Illinois General Assembly - Full Text of HB2601
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Full Text of HB2601  103rd General Assembly



HB2601 EngrossedLRB103 30212 AMQ 56640 b

1    AN ACT concerning regulation.
2    Be it enacted by the People of the State of Illinois,
3represented in the General Assembly:
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
15    of State of Illinois or of Federal Inspection;
16        (2) shall be permitted to receive live animals and
17    poultry for slaughter, provided all animals and poultry
18    are properly presented for prescribed inspection to a
19    Department employee; and
20        (3) (blank).
21    (b) Before being granted or renewing official inspection,
22an establishment must develop written sanitation Standard
23Operating Procedures as required by 8 Ill. Adm. Code 125.141.



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1    (c) Before being granted official inspection, an
2establishment must conduct a hazard analysis and develop and
3validate an HACCP plan as required by 8 Ill. Adm. Code 125.142.
4A conditional grant of inspection shall be issued for a period
5not to exceed 90 days, during which period the establishment
6must validate its HACCP plan.
7    Any establishment subject to inspection under this Act
8that believes, or has reason to believe, that an adulterated
9or misbranded meat or meat food product received by or
10originating from the establishment has entered into commerce
11shall promptly notify the Director with regard to the type,
12amount, origin, and destination of the meat or meat food
14    The Director shall require that each Type I establishment
15subject to inspection under this Act shall, at a minimum:
16        (1) prepare and maintain current procedures for the
17    recall of all meat, poultry, meat food products, and
18    poultry food products with a mark of inspection produced
19    and shipped by the establishment;
20        (2) document each reassessment of the process control
21    plans of the establishment; and
22        (3) upon request, make the procedures and reassessed
23    process control plans available to inspectors appointed by
24    the Director for review and copying.
25    (d) Any establishment licensed under the authority of this
26Act that receives wild game carcasses shall comply with the



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1following requirements regarding wild game carcasses:
2        (1) Wild game carcasses shall be dressed prior to
3    entering the processing or refrigerated areas of the
4    licensed establishment.
5        (2) Wild game carcasses stored in the refrigerated
6    area of the licensed establishment shall be kept separate
7    and apart from inspected products.
8        (3) A written request shall be made to the Department
9    on an annual basis if a licensed establishment is
10    suspending operations regarding an amenable product due to
11    handling of wild game carcasses.
12        (4) A written procedure for handling wild game shall
13    be approved by the Department.
14        (5) All equipment used that comes in contact with wild
15    game shall be thoroughly cleaned and sanitized prior to
16    use on animal or poultry carcasses.
17    (e) The Director may exempt from inspection animals
18slaughtered or any meat or meat food products prepared on a
19custom basis at a Type I licensee only if the Type I licensee
20complies with all of the following:
21        (1) rules that the Director is hereby authorized to
22    adopt to ensure that (A) any carcasses, parts of
23    carcasses, meat, or meat food products wherever handled on
24    a custom basis, or any containers or packages containing
25    such articles, are separated at all times from carcasses,
26    parts of carcasses, meat, or meat food products prepared



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1    for sale; (B) that all such articles prepared on a custom
2    basis, or any containers or packages containing such
3    articles, are plainly marked "NOT FOR SALE" "NOT FOR
4    SALE-NOT INSPECTED" immediately after being prepared and
5    kept so identified until delivered to the owner; and (C)
6    the establishment conducting the custom operation is
7    maintained and operated in a sanitary manner;
8        (2) providing annual notification in writing to the
9    Bureau Chief of the Department's Bureau of Meat and
10    Poultry Inspection of the licensee's intent to use the
11    custom operation provision;
12        (3) providing written notification to the Department's
13    assigned supervisor or inspector of the use of the custom
14    operation provision (slaughtering or receipt of
15    product)the next scheduled inspection day after each
16    occurrence;
17        (4) keeping all custom exempt animals and product
18    segregated from animals and product designated for
19    slaughter and processing;
20        (5) ensuring that cattle are ambulatory at the time of
21    slaughter and will be documented as so by the owner of the
22    animal;
23        (6) the prohibition on changing the animal status to
24    "intended for custom exemption" after the establishment
25    offers the animal for antemortem inspection;
26        (7) the prohibition on performing custom exempt



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1    operations unless there is a complete physical separation
2    of product and processes by time or space and the finished
3    products are separately maintained; and
4        (8) when conducting custom exempt operations requiring
5    any cutting or boning outside the hours of inspected
6    operations, before inspected operations occur, the
7    licensee shall have the employees:
8            (A) change their outer garments;
9            (B) clean and sanitize their hands; and
10            (C) clean and sanitize the facilities and
11        equipment as described in the establishment's
12        sanitation operating procedures.
13(Source: P.A. 100-863, eff. 8-14-18; 100-1185, eff. 7-1-19.)