähnchen Koib koos Πόδι από Chicken leg Cuisse de Pileći batak Coscetta Cāļa kāja ar бутче с част trasero de kuřete s med en del schenkel seljaosaga κοτόπουλο with a poulet avec sa muguras daļu от гърба, pollo částí zad af ryggen mit με ένα portion of une portion zabatkom s прикрепен Rücken κομμάτι της the back du dos dijelom към него stück, ράχης leđa Hühner keule mit Rückenstü ck
(g) Бедро Contra Horní Overlår Oberschen Kints Μηρός Thigh Haut de Zabatak Sovraccos ciska jeb muslo stehno kel, (μπούτι) cuisse cia šķiņķis Oberkeule
(h) бедро с Contra Nevykos Ikke- Nicht Kondiga Μηρός Bone-in Cuisse non Zabatak s Sovraccos Neatkaulota костта с muslo sin těné stehno udbenet lår entbeinter kints koos (μπούτι) με thigh with désossée kosti i cia non ciska jeb част от deshuesar s částí med en del Oberschen seljaosaga κόκαλο με a portion of avec une dijelom disossata šķiņķis ar гърба, con una hřbetu af ryggen kel mit μέρος της the back portion du leđa con unita muguras daļu прикрепен porción de Rückenstü πλάτης dos parte del към него espalda ck attachée dorso
(i) Кълка Muslo Dolní Underlår Unter poolkoib Κνήμη Drumstick Pilon Batak Fuso Stilbs stehno schenkel, (Palička) Unterkeule
(j) Крило Ala Křídlo Vinge Flügel Tiib Φτερούγα Wing Aile Krilo Ala Spārns
(k) Неразде Alas unidas Neoddělená Sammen Beide Lahti Αδιαχώριστ Unsepara Ailes non Neodvojena Ali non Nesadalīti лени крила křídla hængende Flügel, lõikamata ες ted wings séparées krila separate spārni vinger ungetrennt tiivad φτερούγες
(l) Филе от Filete de Prsní řízek Brystfilet Brustfilet, Rinnafilee Φιλέτο Breast fillet Filet de File od prsa Filetto, fesa Krūtiņas гърди pechuga Filet aus der στήθους poitrine, fileja Brust, Filet blanc, filet, noix 16/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
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(m) Филе от Filete de Filety z Brystfilet Brustfilet Rinnafilee Φιλέτο Breast fillet Filet de File od prsa Petto (con Krūtiņas гърди с pechuga prsou s med mit koos στήθους με with poitrine s prsnom forcella), fileja ar вилчата con klíční kostí ønskeben Schlüssel rangluuga κλειδοκόκα wishbone avec kosti fesa (con atslēgas кост clavícula bein λο clavicule forcella) kaulu
(n) Нетлъсто Magret, Magret, Magret, Magret, Rinnaliha Maigret, Magret, Magret, Magret Magret, Magret, филе maigret maigret maigret Maigret („magret“ magret maigret maigret maigret maigret või „maigret“)
(o) вътрешно Filete Vnitřní filet Inderfilet Innenfilet Rinnafilee Φιλετάκι Inner fillet Filet Minifile Filetto Iekšējā fileja филе interior sisetükk intérieur interno
(p) ходила Patas Běháky Fødder Fuß Kannused Άκρα Feet Pattes Nogica Zampe Pēdas
(q) крачета Garras Pařáty Ben Klaue Pöiad Πόδια Paws Parties Stopala Piedi Pēdas inférieures pamatnes de pattes
(r) шия Cuello Krk Hals Hals Kael Λαιμός Neck Cou Vrat Collo Kakls
(s) глава Cabeza Hlava Hoved Kopf Pea Κεφαλή Head Tête Glava Testa Galva
(t) пилешко Suprema Supreme Supreme Supreme Väärttükk Ανώτατο Supreme Suprême File supreme Suprema Krūtiņas филе с кожа μέρος (supreme) fileja ar spārnu
(u) вилчата Fúrcula Klíční kost Ønskeben Schlüssel Rangluu οστούν του Wishbone Furcula (ou Prsna kost Forcella Atslēgas кост bein στέρνου fourchette) kauls
