560 APPENDIX II 
Paragraph 2. Under no circumstances shall the carcass of any animal which has 
died otherwise than by slaughter be brought into any room or compartment in which. 
any meat or product is prepared, handled, or stored. 
Paragraph 3. No dead animal shall, under any circumstances, be brought from 
outside the premises of an official establishment into any room or compartment thereof 
where any meat or product is prepared; nor, unless permission therefor in advance- 
shall be obtained from the Secretary of Agriculture, shall any dead animal be brought. 
into rooms or compartments where inedible products are prepared. “Dead animal,” 
within the meaning of this paragraph, shall be construed to include any anima! which 
died without having been inspected under these regulations. : 
Paragraph 4. Inedible fats from outside the premises of an official establishment. 
shall not be received except into the tank room provided for inedible products, 
and then only when their receipt into the tank room produces no insanitary condition 
on the premises. When so received, they shall not enter any room or compartment. 
used for edible products. 
Regulation 14. Tanking and Denaturing Condemned Carcasses and Products. 
Section 1. Paragraph 1. Condemned meat and products at official establish- 
ments having facilities for tanking shall, except as hereinafter provided, be disposed. 
of by tanking as follows: The lower opening of the tank shall first be securely sealed. 
by a bureau employee; then the condemned meat and products and a sufficient. 
quantity of coloring matter or otehr substance to be designated by the department. 
shall be placed in the tank in his presence, after which the upper opening shall also- 
be securely sealed by such employee, who shall then see that a sufficient force of steam. 
(not less than 40 pounds) is turned into the tank and maintained a sufficient time effect— 
ually to destroy the contents for food purposes. : 
Paragraph 2. The seals of tanks shall be broken only by a bureau employee, 
after the product has been rendered as provided in paragraph 1 of this section. The 
drawing off of the contents of such tanks shall be supervised by a bureau employee. 
Samples shall be taken by bureau employees as often as required to determine whether: 
the fat or grease is effectively denatured. 
Paragraph 3. Rendered fats and greases condemned on reinspection shall be- 
destroyed for food purposes by denaturing with coloring matter or other designated. 
substance. 
Section 2. Any meat or product condemned at an official establishment which: 
has no facilities for tanking shall, under the supervision of a bureau employee, be: 
denatured with crude carbolic acid or other prescribed agent, or destroyed by incinera- 
tion. When such meat or product is not incinerated, all containers thereof shall be: 
epee all meat shall be freely slashed with a knife, before the denaturing agent. 
is applied. 
Regulation 15. Rendering Carcasses and Parts into Lard and Tallow, and Other: 
Sterilization. 
Section 1. Carcasses and parts passed for sterilization may be rendered into lard. 
or tallow provided that such rendering is done in the following manner: The lower open-. 
ing of the tank shall first be securely sealed by a bureau employee, then the carcasses. 
or parts shall be placed in the tank in his presence, after which the upper opening: 
shall be securely sealed by such employee, who shall then see that a sufficient force: 
of steam is turned into the tank. Such carcasses and parts shall be cooked at a tem- 
perature not lower than 220° F. for a time sufficient to render them effectually into. 
lard or tallow. 
Section 2. Establishments not equipped with steaming tanks for rendering car- 
casses and parts into lard or tallow as provided in section 1 of this regulation may 
render such carcasses or parts in open kettles under the direct supervision of a bureaw: 
employee. Such rendering shall be done at a temperature and for a time sufficient 
to render the carcasses and parts effectually into lard or tallow, and shall be done only 
during regular hours of work. 
