Full Text of HB4188 100th General Assembly
HB4188ham001 100TH GENERAL ASSEMBLY | Rep. David B. Reis Filed: 4/3/2018
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| 1 | | AMENDMENT TO HOUSE BILL 4188
| 2 | | AMENDMENT NO. ______. Amend House Bill 4188 by replacing | 3 | | everything after the enacting clause with the following:
| 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
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 ; .
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| 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 , except for livestock raised by the | 5 | | owner for his or her own personal use; .
| 6 | | (3) may May accept meat, meat product, poultry, and | 7 | | poultry product for sharp
freezing or storage provided that | 8 | | the product is inspected product ; .
| 9 | | (4) shall be permitted to receive, for processing | 10 | | custom exempt slaughter, meat products from animals | 11 | | slaughtered by the owner or for the owner for his or her | 12 | | own personal use or for use by his or her household; | 13 | | (5) shall be permitted to receive live animals | 14 | | presented by the owner to be slaughtered and processed for | 15 | | the owner's own personal use or for use by his or her | 16 | | household; | 17 | | (6) shall be permitted to receive, for processing, | 18 | | inspected meat products for the owner's own personal use or | 19 | | for use by his or her household; | 20 | | (7) shall stamp the words "NOT FOR SALE" in letters at | 21 | | least 3/8 inches in height on all carcasses of animals | 22 | | slaughtered in such establishment and on all meat products | 23 | | processed in such establishment under the custom | 24 | | allowances described in paragraphs (4), (5), and (6) of | 25 | | this subsection (a); and | 26 | | (8) shall segregate animals intended for custom exempt |
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| 1 | | slaughter from animals designated for inspected slaughter | 2 | | and ensure that cattle are ambulatory at the time of | 3 | | slaughter. | 4 | | (b) Before being granted or renewing official inspection, | 5 | | an establishment
must
develop written sanitation Standard | 6 | | Operating Procedures as required by
8 Ill. Adm. Code 125.141.
| 7 | | (c) Before being granted official inspection, an | 8 | | establishment must
conduct a hazard analysis and develop and | 9 | | validate an HACCP plan as
required by 8 Ill. Adm. Code 125.142. | 10 | | A conditional grant of inspection shall
be issued for a period | 11 | | not to exceed 90 days, during which period the
establishment | 12 | | must validate its HACCP plan.
| 13 | | Any establishment subject to inspection under this Act that | 14 | | believes, or has reason to believe, that an adulterated or | 15 | | misbranded meat or meat food product received by or originating | 16 | | from the establishment has entered into commerce shall promptly | 17 | | notify the Director with regard to the type, amount, origin, | 18 | | and destination of the meat or meat food product. | 19 | | The Director shall require that each Type I establishment | 20 | | subject to inspection under this Act shall, at a minimum: | 21 | | (1) prepare and maintain current procedures for the | 22 | | recall of all meat, poultry, meat food products, and | 23 | | poultry food products with a mark of inspection produced | 24 | | and shipped by the establishment; | 25 | | (2) document each reassessment of the process control | 26 | | plans of the establishment; and |
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| 1 | | (3) upon request, make the procedures and reassessed | 2 | | process control plans available to inspectors appointed by | 3 | | the Director for review and copying. | 4 | | (d) Any establishment licensed under the authority of this | 5 | | Act
that receives
wild game carcasses shall comply with the | 6 | | following requirements regarding
wild game carcasses:
| 7 | | (1) Wild game carcasses shall be dressed prior to | 8 | | entering the processing
or refrigerated areas of the | 9 | | licensed establishment.
| 10 | | (2) Wild game carcasses stored in the refrigerated area | 11 | | of the licensed
establishment shall be kept separate and | 12 | | apart from inspected products.
| 13 | | (3) A written request shall be made to the Department | 14 | | on an annual basis
if
a licensed establishment is | 15 | | suspending operations regarding an amenable product
due to | 16 | | handling of
wild game carcasses.
| 17 | | (4) A written procedure for handling wild game shall be | 18 | | approved by the
Department.
| 19 | | (5) All equipment used that comes in contact with wild | 20 | | game shall be
thoroughly
cleaned and sanitized prior to use | 21 | | on animal or poultry carcasses.
| 22 | | (e) Any Type I establishment under this Section accepting | 23 | | animals for custom processing: | 24 | | (1) shall keep all custom exempt animals segregated | 25 | | from animals designated for slaughter; | 26 | | (2) shall ensure that cattle are ambulatory at the time |
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| 1 | | of slaughter and will be documented as so by the owner of | 2 | | the animal; | 3 | | (3) shall not change the animal status to "intended for | 4 | | custom exemption" after the establishment offers the | 5 | | animal for antemortem inspection; | 6 | | (4) may perform custom exempt operations if there is a | 7 | | complete physical separation of product and processes by | 8 | | time or space and the finished products are separately | 9 | | maintained; and | 10 | | (5) shall, when conducting custom exempt operations | 11 | | requiring any cutting or boning outside the hours of | 12 | | inspected operations, before inspected operations occur | 13 | | 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 January | 21 | | 1, 2019.".
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