Rendering or other Disposal of Carcasses and Parts Passed for Cooking (9 CFR 315.1-315.3)

162 9 CFR Ch. III (1–1–18 Edition) Pt. 315 identified as required by § 325.13(a)(2) of this subchapter. The slashing, identi fication and packing of the product shall be accomplished in an inedible product area under the supervision of an inspector. Facilities must be ade quate so that the carcasses or parts saved under these provisions are not contaminated with pus, manure, septic, or toxic materials, or similar sub stances. The operation must not result in unsanitary conditions within the es tablishment. [35 FR 15575, Oct. 3, 1970, as amended at 36 FR 11639, June 17, 1971; 36 FR 11903, June 23, 1971] PART 315—RENDERING OR OTHER DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING Sec. 315.1 Carcasses and parts passed for cook ing; rendering into lard or tallow. 315.2 Carcasses and parts passed for cook ing; utilization for food purposes after cooking. 315.3 Disposal of products passed for cook ing if not handled according to this part. AUTHORITY: 21 U.S.C. 601–695; 7 CFR 2.17, 2.55. § 315.1 Carcasses and parts passed for cooking; rendering into lard or tal low. Carcasses and parts passed for cook ing may be rendered into lard in ac cordance with § 319.702 of this sub chapter or rendered into tallow, pro vided such rendering is done in the fol lowing manner: (a) When closed rendering equipment is used, the lower opening, except when permanently connected with a blowline, shall first be sealed securely by a Program employee; then the car casses or parts shall be placed in such equipment in his presence, after which the upper opening shall be securely sealed by such employee. When the product passed for cooking in the tank does not consist of a carcass or whole primal part, the requirements for seal ing shall be at the discretion of the cir cuit supervisor. Such carcasses and parts shall be cooked for a time suffi cient to render them effectually into lard or tallow, provided all parts of the products are heated to a temperature not lower than 170 °F. for a period of not less than 30 minutes. (b) At establishments not equipped with closed rendering equipment for rendering carcasses and parts passed for cooking into lard and tallow, such carcasses or parts may be rendered in open kettles under the direct super vision of a Program employee. Such rendering shall be done during regular hours of work and in compliance with the requirements as to temperature and time specified in paragraph (a) of this section. [35 FR 15577, Oct. 3, 1970, as amended at 43 FR 25420, June 13, 1978] § 315.2 Carcasses and parts passed for cooking; utilization for food pur poses after cooking. Carcasses and parts passed for cook ing may be used for the preparation of meat food products, provided all such carcasses or parts are heated to a tem perature not lower than 170 °F. for a period of not less than 30 minutes ei ther before being used in or during the preparation of the finished product. [37 FR 2661, Feb. 4, 1972] § 315.3 Disposal of products passed for cooking if not handled according to this part. Products passed for cooking if not handled and processed in accordance with the provisions of this part, shall be disposed of in accordance with § 314.1 or § 314.3 of this subchapter. [35 FR 15577, Oct. 3, 1970. Redesignated at 37 FR 2661, Feb. 4, 1972] PART 316—MARKING PRODUCTS AND THEIR CONTAINERS Sec. 316.1 Authorization required to make de vices bearing official marks. 316.2 Approval required for official marks. 316.3 Use of official marks prohibited except under supervision of Program employee; removal of official marks, when required. 316.4 Marking devices; to be furnished by of ficial establishments; control of. 316.5 Branding ink; to be furnished by offi cial establishments; approval by Pro gram; color. 316.6 Products not to be removed from offi cial establishments unless marked in ac cordance with the regulations. VerDate Sep<11>2014 16:50 Jan 24, 2018 Jkt 244029 PO 00000 Frm 00172 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT 31kp ay ne o n D S K 54 D X V N 1O F R w ith $ $ JO B