<html> <head> <title>Rule 12:68:09:19 Pet food processing requirements.</title> <META NAME="Keywords" Content="Administrative Rules 12:68:09:19"> <META NAME="Description" Content="Administrative Rules 12:68:09:19 Pet food processing requirements."> <meta name=Generator content="Microsoft Office HTML Filter 2.0"> <meta http-equiv=Content-Type content="text/html; charset=windows-1252"> <meta name=Originator content="Microsoft Word 10"> <style> <!-- --> </style> </head> <body lang=EN-US> <div> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>12:68:09:19.&nbsp;&nbsp;Pet food processing requirements.</b> Pet food must be processed as follows:</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (1)&nbsp;&nbsp;All processing of animal carcasses into pet food must be accomplished in a plant as described in &nbsp;12:68:09:16;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (2)&nbsp;&nbsp;Carcasses presented to the veterinarian for inspection must have the lungs, heart, liver, and kidneys attached. Prior to inspection, such carcasses must be held in a chill room at a temperature of 40-50 F to prevent decomposition;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (3)&nbsp;&nbsp;Carcasses which show evidence of a communicable disease such as anthrax or rabies, toxic material, or decomposition must be condemned by the veterinarian and identified by slashing and denaturing with charcoal. Condemned carcasses must be held in a room or area separate from the processing area and removed from the plant within 72 hours for processing by rendering only. Condemned carcasses or parts may only be transported in licensed vehicles that comply with &nbsp;12:68:09:05;</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (4)&nbsp;&nbsp;Carcasses passed for use in pet food must be identified, cut up, denatured, packaged, weighed, labeled, stored, and transported in accordance with &nbsp;12:68:09:17; and</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; (5)&nbsp;&nbsp;The entire processing area and equipment must be thoroughly cleaned by hot water, 185 F, or steam at the end of each working day.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Source:</b> 12 SDR 190, effective June 1, 1986; 18 SDR 55, effective September 23, 1991.</p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>General Authority:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=40-17-9.1">40-17-9.1.</A></p> <p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <b>Law Implemented:</b> SDCL <A HREF="/statutes/DisplayStatute.aspx?Type=Statute&Statute=40-17-9.1">40-17-9.1.</A></p> </div> </body> </html>