Enacted by Stats. 1967, Ch. 15.
Unless the context otherwise requires, the definitions in this chapter govern the construction of this part.
Chapter 1 - Definitions
California Food and Agricultural Code — §§ 25401-25412
Sections (12)
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“Growing poultry” means feeding and caring for poultry.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“Poultry” means domesticated fowl and domesticated rabbit which is intended for use for human food.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“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.
Enacted by Stats. 1967, Ch. 15.
“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.