100TH GENERAL ASSEMBLY
State of Illinois
2017 and 2018
HB4864

 

Introduced , by Rep. Kelly M. Burke

 

SYNOPSIS AS INTRODUCED:
 
30 ILCS 230/2  from Ch. 127, par. 171
410 ILCS 130/80
410 ILCS 625/1  from Ch. 56 1/2, par. 331
410 ILCS 625/3  from Ch. 56 1/2, par. 333
410 ILCS 625/3.05
410 ILCS 625/3.06
410 ILCS 625/3.07
410 ILCS 625/4

    Amends the Food Handling Regulation Enforcement Act. Removes the requirement for each food service establishment to be under the operational supervision of a certified food service sanitation manager. Changes references from "certified food service sanitation manager" to "certified food protection manager" and makes related changes. Removes provisions requiring the Department of Public Health to be involved in the certification process. Amends the State Officers and Employees Money Disposition Act and Compassionate Use of Medical Cannabis Pilot Program Act to make corresponding changes. Makes other changes.


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FISCAL NOTE ACT MAY APPLY

 

 

A BILL FOR

 

HB4864LRB100 15826 MJP 30935 b

1    AN ACT concerning health.
 
2    Be it enacted by the People of the State of Illinois,
3represented in the General Assembly:
 
4    Section 5. The State Officers and Employees Money
5Disposition Act is amended by changing Section 2 as follows:
 
6    (30 ILCS 230/2)  (from Ch. 127, par. 171)
7    Sec. 2. Accounts of money received; payment into State
8treasury.
9    (a) Every officer, board, commission, commissioner,
10department, institution, arm or agency brought within the
11provisions of this Act by Section 1 shall keep in proper books
12a detailed itemized account of all moneys received for or on
13behalf of the State of Illinois, showing the date of receipt,
14the payor, and purpose and amount, and the date and manner of
15disbursement as hereinafter provided, and, unless a different
16time of payment is expressly provided by law or by rules or
17regulations promulgated under subsection (b) of this Section,
18shall pay into the State treasury the gross amount of money so
19received on the day of actual physical receipt with respect to
20any single item of receipt exceeding $10,000, within 24 hours
21of actual physical receipt with respect to an accumulation of
22receipts of $10,000 or more, or within 48 hours of actual
23physical receipt with respect to an accumulation of receipts

 

 

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1exceeding $500 but less than $10,000, disregarding holidays,
2Saturdays and Sundays, after the receipt of same, without any
3deduction on account of salaries, fees, costs, charges,
4expenses or claims of any description whatever; provided that:
5        (1) the provisions of (i) Section 2505-475 of the
6    Department of Revenue Law (20 ILCS 2505/2505-475), (ii) any
7    specific taxing statute authorizing a claim for credit
8    procedure instead of the actual making of refunds, (iii)
9    Section 505 of the Illinois Controlled Substances Act, (iv)
10    Section 85 of the Methamphetamine Control and Community
11    Protection Act, authorizing the Director of State Police to
12    dispose of forfeited property, which includes the sale and
13    disposition of the proceeds of the sale of forfeited
14    property, and the Department of Central Management
15    Services to be reimbursed for costs incurred with the sales
16    of forfeited vehicles, boats or aircraft and to pay to bona
17    fide or innocent purchasers, conditional sales vendors or
18    mortgagees of such vehicles, boats or aircraft their
19    interest in such vehicles, boats or aircraft, and (v)
20    Section 6b-2 of the State Finance Act, establishing
21    procedures for handling cash receipts from the sale of
22    pari-mutuel wagering tickets, shall not be deemed to be in
23    conflict with the requirements of this Section;
24        (2) any fees received by the State Registrar of Vital
25    Records pursuant to the Vital Records Act which are
26    insufficient in amount may be returned by the Registrar as

 

 

