8 CCR 1202-16, pt. 1 - Definitions and Construction of Terms
As used in these Rules, and as the context requires, the singular includes the plural, the masculine gender includes the feminine and neuter, and vice versa.
Any term used in these Rules that is defined in the Custom Processing of Meat Animals Act, §§ 35-33-101 through 35-33-407, inclusive, C.R.S. (hereinafter referred to as the "Act") shall have the meaning set forth for such term in the Act.
1.1. "Air
chilling" means a method of chilling raw whole poultry and fabricated parts by
using refrigerated air.
1.2.
"Defeathering" means plucking and/or scalding of poultry to remove
feathers.
1.3. "Exempt poultry
producer" means a poultry producer who meets the exemption from licensure
requirements set forth in the Act. An exempt poultry producer is limited to
raising and processing less than 1,000 of their own birds per calendar year and
may sell only to individuals, through on farm sales, farmer's market or
community supported agriculture organizations (CSA).
1.4. "Fabricated cuts" means any poultry that
is broken down into consumer cuts and/or boned meat, i.e.: breasts, legs, and
thighs, with or without the skin removed after slaughter.
1.5. "Further processing or further processed
cuts" refers to grinding, salting, smoking, canning, stuffing, rendering, or
otherwise manufactured or processed poultry.
1.6. "Inedible offal / material" means any
poultry material remaining after processing which is not intended for human
consumption, including but not limited to, viscera, trim or bones. Whole
poultry, major poultry portions, neck, foot and giblet are not included in this
definition unless adulterated.
1.7.
"Licensee" means a poultry producer licensed with the Colorado Department of
Agriculture under the Act. A licensee is limited to raising and processing less
than 20,000 of their own birds per calendar year. Licensees may sell their
processed birds to individuals and retail food establishments.
1.8. "Major portions" means the legs, thighs,
wings, and breasts of fabricated poultry.
1.9. "Poultry carcass chilling system" means
any USDA approved practice to achieve the goal of reducing the poultry carcass
temperature to 40°F within allowable USDA standards or
requirements.
1.10. "Poultry
processing facility" means a building or mobile unit with four (4) impermeable
walls, impermeable floor, impermeable ceiling, a sanitary waste system, a water
supply to deliver sufficient cold and hot potable water, a carcass chilling
system, and either a final product cooler or a product freezer.
1.11. "Poultry mobile processing unit" means
any conveyance that can be lawfully driven, pulled, or otherwise moved on or
over any street, road, highway, or other right of way to various locations
outfitted with equipment, utensils, and sufficient cold and hot potable water
and other equipment necessary to slaughter, dress, further process cuts, or to
transport any carcass of poultry to a processing facility for further
processing. This definition includes but is not limited to a truck or a trailer
with fully enclosed work room(s) where processing can be done.
1.12. "Poultry slaughter area" means an area
where killing, scalding and defeathering operations occur prior to
evisceration, carcass chilling, wrapping / packaging.
1.13. "Processing" means the slaughtering,
defeathering, eviscerating, carcass chilling, wrapping or packing of
poultry.
1.14. "Processed poultry"
means the whole poultry carcass, cut parts, i.e.: breasts, wings, thighs, legs,
giblets as a final product. This does not include further processed
poultry.
1.15. "Poultry processor /
poultry producer" means a person that raises and processes less than 20,000 of
their own birds per calendar year. Licensees may sell their processed birds for
sale to individuals and retail food establishments.
1.16. "Retail food establishment" has the
same definition as §
25-4-1602(14),
C.R.S.
1.17. "Sanitize and
sanitized" means to treat any surface, equipment, or utensils with any of the
following methods or substances:
1.17.1. Water
at 180° f; or
1.17.2. A
chlorine and water solution of:
1.17.2.1. 100
parts of chlorine per million of water when applied by sponge or
cloth;
1.17.2.2. 200 parts of
chlorine per million of water when applied directly by spray; or
1.17.2.3. 50 parts of chlorine per million of
water when used to soak the item in a container for at least one
minute.
1.18.
"Slaughter" means the killing of poultry for use as human food.
1.19. "Whole poultry" means any poultry
carcass, including the neck and feet if attached, after slaughter, defeathering
and dressing that is not fabricated or further processed.
1.20. "Wrapping or packaging" refers to
sealing the whole poultry, fabricated cuts and/or further processed cuts within
a food safe material for product sale or storage.
Notes
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