(v) лопатка Escápula Lopatka Bovblad Scapula Abaluu ωμοπλάτη Scapula Omoplate Lopatica Scapola Lāpstiņa (скапула) lt hu mt nl pl pt ro sk sl fi sv
(a) Pusė Fél Nofs Helft Połówka Metade Jumătăți Polená Polovica Puolikas Halva hydina
(b) Ketvirtis Negyed Kwart Kwart Ćwiartka Quarto Sferturi Štvrťka Četrt Neljännes Kvart hydiny
ELI:
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(c) Neatskirti Összefüggő Il-kwarti ta’ Niet- Ćwiartka Quartos da Sferturi Neoddelené Neločene Taka Bakdelspart ketvirčiai su combnegye wara tas- gescheiden tylna w coxa não posterioare hydinové četrti nog neljännes šlaunelėmis dek saqajn, mhux achterkwar całości separados neseparate stehná separati ten
(d) Krūtinėlė Mell Sidra Borst Pierś, Peito Piept Prsia Prsi Rinta Bröst połówka piersi
(e) Kulšelė Comb Koxxa Hele poot, Noga Perna inteira Pulpă Hydinové Bedro Koipireisi Klubba hele dij stehno
(f) Viščiuko Csirkecomb Koxxa tat- Poot/dij met Noga Perna inteira Pulpă de pui Kuracie Piščančja Koipireisi, Kycklingk kulšelė su a hát egy tiġieġa rugdeel kurczęca z de frango cu o stehno s bedra z jossa lubba med del nugarėlės részével b’porzjon (bout) częścią com uma porțiune din panvou delom hrbta selkäosa av ryggben dalimi tad-dahar grzbietu porção do spate atașată dorso
(g) Šlaunelė Felsőcomb Il-biċċa ta’ Bovenpoot, Udo Coxa Pulpă Horné Stegno Reisi Lår fuq tal-koxxa bovendij superioară hydinové stehno
(h) Šlaunelė su Csontos Koxxa Bovenpoot/ Udo z kością Coxa não Partea de sus Nevykostené Stegno s Luullinen Överlår med kaulu ir felsőcomb a bl-għadma bovendij met z częścią desossada a pulpei cu stehno s kostmi z reisi, jossa del av ryggben nugarėlės hát egy b’biċċa mid- rugdeel grzbietu com uma os, cu o panvou delom hrbta on kiinni osa dalimi részével dahar (bout) met porção do porțiune de selkää imqabbda been dorso spate atașată magħha
(i) Blauzdelė Alsócomb Il-biċċa t’isfel Onderpoot, Podudzie Perna Pulpă Dolné Krača Koipi Ben tal-koxxa onderdij inferioară hydinové
(drumstick) (Drumstick) stehno
(j) Sparnelis Szárny Ġewnaħ Vleugel Skrzydło Asa Aripi Hydinové Peruti Siipi Vinge krídelko
(k) Neatskirti Összefüggő Ġwienaħ Niet- Skrzydła w Asas não Aripi Neoddelené Neločene Siivet kiinni Sammanhän sparneliai szárnyak mhux gescheiden całości separadas neseparate hydinové peruti toisissaan gande vingar separate vleugels krídla 18/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
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(l) Krūtinėlės Mellfilé Flett tas-sidra Borstfilet Filet z piersi Carne de Piept dezosat Hydinový Prsni file Rintafilee Bröstfilé filė peito rezeň
(m) Krūtinėlės Mellfilé Flett tas-sidra Borstfilet Filet z piersi Carne de Piept dezosat Hydinový Prsni file s Rintafilee Bröstfilé med filė su villacsonttal bil-wishbone met z peito com cu osul iadeș rezeň s prsno kostjo solisluineen nyckelben raktikauliu vorkbeen obojczykiem fúrcula kosťou
(n) Magret, Bőrös Magret, Magret Magret Magret, Tacâm de Magret Magret Magret, Magret, maigrettipo kacsamellfilé maigret maigret pasăre, maigret maigret anties (arba vagy bőrös Spinări de žąsies) libamellfilé pasăre krūtinėlės (magret, filė maigret)
