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Iowa Code Title IV. Public Health [Chs. 123-158] § 137E.1. Definitions

Current as of January 01, 2024 | Updated by Findlaw Staff

As used in this chapter, unless the context otherwise requires:

1. “Agricultural food animal” means a domesticated animal belonging to the bovine, caprine, ovine, or porcine species;  or live domestic fowl limited to chickens or turkeys.

2. “Cultivated-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing cells, in which one or more stem cells are initially isolated from an agricultural food animal, are grown in vitro, and may be manipulated, as part of a manufacturing operation.

3. “Department” means the department of inspections, appeals, and licensing.

4. “Food processing plant” means the same as defined in section 137F.1.

5. “Food product” means a perishable or nonperishable item stored in a container or package, if the item is fit for human consumption.

6. a. “Identifying meat term” means any word or phrase that states, indicates, suggests, or describes a meat product, regardless of whether the word or phrase is used individually, as a portmanteau, or as a compound word.

b. “Identifying meat term” includes but is not limited to any of the following:

(1)(a) A common name for the species of the agricultural food animal subject to slaughter and processing, including a calf or cow, chicken, goat or kid, hog or pig, poultry, lamb or sheep, or turkey.

(b) A common name for a characteristic of a species of the agricultural food animal subject to slaughter and processing based on age, breed, or sex.

(2)(a) Meat.

(b) Beef or veal;  broiler, fryer, poulet, or yearling;  cabrito or chevon;  lamb or mutton;  or pork.

(c) A common name used to describe a major cut of a meat of an agricultural food animal slaughtered and processed, including a major meat cut specified in 9 C.F.R. § 317.344;  a poultry product such as breast, drumstick, giblet, thigh, or wing;  or the common name of an organ or offal, including gizzard, heart, liver, kidney, or tongue.

(d) Any other common name that a reasonable purchaser would immediately and exclusively associate with a meat product prepared for sale in normal commercial channels such as bacon, baloney, bologna, bone, brat or bratwurst, brisket, burger or hamburger, butt, chop, chuck, cold cut, cutlet, filet, flat iron, frank or frankfurter, ham, hock, hot dog, jerky, liverwurst, loin, London broil, lunch meat, New York strip, pepperoni, porterhouse, ribeye, roast, rib or sparerib, salami, sausage, shank, sirloin, tenderloin, or a comparable word or phrase as approved by the department.

7. “Insect-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing insect parts.

8. “Label” means a display of written, printed, or graphic matter placed upon any container storing a food product that is offered for sale or sold on a wholesale or retail basis, regardless of whether the label is printed on the container's packaging or a sticker affixed to the container.

9. “Manufactured-protein food product” means a cultivated-protein food product, insect-protein food product, or plant-protein food product.

10. “Meat processing” means the handling, preparation, and slaughter of an agricultural food animal;  the dressing of its carcass;  or the cutting, storage, and packaging of its tissue or other parts as a food product.

11. “Meat product” means a food product derived from meat processing.

12. “Plant-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue found in a species of agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing plant parts.

13. a. “Qualifying term” means a word, compound word, or phrase that would clearly disclose to a reasonable purchaser of meat products from a food processing plant that a food product is not a meat product.

b. “Qualifying term” includes but is not limited to cell-cultivated, cell-cultured, fake, grown in a lab, imitation, insect, insect-based, insect-protein, lab-created, lab-grown, meat free, meatless, plant, plant-based, vegan, vegetable, vegetarian, veggie, or a comparable word or phrase as approved by the department.

14. “Regulatory authority” means the same as defined in section 137F.1.

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Cite this article: FindLaw.com - Iowa Code Title IV. Public Health [Chs. 123-158] § 137E.1. Definitions - last updated January 01, 2024 | https://codes.findlaw.com/ia/title-iv-public-health-chs-123-158/ia-code-sect-137e-1/

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