9 CFR § 315.2 Rendering or Other Disposal of Carcasses and Parts Passed for Cooking

§ 315.2 Carcasses and parts passed for cooking; utilization for food purposes after cooking.

Current through May 11, 2026 · Read all of Part 315

Carcasses and parts passed for cooking may be used for the preparation of meat food products, provided all such carcasses or parts are heated to a temperature not lower than 170 °F. for a period of not less than 30 minutes either before being used in or during the preparation of the finished product.

[37 FR 2661, Feb. 4, 1972]

← § 315.1 Carcasses and parts passed for cooking; rendering into lard or tallow.§ 315.3 Disposal of products passed for cooking if not handled according to this part. →