(o) Vidinė filė Belső filé Flett intern Binnenfilet Filet Filete interior File interior Vnútorné filé Notranji file Sisäfilee Innerfilé wewnętrzny
(p) Kojos Láb Saqajn Voet Stopy Patas Picior Nohy Stopalo Jalka Fötter
(q) Pėdos Talp Is-saqajn bid- Klauw Łapy Pés Labe Nôžky Spodnji del Varvasosa Tåpartier dwiefer tal- stopala annimal
(r) Kaklelis Nyak Għonq Hals Szyja Pescoço Gât Krk Vrat Kaula Hals
(s) Galva Fej Ras Kop Głowa Cabeça Cap Hlava Glava Pää Huvud
(t) Krūtinėlė su Mellfilé Suprem Suprême Filet supreme Supremo Supremă Supreme Prsi brez Supreme Suprême sparno szárnytővel kosti s kožo dalimi („supreme”) in nadlahtnico
(u) Krūtinkaulio Villacsont Klavikola Vorkbeen Obojczyk Fúrcula Claviculă Kľúčna kosť Ključnica Solisluu Nyckelben išsišakojimas
(v) Mentė Lapocka Skapula Schouder Łopatka Escápula Scapulă Lopatka Lopatica Lapaluu Skulderblad blad
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj 19/33 OJ L,
17.2.2026 ENEN OJ L, 17.2.2026 ANNEX II Cut separating thigh/leg and back referred to in Article 2, point 2, second subparagraph — delineation of hip joint Cut separating thigh and drumstick — delineation of knee joint 20/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 ANNEX III Description of freezer burn as referred to in Article 8(3), point (d) Freezer-burn (in the sense of a reduction in quality) is the local or area-type irreversible drying up of skin and/or flesh which
may produce changes: — in the original colour (mostly getting paler), or — in flavour and smell (flavourless or rancid), or — in texture (dry, spongy).
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 21/33ANNEX IV Chilling methods referred to in Article 9 bg es cs da de et el en fr hr it lv
1. Въздушно Refrigera Vzduchem Luftkøling Luftküh Ōhkjahutus Ψύξη με Air chilling Refroidisse Hlađenje Raffredda Dzesēšana ar охлаждане ción por (Chlazení lung αέρα ment à l’air strujanjem mento ad gaisu aire vzduchem) zraka aria
2. Въздушно- Refrigera Vychlaze Luft Luft- Ōhkpiser Ψύξη με Air spray Refroidisse Hlađenje Raffredda Dzesēšana ar душово ción por ným spraykøling Sprühkühl dusjahutus ψεκασμό chilling ment par raspršivan mento per gaisu un охлаждане aspersión proudem ung aspersion jem zraka aspersione smidzi ventilada vzduchu s ventilée e nāšanu postřikem ventila zione
3. Охлаждане Refrigera Ve vodní Neddyp Gegen Sukeljahu Ψύξη με Immersion Refroidisse Hlađenje Raffredda Dzesēšana чрез ción por lázni ningskøling strom- tus βύθιση chilling ment par uranjanjem mento per iegremdējot потапяне immersión ponořením Tauchküh immersion u vodu immersione lung lt hu mt nl pl pt ro sk sl fi sv
1. Atšaldymas Levegős Tkessih Luchtkoeling Owiewowa Refrigeração Refrigerare Chladené Zračno Ilmajäähdytys Luftkylning oru hűtés bl-arja por în aer vzduchom hlajenje ventilação
2. Atšaldymas Permetezéses Tkessih b’air Lucht- Owiewowo- Refrigeração Refrigerare Chladené Hlajenje s Ilmasprayjääh Evaporativ drėgnu oru hűtés spray sproeikoel natryskowa por aspersão prin dușare sprejovaním pršenjem dytys kylning ing e ventilação cu aer
