2023 Illinois Compiled Statutes › Chapter 225 - PROFESSIONS, OCCUPATIONS, AND BUSINESS OPERATIONS › 225 ILCS 650/ - Meat and Poultry Inspection Act.

(225 ILCS 650/1) (from Ch. 56 1/2, par. 301)
Sec. 1. 
		
		This Act may be cited as the
Meat and Poultry Inspection Act.
(Source: P.A. 86-1475.)
(225 ILCS 650/2) (from Ch. 56 1/2, par. 302)
Sec. 2. Definitions. As used in this Act:
"Adulterated" means any carcass, part thereof, meat or meat food product, or poultry or poultry food product under one or more of the following circumstances:
(1)   if it bears or contains any poisonous or     deleterious substance which may render it injurious to health; but in case the substance is not an added substance, such article shall not be considered adulterated under this clause if the quantity of such substance in or on such article does not ordinarily render it injurious to health;
(2)(A)   if it bears or contains (by reason of     administration of any substance to the live animal or otherwise) any added poisonous or added deleterious substance (other than one which is (i) a pesticide chemical in or on a raw agricultural commodity; (ii) a food additive; or (iii) a color additive) which may, in the judgment of the Director, make such article unfit for human food;
(B)   if it is, in whole or in part, a raw     agricultural commodity and such commodity bears or contains a pesticide chemical which is unsafe within the meaning of Section 346a of the federal Food, Drug, and Cosmetic Act;
(C)   if it bears or contains any food additive which     is unsafe within the meaning of Section 348 of the federal Food, Drug, and Cosmetic Act;
(D)   if it bears or contains any color additive     which is unsafe within the meaning of Section 379e of the federal Food, Drug, and Cosmetic Act: Provided, That an article which is not adulterated under clause (B), (C), or (D) shall nevertheless be deemed adulterated if use of the pesticide chemical, food additive, or color additive in or on such article is prohibited by regulations of the Secretary of the United States Department of Agriculture or under Section 13 or 16 of this Act;
(3)   if it consists in whole or in part of any     filthy, putrid, or decomposed substance or is for any other reason unsound, unhealthful, unwholesome, or otherwise unfit for human food;
(4)   if it has been prepared, packed, or held under     insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health;
(5)   if it is, in whole or in part, the product of     an animal which has died otherwise than by slaughter;
(6)  if its container is composed, in whole or in     part, of any poisonous or deleterious substance which may render the contents injurious to health;
(7)   if it has been intentionally subjected to     radiation, unless the use of the radiation was in conformity with a regulation or exemption in effect pursuant to Section 348 of the federal Food, Drug, and Cosmetic Act;
(8)    if any valuable constituent has been in whole     or in part omitted or abstracted therefrom; or if any substance has been substituted, wholly or in part therefor; or if damage or inferiority has been concealed in any manner; or if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it; or
(9)  if it is margarine containing animal fat and any     of the raw material used therein consisted in whole or in part of any filthy, putrid, or decomposed substance.
"Amenable" means  foods containing 3% or more raw, or more than 2% cooked, red meat or poultry, other edible portions of carcass or bird,  or products that historically have been considered by customers as products of the meat or poultry industry.
"Animals" means cattle, calves, American bison (buffalo),
catalo, cattalo, sheep, swine, domestic deer, domestic elk,
domestic antelope, domestic reindeer, ratites, water buffalo, and
goats.
"Capable of use as human food" means the carcass of any
animal or poultry, or part or product of a carcass of any animal
or poultry, unless it is denatured to deter its use as human food
or it is naturally inedible by humans.
"Custom processing" means the cutting up, packaging,
wrapping, storing, freezing, smoking, or curing of meat or poultry
products as a service by an establishment for the owner or the
agent of the owner of the meat or poultry products exclusively
for use in the household of the owner and his or her nonpaying guests
and employees
or slaughtering with respect to live poultry purchased by the consumer at this
establishment and processed by a custom plant operator in accordance with the
consumer's instructions.
"Custom slaughter" means the slaughtering, skinning,
defeathering, eviscerating, cutting up, packaging, or wrapping of
animals or poultry as a service by an establishment for the owner
or the agent of the owner of the animals or poultry exclusively
for use in the household of the owner and his or her nonpaying guests
and employees.
"Department" means the Department of Agriculture of the
State of Illinois.
"Director" means, unless otherwise provided, the Director of
the Department of Agriculture of the State of Illinois or his or her
duly appointed representative.
"Establishment" means all premises where animals,
poultry, or both, are slaughtered or otherwise prepared either
for custom, resale, or retail for food purposes, meat or poultry
canneries, sausage factories, smoking or curing operations,
restaurants, grocery stores, brokerages, cold storage plants,
processing plants, and similar places.
"Federal Food, Drug, and Cosmetic Act" means the Act
approved June 25, 1938 (52 Stat. 1040), as now or hereafter
amended.
"Federal inspection" means the meat and poultry inspection
service conducted by the United States Department of Agriculture
by the authority of the Federal Meat Inspection Act and the
Federal Poultry Products Inspection Act.
"Federal Meat Inspection Act" means the Act approved March
4, 1907 (34 Stat. 1260), as now or hereafter amended by the
Wholesome Meat Act (81 Stat. 584), as now or hereafter amended.
"Illinois inspected and condemned" means that the meat or
poultry product so identified and marked is unhealthful,
unwholesome, adulterated, or otherwise unfit for human food and
shall be disposed of in the manner prescribed by the Department.
"Illinois inspected and passed" means that the meat or
poultry product so stamped and identified has been inspected and
passed under the provisions of this Act and the rules and
regulations pertaining thereto at the time of inspection and
identification was found to be sound, clean, wholesome, and
unadulterated.
"Illinois retained" means that the meat or poultry product
so identified is held for further clinical examination by a
veterinary inspector to determine its disposal.
"Immediate container" means any consumer package or any
other container in which livestock products or poultry products,
not consumer packaged, are packed.
"Inspector" means any employee of the Department authorized
by the Director to inspect animals and poultry or meat and
poultry products.