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1    provided in that Act;
2        (3) (blank); any fees received by the Department of
3    Public Health under the Food Handling Regulation
4    Enforcement Act that are submitted for renewal of an
5    expired food service sanitation manager certificate may be
6    returned by the Director as provided in that Act;
7        (3.5) the State Treasurer may permit the deduction of
8    fees by third-party unclaimed property examiners from the
9    property recovered by the examiners for the State of
10    Illinois during examinations of holders located outside
11    the State under which the Office of the Treasurer has
12    agreed to pay for the examinations based upon a percentage,
13    in accordance with the Revised Uniform Unclaimed Property
14    Act, of the property recovered during the examination; and
15        (4) if the amount of money received does not exceed
16    $500, such money may be retained and need not be paid into
17    the State treasury until the total amount of money so
18    received exceeds $500, or until the next succeeding 1st or
19    15th day of each month (or until the next business day if
20    these days fall on Sunday or a holiday), whichever is
21    earlier, at which earlier time such money shall be paid
22    into the State treasury, except that if a local bank or
23    savings and loan association account has been authorized by
24    law, any balances shall be paid into the State treasury on
25    Monday of each week if more than $500 is to be deposited in
26    any fund.

 

 

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1Single items of receipt exceeding $10,000 received after 2 p.m.
2on a working day may be deemed to have been received on the
3next working day for purposes of fulfilling the requirement
4that the item be deposited on the day of actual physical
5receipt.
6    No money belonging to or left for the use of the State
7shall be expended or applied except in consequence of an
8appropriation made by law and upon the warrant of the State
9Comptroller. However, payments made by the Comptroller to
10persons by direct deposit need not be made upon the warrant of
11the Comptroller, but if not made upon a warrant, shall be made
12in accordance with Section 9.02 of the State Comptroller Act.
13All moneys so paid into the State treasury shall, unless
14required by some statute to be held in the State treasury in a
15separate or special fund, be covered into the General Revenue
16Fund in the State treasury. Moneys received in the form of
17checks, drafts or similar instruments shall be properly
18endorsed, if necessary, and delivered to the State Treasurer
19for collection. The State Treasurer shall remit such collected
20funds to the depositing officer, board, commission,
21commissioner, department, institution, arm or agency by
22Treasurers Draft or through electronic funds transfer. The
23draft or notification of the electronic funds transfer shall be
24provided to the State Comptroller to allow deposit into the
25appropriate fund.
26    (b) Different time periods for the payment of public funds

 

 

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1into the State treasury or to the State Treasurer, in excess of
2the periods established in subsection (a) of this Section, but
3not in excess of 30 days after receipt of such funds, may be
4established and revised from time to time by rules or
5regulations promulgated jointly by the State Treasurer and the
6State Comptroller in accordance with the Illinois
7Administrative Procedure Act. The different time periods
8established by rule or regulation under this subsection may
9vary according to the nature and amounts of the funds received,
10the locations at which the funds are received, whether
11compliance with the deposit requirements specified in
12subsection (a) of this Section would be cost effective, and
13such other circumstances and conditions as the promulgating
14authorities consider to be appropriate. The Treasurer and the
15Comptroller shall review all such different time periods
16established pursuant to this subsection every 2 years from the
17establishment thereof and upon such review, unless it is
18determined that it is economically unfeasible for the agency to
19comply with the provisions of subsection (a), shall repeal such
20different time period.
21(Source: P.A. 100-22, eff. 1-1-18.)
 
22    Section 10. The Compassionate Use of Medical Cannabis Pilot
23Program Act is amended by changing Section 80 as follows:
 
24    (410 ILCS 130/80)

 

 

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1    (Section scheduled to be repealed on July 1, 2020)
2    Sec. 80. Preparation of cannabis infused products.
3    (a) Notwithstanding any other provision of law, neither the
4Department of Public Health nor the Department of Agriculture
5nor the health department of a unit of local government may
6regulate the service of food by a registered cultivation center
7or registered dispensing organization provided that all of the
8following conditions are met:
9        (1) No cannabis infused products requiring
10    refrigeration or hot-holding shall be manufactured at a
11    cultivation center for sale or distribution at a dispensing
12    organization due to the potential for food-borne illness.
13        (2) Baked products infused with medical cannabis (such
14    as brownies, bars, cookies, cakes), tinctures, and other
15    non-refrigerated items are acceptable for sale at
16    dispensing organizations. The products are allowable for
17    sale only at registered dispensing organizations.
18        (3) All items shall be individually wrapped at the
19    original point of preparation. The packaging of the medical
20    cannabis infused product shall conform to the labeling
21    requirements of the Illinois Food, Drug and Cosmetic Act
22    and shall include the following information on each product
23    offered for sale or distribution:
24            (A) the name and address of the registered
25        cultivation center where the item was manufactured;
26            (B) the common or usual name of the item;