3. Atšaldymas Bemerítéses Tkessiħ Dompelkoel Zanurze Refrigeração Refrigerare Chladené vo Hlajenje s Vesijäähdytys Vattenkyln panardinant hűtés b’immersjoni ing niowa por imersão prin vode potapljanjem ing imersiune 22/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
17.2.2026ANNEX V Types of farming referred to in Article 10(1) bg es cs da de et el en fr hr it lv
(a) Хранена с … Alimen Krmena Fodret med Mast mit … % Söödetud …, mis Έχει τραφεί με Fed with … Alimenté Hranjeno s Alimen Barība ar … % … tado con (čím) … … % … … sisaldab … % … … % … % of … avec … % … % … tato con il % … гъска, … % de … % (čeho) Havrefo Hafermastgans Kaeraga toidetud Χήνα που Oats fed de … Guska … % di … ar auzām хранена с Oca … dret gås hani παχαίνεται με goose Oie hranjena Oca barotas zosis овес engordada Husa βρώμη nourrie à zobi ingrassata con avena krmená l’avoine con avena ovsem
(b) Екстензивно Extensivo Exten Ekstensivt Extensive Ekstensiivne Εκτατικής Extensive Élevé à Ekstenzivan Estensivo Turēšana закрито en interior zivní v stal Bodenhaltung seespidamine εκτροφής indoor l’intérieur: uzgoj u al coperto galvenokārt (отгледан на hale dopdræt (lindlas pidamine) (barnreared) système zatvorenim telpās закрито) (skrabe …) extensif objektima (“Audzēti kūtī”)
(c) Свободен Campero Volný Fritgående Freilandhal Vabapidamine Ελεύθερης Free range Sortant à Slobodan All’aperto Brīvā начин на výběh tung βοσκής l’extérieur uzgoj turēšana отглеждане
(d) Традиционен Campero Tradiční Frilands … Bäuerliche Traditsiooniline Πτηνοτροφείο Traditional Fermier– Tradicio Rurale Tradicionālā свободен tradicional volný Freilandhal vabapidamine παραδοσιακά free range élevé en nalni all’aperto brīvā начин на výběh tung ελεύθερης plein air slobodan turēšana отглеждане βοσκής uzgoj
(e) Свободен Campero Volný Frilands … Bäuerliche Täieliku Πτηνοτροφείο Free-range – Fermier– Slobodan Rurale in Pilnīgā начин на criado en výběh – opdrættet i Freilandhal liikumisvabadu απεριόριστης total élevé en uzgoj – libertà brīvība отглеждане – total úplná fuld frihed tung sega τροφής freedom liberté neograničeni пълна libertad volnost Unbegrenzter traditsiooniline ispust свобода Auslauf vabapidamine
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj 23/33 OJ L,
17.2.2026 ENlt hu mt nl pl pt ro sk sl fi sv
(a) Lesinta … % … %-ban Mitmugħa bi Gevoed met Żywione z Alimentado Furajate cu Kŕmené … % Krmljeno z Ruokittu Utfodrad med … …-val/vel … % ta’ … … % … udziałem … com … % de … % de … … … % rehulla, joka … % … Avižomis etetve Wiżża Met haver % … … Gâște husi kŕmené gos, sisältää … % Havreutfodrad penėtos Zabbal mitmugħa vetgemeste tucz owsiany Ganso furajate cu ovsom krmljena z Kauralla gås žąsys etetett liba bilħafur gans (gęsi) engordado ovăz ovsom ruokittu com aveia hanhi
(b) Ekstensyvus Istállóban Imrobbija Scharrel … Ekstensywny Produção Crescute în Chované na Ekstenzivna Laajaperäi Extensivt paukščių külterjesen ġewwa: binnenge chów extensiva em spații închise hlbokej zaprta reja nen uppfödd auginimas tartott sistema houden ściółkowy interior – sistem podstielke sisäkasvatus inomhus patalpose estensiva extensiv (chov v hale)
(tvartuose)
(c) Laisvai Szabadtartás Trobbija fil- Scharrel … Chów Produção em Creștere Výbehový Prosta reja Vapaa laidun Tillgång till auginami beraħ met uitloop wybiegowy semiliber liberă chov (chov v utomhusvis paukščiai (free range) dade exteriéri) telse
