Rep. Charles Meier

Filed: 11/27/2018

 

 


 

 


 
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1
AMENDMENT TO SENATE BILL 1364

2    AMENDMENT NO. ______. Amend Senate Bill 1364 by replacing
3everything after the enacting clause with the following:
 
4    "Section 5. The Meat and Poultry Inspection Act is amended
5by 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
9sells or offers for sale meat, meat product, poultry, and
10poultry 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

 

 

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1    poultry for slaughter, provided all animals and poultry are
2    properly presented for prescribed inspection to a
3    Department employee; and
4        (3) (blank). may accept meat, meat product, poultry,
5    and poultry product for sharp freezing or storage provided
6    that the product is inspected product.
7    (b) Before being granted or renewing official inspection,
8an establishment must develop written sanitation Standard
9Operating Procedures as required by 8 Ill. Adm. Code 125.141.
10    (c) Before being granted official inspection, an
11establishment must conduct a hazard analysis and develop and
12validate an HACCP plan as required by 8 Ill. Adm. Code 125.142.
13A conditional grant of inspection shall be issued for a period
14not to exceed 90 days, during which period the establishment
15must validate its HACCP plan.
16    Any establishment subject to inspection under this Act that
17believes, or has reason to believe, that an adulterated or
18misbranded meat or meat food product received by or originating
19from the establishment has entered into commerce shall promptly
20notify the Director with regard to the type, amount, origin,
21and destination of the meat or meat food product.
22    The Director shall require that each Type I establishment
23subject to inspection under this Act shall, at a minimum:
24        (1) prepare and maintain current procedures for the
25    recall of all meat, poultry, meat food products, and
26    poultry food products with a mark of inspection produced

 

 

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1    and shipped by the establishment;
2        (2) document each reassessment of the process control
3    plans of the establishment; and
4        (3) upon request, make the procedures and reassessed
5    process control plans available to inspectors appointed by
6    the Director for review and copying.
7    (d) Any establishment licensed under the authority of this
8Act that receives wild game carcasses shall comply with the
9following requirements regarding wild game carcasses:
10        (1) Wild game carcasses shall be dressed prior to
11    entering the processing or refrigerated areas of the
12    licensed establishment.
13        (2) Wild game carcasses stored in the refrigerated area
14    of the licensed establishment shall be kept separate and
15    apart from inspected products.
16        (3) A written request shall be made to the Department
17    on an annual basis if a licensed establishment is
18    suspending operations regarding an amenable product due to
19    handling of wild game carcasses.
20        (4) A written procedure for handling wild game shall be
21    approved by the Department.
22        (5) All equipment used that comes in contact with wild
23    game shall be thoroughly cleaned and sanitized prior to use
24    on animal or poultry carcasses.
25    (e) The Director may exempt from inspection animals
26slaughtered or any meat or meat food products prepared on a

 

 

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1custom basis at a Type I licensee only if the Type I licensee
2complies with all of the following:
3        (1) rules that the Director is hereby authorized to
4    adopt to ensure that (A) any carcasses, parts of carcasses,
5    meat, or meat food products wherever handled on a custom
6    basis, or any containers or packages containing such
7    articles, are separated at all times from carcasses, parts
8    of carcasses, meat, or meat food products prepared for
9    sale; (B) that all such articles prepared on a custom
10    basis, or any containers or packages containing such
11    articles, are plainly marked "NOT FOR SALE-NOT INSPECTED"
12    immediately after being prepared and kept so identified
13    until delivered to the owner; and (C) the establishment
14    conducting the custom operation is maintained and operated
15    in a sanitary manner;
16        (2) providing annual notification in writing to the
17    Bureau Chief of the Department's Bureau of Meat and Poultry
18    Inspection of the licensee's intent to use the custom
19    operation provision;
20        (3) providing written notification to the Department's
21    assigned supervisor or inspector of the use of the custom
22    operation provision (slaughtering or receipt of product)
23    the next scheduled inspection day after each occurrence;
24        (4) keeping all custom exempt animals and product
25    segregated from animals and product designated for
26    slaughter and processing;

 

 

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1        (5) ensuring that cattle are ambulatory at the time of
2    slaughter and will be documented as so by the owner of the
3    animal;
4        (6) the prohibition on changing the animal status to
5    "intended for custom exemption" after the establishment
6    offers the animal for antemortem inspection;
7        (7) the prohibition on performing custom exempt
8    operations unless there is a complete physical separation
9    of product and processes by time or space and the finished
10    products are separately maintained; and
11        (8) when conducting custom exempt operations requiring
12    any cutting or boning outside the hours of inspected
13    operations, before inspected operations occur, the
14    licensee shall have the employees:
15            (A) change their outer garments;
16            (B) clean and sanitize their hands; and
17            (C) clean and sanitize the facilities and
18        equipment as described in the establishment's
19        sanitation operating procedures.
20(Source: P.A. 100-863, eff. 8-14-18.)
 
21    Section 99. Effective date. This Act takes effect July 1,
222019.".