California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 5 - Poultry Inspection › Subchapter 1 - General Provisions › Article 8 - Operations and Procedures › Section 1222.1 - Moisture Absorption and Retention

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Poultry washing, chilling, and draining practices and procedures shall minimize
					 water absorption and retention at time of packaging.
(b) With respect to ready-to-cook poultry
					 that is to be frozen, cooked, or consumer packaged, as whole poultry, the
					 maximum moisture absorption and retention during washing, chilling, and
					 draining processes shall not exceed, at the last readily accessible point at
					 which the poultry carcasses can be selected for testing prior to packaging, the
					 percentage limits set forth in the following tables:
Table 1--Maximum Moisture Absorption and Retention
						Limits for All Classes of Poultry, Other Than Turkeys, To Be Consumer Packaged,
						Frozen or Cooked as Whole Poultry
Average ready-to-cook carcass weight prior
								to final washer [less final washer (less necks and giblets) necks and
								giblets]
Average percent increase in
								weight over weight of carcass prior to final washer [less final washer (less
								necks and giblets) necks and giblets]
Zone A
1
Zone B1
Chickens 4 1/4 lbs. and under
8.0
8.7
Chickens over 4 1/4 lbs. and all other classes of
								poultry other than turkeys
6.0
6.7
1" Product shall be retained if, out of five consecutive
						tests, more than one test exceeds the Zone A limits or any test exceeds the
						Zone B limits. These zone limits were based on a statistical analysis of
						variation between individual birds with regard to moisture absorption. With
						these limits, the chance of passing a lot with average moisture at or above the
						Zone A limit is less than 15 percent. A lot with average moisture at or above
						the Zone B limit would have virtually no chance of passing.
Table 2--Maximum Moisture Absorption and Retention
						Limits for All Turkeys To Be Consumer Packaged, Frozen or Cooked as Whole
						Poultry
Average ready-to-cook carcass weight prior
								to final washer [less final washer (less necks and giblets) necks and
								giblets]
Average percent increase in
								weight over weight of carcass prior to final washer [less final washer (less
								necks and giblets) necks and giblets]
Zone A
1
Zone B1
8 lbs. 8 ozs. and under
8.0
9.0
8 lbs. 9 ozs.-15 lbs. 15 ozs
6.0
6.4
8 lbs. 9 ozs.-15 lbs. 15 ozs
5.8
6.05
17 lbs.-17 lbs. 15 ozs
5.5
5.75
18 lbs.-18 lbs. 15 ozs
5.3
5.55
19 lbs.-19 lbs. 15 ozs
5.1
5.35
20 lbs.-20 lbs. 15 ozs
4.9
5.15
21 lbs.-21 lbs. 15 ozs
4.8
5.05
22 lbs.-22 lbs. 15 ozs
4.6
4.85
23 lbs.-23 lbs. 15 ozs
4.5
4.85
24 lbs.-26 lbs. 15 ozs
4.4
4.65
27 lbs. and over
4.3
4.55
1" Product shall be retained if, out of five consecutive
						tests, more than one test exceeds the Zone A limits or any test exceeds the
						Zone B limits. These zone limits were based on a statistical analysis of
						variation between individual birds with regard to moisture absorption. With
						these limits, the chance of passing a lot with average moisture at or above the
						Zone A limit is less than 15 percent. A lot with average moisture at or above
						the Zone B limit would have virtually no chance of passing.
(c) With respect to ready-to-cook turkey
					 carcasses that are to be cut up, the maximum amount of moisture absorption and
					 retention shall not exceed (at the time the first cut is made) the percentage
					 limits set forth in the following table:
Table 3--Maximum Moisture Absorption and Retention
						Limits for All Classes of Turkeys To Be Cut Up
Average ready-to-cook carcass weight prior
								to final washer (less necks and giblets)
Average percent increase in
								weight over weight of carcass prior to final washer (less necks and
								giblets)
Zone A
1
Zone B1
8 lbs. 8 ozs. and under
9.0
10.0
8 lbs. 9 ozs.-15 lbs. 15 ozs
7.0
7.4
8 lbs. 9 ozs.-15 lbs. 15 ozs
6.8
7.05
17 lbs.-17 lbs. 15 ozs
6.5
6.75
18 lbs.-18 lbs. 15 ozs
6.3
6.55
19 lbs.-19 lbs. 15 ozs
6.1
6.35
20 lbs.-20 lbs. 15 ozs
6.9
6.15
21 lbs.-21 lbs. 15 ozs
5.8
6.05
22 lbs.-22 lbs. 15 ozs
5.6
5.85
23 lbs.-23 lbs. 15 ozs
5.5
5.85
24 lbs.-26 lbs. 15 ozs
5.4
5.65
27 lbs. and over
5.3
5.55
1" Product shall be retained if, out of five consecutive
						tests, more than one test exceeds the Zone A limits or any test exceeds the
						Zone B limits. These zone limits were based on a statistical analysis of
						variation between individual birds with regard to moisture absorption. With
						these limits, the chance of passing a lot with average moisture at or above the
						Zone A limit is less than 15 percent. A lot with average moisture at or above
						the Zone B limit would have virtually no chance of passing.