"Label" means a display of written, printed, or graphic
matter upon any article or the immediate container, not including
package liners, of any article.
"Labeling" means all labels and other written, printed, or
graphic matter (i) upon any article or any of its containers or
wrappers or (ii) accompanying the article.
"Meat broker", "poultry broker", or "meat and poultry broker"
means any person, firm, or corporation engaged in the business of
buying, negotiating for purchase of, handling or taking
possession of, or selling meat or poultry products on commission
or otherwise purchasing or selling of such articles other than for
the person's own account in their original
containers without changing the character of the products in any
way. A broker shall not possess any processing equipment in his
or her licensed facility.
"Meat food product" means any product capable of use as
human food that is made wholly or in part from any meat or other
portion of the carcass of any cattle, sheep, swine, or goats,
except products that contain meat or other portions of such
carcasses only in a relatively small proportion or products that historically
have not been considered by consumers as products of the meat
food industry and that are exempted from definition as a meat
food product by the Director under such conditions as the
Director may prescribe to assure that the meat or other portions
of such carcass contained in such product are not adulterated and
that such products are not represented as meat food products.
This term as applied to food products of equines or domestic deer
shall have a meaning comparable to that provided in this
definition with respect to cattle, sheep, swine, and goats.
"Misbranded" means any carcass, part thereof, meat or
meat food product, or poultry or poultry food product if:
(1) its labeling is false or misleading in any     particular;
(2) it is offered for sale under the name of another     food;
(3) it is an imitation of another food, unless its     label bears, in type of uniform size and prominence, the word "imitation" followed immediately by the name of the food imitated;
(4) its container is made, formed, or filled so as to     be misleading;
(5) it does not bear a label showing (i) the name and     place of business of the manufacturer, packer, or distributor and (ii) an accurate statement of the quantity of the contents in terms of weight, measure, or numerical count; however, reasonable variations in such statement of quantity may be permitted;
(6) any word, statement, or other information     required by or under authority of this Act to appear on the label or other labeling is not prominently placed thereon with such conspicuousness as compared with other words, statements, designs, or devices in the labeling and in such terms as to make the label likely to be read and understood by the general public under customary conditions of purchase and use;
(7) it purports to be or is represented as a food for     which a definition and standard of identity or composition is prescribed in Sections 13 and 16 of this Act unless (i) it conforms to such definition and standard and (ii) its label bears the name of the food specified in the definition and standard and, as required by such regulations, the common names of optional ingredients other than spices and flavoring present in such food;
(8) it purports to be or is represented as a food for     which a standard of fill of container is prescribed in Section 13 of this Act and it falls below the applicable standard of fill of container applicable thereto, unless its label bears, in such manner and form as such regulations specify, a statement that it falls below such standard;
(9) it is not subject to the provisions of paragraph     (7), unless its label bears (i) the common or usual name of the food, if any, and (ii) if it is fabricated from 2 or more ingredients, the common or usual name of each ingredient, except that spices and flavorings may, when authorized by standards or regulations adopted in or as provided by Sections 13 and 16 of this Act, be designated as spices and flavorings without naming each;
(10) it purports to be or is represented for special     dietary uses, unless its label bears such information concerning its vitamin, mineral, and other dietary properties as determined by the Secretary of Agriculture of the United States in order to fully inform purchasers as to its value for such uses;
(11) it bears or contains any artificial flavoring,     artificial coloring, or chemical preservative, unless it bears labeling stating that fact or is exempt; or
(12) it fails to bear, directly thereon or on its     container, the inspection legend and unrestricted by any of the foregoing provisions, such other information as necessary to assure that it will not have false or misleading labeling and that the public will be informed of the manner of handling required to maintain the article in a wholesome condition.
"Official establishment" means any establishment as
determined by the Director at which inspection of the slaughter
of livestock or poultry or the preparation of livestock products
or poultry products is maintained under the authority of this
Act.
"Official mark of inspection" means the official mark of
inspection used to identify the status of any meat product or
poultry product or animal under this Act as established by rule.
Prior to the manufacture, a complete and accurate
description and design of all the brands, legends, and symbols
shall be submitted to the Director for approval as to compliance
with this Act.  Each brand or symbol that bears the official
mark shall be delivered into the custody of the inspector in
charge of the establishment and shall be used only under the
supervision of a Department employee.  When not in use, all such
brands and symbols bearing the official mark of inspection shall
be secured in a locked locker or compartment, the keys of which
shall not leave the possession of Department employees.
"Person" means any individual or entity, including, but not
limited to, a sole proprietorship, partnership, corporation,
cooperative, association, limited liability company,
estate, or trust.
"Pesticide chemical", "food additive", "color additive", and
"raw agricultural commodity" have the same meanings for purposes
of this Act as under the federal Food, Drug, and Cosmetic Act.
"Poultry" means domesticated birds or rabbits, or both, dead
or alive, capable of being used for human food.
"Poultry products" means the carcasses or parts of carcasses
of poultry produced entirely or in substantial part from such
poultry, including but not limited to such products cooked,
pressed, smoked, dried, pickled, frozen, or similarly processed.
"Poultry Products Inspection Act" means the Act approved August
28, 1957 (71 Stat. 441), as now or hereafter amended by the
Wholesome Poultry Products Act, approved August 18, 1968 (82 Stat. 791), as now
or hereafter amended.
"Poultry Raiser" means any person who raises poultry,
including rabbits, on his or her own farm or premises who does not
qualify as a producer as defined under
this Act.
"Processor" means any person engaged in the business of
preparing food from animals, including poultry, derived wholly or in
part from livestock or poultry carcasses or parts or products of
such carcasses.
"Shipping container" means any container used or intended
for use in packaging the product packed in an immediate
container.
"Slaughterer" means an establishment where any or all of the
following may be performed on animals or poultry: (i) stunning;
(ii) bleeding; (iii) defeathering, dehairing, or skinning; (iv)
eviscerating; or (v) preparing carcasses for chilling.
"State inspection" means the meat and poultry inspection
service conducted by the Department of Agriculture of the State
of Illinois by the authority of this Act.
