26001. A person shall not pack, repack, cut up, recut, or sell
poultry meat unless all carcasses and the parts of carcasses are
placed in classes established pursuant to this part.
The provisions of this section, except those which require that
poultry, poultry meat, or carcasses be placed in classes and marked
to show the class of poultry meat, do not apply to New York dressed
fowl until November 1, 1967.
26002. Except as otherwise provided in Sections 26003, 26004,
26005, and 26006, a person shall not pack, repack, cut up, recut, or
sell poultry meat unless each carcass or its wrapper or, in the case
of cut-up poultry or poultry parts, the container is marked, in the
manner which is prescribed by regulations of the director, to show
the class of poultry meat.
26003. The provisions of Section 26002, except those which require
that poultry, poultry meat, or carcasses be placed in classes and
marked to show the class of poultry meat, do not apply to New York
dressed fowl until November 1, 1967.
26004. Individual carcasses of poultry meat or packages of cut-up
poultry or poultry parts need not be marked with class designation in
any of the following cases:
(a) If they are prepared for use by institutions or public eating
houses.
(b) If they are prepared for use for processing.
(c) If they are prepared for transportation or being transported
to a plant for further preparation or packaging, and packaged in
shipping containers which hold several carcasses or packages of such
poultry.
Each shipping container shall be clearly and conspicuously marked
with the proper designation of class, and of the intended use, in
letters at least one-half of an inch in height, on a surface which is
readily visible to the purchaser.
26005. Poultry parts which are displayed for sale to consumers in
bulk without being packaged or wrapped, shall be segregated as to
class of poultry meat. The class or classes shall be designated upon
a placard which clearly identifies the poultry parts which are
designated by the placard in a clear and conspicuous manner that is
readily visible to the purchaser.
26006. Cut-up poultry meat which consists of all of the parts of a
carcass, prepared, packaged, and offered for sale shall be from only
one class of poultry meat. Containers of poultry parts of different
classes, shall be marked to indicate the classes and the quantity of
each.
26007. If a class of any kind of poultry meat contains two or more
designations, any combination of the designations may appear in the
class marking which is required by this chapter.
26008. (a) It is unlawful for any person to sell any whole carcass
of chicken poultry meat unless such carcass, or the immediate package
or other container in which it is sold, is plainly, legibly, and
conspicuously labeled, stamped, tagged, or branded to show the name
and address of the poultry plant where the chicken was slaughtered or
the name of the state in which the chicken was grown or raised.
(b) Chicken poultry meat which is sold to institutions, to
restaurants, or to processors for processing, may bear the label
which is required in subdivision (a) of this section on each shipping
container in lieu of individual carcass labeling.
26001. A person shall not pack, repack, cut up, recut, or sell
poultry meat unless all carcasses and the parts of carcasses are
placed in classes established pursuant to this part.
The provisions of this section, except those which require that
poultry, poultry meat, or carcasses be placed in classes and marked
to show the class of poultry meat, do not apply to New York dressed
fowl until November 1, 1967.
26002. Except as otherwise provided in Sections 26003, 26004,
26005, and 26006, a person shall not pack, repack, cut up, recut, or
sell poultry meat unless each carcass or its wrapper or, in the case
of cut-up poultry or poultry parts, the container is marked, in the
manner which is prescribed by regulations of the director, to show
the class of poultry meat.
26003. The provisions of Section 26002, except those which require
that poultry, poultry meat, or carcasses be placed in classes and
marked to show the class of poultry meat, do not apply to New York
dressed fowl until November 1, 1967.
26004. Individual carcasses of poultry meat or packages of cut-up
poultry or poultry parts need not be marked with class designation in
any of the following cases:
(a) If they are prepared for use by institutions or public eating
houses.
(b) If they are prepared for use for processing.
(c) If they are prepared for transportation or being transported
to a plant for further preparation or packaging, and packaged in
shipping containers which hold several carcasses or packages of such
poultry.
