GroundRules
FAC § 18947.2
Where this section sits in the code
- Food and Agricultural Code - FAC
- DIVISION 9. ANIMALS GENERALLY [16301. - 19700.]
- PART 3. SLAUGHTERED ANIMALS [18201. - 19503.]
- CHAPTER 4.1. California Meat and Poultry Supplemental Inspection Act [18940. - 19040.]
- ARTICLE 1. Definitions and Short Title [18940. - 18949.]
“Smoking” means exposing meat or poultry products, for the purpose of food preservation, rather than as a method of flavor enhancement, to an environment of smoke generated from hardwood, hardwood sawdust, corn cobs, or natural or artificial liquid smoke that has been transformed into a true gaseous state by application of direct heat.
Collected 2026-09-14T05:56:33Z. Source file · JSON