(Source: P.A. 100-843, eff. 8-14-18.)
(225 ILCS 650/2.1) (from Ch. 56 1/2, par. 302.1)
Sec. 2.1. 
		(Repealed).
(Source: P.A. 76-357. Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.2) (from Ch. 56 1/2, par. 302.2)
Sec. 2.2. 
		(Repealed).
(Source: P.A. 76-357. Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.3) (from Ch. 56 1/2, par. 302.3)
Sec. 2.3. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.4) (from Ch. 56 1/2, par. 302.4)
Sec. 2.4. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.5) (from Ch. 56 1/2, par. 302.5)
Sec. 2.5. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.6) (from Ch. 56 1/2, par. 302.6)
Sec. 2.6. 
		(Repealed).
(Source: P.A. 90-51, eff. 1-1-98.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.7) (from Ch. 56 1/2, par. 302.7)
Sec. 2.7. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.8) (from Ch. 56 1/2, par. 302.8)
Sec. 2.8. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.9) (from Ch. 56 1/2, par. 302.9)
Sec. 2.9. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.9a) (from Ch. 56 1/2, par. 302.9a)
Sec. 2.9a. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.10) (from Ch. 56 1/2, par. 302.10)
Sec. 2.10. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.11) (from Ch. 56 1/2, par. 302.11)
Sec. 2.11. 
		(Repealed).
(Source: P.A. 85-246.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.12) (from Ch. 56 1/2, par. 302.12)
Sec. 2.12. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.13) (from Ch. 56 1/2, par. 302.13)
Sec. 2.13. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.14) (from Ch. 56 1/2, par. 302.14)
Sec. 2.14. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.15) (from Ch. 56 1/2, par. 302.15)
Sec. 2.15. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.16) (from Ch. 56 1/2, par. 302.16)
Sec. 2.16. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.17) (from Ch. 56 1/2, par. 302.17)
Sec. 2.17. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.18) (from Ch. 56 1/2, par. 302.18)
Sec. 2.18. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.19) (from Ch. 56 1/2, par. 302.19)
Sec. 2.19. 
		(Repealed).
(Source: P.A. 84-1350.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.20) (from Ch. 56 1/2, par. 302.20)
Sec. 2.20. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.21) (from Ch. 56 1/2, par. 302.21)
Sec. 2.21. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.22) (from Ch. 56 1/2, par. 302.22)
Sec. 2.22. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.23) (from Ch. 56 1/2, par. 302.23)
Sec. 2.23. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.24) (from Ch. 56 1/2, par. 302.24)
Sec. 2.24. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.25) (from Ch. 56 1/2, par. 302.25)
Sec. 2.25. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.26) (from Ch. 56 1/2, par. 302.26)
Sec. 2.26. 
		(Repealed).
(Source: P.A. 89-463, eff. 5-31-96.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.28) (from Ch. 56 1/2, par. 302.28)
Sec. 2.28. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.29) (from Ch. 56 1/2, par. 302.29)
Sec. 2.29. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.30) (from Ch. 56 1/2, par. 302.30)
Sec. 2.30. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.31) (from Ch. 56 1/2, par. 302.31)
Sec. 2.31. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.32) (from Ch. 56 1/2, par. 302.32)
Sec. 2.32. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.33) (from Ch. 56 1/2, par. 302.33)
Sec. 2.33. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.34) (from Ch. 56 1/2, par. 302.34)
Sec. 2.34. 
		(Repealed).
(Source: P.A. 79-869.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.35) (from Ch. 56 1/2, par. 302.35)
Sec. 2.35. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.36) (from Ch. 56 1/2, par. 302.36)
Sec. 2.36. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.37) (from Ch. 56 1/2, par. 302.37)
Sec. 2.37. 
		(Repealed).
(Source: P.A. 83-759.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.38) (from Ch. 56 1/2, par. 302.38)
Sec. 2.38. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.39) (from Ch. 56 1/2, par. 302.39)
Sec. 2.39. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.40) (from Ch. 56 1/2, par. 302.40)
Sec. 2.40. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.41) (from Ch. 56 1/2, par. 302.41)
Sec. 2.41. 
		(Repealed).
(Source: P.A. 82-255.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.42) (from Ch. 56 1/2, par. 302.42)
Sec. 2.42. 
		(Repealed).
(Source: P.A. 82-255.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.43) (from Ch. 56 1/2, par. 302.43)
Sec. 2.43. 
		(Repealed).
(Source: P.A. 82-255.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/2.44) (from Ch. 56 1/2, par. 302.44)
Sec. 2.44. 
		(Repealed).
(Source: P.A. 82-255.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/3) (from Ch. 56 1/2, par. 303)
Sec. 3. Licenses.
(a) No person shall operate an establishment as
defined in Section 2 or act as a broker as defined in Section 2
without first securing a license from the Department except as otherwise
exempted. Beginning July 1, 2018, licenses issued to Type I establishments and Type II establishments under this Act shall not expire if the licensee remains in compliance with the provisions of this Act.
(b) The following annual fee shall accompany each license application
for the license year from July 1 to June 30 or any part thereof. This fee is non-refundable:
Meatbroker,   Poultry  broker,  or  Meat  and
Poultry broker ....................................$50
Application for licenses shall be made to the Department in writing on
forms prescribed by the Department.
(c) The license issued shall be in such form as the Department
prescribes, shall be under the seal of the Department and shall contain
the name of the licensee, the location for which the license is issued,
the type of operation, the period of the license, and such other
information as the Department requires.  The original license or a
certified copy of it shall be conspicuously displayed by the licensee in
the establishment.
(d) Failure to meet all of the conditions to retain a license may result
in a denial of a renewal of a license.  The licensee may request an
administrative hearing to dispute the denial of renewal, after which the
Director shall enter an order either renewing or refusing to renew the license.
(e) A penalty of $50 shall be assessed if renewal license applications are
not received by July 1 of each year and establishment operations shall be discontinued until payment is received in full.
(Source: P.A. 100-113, eff. 8-15-17.)
