9 C.F.R. PART 310--POST-MORTEM INSPECTION
TITLE 9--Animals and Animal Products
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A--AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
PART 310--POST-MORTEM INSPECTION
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| Extent and time of post-mortem inspection; post-mortem inspection staffing standards.
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| Identification of carcass with certain severed parts thereof and with animal from which derived.
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| Carcasses and parts in certain instances to be retained.
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| Identification of carcasses and parts; tagging.
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| Condemned carcasses and parts to be so marked; tanking; separation.
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| Carcasses and parts passed for cooking; marking.
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| Removal of spermatic cords, pizzles and preputial diverticuli.
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| Passing and marking of carcasses and parts.
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| Anthrax; carcasses not to be eviscerated; disposition of affected carcasses; hides, hoofs, horns, hair, viscera and contents, and fat; handling of blood and scalding vat water; general cleanup and disinfection.
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| Carcasses with skin or hide on; cleaning before evisceration; removal of larvae of Hypodermae, external parasites and other pathological skin conditions.
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| Cleaning of hog carcasses before incising.
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| Sternum to be split; abdominal and thoracic viscera to be removed.
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| Inflating carcasses or parts thereof; transferring caul or other fat.
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| Handling of bruised parts.
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| Disposition of thyroid glands and laryngeal muscle tissue.
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| Inspection of mammary glands.
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| Contamination of carcasses, organs, or other parts.
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| Saving of blood from livestock as an edible product.
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| Carcasses suspected of containing sulfa and antibiotic residues; sampling frequency; disposition of affected carcasses and parts.
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| Specified risk materials from cattle and their handling and disposition.
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| Identification of carcasses and parts of swine.
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| Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.
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