(d) Tradiciškai Hagyomá Trobbija fil- Boerenschar Tradycyjny Produção ao Creștere Chované Tradicio Vapaa laidun Traditionell laisvai nyos beraħ rel … met chów ar livre liberă navol’no nalna prosta – perinteinen utomhusvis auginami szabadtartás tradizzjonali uitloop wybiegowy tradițională reja kasvatustapa telse paukščiai Hoeve … met uitloop
(e) Visiškoje Teljes Trobbija fil- Boerenschar Chów Produção em Creștere Úplne vol’ný Prosta reja – Vapaa laidun Uppfödd i full laisvėje szabadtartás beraħ – rel … met wybiegowy liberdade liberă totală chov neomejen – täydellinen frihet auginami libertà totali vrije uitloop bez izpust liikkumava paukščiai Hoeve … ograniczeń paus met vrije uitloop 24/33
ELI:
http://data.europa.eu/eli/reg_del/2026/343/oj EN OJ L,
17.2.2026EN OJ L, 17.2.2026 ANNEX VI Conditions referred to in Article 10(1)
(a) Fed with …% of …
Reference to the following particular feed ingredients presumes:
(i) in the case of cereals, they account for at least 65 % by weight of the feed formula given during the greater part of the fattening period, which may not include more than 15 % of cereal by-products; however, where reference is made to one specific cereal, it shall account for at least 35 % of the feed formula used, and for at least 50 % in the case of maize;
(ii) in the case of pulses or green vegetables they account for at least 5 % by weight of the feed formula given during most of the fattening period;
(iii) in the case of dairy products, they account for at least 5 % by weight of the feed formula given during the finishing stage.
The term ‘Oats-fed goose’ may however be used where the geese are fed during the finishing stage of 3 weeks not less than 500 g of oats per day.
(b) Extensive indoor (barn-reared)
Use of this term implies:
(i) the stocking rate per m2floor space does not exceed, in the case of: — chickens, young cocks, capons: 15 birds but not more than 25 kg liveweight, — ducks, guinea fowl, turkeys: 25 kg liveweight, — geese: 15 kg liveweight;
(ii) the birds are slaughtered, in the case of: — chickens at 56 days or later, — turkeys at 70 days or later, — geese at 112 days or later, — Peking ducks: 49 days or later, — Muscovy ducks: 70 days or later for females, 84 days or later for males, — female Mulard ducks: 65 days or later, — guinea fowl: 82 days or later, — young geese (goslings): 60 days or later, — young cocks: 90 days or later, — capons: 140 days or later.
(c) Free range
Use of this term implies:
(i) the stocking rate in the house and the age of slaughter are in accordance with the limits fixed under point (b), except for chickens, for which the stocking rate may be increased to 27,5 kg liveweight per m2, but not more than 13 birds, and for capons, for which the stocking rate shall not exceed 7,5 and not more than 27,5 kg liveweight per m2;
(ii) the birds have had during at least half their lifetime continuous daytime access to open-air runs comprising an
area mainly covered by vegetation of not less than: — 1 m2per chicken or guinea fowl, — 2 m2per duck or per capon, — 4 m2per turkey or goose.
