Public Act 098-0611
SB1470 EnrolledLRB098 03832 MGM 33848 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 shall, except as otherwise provided:
        (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.
        (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.
        (3) May accept meat, meat product, poultry, and poultry
    product for sharp freezing or storage provided that the
    product is inspected product.
    (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.
(Source: P.A. 91-170, eff. 1-1-00.)
    Section 99. Effective date. This Act takes effect upon
becoming law.