 

 

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1            (C) all ingredients of the item, including any
2        colors, artificial flavors, and preservatives, listed
3        in descending order by predominance of weight shown
4        with common or usual names;
5            (D) the following phrase: "This product was
6        produced in a medical cannabis cultivation center not
7        subject to public health inspection that may also
8        process common food allergens.";
9            (E) allergen labeling as specified in the Federal
10        Food, Drug and Cosmetics Act, Federal Fair Packaging
11        and Labeling Act, and the Illinois Food, Drug and
12        Cosmetic Act;
13            (F) the pre-mixed total weight (in ounces or grams)
14        of usable cannabis in the package;
15            (G) a warning that the item is a medical cannabis
16        infused product and not a food must be distinctly and
17        clearly legible on the front of the package;
18            (H) a clearly legible warning emphasizing that the
19        product contains medical cannabis and is intended for
20        consumption by registered qualifying patients only;
21        and
22            (I) date of manufacture and "use by date".
23        (4) Any dispensing organization that sells edible
24    cannabis infused products must display a placard that
25    states the following: "Edible cannabis infused products
26    were produced in a kitchen not subject to public health

 

 

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1    inspections that may also process common food allergens."
2    The placard shall be no smaller than 24" tall by 36" wide,
3    with typed letters no smaller than 2". The placard shall be
4    clearly visible and readable by customers and shall be
5    written in English.
6        (5) Cannabis infused products for sale or distribution
7    at a dispensing organization must be prepared by an
8    approved staff member of a registered cultivation center.
9        (6) A cultivation center that prepares cannabis
10    infused products for sale or distribution at a dispensing
11    organization shall be under the operational supervision of
12    a certified food protection manager Department of Public
13    Health certified food service sanitation manager.
14    (b) The Department of Public Health shall adopt rules for
15the manufacture of medical cannabis-infused products and shall
16enforce these provisions, and for that purpose it may at all
17times enter every building, room, basement, enclosure, or
18premises occupied or used or suspected of being occupied or
19used for the production, preparation, manufacture for sale,
20storage, sale, distribution or transportation of medical
21cannabis edible products, to inspect the premises and all
22utensils, fixtures, furniture, and machinery used for the
23preparation of these products.
24    (c) If a local health organization has a reasonable belief
25that a cultivation center's cannabis-infused product poses a
26public health hazard, it may refer the cultivation center to

 

 

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1the Department of Public Health. If the Department of Public
2Health finds that a cannabis-infused product poses a health
3hazard, it may without administrative procedure to bond, bring
4an action for immediate injunctive relief to require that
5action be taken as the court may deem necessary to meet the
6hazard of the cultivation center.
7(Source: P.A. 98-122, eff. 1-1-14.)
 
8    Section 15. The Food Handling Regulation Enforcement Act is
9amended by changing Sections 1, 3, 3.05, 3.06, 3.07, and 4 as
10follows:
 
11    (410 ILCS 625/1)  (from Ch. 56 1/2, par. 331)
12    Sec. 1. Any business establishment dealing in the sale of
13food items which does not comply with existing state laws
14relating to food handling or does not comply with the health
15and food handling regulations of any local governmental unit
16having jurisdiction of such establishment may be enjoined from
17doing business in the following manner: the Department of
18Public Health of the State of Illinois or local departments of
19health may seek an injunction in the circuit court for the
20county in which such establishment is located. Such injunction,
21if granted, shall prohibit such business establishment from
22selling food items until it complies with any applicable state
23laws or regulations of a local governmental agency. However, no
24injunction may be sought or granted before July 1, 1980, to

 

 

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1enforce any rule or regulation requiring a food service
2establishment to have one or more persons who are certified in
3food service sanitation.
4    The local department of health shall file a written report
5with the Illinois Department of Public Health within 10 days
6after seeking an injunction against a business establishment
7dealing in the sale of food items.
8(Source: P.A. 80-1295.)
 