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 25/33EN OJ L, 17.2.2026 In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);
(iii) the feed formula used in the fattening stage contains at least 70 % of cereals;
(iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m2surface of the house. Each pophole for goose has to be at least 4 m.
(d) Traditional free range
Use of this term implies:
(i) the indoor stocking rate per m2does not exceed in the case of: — chickens: 12 but not more than 25 kg liveweight; however, in the case of mobile houses not exceeding 150 m2floor space and which remain open at night, the stocking rate may be increased to 20, but not more than 40 kg liveweight per m2, — capons: 6,25 (up to 91 days of age: 12) but not more than 35 kg liveweight, — Muscovy and Peking ducks: 8 males but not more than 35 kg liveweight, 10 females but not more than 25 kg liveweight, — Mulard ducks: 8 but not more than 35 kg liveweight, — guinea fowl: 13 but not more than 25 kg liveweight, — turkeys: 6,25 (up to 7 weeks of age: 10) but not more than 35 kg liveweight, — geese: 5 (up to 6 weeks of age: 10), 3 during last 3 weeks of fattening if kept in claustration, but not more than 30 kg liveweight;
(ii) the total usable area of poultryhouses at any single production site does not exceed 1 600 m2;
(iii) each poultryhouse does not contain more than: — 4 800 chickens, — 5 200 guinea fowl, — 4 000 female Muscovy or Peking ducks or 3 200 male Muscovy or Peking ducks or 3 200 Mulard ducks, — 2 500 capons, geese and turkeys;
(iv) the poultryhouse is provided with popholes of a combined length at least equal to 4 m per 100 m2surface of the house;
(v) there is continuous daytime access to open-air runs at least as from the age of: — 6 weeks in the case of chickens, and capons, — 8 weeks in the case of ducks, geese, guinea fowl and turkeys;
(vi) open-air runs comprise an area mainly covered by vegetation amounting to at least: — 2 m2per chicken or Muscovy or Peking duck or guinea fowl, — 3 m2per Mulard duck, — 4 m2per capon, as from 92 days (2 m2up to 91st day), — 6 m2per turkey, — 10 m2per goose.
In the case of guinea fowls, open-air runs may be replaced by a perchery having a floor surface of at least double that of the house and a height of at least 2 m. Perches of at least 10 cm length are available per bird in total (house and perchery);
26/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026
(vii) the birds fattened are of a slow-growing strain;
(viii) the feed formula used in the fattening stage contains at least 70 % of cereals;
(ix) the minimum age at slaughter is: — 81 days for chickens, — 150 days for capons, — 49 days for Peking ducks, — 70 days for female Muscovy ducks, — 84 days for male Muscovy ducks, — 92 days for Mulard ducks, — 94 days for guinea fowl, — 140 days for turkeys and geese marketed whole for roasting, — 98 days for female turkeys intended for cutting up, — 126 days for male turkeys intended for cutting up, — 95 days for geese intended for the production of foie gras and magret, — 60 days for young geese (goslings);
(x) finition in claustration does not exceed: — or chickens after 90 days of age: 15 days, — for capons: 4 weeks, — for geese and Mulard ducks intended for the production of foie gras and magret, after 70 days of age: 4 weeks.
(e) Free range – total freedom The use of this term implies conformity with the criteria set out under point (d), except that the birds shall have continuous daytime access to open-air runs of unlimited area.
In the event of restrictions, including veterinary restrictions adopted under Union law to protect public and animal health, having the effect of restricting the access of poultry to open-air runs, poultry reared in accordance with the production methods described in the first subparagraph, points (c), (d) and (e), with the exception of guinea fowls reared in percheries, may continue to be marketed with a special reference to the method of rearing for the duration of the restriction.