Each shipping container shall be clearly and conspicuously marked
with the proper designation of class, and of the intended use, in
letters at least one-half of an inch in height, on a surface which is
readily visible to the purchaser.
26005. Poultry parts which are displayed for sale to consumers in
bulk without being packaged or wrapped, shall be segregated as to
class of poultry meat. The class or classes shall be designated upon
a placard which clearly identifies the poultry parts which are
designated by the placard in a clear and conspicuous manner that is
readily visible to the purchaser.
26006. Cut-up poultry meat which consists of all of the parts of a
carcass, prepared, packaged, and offered for sale shall be from only
one class of poultry meat. Containers of poultry parts of different
classes, shall be marked to indicate the classes and the quantity of
each.
26007. If a class of any kind of poultry meat contains two or more
designations, any combination of the designations may appear in the
class marking which is required by this chapter.
26008. (a) It is unlawful for any person to sell any whole carcass
of chicken poultry meat unless such carcass, or the immediate package
or other container in which it is sold, is plainly, legibly, and
conspicuously labeled, stamped, tagged, or branded to show the name
and address of the poultry plant where the chicken was slaughtered or
the name of the state in which the chicken was grown or raised.
(b) Chicken poultry meat which is sold to institutions, to
restaurants, or to processors for processing, may bear the label
which is required in subdivision (a) of this section on each shipping
container in lieu of individual carcass labeling.
26001. A person shall not pack, repack, cut up, recut, or sell
poultry meat unless all carcasses and the parts of carcasses are
placed in classes established pursuant to this part.
The provisions of this section, except those which require that
poultry, poultry meat, or carcasses be placed in classes and marked
to show the class of poultry meat, do not apply to New York dressed
fowl until November 1, 1967.
26002. Except as otherwise provided in Sections 26003, 26004,
26005, and 26006, a person shall not pack, repack, cut up, recut, or
sell poultry meat unless each carcass or its wrapper or, in the case
of cut-up poultry or poultry parts, the container is marked, in the
manner which is prescribed by regulations of the director, to show
the class of poultry meat.
26003. The provisions of Section 26002, except those which require
that poultry, poultry meat, or carcasses be placed in classes and
marked to show the class of poultry meat, do not apply to New York
dressed fowl until November 1, 1967.
26004. Individual carcasses of poultry meat or packages of cut-up
poultry or poultry parts need not be marked with class designation in
any of the following cases:
(a) If they are prepared for use by institutions or public eating
houses.
(b) If they are prepared for use for processing.
(c) If they are prepared for transportation or being transported
to a plant for further preparation or packaging, and packaged in
shipping containers which hold several carcasses or packages of such
poultry.
Each shipping container shall be clearly and conspicuously marked
with the proper designation of class, and of the intended use, in
letters at least one-half of an inch in height, on a surface which is
readily visible to the purchaser.
26005. Poultry parts which are displayed for sale to consumers in
bulk without being packaged or wrapped, shall be segregated as to
class of poultry meat. The class or classes shall be designated upon
a placard which clearly identifies the poultry parts which are
designated by the placard in a clear and conspicuous manner that is
readily visible to the purchaser.
26006. Cut-up poultry meat which consists of all of the parts of a
carcass, prepared, packaged, and offered for sale shall be from only
one class of poultry meat. Containers of poultry parts of different
classes, shall be marked to indicate the classes and the quantity of
each.
26007. If a class of any kind of poultry meat contains two or more
designations, any combination of the designations may appear in the
class marking which is required by this chapter.
26008. (a) It is unlawful for any person to sell any whole carcass
of chicken poultry meat unless such carcass, or the immediate package
or other container in which it is sold, is plainly, legibly, and
conspicuously labeled, stamped, tagged, or branded to show the name
and address of the poultry plant where the chicken was slaughtered or
the name of the state in which the chicken was grown or raised.
(b) Chicken poultry meat which is sold to institutions, to
restaurants, or to processors for processing, may bear the label
which is required in subdivision (a) of this section on each shipping
container in lieu of individual carcass labeling.
