Code of Colorado Regulations
1200 - Department of Agriculture
1202 - Inspection and Consumer Services Division
8 CCR 1202-16 - RULES PERTAINING TO POULTRY PROCESSING
Part 1 - Definitions and Construction of Terms
Current through Register Vol. 47, No. 17, September 10, 2024
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:
1.18. "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.
