{"data":{"id":"us/9-cfr-315.2","jurisdiction":"us","citation":"9 CFR 315.2","heading":"Carcasses and parts passed for cooking; utilization for food purposes after cooking.","body":"Carcasses and parts passed for cooking may be used for the preparation of meat food products, provided all such carcasses or parts are heated to a temperature not lower than 170 °F. for a period of not less than 30 minutes either before being used in or during the preparation of the finished product.","path":["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 315—RENDERING OR OTHER DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-9.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:03Z","sha256":"9fe8b741d65c80c12a73de4f3271188d89bb379e97e495eb83f581192370c1f3","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-315.1","next":"us/9-cfr-315.3"},"notice":"GroundRules: Original legal text. Not legal advice."}