(d) With respect to ready-to-cook chicken
					 carcasses, averaging 4 " pounds or less, that are chilled in continuous
					 chillers and further aged or chilled in slush ice and water, prior to being cut
					 up, the maximum amount of moisture absorption and retention shall not exceed
					 (when placed on the cutup line) the percentage limits set forth in the
					 following table:
Average percent increase in weight over weight of carcass
						prior to final washer (less necks and giblets)
Zone A--10.01
Zone B--11.01
1 Product shall be retained
						if, out of five consecutive tests, more than one test exceeds the Zone A limits
						or any test exceeds the Zone B limits. These zone limits were based on a
						statistical analysis of variation between individual birds with regard to
						moisture absorption. With these limits, the chance of passing a lot with
						average moisture at or above the Zone A limit is less than 15 percent. A lot
						with average moisture at or above the Zone B limit would have virtually no
						chance of passing.
(e) With
					 respect to ready-to-cook chicken carcasses, averaging 4 " pounds or less, which
					 are chilled in continuous chillers only, prior to being cut up, the percentage
					 limits set forth in subsection (f) of this section shall apply.
(f) With respect to ready-to-cook poultry
					 other than that under subsections (c) or (d) of this section that is to be ice
					 packed, the maximum amount of moisture absorption shall not exceed, at the last
					 readily accessible point at which the poultry carcasses can be selected for
					 testing on the drip line, the percentage limits set forth in the following
					 table:
Maximum Moisture Absorption and Retention Limits for Ice
						Pack Poultry Average percent increase in weight over weight of carcass prior to
						final washer (less necks and giblets)
Zone A--12.01
Zone B--13.01
(g) With respect to all ice pack poultry, the
					 loss of moisture during holding and transportation to the first destination
					 shall result in moisture retention that is within the limits, applicable to the
					 class of poultry involved, set forth in Zone A of Tables 1 and 2 in subsection
					 (b) of this section.
(h) Ten-bird
					 tests may be conducted periodically by inspectors to determine compliance with
					 the requirements of subsection (d) of this section.
(i) Each official establishment may make
					 adjustments in its washing, chilling, and draining methods provided it submits
					 to the Department, upon request by the Department, written notice of the
					 proposed adjustments, and provided further, that the operator of the
					 establishment, upon request by the Department and immediately after the change,
					 selects, prepares, identifies, and weighs a random sample of 10 ready-to-cook
					 poultry carcasses prior to the final washer and again when they are removed
					 from the drip line or other draining device immediately before packing. If the
					 average weight of the 10 poultry carcasses taken before the final washer and
					 their average weight after immediate removal from the drip line or draining
					 device show that the product is in compliance with the Zone A moisture
					 absorption limits, applicable to the class of poultry involved, set forth in
					 this section, the adjusted methods will become the established washing,
					 chilling, and draining system for the establishment. If the results of the
					 weighing of the sample of 10 carcasses show that the product exceeds the Zone A
					 limits set forth in this section, the poultry will be retained. Retained
					 poultry shall not be released from the establishment until they meet the
					 applicable requirements of subsection (d) of this section.
(j) The establishment shall provide scales,
					 weights, identification devices, and other supplies necessary to conduct all
					 moisture tests.
(k) When poultry is
					 ice packed in barrels or other containers, the barrels and containers shall be
					 covered and shall have an adequate number of drain holes to permit the water to
					 drain out.
(l) Giblets shall be
					 handled in a manner that will prevent free water from being included in the
					 giblet package.
1. New
						section filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12).
Note: Authority cited: Sections
						  407,
						  24561,
						  24562,
						  24681
						  and
						  24991,
						  Food and Agricultural Code. Reference: Sections
						  24651,
						  24652,
						  24653,
						  24654,
						  24655,
						  24656,
						  24657,
						  24658,
						  24659,
						  24660
						  and
						  24661,
						  Food and Agricultural Code.