(225 ILCS 650/3.1) (from Ch. 56 1/2, par. 303.1)
Sec. 3.1. 
		(Repealed).
(Source: P.A. 85-246.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/4) (from Ch. 56 1/2, par. 304)
Sec. 4. 
		(Repealed).
(Source: P.A. 76-357.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/5) (from Ch. 56 1/2, par. 305)
Sec. 5. 
		Exemptions - Producers, Retailers, and Poultry Raisers.
The following types of establishments are exempt from the specific
provisions of this Act:
(A) A "producer" means any person engaged in producing agricultural
products, for personal or family use, on whose farm the number of animals
or poultry is in keeping with
the size of the farm or with the volume or character of the agricultural
products produced thereon, but does not mean any person engaged in
producing agricultural products who:
1. actively engages in buying or trading animals or     poultry or both; or
2. actively engages directly or indirectly in     conducting a business which includes the slaughter of animals or poultry or both, for human food purposes; or
3. actively engages, directly or indirectly, in     canning, curing, pickling, freezing, salting meat or poultry, or in preparing meat or poultry products for sale; or
4. slaughters or permits any person to slaughter on     his or their farm animals or poultry not owned by the producer for more than 30 days.
(A-5) Retail dealers or retail butchers with
respect to meat or poultry products sold directly to consumers in retail
stores; provided, that the only processing operation performed by such
retail dealers or retail butchers is the cutting up of meat or poultry
products which have been inspected under the provisions of this Act and is
incidental to the operation of the retail food store.
(B) Poultry raisers with respect to poultry raised on their own
farms or
premises (a) if such raisers slaughter, eviscerate, or further process not
more than 5,000 poultry during the calendar year for which this exemption is
being granted; (b) such poultry raisers do not engage in
buying or selling poultry products other than those produced from poultry
raised on their own farms or premises; (c) such poultry or poultry
products are slaughtered, otherwise prepared, sold or delivered to the
consumer on or from the premises for which the exemption is given; (d) such
slaughter or preparation shall be performed in sanitary facilities, in a
sanitary manner, and subject to periodic inspection by Department
personnel; (e) persons desiring such exemptions shall submit in writing a
request to the Department.  The exemption shall be effective upon
written notice from the Department and shall remain in effect for a period
of 2 years, unless revoked.  Adequate records must be maintained to assure
that not more than the number of exempted poultry are slaughtered or
processed in one calendar year.  Such records shall be kept for one year
following the termination of each exemption.  Any advertisement regarding
the exempt poultry or poultry products shall reflect the fact of exemption
so as not to mislead the consumer to presume official inspection has been
made under the Meat and Poultry Inspection Act.
(Source: P.A. 91-170, eff. 1-1-00; 91-614, eff. 1-1-00; 92-16, eff.
6-28-01.)
(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.
(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 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 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;
(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; 100-1185, eff. 7-1-19.)
(225 ILCS 650/5.2)
Sec. 5.2. Type II licenses.
(a) Type II establishments licensed
under this Act for custom slaughtering and custom processing
shall:
(1) Be permitted to receive, for processing, meat     products and poultry products from animals and poultry slaughtered by the owner or for the owner for his or her own personal use or for use by his or her household.
(2) Be permitted to receive live animals and poultry     presented by the owner to be slaughtered and processed for the owner's own personal use or for use by his or her household.
(3) Be permitted to receive, for processing,     inspected meat products and inspected poultry products for the owner's own personal use or for use by his or her household.
(4) Stamp the words "NOT FOR SALE-NOT INSPECTED" in     letters at least 3/8 inches in height on all carcasses of animals and immediate poultry product containers for poultry slaughtered in such establishment and on all meat products and immediate poultry product containers for poultry products processed in that establishment.
(5) Conspicuously display a license issued by the     Department and bearing the words "NO SALES PERMITTED".
(6) Keep a record of the name and address of the     owner of each carcass or portion thereof received in such licensed establishment, the date received, and the dressed weight.  Such records shall be maintained for at least one year and shall be available, during reasonable hours, for inspection by Department personnel.
(b) No custom slaughterer or custom processor shall engage
in the business of buying or selling any poultry or meat products
capable of use as human food, or slaughter of any animals or
poultry intended for sale.
(c) Each Type II licensee shall develop, implement, and maintain written standard operating procedures for sanitation, which shall be known as Sanitation SOPs, in accordance with all of the following requirements:
(1) The Sanitation SOPs must describe all procedures     that a Type II licensee shall conduct daily, before and during operations, sufficient to prevent direct contamination or adulteration of products.
(2) The Sanitation SOPs must be signed and dated by     the individual with overall authority on-site or a higher level official of the establishment. This signature shall signify that the establishment shall implement the Sanitation SOPs as specified and maintain the Sanitation SOPs in accordance with the requirements of this subsection (c). The Sanitation SOPs must be signed and dated upon the initial implementation of the Sanitation SOPs and upon any modification to the Sanitation SOPs.
(3) Procedures set forth in the Sanitation SOPs that     are to be conducted prior to operations must be identified as such and must address, at a minimum, the cleaning of food contact surfaces of facilities, equipment, and utensils.
(4) The Sanitation SOPs must specify the frequency     with which each procedure in the Sanitation SOPs shall be conducted and identify the establishment employees responsible for the implementation and maintenance of the procedures.
(5) Prior to the start of operations, each licensee     must conduct the pre-operational procedures in the Sanitation SOPs. All other procedures set forth in the Sanitation SOPs must be conducted at the frequencies specified.
(6) The implementation of the procedures set forth in     the Sanitation SOPs must be monitored daily by the licensee.
(7) A licensee must routinely evaluate the     effectiveness of the Sanitation SOPs and the procedures set forth therein in preventing direct contamination or adulteration of products and shall revise both as necessary to keep the Sanitation SOPs and the procedures set forth therein effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.
