{"data":{"id":"us-ca/fac-18947.2","jurisdiction":"us-ca","citation":"FAC § 18947.2","heading":"","body":"“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.","path":["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.]"],"source_url":"https://downloads.leginfo.legislature.ca.gov/pubinfo_2025.zip","current_through":"2026-09-13","vintage":"","retrieved_at":"2026-09-14T05:56:33Z","sha256":"05b6833d4fe7257abbc8126d36d851e2779318e9d904eefc02093c2e1a7b32da","source_id":"us-ca","stale":false,"prev":"us-ca/fac-18947","next":"us-ca/fac-18948"},"notice":"GroundRules: Original legal text. Not legal advice."}