[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR315.1]

[Page 147]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 315--RENDERING OR OTHER DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING--Table of Contents
 
Sec. 315.1  Carcasses and parts passed for cooking; rendering into lard or tallow.

    Carcasses and parts passed for cooking may be rendered into lard in 
accordance with Sec. 319.702 of this subchapter or rendered into tallow, 
provided such rendering is done in the following 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 carcasses 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 sealing shall be at the discretion of the circuit 
supervisor. Such carcasses and parts shall be cooked for a time 
sufficient to render them effectually into lard or tallow, provided all 
parts of the products are heated to a temperature not lower than 170 
deg.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 supervision 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]