(8) A licensee must take appropriate corrective     action when either the establishment itself or the Department determines that the Sanitation SOPs or the procedures specified therein or the implementation or maintenance of the Sanitation SOPs may have failed to prevent direct contamination or adulteration of products. Corrective actions include procedures to ensure appropriate disposition of products that may be contaminated, restore sanitary conditions, and prevent the recurrence of direct contamination or adulteration of products, such as appropriate reevaluation and modification of the Sanitation SOPs and the procedures specified therein or appropriate improvements in the execution of the Sanitation SOPs or the procedures specified therein.
(9) A licensee must maintain daily records sufficient     to document the implementation and monitoring of the Sanitation SOPs and any corrective actions taken. The establishment employees specified in the Sanitation SOPs as being responsible for the implementation and monitoring of the procedures set forth in the Sanitation SOPs must authenticate these records with their initials and the date. The records required to be maintained under this item (9) may be maintained on computers, provided that the establishment implements appropriate controls to ensure the integrity of the electronic data.  Records must be maintained for at least 6 months and made available to the Department upon request. All  records must be maintained at the licensed establishment for 48 hours following completion, after which the records may be maintained off-site, provided that the records may be made available to the Department within 24 hours of request.
(10) The Department shall verify the adequacy and     effectiveness of the Sanitation SOPs and the procedures specified therein by determining that they meet the requirements of this subsection (c). This verification may include the following:
(A) reviewing the Sanitation SOPs;
(B) reviewing the daily records documenting the         implementation of the Sanitation SOPs and the procedures set forth therein and any corrective actions taken or  required to be taken;
(C) direct observation of the implementation of         the Sanitation SOPs and the procedures specified therein and any corrective actions taken or required to be taken;  and
(D) direct observation or testing to assess the         sanitary conditions within the establishment.
(d) Each Type II licensee that slaughters livestock must test for Escherichia coli Biotype 1 (E. coli). Licensees that slaughter more than one type of livestock or both livestock and poultry must test the type of livestock or poultry slaughtered in the greatest number. The testing required under this subsection (d) must meet all of the following requirements:
(1) A licensee must prepare written specimen     collection procedures that identify the employees designated to collect samples and must address (i) locations of sampling, (ii) the ways in which sampling randomness is achieved, and (iii) the handling of samples to ensure sample integrity. This written procedure must be made available to the Department upon request.
(2) Livestock samples  must be collected from all     chilled livestock carcasses, except those boned before chilling (hot-boned), which must be sampled after the final wash. Samples must be collected in the following manner:
(A) for cattle, establishments must sponge or         excise tissue from the flank, brisket, and rump, except for hide-on calves, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump;
(B) for sheep and goats, establishments must         sponge from the flank, brisket, and rump, except for hide-on carcasses, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump;
(C) for swine carcasses, establishments must         sponge or excise tissue from the ham, belly, and jowl areas.
(3) A licensee must collect at least one sample per     week, starting the first full week of operation after June 1 of each year, and continue sampling at a minimum of once each week in which the establishment operates until June 1 of the following year or until 13 samples have been collected, whichever is sooner.
(4) Upon a licensee's meeting the requirements of     item (3) of this subsection (d), weekly sampling and testing shall be optional, unless changes are made in establishment facilities, equipment, personnel, or procedures that may affect the adequacy of existing process control measures, as determined by the licensee or the Department.  Determinations made by the Department that changes have been made requiring the resumption of weekly testing must be provided to the licensee in writing.
(5) Laboratories may use any quantitative method for     the analysis of E. coli that is approved as an AOAC Official Method of the AOAC International (formerly the Association of Official Analytical Chemists) or approved and published by a scientific body and based on the results of a collaborative trial conducted in accordance with an internationally recognized protocol on collaborative trials and compared against the 3 tube Most Probable Number (MPN) method and agreeing with the 95% upper and lower confidence limit of the appropriate MPN index.
(6) A licensee must maintain accurate records of all     test results, in terms of CFU/cm
2
of surface area sponged or excised. Results must be recorded onto a process control chart or table showing at least the most recent 13 test results, by type of livestock slaughtered. Records shall be retained at the establishment for a period of 12 months and made available to the Department upon request.
(7) Licensees must meet the following criteria for     the evaluation of test results:
(A) A licensee excising samples from carcasses         shall be deemed as operating within the criteria of this item (7) when the most recent E. coli test result does not exceed the upper limit (M), and the number of samples, if any, testing positive at levels above (m) is 3 or fewer out of the most recent 13 samples (n) taken, as follows:
Evaluation of E. Coli Test Results
Type of
Lower limit
Upper limit
Number
Max number
Livestock
of marginal
of marginal
samples
permitted
range
range
collected
in marginal range
(m)
(M)
(n)
(c)
Cattle
Negative a
100 CFU/cm
2
13
3
Swine
10 CFU/cm
2
10,000 CFU/cm
13
3
a Negative is defined by the sensitivity of the method used in the baseline study with a limit of sensitivity of at least 5 CFU/cm
2
carcass surface area.
(B) A licensee sponging carcasses shall evaluate         E. coli test results using statistical process control techniques.
(8) Test results that do not meet the criteria set     forth in item (7) of this subsection (d) are an indication that the establishment may not be maintaining process controls sufficient to prevent fecal contamination. The Department shall take further action as appropriate to ensure that all applicable provisions of this Section are being met.
(e) Each Type II licensee that slaughters poultry shall test for Escherichia coli Biotype 1 (E. coli). Licensees that slaughter more than one type of poultry or poultry and livestock, shall test the type of poultry or livestock slaughtered in the greatest number. The testing required under this subsection (e) must meet all of the following requirements:
(1) A licensee must prepare written specimen     collection procedures that identify the employees designated to collect samples and must address (i) locations of sampling, (ii) the ways in which sampling randomness is achieved, and (iii) the handling of samples to ensure sample integrity. This written procedure must be made available to the Department upon request.
(2) When collecting poultry samples, a whole bird     must be taken from the end of the slaughter line. Samples must be collected by rinsing the whole carcass in an amount of buffer appropriate for that type of bird. Samples from turkeys or ratites also may be collected by sponging the carcass on the back and thigh.
