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1 | AN ACT concerning regulation.
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2 | Be it enacted by the People of the State of Illinois, | ||||||
3 | represented in the General Assembly:
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4 | Section 5. The Meat and Poultry Inspection Act is amended | ||||||
5 | by changing Section 5.2 as follows:
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6 | (225 ILCS 650/5.2)
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7 | Sec. 5.2. Type II licenses.
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8 | (a) Type II establishments licensed
under this Act for | ||||||
9 | custom slaughtering and custom processing
shall:
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10 | (1) Be permitted to receive, for processing, meat | ||||||
11 | products
and poultry products from animals and poultry | ||||||
12 | slaughtered by the
owner or for the owner for his or her | ||||||
13 | own personal use or for use by
his or her household.
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14 | (2) Be permitted to receive live animals and poultry
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15 | presented by the owner to be slaughtered and processed for | ||||||
16 | the
owner's own personal use or for use by his or her | ||||||
17 | household.
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18 | (3) Be permitted to receive, for processing, inspected | ||||||
19 | meat
products and inspected poultry products for the | ||||||
20 | owner's own
personal use or for use by his or her | ||||||
21 | household.
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22 | (4) Stamp the words "NOT FOR SALE-NOT INSPECTED" in | ||||||
23 | letters at least 3/8
inches in height on all carcasses of |
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1 | animals and immediate poultry product
containers for | ||||||
2 | poultry
slaughtered in such establishment and on all meat | ||||||
3 | products and
immediate poultry product containers for | ||||||
4 | poultry products processed in that
establishment.
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5 | (5) Conspicuously display a license issued by the | ||||||
6 | Department
and bearing the words "NO SALES PERMITTED".
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7 | (6) Keep a record of the name and address of the owner | ||||||
8 | of
each carcass or portion thereof received in such | ||||||
9 | licensed
establishment, the date received, and the dressed | ||||||
10 | weight. Such
records shall be maintained for at least one | ||||||
11 | year and shall be
available, during reasonable hours, for | ||||||
12 | inspection by Department
personnel.
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13 | (b) No custom slaughterer or custom processor shall engage
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14 | in the business of buying or selling any poultry or meat | ||||||
15 | products
capable of use as human food, or slaughter of any | ||||||
16 | animals or
poultry intended for sale.
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17 | (c) Each Type II licensee shall develop, implement, and | ||||||
18 | maintain written standard operating procedures for sanitation, | ||||||
19 | which shall be known as Sanitation SOPs, in accordance with all | ||||||
20 | of the following requirements: | ||||||
21 | (1) The Sanitation SOPs must describe all procedures | ||||||
22 | that a Type II licensee shall conduct daily, before and | ||||||
23 | during operations, sufficient to prevent direct | ||||||
24 | contamination or adulteration of products. | ||||||
25 | (2) The Sanitation SOPs must be signed and dated by the | ||||||
26 | individual with overall authority on-site or a higher level |
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1 | official of the establishment. This signature shall | ||||||
2 | signify that the establishment shall implement the | ||||||
3 | Sanitation SOPs as specified and maintain the Sanitation | ||||||
4 | SOPs in accordance with the requirements of this subsection | ||||||
5 | (c). The Sanitation SOPs must be signed and dated upon the | ||||||
6 | initial implementation of the Sanitation SOPs and upon any | ||||||
7 | modification to the Sanitation SOPs. | ||||||
8 | (3) Procedures set forth in the Sanitation SOPs that | ||||||
9 | are to be conducted prior to operations must be identified | ||||||
10 | as such and must address, at a minimum, the cleaning of | ||||||
11 | food contact surfaces of facilities, equipment, and | ||||||
12 | utensils. | ||||||
13 | (4) The Sanitation SOPs must specify the frequency with | ||||||
14 | which each procedure in the Sanitation SOPs shall be | ||||||
15 | conducted and identify the establishment employees | ||||||
