{"code":"FAC","codeName":"Food and Agricultural Code","section":"25855","citation":"Food & Agr. Code, § 25855","status":"in-force","lawOn":"2026-09-28","headings":[{"name":"DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501. - 27690.]","url":"https://blackletter.si/food-and-agricultural-code/division-12"},{"name":"PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT [25401. - 26151.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2"},{"name":"CHAPTER 4. Poultry and Rabbit Meat Classes [25851. - 25857.]","url":"https://blackletter.si/food-and-agricultural-code/division-12/part-2/chapter-4"}],"history":"Enacted by Stats. 1967, Ch. 15.","effective":null,"html":"<p>The following are the various classes of ducks:</p><p>(a) “Duckling” means a young duck of either sex (usually under 10 weeks of age) that is tender meated and has a bill that is not completely hardened and windpipe that is easily dented. This classification may include broilers, fryers, or roasters.</p><p>(b) “Duck” means a mature duck or an old duck (usually over 10 weeks of age) of either sex with toughened flesh, hardened bill, and a hardened windpipe.</p>","text":"The following are the various classes of ducks: (a) “Duckling” means a young duck of either sex (usually under 10 weeks of age) that is tender meated and has a bill that is not completely hardened and windpipe that is easily dented. This classification may include broilers, fryers, or roasters. (b) “Duck” means a mature duck or an old duck (usually over 10 weeks of age) of either sex with toughened flesh, hardened bill, and a hardened windpipe.","otherVersions":[],"url":"https://blackletter.si/food-and-agricultural-code/poultry-and-rabbit-meat-classes-25855","source":"California Legislative Information bulk export (pubinfo)"}