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 cl
- 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.