CHAPTER 1. Definitions

Chapter 1 enacted by Stats. 1967, Ch. 15.

§§ 25401–25412 · 12 sections

• § 25401 Unless the context otherwise requires, the definitions in this chapter govern the construction of this part.
• § 25402 “Class” means a division of poultry meat which is based on essential physical characteristics which with the weights differentiate between uses of the meat.
• § 25403 “Fowl” includes chickens, turkeys, ducks, geese, and other domesticated birds.
• § 25404 “Growing poultry” means feeding and caring for poultry.
• § 25405 “Marked” means plainly, legibly, and conspicuously labeled, stamped, tagged, stenciled, or branded, in the manner which is prescribed by regulations of the…
• § 25406 “Mislabel” means the placing, or presence of any false, deceptive, or misleading mark, tag, brand, design, inscription, statement, billing, invoice, placard,…
• § 25407 “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,…
• § 25408 “Poultry” means domesticated fowl and domesticated rabbit which is intended for use for human food.
• § 25409 “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.
• § 25410 “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,…
• § 25411 “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…
• § 25412 “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…