9    (410 ILCS 625/3)  (from Ch. 56 1/2, par. 333)
10    Sec. 3. Certified food protection manager. Any Each food
11service establishment shall be under the operational
12supervision of a certified food service sanitation manager in
13accordance with rules promulgated under this Act. By July 1,
141990, the Director of the Department of Public Health in
15accordance with this Act, shall promulgate rules for the
16education, examination, and certification of food service
17establishment managers and instructors of the food service
18sanitation manager certification education programs. Beginning
19January 1, 2018, any individual who has completed a minimum of
208 hours of Department-approved training for certified food
21protection food service sanitation manager certification,
22inclusive of the examination, and received a passing score on
23the examination set by the certification exam provider
24accredited under standards developed and adopted by the
25Conference for Food Protection or its successor organization,

 

 

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1shall be considered to be a certified food protection service
2sanitation manager. Beginning January 1, 2018, any individual
3who has completed a minimum of 8 hours of Department-approved
4training for food service sanitation manager instructor
5certification, inclusive of the examination, and received a
6passing score on the examination set by the certification exam
7provider accredited under standards developed and adopted by
8the Conference for Food Protection or its successor
9organization, shall be considered to be a certified food
10service sanitation manager instructor. A food service
11sanitation manager certificate and a food service sanitation
12manager instructor certificate issued by the exam provider
13shall be valid for 5 years and shall not be transferable from
14the individual to whom it was issued.
15    For purposes of food service sanitation manager
16certification, the Department shall accept only training
17approved by the Department and certification exams accredited
18under standards developed and adopted by the Conference for
19Food Protection or its successor.
20(Source: P.A. 99-62, eff. 7-16-15; 100-194, eff. 1-1-18.)
 
21    (410 ILCS 625/3.05)
22    Sec. 3.05. Non-restaurant food handler training.
23    (a) All food handlers not employed by a restaurant as
24defined in Section 3.06 of this Act, other than someone holding
25a certified food protection food service sanitation manager

 

 

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1certificate, must receive or obtain training in basic safe food
2handling principles as outlined in subsection (b) of this
3Section within 30 days after employment. There is no limit to
4how many times an employee may take the training. Training is
5not transferable between individuals or employers. Proof that a
6food handler has been trained must be available upon reasonable
7request by a State or local health department inspector and may
8be in an electronic format.
9    (b) Food handler training must cover and assess knowledge
10of the following topics:
11        (1) The relationship between time and temperature with
12    respect to foodborne illness, including the relationship
13    between time and temperature and micro-organisms during
14    the various food handling preparation and serving states,
15    and the type, calibration, and use of thermometers in
16    monitoring food temperatures.
17        (2) The relationship between personal hygiene and food
18    safety, including the association of hand contact,
19    personal habits and behaviors, and the food handler's
20    health to foodborne illness, and the recognition of how
21    policies, procedures, and management contribute to
22    improved food safety practices.
23        (3) Methods of preventing food contamination in all
24    stages of food handling, including terms associated with
25    contamination and potential hazards prior to, during, and
26    after delivery.

