Cal. Food and Agricultural Code - FAC § 25401. Section 25401.
Unless the context otherwise requires, the definitions in this chapter govern the construction of this part.
CHAPTER 1. Definitions [25401. - 25412.]
Cal. Food and Agricultural Code - FAC 1.
in effectCal. Food and Agricultural Code - FAC § 25402. Section 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.
Cal. Food and Agricultural Code - FAC § 25403. Section 25403.
“Fowl” includes chickens, turkeys, ducks, geese, and other domesticated birds.
Cal. Food and Agricultural Code - FAC § 25404. Section 25404.
“Growing poultry” means feeding and caring for poultry.
Cal. Food and Agricultural Code - FAC § 25405. Section 25405.
“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.
Cal. Food and Agricultural Code - FAC § 25406. Section 25406.
“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.
Cal. Food and Agricultural Code - FAC § 25407. Section 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, feet, and entrails intact.
Cal. Food and Agricultural Code - FAC § 25408. Section 25408.
“Poultry” means domesticated fowl and domesticated rabbit which is intended for use for human food.
Cal. Food and Agricultural Code - FAC § 25409. Section 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.
Cal. Food and Agricultural Code - FAC § 25410. Section 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, packed or repacked, or otherwise prepared for human food.
Cal. Food and Agricultural Code - FAC § 25411. Section 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 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.
Cal. Food and Agricultural Code - FAC § 25412. Section 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 the purpose of increasing the size and weight of such poultry.
Source: CA Legislative Counsel Bulk DataURL: https://downloads.leginfo.legislature.ca.gov/pubinfo_2025.zipFetched: 6/27/2026