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Illinois House Bill HB2601

Illinois 2023-2024 Regular Session

Illinois House Bill HB2601 Compare Versions

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1-Public Act 103-0726
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4-AN ACT concerning regulation.
5-Be it enacted by the People of the State of Illinois,
6-represented in the General Assembly:
7-Section 5. The Meat and Poultry Inspection Act is amended
8-by changing Section 5.1 as follows:
3+1 AN ACT concerning regulation.
4+2 Be it enacted by the People of the State of Illinois,
5+3 represented in the General Assembly:
6+4 Section 5. The Meat and Poultry Inspection Act is amended
7+5 by changing Section 5.1 as follows:
8+6 (225 ILCS 650/5.1)
9+7 Sec. 5.1. Type I licenses.
10+8 (a) A Type I establishment licensed under this Act who
11+9 sells or offers for sale meat, meat product, poultry, and
12+10 poultry product, except as otherwise provided:
13+11 (1) shall be permitted to receive meat, meat product,
14+12 poultry, and poultry product for cutting, processing,
15+13 preparing, packing, wrapping, chilling, freezing, sharp
16+14 freezing, or storing, provided it bears an official mark
17+15 of State of Illinois or of Federal Inspection;
18+16 (2) shall be permitted to receive live animals and
19+17 poultry for slaughter, provided all animals and poultry
20+18 are properly presented for prescribed inspection to a
21+19 Department employee; and
22+20 (3) (blank).
23+21 (b) Before being granted or renewing official inspection,
24+22 an establishment must develop written sanitation Standard
25+23 Operating Procedures as required by 8 Ill. Adm. Code 125.141.
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34+1 (c) Before being granted official inspection, an
35+2 establishment must conduct a hazard analysis and develop and
36+3 validate an HACCP plan as required by 8 Ill. Adm. Code 125.142.
37+4 A conditional grant of inspection shall be issued for a period
38+5 not to exceed 90 days, during which period the establishment
39+6 must validate its HACCP plan.
40+7 Any establishment subject to inspection under this Act
41+8 that believes, or has reason to believe, that an adulterated
42+9 or misbranded meat or meat food product received by or
43+10 originating from the establishment has entered into commerce
44+11 shall promptly notify the Director with regard to the type,
45+12 amount, origin, and destination of the meat or meat food
46+13 product.
47+14 The Director shall require that each Type I establishment
48+15 subject to inspection under this Act shall, at a minimum:
49+16 (1) prepare and maintain current procedures for the
50+17 recall of all meat, poultry, meat food products, and
51+18 poultry food products with a mark of inspection produced
52+19 and shipped by the establishment;
53+20 (2) document each reassessment of the process control
54+21 plans of the establishment; and
55+22 (3) upon request, make the procedures and reassessed
56+23 process control plans available to inspectors appointed by
57+24 the Director for review and copying.
58+25 (d) Any establishment licensed under the authority of this
59+26 Act that receives wild game carcasses shall comply with the
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70+1 following requirements regarding wild game carcasses:
71+2 (1) Wild game carcasses shall be dressed prior to
72+3 entering the processing or refrigerated areas of the
73+4 licensed establishment.
74+5 (2) Wild game carcasses stored in the refrigerated
75+6 area of the licensed establishment shall be kept separate
76+7 and apart from inspected products.
77+8 (3) A written request shall be made to the Department
78+9 on an annual basis if a licensed establishment is
79+10 suspending operations regarding an amenable product due to
80+11 handling of wild game carcasses.
81+12 (4) A written procedure for handling wild game shall
82+13 be approved by the Department.
83+14 (5) All equipment used that comes in contact with wild
84+15 game shall be thoroughly cleaned and sanitized prior to
85+16 use on animal or poultry carcasses.
86+17 (e) The Director may exempt from inspection animals
87+18 slaughtered or any meat or meat food products prepared on a
88+19 custom basis at a Type I licensee only if the Type I licensee
89+20 complies with all of the following:
90+21 (1) rules that the Director is hereby authorized to
91+22 adopt to ensure that (A) any carcasses, parts of
92+23 carcasses, meat, or meat food products wherever handled on
93+24 a custom basis, or any containers or packages containing
94+25 such articles, are separated at all times from carcasses,
95+26 parts of carcasses, meat, or meat food products prepared
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106+1 for sale; (B) that all such articles prepared on a custom
107+2 basis, or any containers or packages containing such
108+3 articles, are plainly marked "NOT FOR SALE" "NOT FOR
109+4 SALE-NOT INSPECTED" immediately after being prepared and
110+5 kept so identified until delivered to the owner; and (C)
111+6 the establishment conducting the custom operation is
112+7 maintained and operated in a sanitary manner;
113+8 (2) providing annual notification in writing to the
114+9 Bureau Chief of the Department's Bureau of Meat and
115+10 Poultry Inspection of the licensee's intent to use the
116+11 custom operation provision;
117+12 (3) providing written notification to the Department's
118+13 assigned supervisor or inspector of the use of the custom
119+14 operation provision (slaughtering or receipt of
120+15 product)the next scheduled inspection day after each
121+16 occurrence;
122+17 (4) keeping all custom exempt animals and product
123+18 segregated from animals and product designated for
124+19 slaughter and processing;
125+20 (5) ensuring that cattle are ambulatory at the time of
126+21 slaughter and will be documented as so by the owner of the
127+22 animal;
128+23 (6) the prohibition on changing the animal status to
129+24 "intended for custom exemption" after the establishment
130+25 offers the animal for antemortem inspection;
131+26 (7) the prohibition on performing custom exempt
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