Cal. Code Regs. tit. 3 § 1222.1

Current through Register 2024 Notice Reg. No. 45, November 8, 2024

Section 1222.1 - Moisture Absorption and Retention

(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 A¹	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 A¹	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

(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 A¹	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

(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.

Cal. Code Regs. Tit. 3, § 1222.1

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.

1. New section filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12).