Bill Amendment: IL SB1364 | 2017-2018 | 100th General Assembly

NOTE: For additional amemendments please see the Bill Drafting List

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Bill Title: MEAT AND POULTRY INSPECTION

Status: 2019-02-07 - Sent to the Governor [SB1364 Detail]

Download: Illinois-2017-SB1364-House_Amendment_001.html

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Rep. Charles Meier

Filed: 11/27/2018

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AMENDMENT TO SENATE BILL 1364
AMENDMENT NO. ______. Amend Senate Bill 1364 by replacing
everything after the enacting clause with the following:
"Section 5. The Meat and Poultry Inspection Act is amended
by changing Section 5.1 as follows:
(225 ILCS 650/5.1)
Sec. 5.1. Type I licenses.
(a) A Type I establishment licensed under this Act who
sells or offers for sale meat, meat product, poultry, and
poultry product, except as otherwise provided:
(1) shall be permitted to receive meat, meat product,
poultry, and poultry product for cutting, processing,
preparing, packing, wrapping, chilling, freezing, sharp
freezing, or storing, provided it bears an official mark of
State of Illinois or of Federal Inspection;
(2) shall be permitted to receive live animals and

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

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

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

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(5) ensuring that cattle are ambulatory at the time of
slaughter and will be documented as so by the owner of the
animal;
(6) the prohibition on changing the animal status to
"intended for custom exemption" after the establishment
offers the animal for antemortem inspection;
(7) the prohibition on performing custom exempt
operations unless there is a complete physical separation
of product and processes by time or space and the finished
products are separately maintained; and
(8) when conducting custom exempt operations requiring
any cutting or boning outside the hours of inspected
operations, before inspected operations occur, the
licensee shall have the employees:
(A) change their outer garments;
(B) clean and sanitize their hands; and
(C) clean and sanitize the facilities and
equipment as described in the establishment's
sanitation operating procedures.
(Source: P.A. 100-863, eff. 8-14-18.)
Section 99. Effective date. This Act takes effect July 1,
2019.".