Uganda National Bureau of Standards (UNBS) has called upon the public to comment on the suitability of the indigenous chicken feet standard DUS 2135:2019 Chicken feet specification for implementation.
UNBS under Technical Committee 2 Food and Agriculture, Sub Committee 12 Meat, poultry, eggs and processed products developed a draft of the indigenous chicken feet standard, prompted by increased demand for chicken feet for human consumption in Uganda.
The Draft Uganda Standard DUS 2135:2019 Chicken feet – specification, specifies the requirements, test and sampling methods for Chicken feet including paws fit for food industries and human consumption.
It defines chicken feet as a part of the chicken leg that is cut at the joints between the femur and the tibia, consumed by humans after an outer scaly layer of the skin is removed, and that it may include the paw.
The draft standard requires the chicken feet to be obtained from healthy poultry slaughtered in licensed premises and subjected to ante-mortem and post-mortem inspection according to the procedure prescribed in US CAC/RCP 58, To be clean, safe and suitable for the intended purpose, prepared and handled in a sanitary manner and where no contamination or exposure to infectious material during handling
It also requires one to be prepared under hygienic conditions and shall be wholesome not have been subjected to any bacterial activation or fermentation, Be free from any parasitic infestation and from scars of healed-up wounds and Chicken feet pad retained and without damage, and more.