Full Text of SB1364 100th General Assembly
SB1364enr 100TH GENERAL ASSEMBLY |
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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 of | 15 | | 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 are | 18 | | properly presented for prescribed inspection
to a | 19 | | Department employee; and
| 20 | | (3) (blank). may accept meat, meat product, poultry, | 21 | | and poultry product for sharp
freezing or storage provided | 22 | | that the product is inspected product.
| 23 | | (b) Before being granted or renewing official inspection, |
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| 1 | | an establishment
must
develop written sanitation Standard | 2 | | Operating Procedures as required by
8 Ill. Adm. Code 125.141.
| 3 | | (c) Before being granted official inspection, an | 4 | | establishment must
conduct a hazard analysis and develop and | 5 | | validate an HACCP plan as
required by 8 Ill. Adm. Code 125.142. | 6 | | A conditional grant of inspection shall
be issued for a period | 7 | | not to exceed 90 days, during which period the
establishment | 8 | | must validate its HACCP plan.
| 9 | | Any establishment subject to inspection under this Act that | 10 | | believes, or has reason to believe, that an adulterated or | 11 | | misbranded meat or meat food product received by or originating | 12 | | from the establishment has entered into commerce shall promptly | 13 | | notify the Director with regard to the type, amount, origin, | 14 | | and destination of the meat or meat food product. | 15 | | The Director shall require that each Type I establishment | 16 | | subject to inspection under this Act shall, at a minimum: | 17 | | (1) prepare and maintain current procedures for the | 18 | | recall of all meat, poultry, meat food products, and | 19 | | poultry food products with a mark of inspection produced | 20 | | and shipped by the establishment; | 21 | | (2) document each reassessment of the process control | 22 | | plans of the establishment; and | 23 | | (3) upon request, make the procedures and reassessed | 24 | | process control plans available to inspectors appointed by | 25 | | the Director for review and copying. | 26 | | (d) Any establishment licensed under the authority of this |
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| 1 | | Act
that receives
wild game carcasses shall comply with the | 2 | | following requirements regarding
wild game carcasses:
| 3 | | (1) Wild game carcasses shall be dressed prior to | 4 | | entering the processing
or refrigerated areas of the | 5 | | licensed establishment.
| 6 | | (2) Wild game carcasses stored in the refrigerated area | 7 | | of the licensed
establishment shall be kept separate and | 8 | | apart from inspected products.
| 9 | | (3) A written request shall be made to the Department | 10 | | on an annual basis
if
a licensed establishment is | 11 | | suspending operations regarding an amenable product
due to | 12 | | handling of
wild game carcasses.
| 13 | | (4) A written procedure for handling wild game shall be | 14 | | approved by the
Department.
| 15 | | (5) All equipment used that comes in contact with wild | 16 | | game shall be
thoroughly
cleaned and sanitized prior to use | 17 | | on animal or poultry carcasses.
| 18 | | (e) The Director may exempt from inspection animals | 19 | | slaughtered or any meat or meat food products prepared on a | 20 | | custom basis at a Type I licensee only if the Type I licensee | 21 | | complies with all of the following: | 22 | | (1) rules that the Director is hereby authorized to | 23 | | adopt to ensure that (A) any carcasses, parts of carcasses, | 24 | | meat, or meat food products wherever handled on a custom | 25 | | basis, or any containers or packages containing such | 26 | | articles, are separated at all times from carcasses, parts |
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| 1 | | of carcasses, meat, or meat food products prepared for | 2 | | sale; (B) that all such articles prepared on a custom | 3 | | basis, or any containers or packages containing such | 4 | | articles, are plainly marked "NOT FOR SALE-NOT INSPECTED" | 5 | | immediately after being prepared and kept so identified | 6 | | until delivered to the owner; and (C) the establishment | 7 | | conducting the custom operation is maintained and operated | 8 | | in a sanitary manner; | 9 | | (2) providing annual notification in writing to the | 10 | | Bureau Chief of the Department's Bureau of Meat and Poultry | 11 | | Inspection of the licensee's intent to use the custom | 12 | | operation provision; | 13 | | (3) providing written notification to the Department's | 14 | | assigned supervisor or inspector of the use of the custom | 15 | | operation provision (slaughtering or receipt of product) | 16 | | the next scheduled inspection day after each 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.)
| 14 | | Section 99. Effective date. This Act takes effect July 1, | 15 | | 2019.
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