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

CFR · 2024-01-01 · US · Title 9

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.

official document · source cfr-2024 · id 9:§ 315.2