 

 

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1        (4) Procedures for cleaning and sanitizing equipment
2    and utensils.
3        (5) Problems and potential solutions associated with
4    temperature control, preventing cross-contamination,
5    housekeeping, and maintenance.
6    (c) Training modules must be approved by the Department.
7Any and all documents, materials, or information related to a
8restaurant or business food handler training module submitted
9to the Department is confidential and shall not be open to
10public inspection or dissemination and is exempt from
11disclosure under Section 7 of the Freedom of Information Act.
12Any modules complying with subsection (b) of this Section and
13not approved within 180 days after the Department's receipt of
14the business application shall automatically be considered
15approved. If a training module has been approved in another
16state, then it shall automatically be considered approved in
17Illinois so long as the business provides proof that the
18training has been approved in another state. Training may be
19conducted by any means available, including, but not limited
20to, on-line, computer, classroom, live trainers, remote
21trainers, and certified food protection service sanitation
22managers. Nothing in this subsection (c) shall be construed to
23require a proctor. There must be at least one commercially
24available, approved food handler training module at a cost of
25no more than $15 per employee; if an approved food handler
26training module is not available at that cost, then the

 

 

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1provisions of this Section 3.05 shall not apply.
2    (d) The regulation of food handler training is considered
3to be an exclusive function of the State, and local regulation
4is prohibited. This subsection (d) is a denial and limitation
5of home rule powers and functions under subsection (h) of
6Section 6 of Article VII of the Illinois Constitution.
7    (e) The provisions of this Section apply beginning July 1,
82016. From July 1, 2016 through December 31, 2016, enforcement
9of the provisions of this Section shall be limited to education
10and notification of requirements to encourage compliance.
11(Source: P.A. 98-566, eff. 8-27-13.)
 
12    (410 ILCS 625/3.06)
13    Sec. 3.06. Food handler training; restaurants.
14    (a) For the purpose of this Section, "restaurant" means any
15business that is primarily engaged in the sale of ready-to-eat
16food for immediate consumption. "Primarily engaged" means
17having sales of ready-to-eat food for immediate consumption
18comprising at least 51% of the total sales, excluding the sale
19of liquor.
20    (b) Unless otherwise provided, all food handlers employed
21by a restaurant, other than someone holding a certified food
22protection food service sanitation manager certificate, must
23receive or obtain American National Standards
24Institute-accredited training in basic safe food handling
25principles within 30 days after employment and every 3 years

 

 

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1thereafter. Notwithstanding the provisions of Section 3.05 of
2this Act, food handlers employed in nursing homes, licensed day
3care homes and facilities, hospitals, schools, and long-term
4care facilities must renew their training every 3 years. There
5is no limit to how many times an employee may take the
6training. The training indicated in subsections (e) and (f) of
7this Section is transferable between employers, but not
8individuals. The training indicated in subsections (c) and (d)
9of this Section is not transferable between individuals or
10employers. Proof that a food handler has been trained must be
11available upon reasonable request by a State or local health
12department inspector and may be provided electronically.
13    (c) If a business with an internal training program is
14approved in another state prior to the effective date of this
15amendatory Act of the 98th General Assembly, then the
16business's training program and assessment shall be
17automatically approved by the Department upon the business
18providing proof that the program is approved in said state.
19    (d) The Department shall approve the training program of
20any multi-state business or a franchisee, as defined in the
21Franchise Disclosure Act of 1987, of any multi-state business
22with a plan that follows the guidelines in subsection (b) of
23Section 3.05 of this Act and is on file with the Department by
24August 1, 2017.
25    (e) If an entity uses an American National Standards
26Institute food handler training accredited program, that

 

 

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1training program shall be automatically approved by the
2Department.
3    (f) Certified local health departments in counties serving
4jurisdictions with a population of 100,000 or less, as reported
5by the U.S. Census Bureau in the 2010 Census of Population, may
6have a training program. The training program must meet the
7requirements of Section 3.05(b) and be approved by the
8Department. This Section notwithstanding, certified local
9health departments in the following counties may have a
10training program:
11        (1) a county with a population of 677,560 as reported
12    by the U.S. Census Bureau in the 2010 Census of Population;
13        (2) a county with a population of 308,760 as reported
14    by the U.S. Census Bureau in the 2010 Census of Population;
15        (3) a county with a population of 515,269 as reported
16    by the U.S. Census Bureau in the 2010 Census of Population;
17        (4) a county with a population of 114,736 as reported
18    by the U.S. Census Bureau in the 2010 Census of Population;
19        (5) a county with a population of 110,768 as reported
20    by the U.S. Census Bureau in the 2010 Census of Population;
21        (6) a county with a population of 135,394 as reported
22    by the U.S. Census Bureau in the 2010 Census of Population.
23    The certified local health departments in paragraphs (1)
24through (6) of this subsection (f) must have their training
25programs on file with the Department no later than 90 days
26after the effective date of this Act. Any modules that meet the