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 27/33EN OJ L, 17.2.2026 ANNEX VII Maximum water content in chicken carcasses referred to in Article 14(1) The total water content in chickens, determined by the method of analysis described in Annex I to Implementing Regulation (EU) 2026/344, is compared with the limit value given by the following formulae:
(a) Air chilling Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %(1), the highest permissible limit for the total water content (W ) in grams as determined by this method is given by the G following formula (including confidence interval):
chickens: W = 3,65 × RP + 42.
G A
(b) Air-spray chilling Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 4,5 %(1), the highest permissible limit for the total water content (W ) in grams as determined by this method is G given by the following formula (including confidence interval):
chickens: W = 3,79 × RP + 42.
G A
(c) Immersion chilling Assuming a technically unavoidable water absorption during preparation of 7 %(1)the highest permissible limit for the total water content (W ) in grams as determined by this method is given by the following formula (including G confidence interval):
chickens: W = 3,93 × RP + 42.
G A
(d) Other chilling methods or a combination of two or more of the methods defined in Article 9 Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %(1), the highest permissible limit for the total water content (W ) in grams as determined by this method is given by the G following formula (including confidence interval):
chickens: W = 3,65 × RP + 42.
G A If the average water content (W ) of the seven carcases as calculated under point 6.2 of Annex I to Implementing A Regulation (EU) 2026/344 does not exceed the value given in point 1 (W ), the quantity of poultry subjected to the check G shall be considered up to standard.
(1) Calculated on the basis of the carcase, exclusive of absorbed extraneous water.
28/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 ANNEX VIII Maximum water content in poultrymeat cuts referred to in Article 14(2) The total water content in poutrymeat cuts, determined by the method of analysis described in Annex II to Implementing Regulation (EU) 2026/344, is compared with the limit values as follows:
Assuming that the minimum technically unavoidable water content absorbed during preparation amounts to 2 %, 4 % or 6 %(1)depending on the type of products and chilling methods applied, the highest permissible W/RP (ratio between the total water and protein content) ratios as determined by this method are as follows:
Air chilled Air-spray chilled Immersion chilled Chicken breast fillet; without 3,40 3,40 3,40 skin Chicken breast; with skin 3,40 3,50 3,60 Chicken thighs, drumsticks, 4,05 4,15 4,30 legs, legs with a portion of the back, leg quarters, with skin Turkey breast fillet; without 3,40 3,40 3,40 skin Turkey breast, with skin 3,40 3,50 3,60 Turkey thighs, drumsticks, 3,80 3,90 4,05 legs, with skin Deboned turkey leg meat, 3,95 3,95 3,95 without skin In case of other chilling methods or a combination of two or more of the methods defined in Article 9, the unavoidable water content is assumed to amount to 2 % and the highest permissible W/PR ratios are those fixed for the air chilling method in the table above.
If the average W /RP ratio of the five cuts as calculated from the values under point 6.2 of Annex II to Implementing A A Regulation (EU) 2026/344 does not exceed the ratio given in this Annex, the quantity of poultry cuts subjected to the check is considered up to standard.
(1) Calculated on the basis of the cut, exclusive of absorbed extraneous water. For (skinless) fillet and deboned turkey leg meat, the percentage is 2 % for each of the chilling methods.
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 29/33EN OJ L, 17.2.2026 ANNEX IX Maximum levels of water absorbed in chicken carcasses referred to in Article 14(3) The total water absorbed in chicken carcasses, determined by the method described in Annex III to Implementing Regulation (EU) 2026/344 is compared with the limit values as follows:
(1) the result must not exceed the following percentages of the initial weight of the carcase or any other figure allowing
compliance with the maximum total extraneous water content: — air chilling: 0 %, — air-spray chilling: 2,0 %, — immersion chilling: 4,5 %;
(2) in cases where carcases are chilled with another chilling method or a combination of two or more of the methods defined in Article 9, the maximum percentage of water content shall not exceed 0 % of the original weight of the carcase.