(3) Licensees that slaughter turkeys, ducks, geese,     guineas, squabs, or ratites in the largest number must collect at least one sample during each week of operation after June 1 of each year, and continue sampling at a minimum of once each week that the establishment operates until June 1 of the following year or until 13 samples have been collected, whichever is sooner.
(4)  Upon a licensee's meeting the requirements of     item (3) of this subsection (e), weekly sampling and testing shall be optional, unless changes are made in establishment facilities, equipment, personnel, or procedures that may affect the adequacy of existing process control measures, as determined by the licensee or by the Department. Determinations by the Department that changes have been made requiring the resumption of weekly testing must be provided to the licensee in writing.
(5) Laboratories may use any quantitative method for     the analysis of E. coli that is approved as an AOAC Official Method of the AOAC International (formerly the Association of Official Analytical Chemists) or approved and published by a scientific body and based on the results of a collaborative trial conducted in accordance with an internationally recognized protocol on collaborative trials and compared against the 3 tube Most Probable Number (MPN) method and agreeing with the 95% upper and lower confidence limit of the appropriate MPN index.
(6) A licensee must maintain accurate records of all     test results, in terms of CFU/ml of rinse fluid. Results must be recorded onto a process control chart or table showing the most recent 13 test results, by type of poultry slaughtered. Records must be retained at the establishment for a period of 12 months and made available to the Department upon request.
(7) A licensee excising samples under this subsection     (e) shall be deemed as operating within the  criteria of this item (7) when the most recent E. coli test result does not exceed the upper limit (M), and the number of samples, if any, testing positive at levels above (m) is 3 or fewer out of the most recent 13 samples (n) taken, as follows:
Evaluation of E. Coli Test Results
Type of
Lower limit
Upper limit
Number of
Number
poultry
of marginal
of marginal
samples
permitted
range
range
tested
in marginal range
(m)
(M)
(n)
(c)
Chickens
100 CFU/ml
1,000 CFU/ml
13
3
(8) Test results that do not meet the criteria set     forth in item (7) of this subsection (e) are an indication that the establishment may not be maintaining process controls sufficient to prevent fecal contamination. The Department shall take further action as appropriate to ensure that all applicable provisions of this Section are being met.(Source: P.A. 94-1052, eff. 1-1-07; 95-554, eff. 8-30-07.)
(225 ILCS 650/6) (from Ch. 56 1/2, par. 306)
Sec. 6. 
		Recognition of Federal Inspection.
The provisions of this Act shall not apply to establishments, which
operate subject to the Federal Meat Inspection Act of March 4, 1907, as
amended, or under the Poultry Products Inspection Act of August 28, 1957,
as amended, or to meat or poultry products bearing the official inspection
marks of these services.
(Source: P.A. 76-357.)
(225 ILCS 650/7) (from Ch. 56 1/2, par. 307)
Sec. 7. 
		Administration. 
		The Director of the Department of Agriculture shall administer this Act.
For the purposes of this Act, the Director may employ graduates of a
veterinary college recognized by the American Veterinary Medical
Association and other persons who have qualified and are skilled in the
inspection of meat and poultry products and any other additional employee,
and he or she may utilize in the enforcement of this Act any employee,
agent or
equipment of the Department.  Beginning January 1, 2000, the Director shall
increase the number of inspectors and veterinarians the Director employs for
the purposes of this Act by 10% per year for the next 5 years, subject to
available appropriations.
The Department may establish and maintain laboratory facilities as
necessary to administer this Act.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/8) (from Ch. 56 1/2, par. 308)
Sec. 8. 
		
		Medical
Certificate.
The licensee of a Type I establishment shall require all
employees in his establishment to meet
the health requirements established by the Illinois Department of Public
Health. The Director may at any time require an employee of an
establishment to submit to a health examination by a physician. No person
suffering from any communicable disease, including any communicable skin
disease, and no person with infected wounds, and no person who is a
"carrier" of a communicable disease shall work in any
capacity in an
establishment. No person shall work or be employed in or about any
establishment during the time in which a communicable disease exists in the
home in which such person resides unless such person has obtained a
certificate from the state or local health authority to the effect that no
danger of public contagion or infection or adulteration of product will
result from the employment of
such person in such establishment.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/9) (from Ch. 56 1/2, par. 309)
Sec. 9. 
		Antemortem Inspection. 
		The Director shall, wherever slaughter operations are
conducted at
an establishment, cause antemortem inspection to be made by inspectors
where and to the extent it determines necessary regarding all
animals and
poultry intended for human food. The owner or operator of any such
establishment shall furnish satisfactory facilities and assistance as
may be required by the Director to facilitate such antemortem
inspection. Facilities shall also be furnished for holding animals or
poultry for further
clinical examination. Such animals or poultry held
for further inspection shall be identified as "Illinois
Suspect" in a manner
determined by the Director. Such reinspection shall be
conducted by
a licensed and approved veterinarian and if a finding is made that the
animals or
poultry show no symptoms of disease or other abnormal conditions, the
animals or poultry may be released for slaughter. Upon
finding symptoms of disease or other abnormal conditions which would
render the animals or poultry unfit for human food, the animals or
poultry shall be tagged or permanently identified as "Illinois Inspected
and Condemned" and unfit for human food and shall be disposed of in
a
manner as prescribed by the Director. Any person who slaughters for
human food such condemned animals or poultry is guilty of a Class 4 felony. No
owner or
person shall be required to hold animals or poultry for a longer period
than 72 hours.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/10) (from Ch. 56 1/2, par. 310)
Sec. 10. 
		Postmortem Inspection.
