Code Section Group

Food and Agricultural Code - FAC

DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS [24501 - 27690]

  ( Division 12 enacted by Stats. 1967, Ch. 15. )

PART 3. POULTRY [26401 - 27232]

  ( Part 3 enacted by Stats. 1967, Ch. 15. )

CHAPTER 3. Poultry Meat Containing Spoilage Retardant Compound [26801 - 26981]

  ( Chapter 3 enacted by Stats. 1967, Ch. 15. )

ARTICLE 1. Definitions [26801 - 26803]
  ( Article 1 enacted by Stats. 1967, Ch. 15. )

26801.
  

Unless the context otherwise requires, the definitions in this article govern the construction of this chapter.

(Enacted by Stats. 1967, Ch. 15.)

26802.
  

“Poultry” means domesticated fowl which is intended for use for human food. It includes chickens, turkeys, ducks, geese, and other domesticated birds.

(Enacted by Stats. 1967, Ch. 15.)

26803.
  

“Spoilage retardant compound” means any compound, drug, or antibiotic which is added to poultry meat which retards or limits spoilage. Seasonings, spices, or flavorings, such as salt or smoke, are not chemical preservatives.

(Enacted by Stats. 1967, Ch. 15.)

FACFood and Agricultural Code - FAC1