16 | responsible for the implementation and maintenance of the | ||||||
17 | procedures. | ||||||
18 | (5) Prior to the start of operations, each licensee | ||||||
19 | must conduct the pre-operational procedures in the | ||||||
20 | Sanitation SOPs. All other procedures set forth in the | ||||||
21 | Sanitation SOPs must be conducted at the frequencies | ||||||
22 | specified. | ||||||
23 | (6) The implementation of the procedures set forth in | ||||||
24 | the Sanitation SOPs must be monitored daily by the | ||||||
25 | licensee. | ||||||
26 | (7) A licensee must routinely evaluate the |
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1 | effectiveness of the Sanitation SOPs and the procedures set | ||||||
2 | forth therein in preventing direct contamination or | ||||||
3 | adulteration of products and shall revise both as necessary | ||||||
4 | to keep the Sanitation SOPs and the procedures set forth | ||||||
5 | therein effective and current with respect to changes in | ||||||
6 | facilities, equipment, utensils, operations, or personnel. | ||||||
7 | (8) A licensee must take appropriate corrective action | ||||||
8 | when either the establishment itself or the Department | ||||||
9 | determines that the Sanitation SOPs or the procedures | ||||||
10 | specified therein or the implementation or maintenance of | ||||||
11 | the Sanitation SOPs may have failed to prevent direct | ||||||
12 | contamination or adulteration of products. Corrective | ||||||
13 | actions include procedures to ensure appropriate | ||||||
14 | disposition of products that may be contaminated, restore | ||||||
15 | sanitary conditions, and prevent the recurrence of direct | ||||||
16 | contamination or adulteration of products, such as | ||||||
17 | appropriate reevaluation and modification of the | ||||||
18 | Sanitation SOPs and the procedures specified therein or | ||||||
19 | appropriate improvements in the execution of the | ||||||
20 | Sanitation SOPs or the procedures specified therein. | ||||||
21 | (9) A licensee must maintain daily records sufficient | ||||||
22 | to document the implementation and monitoring of the | ||||||
23 | Sanitation SOPs and any corrective actions taken. The | ||||||
24 | establishment employees specified in the Sanitation SOPs | ||||||
25 | as being responsible for the implementation and monitoring | ||||||
26 | of the procedures set forth in the Sanitation SOPs must |
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1 | authenticate these records with their initials and the | ||||||
2 | date. The records required to be maintained under this item | ||||||
3 | (9) may be maintained on computers, provided that the | ||||||
4 | establishment implements appropriate controls to ensure | ||||||
5 | the integrity of the electronic data. Records must be | ||||||
6 | maintained for at least 6 months and made available to the | ||||||
7 | Department upon request. All records must be maintained at | ||||||
8 | the licensed establishment for 48 hours following | ||||||
9 | completion, after which the records may be maintained | ||||||
10 | off-site, provided that the records may be made available | ||||||
11 | to the Department within 24 hours of request. | ||||||
12 | (10) The Department shall verify the adequacy and | ||||||
13 | effectiveness of the Sanitation SOPs and the procedures | ||||||
14 | specified therein by determining that they meet the | ||||||
15 | requirements of this subsection (c). This verification may | ||||||
16 | include the following: | ||||||
17 | (A) reviewing the Sanitation SOPs; | ||||||
18 | (B) reviewing the daily records documenting the | ||||||
19 | implementation of the Sanitation SOPs and the | ||||||
20 | procedures set forth therein and any corrective | ||||||
21 | actions taken or
required to be taken; | ||||||
22 | (C) direct observation of the implementation of | ||||||
23 | the Sanitation SOPs and the procedures specified | ||||||
24 | therein and any corrective actions taken or required to | ||||||
25 | be taken;
and | ||||||
26 | (D) direct observation or testing to assess the |
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1 | sanitary conditions within the establishment. | ||||||
2 | (d) Each Type II licensee that slaughters livestock must | ||||||
3 | test for Escherichia coli Biotype 1 (E. coli). Licensees that | ||||||
4 | slaughter more than one type of livestock or both livestock and | ||||||
5 | poultry must test the type of livestock or poultry slaughtered | ||||||
6 | in the greatest number. The testing required under this | ||||||
7 | subsection (d) must meet all of the following requirements: | ||||||
8 | (1) A licensee must prepare written specimen | ||||||
9 | collection procedures that identify the employees | ||||||
10 | designated to collect samples and must address (i) | ||||||
11 | locations of sampling, (ii) the ways in which sampling | ||||||