The Director shall provide postmortem inspection of all animals or
poultry intended for human food in any Type I establishment in this State. Under no circumstances shall
the carcass of animals or poultry which have died otherwise than by
slaughter be brought into any room in which meat or poultry products are
slaughtered, processed, handled, or stored. The head, tongue, tail,
viscera, and other parts, and blood used in the preparation of meat or
poultry products, or medical products shall be retained in such a manner as
to preserve their identity until after the postmortem examination has been
completed. Carcasses and parts thereof found to be sound, healthful, and
wholesome after inspection and otherwise fit for human food shall be passed
and may be marked in the following manner: "Illinois Inspected and Passed". These
marks may also include any number given the establishment by the
Department. All animal carcasses or parts thereof which are found on
postmortem inspection to be unsound, unhealthful, unwholesome, adulterated,
or otherwise unfit for human food shall be marked conspicuously by the
inspector at the time of inspection with the words: "Illinois Inspected and
Condemned". All poultry carcasses or parts thereof which are found on
postmortem inspection to be unsound, unhealthful, unwholesome, adulterated
or otherwise unfit for human food shall be condemned by depositing each
carcass or part thereof in a suitable, clearly marked "Condemned"
container. All condemned carcasses and parts of animals or poultry under
the supervision of an inspector shall be rendered unfit for human
consumption in a manner approved by the Director. All unborn or stillborn
animals shall be condemned and no hide, skin or any other part thereof
shall be removed within a room where edible meat or poultry products are
handled or prepared.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/11) (from Ch. 56 1/2, par. 311)
Sec. 11. Time of operation. The Director shall require operations at Type I licensed
establishments to be
conducted under inspection and during approved hours of
operation. The management of an
official establishment desiring to work
under conditions which will require the services of an inspector of the
Department on any Saturday, Sunday, or holiday, or for more than an
approved work day on any other day shall, sufficiently in
advance of
the period of overtime, request the Department representative 
to furnish inspection service during such overtime period, and, if
approved, shall be allowed inspection on an overtime basis.
(Source: P.A. 100-113, eff. 8-15-17.)
(225 ILCS 650/12) (from Ch. 56 1/2, par. 312)
Sec. 12. 
		Preparation and Handling.
(a) All meat or poultry products in channels of trade, whether fresh,
frozen, smoked, cured, pickled, or otherwise prepared even though
previously inspected and passed, shall be subject to reinspection by
inspectors of the Department as often as may be necessary to determine
whether such meat or poultry product is maintained in a healthful,
wholesome condition and fit for  human food.  If, upon reinspection, any
meat or poultry product is found to have become unsound, unhealthy,
unwholesome or in any way unfit for human food it shall be condemned;
provided, that when meat or poultry products are found to be affected by
any unsound or unwholesome condition that can be satisfactorily removed by
methods approved by the Director, such meat or poultry product may be so
reconditioned under the direction of an inspector.  If, upon final
inspection, the meat or poultry product is found to be sound and wholesome,
it shall be approved for human food; otherwise, it shall be condemned, or
otherwise handled in a manner prescribed by the Director.
(b) The Director may limit the entry of meat or poultry products and
other materials into any establishment at which inspection under this
Act is maintained, under such conditions as he may prescribe to assure
that allowing the entry of such articles into such inspected
establishments will be consistent with the purposes of this Act.
(c) The Director shall provide for such inspections, by experts in
sanitation or other competent inspectors, of all slaughtering,
meat-canning, salting, packing, rendering, or similar establishments in
which cattle, sheep, swine, poultry, or goats are slaughtered and the
meat or poultry products are prepared, as may be necessary to inform
himself concerning the sanitary condition of such establishments, and to
prescribe the rules and regulations of sanitation under which such
establishments shall be maintained.  Where the sanitary conditions of
any such establishment are such that the meat or poultry products are
rendered adulterated, the Director shall refuse to allow the meat or
poultry products to be labeled, marked, stamped, or tagged as "Illinois
Inspected and Passed".
(d) The Director has the authority to regulate conditions of storage
and handling of meat or poultry products, and other materials in any
establishment licensed under this Act.
(e) Fish or game stored or otherwise handled shall be stored or
handled in conformity with the Fish and Aquatic Life Code and the
Wildlife Code, and with the rules and regulations of the
Department of Natural Resources.
(Source: P.A. 89-445, eff. 2-7-96.)
(225 ILCS 650/13) (from Ch. 56 1/2, par. 313)
Sec. 13. 
		Official inspection legend, marking and labeling.
(a) It is unlawful for any person except employees of the United States
Department of Agriculture, the Department or an authorized municipal
inspection department to possess, use, or keep an inspection stamp, mark,
or brand provided or used for stamping, marking, branding, or otherwise
identifying carcasses of meat or poultry products, or to possess, use or
keep any stamp, mark or brand having thereon a device, words, or insignia
the same or similar in character or import to the stamps, marks, or brands
provided or used by the United States Department of Agriculture, the State
Department of Agriculture or any approved municipal inspection department
for stamping, marking, branding or otherwise identifying the carcasses of
meat or poultry or meat and poultry products or parts thereof intended for
human food.
(b) When any meat or meat food product which has been inspected as
provided in this Act and marked "Illinois Inspected and Passed" is placed
or packed in an immediate container in
any establishment where inspection under this Act is maintained, the
person, firm, or corporation preparing the product shall
attach a label as required to the immediate container under supervision of an inspector. The label shall state that the
contents have been "Illinois Inspected and Passed" under this Act,
and no inspection and examination of meat or meat food products or poultry
or poultry food products deposited or enclosed in an immediate container in any establishment where inspection under
this Act is maintained is complete until the meat or meat food
products or poultry or poultry food products have been sealed or enclosed
in
an immediate container
under the supervision of an inspector.
At minimum, all amenable products derived from inspected meat, meat food
products, poultry, or poultry food products shall bear a mark with an
establishment name, owner/customer name, and handling statement.
(c) All carcasses, parts of carcasses, meat, meat food products,
poultry, or poultry food products inspected at any establishment under the
authority of this Act and found to be not adulterated shall at the time
they leave the establishment bear in distinctly legible form, directly
thereon or on their containers, as the Director may require, the
information required under Section 2.20 of this Act.
(d) The styles and sizes of
type to be used with respect to material required to be incorporated in
labeling to avoid misbranding, false or misleading labeling of any articles
subject to this Act, definitions and standards of identity or
composition for articles subject to this Act, and standards of fill of
containers for the articles shall be the standards as established
under the Federal Food, Drug, and Cosmetic Act or the Federal Meat Inspection
Act.
