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Chapter 1. Definitions of California Food And Agricultural Code >> Division 12. >> Part 2. >> Chapter 1.
Unless the context otherwise requires, the definitions in
this chapter govern the construction of this part.
"Class" means a division of poultry meat which is based on
essential physical characteristics which with the weights
differentiate between uses of the meat.
"Fowl" includes chickens, turkeys, ducks, geese, and other
domesticated birds.
"Growing poultry" means feeding and caring for poultry.
"Marked" means plainly, legibly, and conspicuously labeled,
stamped, tagged, stenciled, or branded, in the manner which is
prescribed by regulations of the director, to show the class of
poultry meat.
"Mislabel" means the placing, or presence of any false,
deceptive, or misleading mark, tag, brand, design, inscription,
statement, billing, invoice, placard, sign or other descriptive
designation.
"New York dressed fowl" means fowl from which the feathers
have been removed and the blood drawn and which is offered for sale
as a whole fowl with the head, feet, and entrails intact.
"Poultry" means domesticated fowl and domesticated rabbit
which is intended for use for human food.
"Poultry meat" means the carcass of poultry or any part of
the carcass, except the giblets. It does not include live poultry or
processed poultry meat.
"Poultry plant" means any of the following:
(a) Any place where poultry is slaughtered, dressed, or drawn.
(b) Any place where poultry meat is cut up, recut, packed or repacked, or otherwise prepared for human food.
(a) Any place where poultry is slaughtered, dressed, or drawn.
(b) Any place where poultry meat is cut up, recut, packed or repacked, or otherwise prepared for human food.
"Processing" means the commercial manufacturing of products
of poultry meat by any method of cooking. It also includes all of the
following:
(a) Cutting up into pieces smaller than the customary parts such as, in the case of poultry, necks, breasts, wings, backs, legs, thighs, or similar and identifiable portions of the carcass.
(b) Complete deboning of poultry meat.
(a) Cutting up into pieces smaller than the customary parts such as, in the case of poultry, necks, breasts, wings, backs, legs, thighs, or similar and identifiable portions of the carcass.
(b) Complete deboning of poultry meat.
"Producer" means any person that is engaged in the business
of growing any poultry, which is marketed as poultry meat, for a
period of three weeks or more for the purpose of increasing the size
and weight of such poultry.