 

 

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1requirements of subsection (b) of Section 3.05 of this Act and
2are not approved within 180 days after the Department's receipt
3of the application of the entity seeking to conduct the
4training shall automatically be considered approved by the
5Department.
6    (g) Any and all documents, materials, or information
7related to a restaurant or business food handler training
8module submitted to the Department is confidential and shall
9not be open to public inspection or dissemination and is exempt
10from disclosure under Section 7 of the Freedom of Information
11Act. Training may be conducted by any means available,
12including, but not limited to, on-line, computer, classroom,
13live trainers, remote trainers, and certified food protection
14service sanitation managers. There must be at least one
15commercially available, approved food handler training module
16at a cost of no more than $15 per employee; if an approved food
17handler training module is not available at that cost, then the
18provisions of this Section 3.06 shall not apply.
19    (h) The regulation of food handler training is considered
20to be an exclusive function of the State, and local regulation
21is prohibited. This subsection (h) is a denial and limitation
22of home rule powers and functions under subsection (h) of
23Section 6 of Article VII of the Illinois Constitution.
24    (i) The provisions of this Section apply beginning July 1,
252014. From July 1, 2014 through December 31, 2014, enforcement
26of the provisions of this Section shall be limited to education

 

 

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1and notification of requirements to encourage compliance.
2(Source: P.A. 99-62, eff. 7-16-15; 99-78, eff. 7-20-15;
3100-367, eff. 8-25-17.)
 
4    (410 ILCS 625/3.07)
5    Sec. 3.07. Allergen awareness training.
6    (a) As used in this Section:
7    "Certified food service sanitation manager" means a food
8service sanitation manager certified under Section 3 of this
9Act.
10    "Major food allergen" includes milk, eggs, fish,
11crustaceans, tree nuts, wheat, peanuts, soybeans, and food
12ingredients that contain protein derived from these foods.
13    "Primarily engaged" means having sales of ready-to-eat
14food for immediate consumption comprising at least 51% of the
15total sales, excluding the sale of liquor.
16    "Restaurant" means any business that is primarily engaged
17in the sale of ready-to-eat food for immediate consumption.
18    (b) Unless otherwise provided, all certified food
19protection service sanitation managers employed by a
20restaurant must receive or obtain training in basic allergen
21awareness principles within 30 days after employment and every
223 years thereafter. Training programs must be accredited by the
23American National Standards Institute or another reputable
24accreditation agency under the ASTM International E2659-09
25(Standard Practice for Certificate Programs). There is no limit

 

 

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1to how many times an employee may take the training.
2    (c) Allergen awareness training must cover and assess
3knowledge of the following topics:
4        (1) the definition of a food allergy;
5        (2) the symptoms of an allergic reaction;
6        (3) the major food allergens;
7        (4) the dangers of allergens and how to prevent
8    cross-contact;
9        (5) the proper cleaning methods to prevent allergen
10    contamination;
11        (6) how and when to communicate to guests and staff
12    about allergens;
13        (7) the special considerations related to allergens
14    from workstations and self-serve areas;
15        (8) how to handle special dietary requests;
16        (9) dealing with emergencies, including allergic
17    reactions;
18        (10) the importance of food labels;
19        (11) how to handle food deliveries in relation to
20    allergens;
21        (12) proper food preparation for guests with food
22    allergies; and
23        (13) cleaning and personal hygiene considerations to
24    prevent contaminating food with allergens.
25    (d) If an entity uses an allergen awareness training
26program accredited by the American National Standards

 

 