30/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 ANNEX X Indications referred to in Article 14(4) — in Bulgarian: Съдържанието на вода превишава нормите на ЕC — in Spanish: Contenido en agua superior al límite UE — in Czech: Obsah vody překračuje limit EU — in Danish: Vandindhold overstiger EU-Normen — in German: Wassergehalt über dem EU-Höchstwert — in Estonian: Veesisaldus ületab EL normi — in Greek: Περιεκτικότητα σε νερό ανώτερη του ορίου ΕΕ — in English: Water content exceeds EU limit — in French: Teneur en eau supérieure à la limite UE — in Croatian: Sadržaj vode prelazi ograničenje EU — in Italian: Tenore d’acqua superiore al limite UE — in Latvian: Ūdens saturs pārsniedz ES noteikto normu — in Lithuanian: Vandens kiekis viršija ES nustatytą ribą — in Hungarian: Víztartalom meghaladja az EU által előírt határértéket — in Maltese: Il-kontenut ta’ l-ilma superjuri għal-limitu UE — in Dutch: Watergehalte hoger dan het EU-maximum — in Polish: Zawartość wody przekracza normę UE — in Portuguese: Teor de água superior ao limite UE — in Romanian: Conținutul de apă depășește limita UE — in Slovak: Obsah vody presahuje limit EU — in Slovenian: Vsebnost vode presega EU omejitev — in Finnish: Vesipitoisuus ylittää EU-normin — in Swedish: Vattenhalten överstiger den halt som är tillåten inom EU
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 31/33EN OJ L, 17.2.2026 ANNEX XI Tasks and organisational structure of the board of experts in monitoring water content in poultrymeat referred to in Article 16
The board of experts shall be responsible for the following tasks:
(a) supplying information on analytical methods and comparative testing regarding the water content of poultrymeat to the national reference laboratories;
(b) coordinating the application by the national reference laboratories of the methods referred to in point (a), by organising comparative testing, and proficiency testing in particular;
(c) supporting the national reference laboratories in proficiency testing by providing scientific support for statistical data evaluation and reporting;
(d) coordinating the development of new analytical methods and informing the national reference laboratories of progress made in this area;
(e) providing scientific and technical assistance to the Commission, especially in cases where the results of analyses are contested between Member States.
The board of experts shall be organised as follows:
The board of experts in monitoring water content in poultrymeat shall consist of representatives of the Directorate-General Joint Research Centre (JRC) – Institute for Reference Materials and Measurements (IRMM), of the Directorate-General for Agriculture and Rural Development and of three national reference laboratories. The representative of IRMM shall act as the chairperson of the board and shall appoint the national reference laboratories on a rotational basis. The Member State authority responsible for the national reference laboratory selected shall subsequently appoint individual experts in monitoring water content in food to serve on the board. Through annual rotation, one participating national reference laboratory shall be replaced at a time, so as to ensure a degree of continuity on the board. Expenses incurred by the Member States’ experts and/or the national reference laboratories in the exercise of their functions referred to in the first paragraph shall be borne by the respective Member States.
32/33 ELI: http://data.europa.eu/eli/reg_del/2026/343/ojEN OJ L, 17.2.2026 ANNEX XII Correlation table referred to in Article 17 Regulation (EC) No 543/2008 This Regulation Implementing Regulation (EU) 2026/344 Article 1 Article 2 — Article 2 Article 3 Article 3(1) Article 3 Article 4 — Article 4 Article 5 — Article 5 Article 6 — Article 6 Article 7 — Article 7 Article 8 — Article 8 — Article 3 Article 9 — — Article 10 Article 9 — Article 11 Article 10 — Article 12 Article 11 Article 4 Article 13 Article 12 — Article 14 Article 13 — Article 15 Article 14 Article 5 Article 16 Article 14(4) Article 6 Article 17 — Article 7 Article 18 Article 15 — Article 19 Article 16 — Article 20 Article 14 Article 8
ELI: http://data.europa.eu/eli/reg_del/2026/343/oj 33/33