[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.