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1Institute or another reputable accreditation agency under the
2ASTM International E2659-09 (Standard Practice for Certificate
3Programs), then that training program meets the requirements of
4this Section. The training indicated in this subsection (d) is
5transferable between employers, but not individuals.
6    (e) If a business with an internal training program follows
7the guidelines in subsection (c), and is approved in another
8state prior to the effective date of this amendatory Act of the
9100th General Assembly, then the business's training program
10and assessment meets the requirements of the Section. The
11training indicated in this subsection (e) is not transferable
12between individuals or employers.
13    (f) The training program of any multi-state business with a
14plan that follows the guidelines of subsection (c) meets the
15requirements of this Section. The training indicated in this
16subsection (f) is not transferable between individuals or
17employers.
18    (g) This Section does not apply to a multi-state business
19or a franchisee, as defined in the Franchise Disclosure Act of
201987, that has a food handler training program that follows the
21guidelines in subsection (d) of Section 3.06 of this Act; an
22individual that receives food handler training in accordance
23with the rules adopted under this Act; or a Category II
24facility or Category III facility as defined under 77 Ill. Adm.
25Code 750.10.
26    (h) Any and all documents, materials, or information

 

 

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1related to a restaurant or business allergen awareness training
2module is confidential and shall not be open to public
3inspection or dissemination and is exempt from disclosure under
4Section 7 of the Freedom of Information Act. Training may be
5conducted by any means available, including, but not limited
6to, online, computer, classroom, live trainers, remote
7trainers, and certified food protection food service
8sanitation managers who have successfully completed an
9approved allergen training. Nothing in this subsection (h)
10shall be construed to require a proctor. Proof that a certified
11food protection food service sanitation manager has been
12trained must be available upon reasonable request by a State or
13local health department inspector and may be provided
14electronically.
15    (i) The regulation of allergen awareness training is
16considered to be an exclusive function of the State, and local
17regulation is prohibited. This subsection (i) is a denial and
18limitation of home rule powers and functions under subsection
19(h) of Section 6 of Article VII of the Illinois Constitution.
20    (j) The provisions of this Section apply beginning January
211, 2018. From January 1, 2018 through July 1, 2018, enforcement
22of the provisions of this Section shall be limited to education
23and notification of requirements to encourage compliance.
24(Source: P.A. 100-367, eff. 8-25-17.)
 
25    (410 ILCS 625/4)

 

 

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1    Sec. 4. Cottage food operation.
2    (a) For the purpose of this Section:
3    "Cottage food operation" means an operation conducted by a
4person who produces or packages food or drink, other than foods
5and drinks listed as prohibited in paragraph (1.5) of
6subsection (b) of this Section, in a kitchen located in that
7person's primary domestic residence or another appropriately
8designed and equipped residential or commercial-style kitchen
9on that property for direct sale by the owner, a family member,
10or employee.
11    "Department" means the Department of Public Health.
12    "Farmers' market" means a common facility or area where
13farmers gather to sell a variety of fresh fruits and vegetables
14and other locally produced farm and food products directly to
15consumers.
16    "Main ingredient" means an agricultural product that is the
17defining or distinctive ingredient in a cottage food product,
18though not necessarily by predominance of weight.
19    "Potentially hazardous food" means a food that is
20potentially hazardous according to the Department's
21administrative rules. Potentially hazardous food (PHF) in
22general means a food that requires time and temperature control
23for safety (TCS) to limit pathogenic microorganism growth or
24toxin formation.
25    (b) Notwithstanding any other provision of law and except
26as provided in subsections (c), (d), and (e) of this Section,

 

 

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1neither the Department nor the Department of Agriculture nor
2the health department of a unit of local government may
3regulate the transaction of food or drink by a cottage food
4operation providing that all of the following conditions are
5met:
6        (1) (Blank).
7        (1.5) A cottage food operation may produce homemade
8    food and drink. However, a cottage food operation, unless
9    properly licensed, certified, and compliant with all
10    requirements to sell a listed food item under the laws and
11    regulations pertinent to that food item, shall not sell or
12    offer to sell the following food items or processed foods
13    containing the following food items, except as indicated:
14            (A) meat, poultry, fish, seafood, or shellfish;
15            (B) dairy, except as an ingredient in a
16        non-potentially hazardous baked good or candy, such as
17        caramel;
18            (C) eggs, except as an ingredient in a
19        non-potentially hazardous baked good or in dry
20        noodles;
21            (D) pumpkin pies, sweet potato pies, cheesecakes,
22        custard pies, creme pies, and pastries with
23        potentially hazardous fillings or toppings;
24            (E) garlic in oil;
25            (F) canned foods, except for fruit jams, fruit
26        jellies, fruit preserves, fruit butters, and acidified

