# 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, Division 5.7: The bag is left in the water-bath, maintained at 42 ± 2 °C throughout, with continuous movement of the bag or continuous agitation of the water, until the thermal centre of the carcase (the deepest part of the breast muscle close to the breast bone, in chickens without giblets, or the middle of the giblets in chickens with giblets) reaches at least 4 °C, measured in two randomly chosen carcases. The carcases should not remain in the water bath for longer than is necessary to reach 4 °C. The required period of immersion, for carcases stored at – 18 °C is of the order of:

Extent: E+W+S+N.I.

Weight class (g)
Weight of carcase + offal (g)
Indicative immersion time in minutes
Chickens without offal
Chickens with offal
< 800
< 825
77
92
850
825 — 874
82
97
900
875 — 924
85
100
950
925 — 974
88
103
1 000
975 — 1 024
92
107
1 050
1 025 — 1 074
95
110
1 100
1 075 — 1 149
98
113
1 200
1 150 — 1 249
105
120
1 300
1 250 — 1 349
111
126
1 400
1 350 — 1 449
118
133
For carcases over 1 400 g, an increase of seven minutes for each additional 100 g is required. If the suggested period of immersion is passed without reaching + 4 °C, in the two carcases which are checked, the thawing process is continued until they do reach + 4 °C in the thermal centre.

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Source: https://www.legislation.gov.uk/eur/2008/543/annex/VI/division/5/division/5.7 (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-543/annex-VI/division-5/division-5.7
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.