APPENDIX II 561 
SEcTION 3. Paragraph 1. Carcasses and parts passed for sterilization and which 
are not rendered into lard or tallow may be utilized for food purposes provided they 
are first sterilized by methods, and handled and marked in a manner, approved by the 
chief of bureau. 
Paragraph 2. Any carcasses or parts prepared in compliance with paragraph 1 
of this section may be canned if the container be plainly and conspicuously marked so 
as to show that the product is second grade, class, or quality and has been sterilized. 
Regulation 16. Marking, Branding, and Identifying Meat and Products 
Section 1. Paragraph 1. The chief of bureau may approve and authorize the use 
of abbreviations of marks of inspection under these regulations. Such abbreviations 
shall have the same force and effect as the respective marks for which they are so 
authorized to be used 
Paragraph 2. Except for the purpose of submitting a sample or samples of the same 
to the chief of bureau for approval, no person shall make or prepare, or cause to be made 
or prepared, the inspection legend, or any abbreviation, copy, or representation thereof, 
without the written authority therefor of the chief of bureau given in advance. 
Paragraph 8. No person shall affix or place, or cause to be affixed or placed, the 
inspection legend, or any abbreviation, copy, or representation thereof, to or on any 
meat or product, except under the supervision of a bureau employee. 
Paragraph 4. No person shall fill or cause to be filled, in whole or in part, with any 
meat or product, any container bearing, or, within the United States, any container 
intended to bear, the inspection legend, or any abbreviation, copy, or representation 
thereof, except under the supervision of a bureau employee. 
Paragraph 5. No person shall affix or place, or cause to be affixed or placed, the 
inspection legend, or any abbreviation, copy, or representation thereof, to or on any 
container of any meat or product, except under the supervision of a bureau employee. 
Paragraph 6. No person shall make, prepare, affix, or use, or cause to be made, 
prepared, affixed, or used, the inspection legend, or any abbreviation, copy, or repre- 
sentation thereof, except in compliance with these regulations. 
Paragraph 7. Advertisements, photographs, and other representations of any meat 
or product prepared exclusively in official establishments, which contain copies or 
reproductions of the inspection legend and which are not false or misleading, may be 
permitted when approved in advance by the chief of bureau. 
Paragraph 8. All marks of inspection shall be carefully applied and securely affixed. 
Paragraph 9. No person shall remove or cause to be removed from an official 
establishment any article which these regulations require to be marked in any way 
unless the same is clearly and legibly marked in compliance with these regulations. 
Section 2. Paragraph 1. Each carcass which has been inspected and passed 
in an official establishment shall be marked at the time of inspection with the inspec- 
tion legend and with the number of the establishment. Each primal part shall be 
likewise marked before it leaves the establishment in which it is first inspected and 
passed, except as provided in paragraphs 2 and 6 of this section and section 6 of regula- 
tion 25. 
Paragraph 2. Primal parts which have been inspected and passed but do not bear 
the inspection Jegend may be transported from one official establishment to another 
official establishment, for further processing, in a car, wagon, or other closed container, 
if the car, wagon, or container be sealed with a departmental seal bearing the inspection 
legend in compliance with these regulations. 
Paragraph 3. All primal parts which have been inspected and passed shall, after 
processing, bear, plainly and legibly, the inspection legend and the number of the 
official establishment at which the processing was completed. : 
Paragraph 4. Inspected and passed sausages and other meat food products in 
animal casings, of the ordinary “ring” variety or larger, shall bear on the casings the 
inspection legend and the number of the establishment. Inspected and passed 
smoked sausages and other meat food products in animal casings, of the smaller 
varieties, such as Frankfort and Vienna styles, shall bear on the casings one or more 
marks to each chain or two or more marks to each bunch. When additional markings 
are required by these regulations, they shall be likewise applied. 
