Bill Text: IL HB2601 | 2023-2024 | 103rd General Assembly | Engrossed

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Bill Title: Amends the Meat and Poultry Inspection Act. Provides that the Director of Agriculture may exempt from inspection animals slaughtered or any meat or meat food products prepared on a custom basis at a Type I licensee only if the Type I licensee: plainly marks all such articles prepared on a custom basis "NOT FOR SALE" (rather than "NOT FOR SALE-NOT INSPECTED") and satisfies certain other conditions.

Spectrum: Partisan Bill (Republican 3-0)

Status: (Engrossed) 2024-04-16 - Referred to Assignments [HB2601 Detail]

Download: Illinois-2023-HB2601-Engrossed.html

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AN ACT concerning regulation.
Be it enacted by the People of the State of Illinois,
represented in the General Assembly:
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
poultry for slaughter, provided all animals and poultry
are properly presented for prescribed inspection to a
Department employee; and
(3) (blank).
(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.

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(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
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

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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
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

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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 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;
(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

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