Full Text of HB2601 103rd General Assembly
HB2601enr 103RD GENERAL ASSEMBLY | | | HB2601 Enrolled | | LRB103 30212 AMQ 56640 b |
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| 1 | | AN ACT concerning regulation. | 2 | | Be it enacted by the People of the State of Illinois, | 3 | | represented in the General Assembly: | 4 | | Section 5. The Meat and Poultry Inspection Act is amended | 5 | | by changing Section 5.1 as follows: | 6 | | (225 ILCS 650/5.1) | 7 | | Sec. 5.1. Type I licenses. | 8 | | (a) A Type I establishment licensed under this Act who | 9 | | sells or offers for sale meat, meat product, poultry, and | 10 | | poultry product, except as otherwise provided: | 11 | | (1) shall be permitted to receive meat, meat product, | 12 | | poultry, and poultry product for cutting, processing, | 13 | | preparing, packing, wrapping, chilling, freezing, sharp | 14 | | freezing, or storing, provided it bears an official mark | 15 | | of State of Illinois or of Federal Inspection; | 16 | | (2) shall be permitted to receive live animals and | 17 | | poultry for slaughter, provided all animals and poultry | 18 | | are properly presented for prescribed inspection to a | 19 | | Department employee; and | 20 | | (3) (blank). | 21 | | (b) Before being granted or renewing official inspection, | 22 | | an establishment must develop written sanitation Standard | 23 | | Operating Procedures as required by 8 Ill. Adm. Code 125.141. |
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| 1 | | (c) Before being granted official inspection, an | 2 | | establishment must conduct a hazard analysis and develop and | 3 | | validate an HACCP plan as required by 8 Ill. Adm. Code 125.142. | 4 | | A conditional grant of inspection shall be issued for a period | 5 | | not to exceed 90 days, during which period the establishment | 6 | | must validate its HACCP plan. | 7 | | Any establishment subject to inspection under this Act | 8 | | that believes, or has reason to believe, that an adulterated | 9 | | or misbranded meat or meat food product received by or | 10 | | originating from the establishment has entered into commerce | 11 | | shall promptly notify the Director with regard to the type, | 12 | | amount, origin, and destination of the meat or meat food | 13 | | product. | 14 | | The Director shall require that each Type I establishment | 15 | | subject to inspection under this Act shall, at a minimum: | 16 | | (1) prepare and maintain current procedures for the | 17 | | recall of all meat, poultry, meat food products, and | 18 | | poultry food products with a mark of inspection produced | 19 | | and shipped by the establishment; | 20 | | (2) document each reassessment of the process control | 21 | | plans of the establishment; and | 22 | | (3) upon request, make the procedures and reassessed | 23 | | process control plans available to inspectors appointed by | 24 | | the Director for review and copying. | 25 | | (d) Any establishment licensed under the authority of this | 26 | | Act that receives wild game carcasses shall comply with the |
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| 1 | | following requirements regarding wild game carcasses: | 2 | | (1) Wild game carcasses shall be dressed prior to | 3 | | entering the processing or refrigerated areas of the | 4 | | licensed establishment. | 5 | | (2) Wild game carcasses stored in the refrigerated | 6 | | area of the licensed establishment shall be kept separate | 7 | | and apart from inspected products. | 8 | | (3) A written request shall be made to the Department | 9 | | on an annual basis if a licensed establishment is | 10 | | suspending operations regarding an amenable product due to | 11 | | handling of wild game carcasses. | 12 | | (4) A written procedure for handling wild game shall | 13 | | be approved by the Department. | 14 | | (5) All equipment used that comes in contact with wild | 15 | | game shall be thoroughly cleaned and sanitized prior to | 16 | | use on animal or poultry carcasses. | 17 | | (e) The Director may exempt from inspection animals | 18 | | slaughtered or any meat or meat food products prepared on a | 19 | | custom basis at a Type I licensee only if the Type I licensee | 20 | | complies with all of the following: | 21 | | (1) rules that the Director is hereby authorized to | 22 | | adopt to ensure that (A) any carcasses, parts of | 23 | | carcasses, meat, or meat food products wherever handled on | 24 | | a custom basis, or any containers or packages containing | 25 | | such articles, are separated at all times from carcasses, | 26 | | parts of carcasses, meat, or meat food products prepared |
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| 1 | | for sale; (B) that all such articles prepared on a custom | 2 | | basis, or any containers or packages containing such | 3 | | articles, are plainly marked "NOT FOR SALE" "NOT FOR | 4 | | SALE-NOT INSPECTED" immediately after being prepared and | 5 | | kept so identified until delivered to the owner; and (C) | 6 | | the establishment conducting the custom operation is | 7 | | maintained and operated in a sanitary manner; | 8 | | (2) providing annual notification in writing to the | 9 | | Bureau Chief of the Department's Bureau of Meat and | 10 | | Poultry Inspection of the licensee's intent to use the | 11 | | custom operation provision; | 12 | | (3) providing written notification to the Department's | 13 | | assigned supervisor or inspector of the use of the custom | 14 | | operation provision (slaughtering or receipt of | 15 | | product)the next scheduled inspection day after each | 16 | | occurrence; | 17 | | (4) keeping all custom exempt animals and product | 18 | | segregated from animals and product designated for | 19 | | slaughter and processing; | 20 | | (5) ensuring that cattle are ambulatory at the time of | 21 | | slaughter and will be documented as so by the owner of the | 22 | | animal; | 23 | | (6) the prohibition on changing the animal status to | 24 | | "intended for custom exemption" after the establishment | 25 | | offers the animal for antemortem inspection; | 26 | | (7) the prohibition on performing custom exempt |
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| 1 | | operations unless there is a complete physical separation | 2 | | of product and processes by time or space and the finished | 3 | | products are separately maintained; and | 4 | | (8) when conducting custom exempt operations requiring | 5 | | any cutting or boning outside the hours of inspected | 6 | | operations, before inspected operations occur, the | 7 | | licensee shall have the employees: | 8 | | (A) change their outer garments; | 9 | | (B) clean and sanitize their hands; and | 10 | | (C) clean and sanitize the facilities and | 11 | | equipment as described in the establishment's | 12 | | sanitation operating procedures. | 13 | | (Source: P.A. 100-863, eff. 8-14-18; 100-1185, eff. 7-1-19 .) |
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