[R.O. 1966 § 12:7-110; Ord. 6PSF-E, 8-6-2014]
Carcasses and parts passed for cooking may be rendered into lard or rendered pork fat or rendered into tallow; provided, such rendering is done in the following manner:
a. 
When closed rendering equipment is used, the openings shall be sealed by a Department of Health and Community Wellness Inspector and the product heated to a temperature not lower than 170° F. for a period of not less than 30 minutes.
b. 
Open rendering in open kettles of products passed for cooking may only be performed during regular hours and only under the direct supervision of an inspector until all parts have been heated to 170° F. for not less than 30 minutes.
[R.O. 1966 § 12:7-111]
a. 
Carcasses and parts passed for cooking, except as specified in Section 13:7-92 of these Revised General Ordinances, may be used for the preparation of such products as canned meat, sausage, cooked or boiled meat, meat loaves and similar products; provided, all parts of such carcasses and parts which are so used 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.
b. 
Products passed for cooking, if not handled and processed under the provisions of this Article, shall be disposed of in accordance with Section 13:7-108 of these Revised General Ordinances.