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HomeFood and Agricultural CodeDiv. 10Ch. 10Art. 1§ 22004 Carcass And Hide Identification

§ 22004 Carcass And Hide Identification

Food and Agricultural Code·California
AI Summary·Official Text·Key Terms·Related Statutes·References
AI SummaryVerified

§ 22004 Carcass And Hide Identification

Key Takeaways

  • •If you kill an animal for food, you must tag its body and skin so it can be tracked.
  • •Only licensed places can take the animal’s body if it’s properly tagged.
  • •The government makes the rules on how to tag and check these animals.

Example

A farmer kills a cow to sell the meat.

The farmer must put a special tag on the cow’s body and skin before sending it to a licensed meat processor. If the farmer doesn’t tag it, the processor can’t take it.

AI-generated — May contain errors. Not legal advice. Always verify source.

Official Source
View on CA.gov

§ 22004 Carcass And Hide Identification

Carcasses and hides received by the licensed frozen food locker plant or processor shall be identified in a manner prescribed by regulation and inspected, or released, by the brand inspector. It shall be the responsibility of the person who slaughtered the animal to identify each carcass and hide. Operators of licensed frozen food locker plants or processors shall only receive a carcass when the hide and carcass have been properly identified in accordance with this provision. The director shall adopt the regulations reasonably necessary for implementing this section. (Repealed and added by Stats. 1973, Ch. 938.)

Last verified: January 23, 2026

Key Terms

carcasseshideslicensed frozen food locker plantbrand inspectordirector

Related Statutes

  • § 22003 Producer Cattle Slaughter Transport
  • § 22005 Frozen Locker Plant Exemptions
  • § 22008 Unlicensed Cattle Slaughter Records
  • § 22009 Custom Meat Processing Notice
  • § 12401 Pesticide Broker License Application

References

  • Official text at leginfo.legislature.ca.gov
  • California Legislature. Food and Agricultural Code. Section 22004.
View Official Source