12 | randomness is achieved, and (iii) the handling of samples | ||||||
13 | to ensure sample integrity. This written procedure must be | ||||||
14 | made available to the Department upon request. | ||||||
15 | (2) Livestock samples must be collected from all | ||||||
16 | chilled livestock carcasses, except those boned before | ||||||
17 | chilling (hot-boned), which must be sampled after the final | ||||||
18 | wash. Samples must be collected in the following manner: | ||||||
19 | (A) for cattle, establishments must sponge or | ||||||
20 | excise tissue from the flank, brisket, and rump, except | ||||||
21 | for hide-on calves, in which case establishments must | ||||||
22 | take samples by sponging from inside the flank, inside | ||||||
23 | the brisket, and inside the rump; | ||||||
24 | (B) for sheep and goats, establishments must | ||||||
25 | sponge from the flank, brisket, and rump, except for | ||||||
26 | hide-on carcasses, in which case establishments must |
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1 | take samples by sponging from inside the flank, inside | ||||||
2 | the brisket, and inside the rump; | ||||||
3 | (C) for swine carcasses, establishments must | ||||||
4 | sponge or excise tissue from the ham, belly, and jowl | ||||||
5 | areas. | ||||||
6 | (3) A licensee must collect at least one sample per | ||||||
7 | week, starting the first full week of operation after June | ||||||
8 | 1 of each year, and continue sampling at a minimum of once | ||||||
9 | each week in which the establishment operates until June 1 | ||||||
10 | of the following year or until 13 samples have been | ||||||
11 | collected, whichever is sooner. | ||||||
12 | (4) Upon a licensee's meeting the requirements of item | ||||||
13 | (3) of this subsection (d), weekly sampling and testing | ||||||
14 | shall be optional, unless changes are made in establishment | ||||||
15 | facilities, equipment, personnel, or procedures that may | ||||||
16 | affect the adequacy of existing process control measures, | ||||||
17 | as determined by the licensee or the Department. | ||||||
18 | Determinations made by the Department that changes have | ||||||
19 | been made requiring the resumption of weekly testing must | ||||||
20 | be provided to the licensee in writing. | ||||||
21 | (5) Laboratories may use any quantitative method for | ||||||
22 | the analysis of E. coli that is approved as an AOAC | ||||||
23 | Official Method of the AOAC International (formerly the | ||||||
24 | Association of Official Analytical Chemists) or approved | ||||||
25 | and published by a scientific body and based on the results | ||||||
26 | of a collaborative trial conducted in accordance with an |
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1 | internationally recognized protocol on collaborative | |||||||||||||||
2 | trials and compared against the 3 tube Most Probable Number | |||||||||||||||
3 | (MPN) method and agreeing with the 95% upper and lower | |||||||||||||||
4 | confidence limit of the appropriate MPN index. | |||||||||||||||
5 | (6) A licensee must maintain accurate records of all | |||||||||||||||
6 | test results, in terms of CFU/cm 2 of surface area sponged | |||||||||||||||
7 | or excised. Results must be recorded onto a process control | |||||||||||||||
8 | chart or table showing at least the most recent 13 test | |||||||||||||||
9 | results, by type of livestock slaughtered. Records shall be | |||||||||||||||
10 | retained at the establishment for a period of 12 months and | |||||||||||||||
11 | made available to the Department upon request. | |||||||||||||||
12 | (7) Licensees must meet the following criteria for the | |||||||||||||||
13 | evaluation of test results: | |||||||||||||||
14 | (A) A licensee excising samples from carcasses | |||||||||||||||
15 | shall be deemed as operating within the criteria of | |||||||||||||||
16 | this item (7) when the most recent E. coli test result | |||||||||||||||
17 | does not exceed the upper limit (M), and the number of | |||||||||||||||
18 | samples, if any, testing positive at levels above (m) | |||||||||||||||
19 | is 3 or fewer out of the most recent 13 samples (n) | |||||||||||||||
20 | taken, as follows:
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21 | Evaluation of E. Coli Test Results
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7 | a Negative is defined by the sensitivity of the method used in | |||||||||||||||||||||||||||||||||||||||
8 | the baseline study with a limit of sensitivity of at least 5 | |||||||||||||||||||||||||||||||||||||||
9 | CFU/cm 2 carcass surface area.
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10 | (B) A licensee sponging carcasses shall evaluate | |||||||||||||||||||||||||||||||||||||||
11 | E. coli test results using statistical process control | |||||||||||||||||||||||||||||||||||||||
12 | techniques.
