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


Rep. Adam M. Niemerg

Filed: 3/22/2024





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2    AMENDMENT NO. ______. Amend House Bill 2601 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
15    of 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
2    are properly presented for prescribed inspection to a
3    Department employee; and
4        (3) (blank).
5    (b) Before being granted or renewing official inspection,
6an establishment must develop written sanitation Standard
7Operating Procedures as required by 8 Ill. Adm. Code 125.141.
8    (c) Before being granted official inspection, an
9establishment must conduct a hazard analysis and develop and
10validate an HACCP plan as required by 8 Ill. Adm. Code 125.142.
11A conditional grant of inspection shall be issued for a period
12not to exceed 90 days, during which period the establishment
13must validate its HACCP plan.
14    Any establishment subject to inspection under this Act
15that believes, or has reason to believe, that an adulterated
16or misbranded meat or meat food product received by or
17originating from the establishment has entered into commerce
18shall promptly notify the Director with regard to the type,
19amount, origin, and destination of the meat or meat food
21    The Director shall require that each Type I establishment
22subject to inspection under this Act shall, at a minimum:
23        (1) prepare and maintain current procedures for the
24    recall of all meat, poultry, meat food products, and
25    poultry food products with a mark of inspection produced
26    and shipped by the establishment;



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



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1complies with all of the following:
2        (1) rules that the Director is hereby authorized to
3    adopt to ensure that (A) any carcasses, parts of
4    carcasses, meat, or meat food products wherever handled on
5    a custom basis, or any containers or packages containing
6    such articles, are separated at all times from carcasses,
7    parts of carcasses, meat, or meat food products prepared
8    for sale; (B) that all such articles prepared on a custom
9    basis, or any containers or packages containing such
10    articles, are plainly marked "NOT FOR SALE" "NOT FOR
11    SALE-NOT INSPECTED" immediately after being prepared and
12    kept so identified until delivered to the owner; and (C)
13    the establishment conducting the custom operation is
14    maintained and operated in a sanitary manner;
15        (2) providing annual notification in writing to the
16    Bureau Chief of the Department's Bureau of Meat and
17    Poultry Inspection of the licensee's intent to use the
18    custom operation provision;
19        (3) providing written notification to the Department's
20    assigned supervisor or inspector of the use of the custom
21    operation provision (slaughtering or receipt of
22    product)the next scheduled inspection day after each
23    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; 100-1185, eff. 7-1-19.)".