Rendering into fat

(1) Any carcass or parts thereof passed for cooking may be rendered into lard or pork fat or tallow in accordance with the provisions of subregulation (2) or (3). fat. (2) When closed rendering equipment is used the lower opening, except when permanently connected with a blowline, shall be securely sealed by an inspector and the carcasses or parts placed in such equipment and then the upper opening shall be sealed by the inspector. Such carcasses or parts shall then be Food and Drugs 81 cooked for sufficient time to render them into pork fat, lard or tallow provided that no such carcass or parts shall be cooked for less than 30 minutes at a temperature of not less than 170 °F. (3) When closed rendering equipment is not used carcasses or parts may be rendered in open kettles under the direct supervision of an inspector. Such rendering shall be done during normal hours of work and in compliance with requirements as to time and temperature specified in subregulation (2). (4) Carcasses and parts passed for cooking may be used for the preparation of such products as canned meat, sausages, cooked or boiled meat, meat loaves and similar products provided such carcasses and parts are heated to a temperature not lower than 170 °F for a period of not less than 30 minutes before being used in or during the preparation of the product. (5) Carcasses and parts passed for cooking shall be disposed of either by tanking or denaturing if not processed and handled in accordance with the provisions of this regulation.