2005 CFR Title 9, Volume 2

Title 9--Animals and Animal Products CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE PART 310--POST-MORTEM INSPECTION
	310.1	Extent and time of post-mortem inspection; post-mortem inspection staffing standards.
	310.2	Identification of carcass with certain severed parts thereof and with animal from which derived.
	310.3	Carcasses and parts in certain instances to be retained.
	310.4	Identification of carcasses and parts; tagging.
	310.5	Condemned carcasses and parts to be so marked; tanking; separation.
	310.6	Carcasses and parts passed for cooking; marking.
	310.7	Removal of spermatic cords, pizzles and preputial diverticuli.
	310.8	Passing and marking of carcasses and parts.
	310.9	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.
	310.10	Carcasses with skin or hide on; cleaning before evisceration; removal of larvae of Hypodermae, external parasites and other pathological skin conditions.
	310.11	Cleaning of hog carcasses before incising.
	310.12	Sternum to be split; abdominal and thoracic viscera to be removed.
	310.13	Inflating carcasses or parts thereof; transferring caul or other fat.
	310.14	Handling of bruised parts.
	310.15	Disposition of thyroid glands and laryngeal muscle tissue.
	310.16	Disposition of lungs.
	310.17	Inspection of mammary glands.
	310.18	Contamination of carcasses, organs, or other parts.
	310.19	Inspection of kidneys.
	310.20	Saving of blood from livestock as an edible product.
	310.21	Carcasses suspected of containing sulfa and antibiotic residues; sampling frequency; disposition of affected carcasses and parts.
	310.22	Specified risk materials from cattle and their handling and disposition.
	310.23	Identification of carcasses and parts of swine.
	310.25	Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.