Illinois General Assembly - Full Text of HB4188
Illinois General Assembly

Previous General Assemblies

Full Text of HB4188  100th General Assembly

HB4188ham002 100TH GENERAL ASSEMBLY

Rep. David B. Reis

Filed: 5/22/2018

 

 


 

 


 
10000HB4188ham002LRB100 15839 XWW 40529 a

1
AMENDMENT TO HOUSE BILL 4188

2    AMENDMENT NO. ______. Amend House Bill 4188 by replacing
3everything after the enacting clause with the following:
 
4    "Section 5. The Meat and Poultry Inspection Act is amended
5by 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
9sells or offers for sale meat, meat product, poultry, and
10poultry product shall, except as otherwise provided:
11        (1) shall be Be permitted to receive meat, meat
12    product, poultry, and poultry product for cutting,
13    processing, preparing, packing, wrapping, chilling,
14    freezing, sharp freezing, or storing, provided it bears an
15    official mark of State of Illinois or of Federal
16    Inspection; .

 

 

10000HB4188ham002- 2 -LRB100 15839 XWW 40529 a

1        (2) shall be Be permitted to receive live animals and
2    poultry for slaughter, provided all animals and poultry are
3    properly presented for prescribed inspection to a
4    Department employee; and .
5        (3) (Blank). May accept meat, meat product, poultry,
6    and poultry product for sharp freezing or storage provided
7    that the product is inspected product.
8    (b) Before being granted or renewing official inspection,
9an establishment must develop written sanitation Standard
10Operating Procedures as required by 8 Ill. Adm. Code 125.141.
11    (c) Before being granted official inspection, an
12establishment must conduct a hazard analysis and develop and
13validate an HACCP plan as required by 8 Ill. Adm. Code 125.142.
14A conditional grant of inspection shall be issued for a period
15not to exceed 90 days, during which period the establishment
16must validate its HACCP plan.
17    Any establishment subject to inspection under this Act that
18believes, or has reason to believe, that an adulterated or
19misbranded meat or meat food product received by or originating
20from the establishment has entered into commerce shall promptly
21notify the Director with regard to the type, amount, origin,
22and destination of the meat or meat food product.
23    The Director shall require that each Type I establishment
24subject to inspection under this Act shall, at a minimum:
25        (1) prepare and maintain current procedures for the
26    recall of all meat, poultry, meat food products, and

 

 

10000HB4188ham002- 3 -LRB100 15839 XWW 40529 a

1    poultry food products with a mark of inspection produced
2    and shipped by the establishment;
3        (2) document each reassessment of the process control
4    plans of the establishment; and
5        (3) upon request, make the procedures and reassessed
6    process control plans available to inspectors appointed by
7    the Director for review and copying.
8    (d) Any establishment licensed under the authority of this
9Act that receives wild game carcasses shall comply with the
10following requirements regarding wild game carcasses:
11        (1) Wild game carcasses shall be dressed prior to
12    entering the processing or refrigerated areas of the
13    licensed establishment.
14        (2) Wild game carcasses stored in the refrigerated area
15    of the licensed establishment shall be kept separate and
16    apart from inspected products.
17        (3) A written request shall be made to the Department
18    on an annual basis if a licensed establishment is
19    suspending operations regarding an amenable product due to
20    handling of wild game carcasses.
21        (4) A written procedure for handling wild game shall be
22    approved by the Department.
23        (5) All equipment used that comes in contact with wild
24    game shall be thoroughly cleaned and sanitized prior to use
25    on animal or poultry carcasses.
26    (e) The Director may exempt from inspection animals

 

 

10000HB4188ham002- 4 -LRB100 15839 XWW 40529 a

1slaughtered or any meat or meat food products prepared on a
2custom basis at a Type I licensee only if the Type I licensee
3complies with all of the following:
4        (1) rules that the Director is hereby authorized to
5    adopt to ensure that (A) any carcasses, parts of carcasses,
6    meat, or meat food products wherever handled on a custom
7    basis, or any containers or packages containing such
8    articles, are separated at all times from carcasses, parts
9    of carcasses, meat, or meat food products prepared for
10    sale; (B) that all such articles prepared on a custom
11    basis, or any containers or packages containing such
12    articles, are plainly marked "NOT FOR SALE-NOT INSPECTED"
13    immediately after being prepared and kept so identified
14    until delivered to the owner; and (C) the establishment
15    conducting the custom operation is maintained and operated
16    in a sanitary manner;
17        (2) providing annual notification to the Department of
18    the licensee's intent to use the custom operation
19    provision;
20        (3) providing notification to the Department of the use
21    of the custom operation provision (slaughtering or receipt
22    of product) the next business day of each occurrence;
23        (4) keeping all custom exempt animals and product
24    segregated from animals and product designated for
25    slaughter and processing;
26        (5) ensuring that cattle are ambulatory at the time of

 

 

10000HB4188ham002- 5 -LRB100 15839 XWW 40529 a

1    slaughter and will be documented as so by the owner of the
2    animal;
3        (6) the prohibition on changing the animal status to
4    "intended for custom exemption" after the establishment
5    offers the animal for antemortem inspection;
6        (7) the prohibition on performing custom exempt
7    operations unless there is a complete physical separation
8    of product and processes by time or space and the finished
9    products are separately maintained; and
10        (8) when conducting custom exempt operations requiring
11    any cutting or boning outside the hours of inspected
12    operations, before inspected operations occur, the
13    licensee shall have the employees:
14            (A) change their outer garments;
15            (B) clean and sanitize their hands; and
16            (C) clean and sanitize the facilities and
17        equipment as described in the establishment's
18        sanitation operating procedures.
19(Source: P.A. 98-611, eff. 12-27-13; revised 10-4-17.)
 
20    Section 99. Effective date. This Act takes effect July 1,
212019.".