9 CFR § 310.6 - Carcasses and parts passed for cooking; marking.

---
identifier: "/us/cfr/t9/s310.6"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "9 CFR § 310.6 - Carcasses and parts passed for cooking; marking."
title_number: 9
title_name: "Animals and Animal Products"
section_number: "310.6"
section_name: "Carcasses and parts passed for cooking; marking."
chapter_name: "FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE"
subchapter_number: "A"
subchapter_name: "AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION"
part_number: "310"
part_name: "POST-MORTEM INSPECTION"
positive_law: false
currency: "2026-03-24"
last_updated: "2026-03-24"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 601-695; 7 CFR 2.18, 2.53."
regulatory_source: "35 FR 15567, Oct. 3, 1970, unless otherwise noted."
cfr_part: "310"
---


# 310.6 Carcasses and parts passed for cooking; marking.

Carcasses and parts passed for cooking shall be marked conspicuously on the surface tissues thereof by a Program employee at the time of inspection, “U.S. Passed for Cooking.” All such carcasses and parts shall be cooked in accordance with part 315 of this subchapter, and until so cooked shall remain in the custody of a Program employee.