Public Act 103-0726
 
HB2601 EnrolledLRB103 30212 AMQ 56640 b

    AN ACT concerning regulation.
 
    Be it enacted by the People of the State of Illinois,
represented in the General Assembly:
 
    Section 5. The Meat and Poultry Inspection Act is amended
by changing Section 5.1 as follows:
 
    (225 ILCS 650/5.1)
    Sec. 5.1. Type I licenses.
    (a) A Type I establishment licensed under this Act who
sells or offers for sale meat, meat product, poultry, and
poultry product, except as otherwise provided:
        (1) shall 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;
        (2) shall 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; and
        (3) (blank).
    (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.
    (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.
    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:
        (1) Wild game carcasses shall be dressed prior to
    entering the processing or refrigerated areas of the
    licensed establishment.
        (2) Wild game carcasses stored in the refrigerated
    area of the licensed establishment shall be kept separate
    and apart from inspected products.
        (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.
        (4) A written procedure for handling wild game shall
    be approved by the Department.
        (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.
    (e) The Director may exempt from inspection animals
slaughtered or any meat or meat food products prepared on a
custom basis at a Type I licensee only if the Type I licensee
complies with all of the following:
        (1) rules that the Director is hereby authorized to
    adopt to ensure that (A) any carcasses, parts of
    carcasses, meat, or meat food products wherever handled on
    a custom basis, or any containers or packages containing
    such articles, are separated at all times from carcasses,
    parts of carcasses, meat, or meat food products prepared
    for sale; (B) that all such articles prepared on a custom
    basis, or any containers or packages containing such
    articles, are plainly marked "NOT FOR SALE" "NOT FOR
    SALE-NOT INSPECTED" immediately after being prepared and
    kept so identified until delivered to the owner; and (C)
    the establishment conducting the custom operation is
    maintained and operated in a sanitary manner;
        (2) providing annual notification in writing to the
    Bureau Chief of the Department's Bureau of Meat and
    Poultry Inspection of the licensee's intent to use the
    custom operation provision;
        (3) providing written notification to the Department's
    assigned supervisor or inspector of the use of the custom
    operation provision (slaughtering or receipt of
    product)the next scheduled inspection day after each
    occurrence;
        (4) keeping all custom exempt animals and product
    segregated from animals and product designated for
    slaughter and processing;
        (5) ensuring that cattle are ambulatory at the time of
    slaughter and will be documented as so by the owner of the
    animal;
        (6) the prohibition on changing the animal status to
    "intended for custom exemption" after the establishment
    offers the animal for antemortem inspection;
        (7) the prohibition on performing custom exempt
    operations unless there is a complete physical separation
    of product and processes by time or space and the finished
    products are separately maintained; and
        (8) when conducting custom exempt operations requiring
    any cutting or boning outside the hours of inspected
    operations, before inspected operations occur, the
    licensee shall have the employees:
            (A) change their outer garments;
            (B) clean and sanitize their hands; and
            (C) clean and sanitize the facilities and
        equipment as described in the establishment's
        sanitation operating procedures.
(Source: P.A. 100-863, eff. 8-14-18; 100-1185, eff. 7-1-19.)