[R.O. 1966 § 12:7-128]
All process used in curing, pickling, rendering, canning or otherwise of meat products, prepared in an establishment, shall be supervised by an inspector.
All equipment shall be clean.
[R.O. 1966 § 12:7-129]
a. 
The only animal casings that may be used as containers of meat products are those from cattle, sheep, swine or goats.
b. 
Casings shall be carefully inspected. The fermenting and sliming of hog and sheep casings shall be done only in separate compartments from those in which edible or inedible products are handled. Only those which have been carefully washed and thoroughly flushed with clean water immediately before stuffing, are suitable for containers, are clean and are passed on such inspection, shall be used.
c. 
Beef rounds, beef bungs, beef middles, beef bladders, hog bungs, hog middles and hog stomachs which are to be used as containers of meat food products shall be presented for inspection turned with the fat surface exposed.
d. 
Portions of casings which show infestation with oesophagostimum or other nodule-producing parasite, and weasands infested with the larvae of hypoderma lineatum, shall be rejected, except that when the infestation is slight and the nodules and larvae are removed, the casing or weasand may be passed.
e. 
Hog and sheep casings intended for use as containers of products may be treated by soaking in or applying thereto sound, fresh pineapple juice or a sound solution containing fresh pineapple juice, or papain, or bromelin or pancreatic extract to permit the enzymes contained in these substances to act on the casings to make them less resistant. The casings shall be handled in a clean and sanitary manner throughout and the treatment shall be followed by washing and flushing the casing with water sufficient to effectively remove the substance used and terminate the enzymatic action.
[R.O. 1966 § 12:7-130]
All substances and ingredients used in the manufacture or preparation of any meat product shall be clean, sound, healthful, wholesome and otherwise fit for human food.
[R.O. 1966 § 12:7-131]
On account of the invariable presence of bone splinters, detached spinal cords shall not be used in the preparation of edible products other than for rendering where they constitute a suitable raw material.
[R.O. 1966 § 12:7-132]
Care shall be taken to remove bones and parts of bones from products which are intended for chopping.
[R.O. 1966 § 12:7-133]
Heads for use in the preparation of meat food products shall be split and the bodies of the teeth, the turbinate and the ethmoid bones, ear tubes and horn butts removed, and the heads then thoroughly cleaned.
[R.O. 1966 § 12:7-134]
Kidneys for use in the preparation of meat food products shall first be freely sectioned and then thoroughly soaked and washed. All detached kidneys, including beef kidneys detached with kidney fat, shall be inspected before being used in or shipped from the establishment.
[R.O. 1966 § 12:7-135]
Cattle paunches and hog stomachs for use in the preparation of meat food products shall be thoroughly cleaned on all surfaces and parts immediately after being emptied of their contents, which shall follow promptly their removal from the carcasses.
[R.O. 1966 § 12:7-136]
Clotted blood shall be removed from hearts of hogs, sheep and calves before they are shipped from an establishment or used in the preparation of a meat food product.
Hog blood shall not be used as an ingredient of meat food products. No blood which comes in contact with the surface of the body of an animal or is otherwise contaminated shall be collected for food purposes. Only blood from animals, the carcasses of which are inspected and passed, may be used for meat food products. The defibrination of blood intended for food purposes shall not be performed with the hands.
[R.O. 1966 § 12:7-137]
Testicles if handled as an edible product may be shipped from the establishment as such, but they shall not be used as an ingredient of a meat food product.
Tonsils shall be removed and shall not be used as ingredients of meat food products.
Intestines shall not be used as ingredients of meat food products.