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13 | (8) Test results that do not meet the criteria set | |||||||||||||||||||||||||||||||||||||||
14 | forth in item (7) of this subsection (d) are an indication | |||||||||||||||||||||||||||||||||||||||
15 | that the establishment may not be maintaining process | |||||||||||||||||||||||||||||||||||||||
16 | controls sufficient to prevent fecal contamination. The | |||||||||||||||||||||||||||||||||||||||
17 | Department shall take further action as appropriate to | |||||||||||||||||||||||||||||||||||||||
18 | ensure that all applicable provisions of this Section are | |||||||||||||||||||||||||||||||||||||||
19 | being met. | |||||||||||||||||||||||||||||||||||||||
20 | (e) Each Type II licensee that slaughters poultry shall | |||||||||||||||||||||||||||||||||||||||
21 | test for Escherichia coli Biotype 1 (E. coli). Licensees that | |||||||||||||||||||||||||||||||||||||||
22 | slaughter more than one type of poultry or poultry and | |||||||||||||||||||||||||||||||||||||||
23 | livestock, shall test the type of poultry or livestock | |||||||||||||||||||||||||||||||||||||||
24 | slaughtered in the greatest number. The testing required under | |||||||||||||||||||||||||||||||||||||||
25 | this subsection (e) must meet all of the following |
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1 | requirements:
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2 | (1) A licensee must prepare written specimen | ||||||
3 | collection procedures that identify the employees | ||||||
4 | designated to collect samples and must address (i) | ||||||
5 | locations of sampling, (ii) the ways in which sampling | ||||||
6 | randomness is achieved, and (iii) the handling of samples | ||||||
7 | to ensure sample integrity. This written procedure must be | ||||||
8 | made available to the Department upon request. | ||||||
9 | (2) When collecting poultry samples, a whole bird must | ||||||
10 | be taken from the end of the slaughter line. Samples must | ||||||
11 | be collected by rinsing the whole carcass in an amount of | ||||||
12 | buffer appropriate for that type of bird. Samples from | ||||||
13 | turkeys or ratites also may be collected by sponging the | ||||||
14 | carcass on the back and thigh. | ||||||
15 | (3) Licensees that slaughter turkeys, ducks, geese, | ||||||
16 | guineas, squabs, or ratites in the largest number must | ||||||
17 | collect at least one sample during each week of operation | ||||||
18 | after June 1 of each year, and continue sampling at a | ||||||
19 | minimum of once each week that the establishment operates | ||||||
20 | until June 1 of the following year or until 13 samples have | ||||||
21 | been collected, whichever is sooner. | ||||||
22 | (4) Upon a licensee's meeting the requirements of item | ||||||
23 | (3) of this subsection (e), weekly sampling and testing | ||||||
24 | shall be optional, unless changes are made in establishment | ||||||
25 | facilities, equipment, personnel, or procedures that may | ||||||
26 | affect the adequacy of existing process control measures, |
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1 | as determined by the licensee or by the Department. | ||||||
2 | Determinations by the Department that changes have been | ||||||
3 | made requiring the resumption of weekly testing must be | ||||||
4 | provided to the licensee in writing. | ||||||
5 | (5) Laboratories may use any quantitative method for | ||||||
6 | the analysis of E. coli that is approved as an AOAC | ||||||
7 | Official Method of the AOAC International (formerly the | ||||||
8 | Association of Official Analytical Chemists) or approved | ||||||
9 | and published by a scientific body and based on the results | ||||||
10 | of a collaborative trial conducted in accordance with an | ||||||
11 | internationally recognized protocol on collaborative | ||||||
12 | trials and compared against the 3 tube Most Probable Number | ||||||
13 | (MPN) method and agreeing with the 95% upper and lower | ||||||
14 | confidence limit of the appropriate MPN index. | ||||||
15 | (6) A licensee must maintain accurate records of all | ||||||
16 | test results, in terms of CFU/ml of rinse fluid. Results | ||||||
17 | must be recorded onto a process control chart or table | ||||||
18 | showing the most recent 13 test results, by type of poultry | ||||||
19 | slaughtered. Records must be retained at the establishment | ||||||
20 | for a period of 12 months and made available to the | ||||||
21 | Department upon request. | ||||||
22 | (7) A licensee excising samples under this subsection | ||||||
23 | (e) shall be deemed as operating within the criteria of | ||||||
24 | this item (7) when the most recent E. coli test result does | ||||||
25 | not exceed the upper limit (M), and the number of samples, | ||||||
26 | if any, testing positive at levels above (m) is 3 or fewer |
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1 | out of the most recent 13 samples (n) taken, as follows:
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2 | Evaluation of E. Coli Test Results
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10 | (8) Test results that do not meet the criteria set | ||||||||||||||||||||||||||||||||||||||||||||||
11 | forth in item (7) of this subsection (e) are an indication | ||||||||||||||||||||||||||||||||||||||||||||||
12 | that the establishment may not be maintaining process | ||||||||||||||||||||||||||||||||||||||||||||||
13 | controls sufficient to prevent fecal contamination. The | ||||||||||||||||||||||||||||||||||||||||||||||
14 | Department shall take further action as appropriate to | ||||||||||||||||||||||||||||||||||||||||||||||
15 | ensure that all applicable provisions of this Section are | ||||||||||||||||||||||||||||||||||||||||||||||
16 | being met. | ||||||||||||||||||||||||||||||||||||||||||||||
17 | (Source: P.A. 94-1052, eff. 1-1-07.)
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