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| Public Act 098-0611 | ||||
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AN ACT concerning regulation.
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Be it enacted by the People of the State of Illinois,
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represented in the General Assembly:
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Section 5. The Meat and Poultry Inspection Act is amended | ||||
by changing Section 5.1 as follows:
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(225 ILCS 650/5.1)
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Sec. 5.1. Type I licenses.
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(a) A Type I establishment licensed under this
Act who
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sells or offers for sale meat, meat product, poultry, and | ||||
poultry product
shall, except as otherwise provided:
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(1) Be permitted to receive meat, meat product, | ||||
poultry, and poultry
product
for cutting, processing, | ||||
preparing, packing, wrapping, chilling, freezing,
sharp | ||||
freezing, or storing, provided it bears an official mark of | ||||
State of
Illinois or of Federal Inspection.
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(2) Be permitted to receive live animals and poultry | ||||
for slaughter,
provided
all animals and poultry are | ||||
properly presented for prescribed inspection
to a | ||||
Department employee.
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(3) May accept meat, meat product, poultry, and poultry | ||||
product for sharp
freezing or storage provided that the | ||||
product is inspected product.
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(b) Before being granted or renewing official inspection, | ||||
an establishment
must
develop written sanitation Standard | ||
Operating Procedures as required by
8 Ill. Adm. Code 125.141.
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(c) Before being granted official inspection, an | ||
establishment must
conduct a hazard analysis and develop and | ||
validate an HACCP plan as
required by 8 Ill. Adm. Code 125.142. | ||
A conditional grant of inspection shall
be issued for a period | ||
not to exceed 90 days, during which period the
establishment | ||
must validate its HACCP plan.
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Any establishment subject to inspection under this Act that | ||
believes, or has reason to believe, that an adulterated or | ||
misbranded meat or meat food product received by or originating | ||
from the establishment has entered into commerce shall promptly | ||
notify the Director with regard to the type, amount, origin, | ||
and destination of the meat or meat food product. | ||
The Director shall require that each Type I establishment | ||
subject to inspection under this Act shall, at a minimum: | ||
(1) prepare and maintain current procedures for the | ||
recall of all meat, poultry, meat food products, and | ||
poultry food products with a mark of inspection produced | ||
and shipped by the establishment; | ||
(2) document each reassessment of the process control | ||
plans of the establishment; and | ||
(3) upon request, make the procedures and reassessed | ||
process control plans available to inspectors appointed by | ||
the Director for review and copying. | ||
(d) Any establishment licensed under the authority of this | ||
Act
that receives
wild game carcasses shall comply with the | ||
following requirements regarding
wild game carcasses:
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(1) Wild game carcasses shall be dressed prior to | ||
entering the processing
or refrigerated areas of the | ||
licensed establishment.
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(2) Wild game carcasses stored in the refrigerated area | ||
of the licensed
establishment shall be kept separate and | ||
apart from inspected products.
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(3) A written request shall be made to the Department | ||
on an annual basis
if
a licensed establishment is | ||
suspending operations regarding an amenable product
due to | ||
handling of
wild game carcasses.
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(4) A written procedure for handling wild game shall be | ||
approved by the
Department.
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(5) All equipment used that comes in contact with wild | ||
game shall be
thoroughly
cleaned and sanitized prior to use | ||
on animal or poultry carcasses.
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(Source: P.A. 91-170, eff. 1-1-00.)
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Section 99. Effective date. This Act takes effect upon | ||
becoming law.
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