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Earlier editions: 2020-112018-11

DIVISION 12. POULTRY, RABBITS, EGGS, AND EGG PRODUCTS 24501-27690›PART 2. CLASSIFICATION OF POULTRY AND RABBIT MEAT 25401-26151›CHAPTER 1. Definitions 25401-25412

§ 25411

California Food and Agricultural Code · 2026 edition · updated 2026-10-04 · California

“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.)

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California Food and Agricultural Code

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