§ 1.217. Rendering products passed for cooking; lard, pork fat and tallow.
(a) Carcasses and parts passed for cooking may be rendered into lard or rendered pork fat in accordance with § 1.482 or § 1.483(b) (relating to lard and leaf lard; and rendered animal fat or mixture thereof) or rendered into tallow if such rendering is done in the following manner:
(1) When closed rendering equipment is used the lower opening, except when permanently connected with a blow line, shall first be sealed securely by a program employe, then the carcasses or parts shall be placed in such equipment in his presence, and the upper opening shall be securely sealed by such employe. 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 officer in charge. The carcasses and parts shall be cooked for a time sufficient to render them effectually into lard, rendered pork fat, or tallow, if all parts of the products are heated to a temperature not lower than 170°F for a period of not less than 30 minutes.
(2) At establishments not equipped with closed rendering equipment for rendering carcasses and parts passed for cooking into lard, rendered pork fat and tallow, such carcasses or parts may be rendered in open kettles under the direct supervision of a program employe. The rendering shall be done during regular hours of work and in compliance with the requirements as to temperature and time specified in paragraph (1).
(b) 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.
(c) If not processed in accordance with subsections (a) and (b), products passed for cooking shall be disposed of in accordance with § 1.201 or § 1.203 (relating to establishments having tanking facilities; and establishments not having tanking facilities).
Source The provisions of this § 1.217 amended August 25, 1972, 2 Pa.B. 1606. Immediately preceding material appears at serial pages (3853) and (2869).
Cross References This section cited in 7 Pa. Code § 1.1 (relating to definitions); 7 Pa. Code § 1.117 (relating to carcasses passed for cooking); 7 Pa. Code § 1.142 (relating to tuberculosis); and 7 Pa. Code § 1.166 (relating to parasites not transmissible to man; gid bladder-worms; hydatid cysts; flukes; fringed tapeworms).
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