{
  "url": "https://openlegislation.uk/eu-regulation-2008-543/article-3",
  "json_url": "https://openlegislation.uk/eu-regulation-2008-543/article-3.json",
  "legislation": "eur/2008/543",
  "legislation_title": "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",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2008-543",
  "path": "article/3",
  "kind": "article",
  "number": "3",
  "heading": null,
  "text": "1. Poultry carcases shall, in order to be marketed in accordance with this Regulation, be presented for sale in one of the following forms:\npartially eviscerated (‘effilé’, ‘roped’),\nwith giblets,\nwithout giblets.\nThe word ‘eviscerated’ may be added.\n2. Partially eviscerated carcases are carcases from which the heart, liver, lungs, gizzard, crop, and kidneys have not been removed.\n3. For all carcase presentations, if the head is not removed, trachea, oesophagus and crop may remain in the carcase.\n4. Giblets shall comprise only the following:\nThe heart, neck, gizzard and liver, and all other parts considered as edible by 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. If the neck remains attached to the carcase, it is not considered as one of the giblets.\nWhere one of these four organs is customarily not included with the carcase for sale, its absence shall be mentioned on the labelling.\n5. In addition to complying with national legislation made in accordance with Regulation (EU) No 1169/2011, the following further indications shall be shown on the accompanying commercial documents referred to in Article 8(7) of that Regulation:\n(a) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .\n(b) the condition in which the poultry meat is marketed in accordance with points 2(2) to (4) of Part 5 of Annex 7 to Regulation (EU) No 1308/2013 and the recommended storage temperature.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Words in Art. 3(5) substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(4)(a)(i); 2020 c. 1, Sch. 5 para. 1(1)"
    },
    {
      "type": "F",
      "label": "F2",
      "text": "Words in Art. 3(5) substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(4)(a)(ii); 2020 c. 1, Sch. 5 para. 1(1)"
    },
    {
      "type": "F",
      "label": "F3",
      "text": "Art. 3(5)(a) omitted (31.12.2020) by virtue of The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(4)(b); 2020 c. 1, Sch. 5 para. 1(1)"
    },
    {
      "type": "F",
      "label": "F4",
      "text": "Words in Art. 3(5)(b) substituted (31.12.2020) by The Common Organisation of the Markets in Agricultural Products and Common Agricultural Policy (Miscellaneous Amendments etc.) (EU Exit) (No. 2) Regulations 2019 (S.I. 2019/1422), regs. 1, 8(4)(c); 2020 c. 1, Sch. 5 para. 1(1)"
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2008/543/article/3",
    "retrieved_at": "2026-11-01T14:52:14.162749+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}