 

 

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1        vegetables;
2            (G) sprouts;
3            (H) cut leafy greens, except for leafy greens that
4        are dehydrated or blanched and frozen;
5            (I) cut fresh tomato or melon;
6            (J) dehydrated tomato or melon;
7            (K) frozen cut melon;
8            (L) wild-harvested, non-cultivated mushrooms; or
9            (M) alcoholic beverages.
10        (2) The food is to be sold at a farmers' market, with
11    the exception that cottage foods that have a locally grown
12    agricultural product as the main ingredient may be sold on
13    the farm where the agricultural product is grown or
14    delivered directly to the consumer.
15        (3) (Blank).
16        (4) The food packaging conforms to the labeling
17    requirements of the Illinois Food, Drug and Cosmetic Act
18    and includes the following information on the label of each
19    of its products:
20            (A) the name and address of the cottage food
21        operation;
22            (B) the common or usual name of the food product;
23            (C) all ingredients of the food product, including
24        any colors, artificial flavors, and preservatives,
25        listed in descending order by predominance of weight
26        shown with common or usual names;

 

 

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1            (D) the following phrase: "This product was
2        produced in a home kitchen not subject to public health
3        inspection that may also process common food
4        allergens.";
5            (E) the date the product was processed; and
6            (F) allergen labeling as specified in federal
7        labeling requirements.
8        (5) The name and residence of the person preparing and
9    selling products as a cottage food operation is registered
10    with the health department of a unit of local government
11    where the cottage food operation resides. No fees shall be
12    charged for registration. Registration shall be for a
13    minimum period of one year.
14        (6) The person preparing or packaging products as a
15    cottage food operation has a certified food protection
16    manager certificate Department approved Food Service
17    Sanitation Management Certificate.
18        (7) At the point of sale a placard is displayed in a
19    prominent location that states the following: "This
20    product was produced in a home kitchen not subject to
21    public health inspection that may also process common food
22    allergens.".
23    (c) Notwithstanding the provisions of subsection (b) of
24this Section, if the Department or the health department of a
25unit of local government has received a consumer complaint or
26has reason to believe that an imminent health hazard exists or

 

 

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1that a cottage food operation's product has been found to be
2misbranded, adulterated, or not in compliance with the
3exception for cottage food operations pursuant to this Section,
4then it may invoke cessation of sales of cottage food products
5until it deems that the situation has been addressed to the
6satisfaction of the Department.
7    (d) Notwithstanding the provisions of subsection (b) of
8this Section, a State-certified local public health department
9may, upon providing a written statement to the Department,
10regulate the service of food by a cottage food operation. The
11regulation by a State-certified local public health department
12may include all of the following requirements:
13        (1) That the cottage food operation (A) register with
14    the State-certified local public health department, which
15    shall be for a minimum of one year and include a reasonable
16    fee set by the State-certified local public health
17    department that is no greater than $25 notwithstanding
18    paragraph (5) of subsection (b) of this Section and (B)
19    agree in writing at the time of registration to grant
20    access to the State-certified local public health
21    department to conduct an inspection of the cottage food
22    operation's primary domestic residence in the event of a
23    consumer complaint or foodborne illness outbreak.
24        (2) That in the event of a consumer complaint or
25    foodborne illness outbreak the State-certified local
26    public health department is allowed to (A) inspect the

 

 

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1    premises of the cottage food operation in question and (B)
2    set a reasonable fee for that inspection.
3    (e) The Department may adopt rules as may be necessary to
4implement the provisions of this Section.
5(Source: P.A. 99-191, eff. 1-1-16; 100-35, eff. 1-1-18.)