(e) No article subject to this Act shall be sold or offered for sale by
any person, firm, or corporation under any name or other marking or
labeling which is false or misleading, or in any container of a misleading
form or size. Established product names and other marking and labeling and
containers which are not false or misleading and which are approved by the
Director are permitted.
(f) If the Director has reason to believe that any marking or labeling
or the size or form of any container in use or proposed for use with
respect to any article subject to this Act is false or misleading in any
particular, he may direct that the use be withheld unless the
marking, labeling, or container is modified in a manner as he may
prescribe so that it will not be false or misleading. If the person, firm,
or corporation using or proposing to use the marking, labeling, or
container does not accept the determination of the Director, the person,
firm, or corporation may request a hearing, but the use of
the marking, labeling, or container shall, if the Director so directs, be
withheld pending hearing and final determination by the Director. Any
determination by the Director shall be conclusive unless within 30 days
after receipt of notice of the final
determination, the person, firm, or corporation adversely affected appeals
to the appropriate authority.
(g) No person, firm, or corporation shall advertise for sale, solicit,
offer to sell or sell meats or frozen foods intended for storage in locker
boxes, home freezers or freezer units by newspapers, handbills, placards,
radio, television or other medium unless the advertising is truthful and
accurate. The advertising shall not be misleading or deceiving in respect
to grade, quality, quantity, price per pound or piece, or in any other
manner. For grade determination of meats, the grades shall conform with
United States Department of Agriculture standards for designating meat
grades and the standards of this Act.
No person advertising, offering for sale or selling any carcasses or parts
thereof or food plan shall engage in any misleading or deceptive practices
and particularly including, but not limited to, the following:
(1) Bait selling.
(A) Disparage or degrade any product advertised         or offered for sale by the seller, or display any product or depiction thereof to any buyer in order to induce the purchase of another product, or represent that a product is for sale when the representation is used primarily to sell another product.
(B) Substitute any product for that ordered by         the buyer without the buyer's consent.
(C) Fail to have available a sufficient quantity         of any product represented as being for sale to meet reasonably anticipated demands.
(2) Price representation.
(A) Use any price list related to the seller's         food plan that contains prices other than the seller's current billing prices.
(B) Misrepresent the amount of money that the         buyer will save on purchases of any products that are not of the same grade or quality.
(C) Fail to disclose fully and conspicuously in         at least 10 point type any charge for cutting, wrapping, freezing, delivery or other services.
(D) Represent the price of any meat product to be         offered for sale in bundles in units larger than one pound in terms other than price per single pound for meat products in at least 10 point type except when the advertisement or offer for sale pertains to containers of meat products weighing 15 pounds or less.
(3) Product representation.
(A) Misrepresent the cut, grade, brand or trade         name, or weight or measure of any product.
(B) Use the abbreviation "U.S." in describing a         product not graded by the United States Department of Agriculture, except that product may be described as "U.S. Inspected" when true.
(C) Misrepresent a product through the use of any         term similar to a government grade.
(D) (Blank).
(E) Advertise or offer for sale any combinations         of parts of carcasses with one unit price, except when the advertisement or offer for sale pertains to combinations consisting only of poultry or poultry products.
(F) Fail to disclose fully and conspicuously the         correct government grade for any product if the product is represented as having been graded.
(G) Fail to disclose fully and conspicuously that         the yield of consumable meat from any carcass or part of a carcass will be less than the weight of the carcass or part thereof.  The seller shall, for each carcass or part of carcass advertised, use separately and distinctly (in at least 10 point type) the following disclosure:  "Sold hanging weight subject to cutting loss".
(H) Misrepresent the amount or proportion of         retail cuts that a carcass or part of carcass will yield.
(I) (Blank).
(J) Fail to disclose fully and conspicuously         whether a quarter of a carcass is the front or hind quarter, and "quarters" or "sides" or "halves" must consist of only anatomically natural proportions of cuts from front or hind quarters.  A "pre-trimmed side", "packer-trimmed side" or similar term describing part of a carcass shall not be represented as a side or quarter of beef, and the descriptions shall not be used for comparison to induce the sale of the product.
(K) Represent any part of a carcass as a "half"         or "side" unless it consists exclusively of a front and hind quarter.  Both quarters must be from the same side of the same animal unless the seller discloses fully and conspicuously that they are from different sides or different animals as the case may be.  Each quarter shall be of the same grade or quality as the other quarters comprising the half or side and the seller shall advise the buyer of the weight of each quarter prior to sale. In selling quarters individually or as part of a half or side, if actual weights are not known or cannot be determined prior to sale, approximate weights may be used, provided the buyer is informed that the weights are approximate, the weights are so identified on any purchase order or contract, and the seller agrees with the buyer, in writing, to make a cash refund or grant a credit on delivery for the difference between actual weight and the approximate weight on which the sale was made.
(L) Use the words, "bundle", "sample order",         "split side", or words of similar import to describe a quantity of meat or poultry unless the seller itemizes each cut and the weight thereof which the buyer will receive.
(M) Advertise or offer free, bonus, extra         product, or service combined with or conditioned on the purchase of any other product or service unless the additional product or service is accurately described including, whenever applicable, grade, net weight or measure, type, and brand or trade name. The words "free", "bonus", or other words of similar import shall not be used in any advertisement unless the advertisement clearly and conspicuously sets forth the total price or amount that must be paid to entitle the buyer to the additional product or service.
(N) Misrepresent the breed, origin, or diet of         slaughtered animals or parts thereof offered for sale.  Sellers making these claims shall have written records available to substantiate the fact.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/14) (from Ch. 56 1/2, par. 314)
Sec. 14. 
		
		Access
to premises.
No person shall deny access to any authorized personnel upon the
presentation of proper identification at any reasonable time to
establishments, broker facilities, warehouses or vehicles used in the
transportation of meat and poultry or products thereof  and to all parts
of such premises for the purposes of making
inspections, examination of records, inventories, copying and sampling
under this Act.
Samples of products, water, dye, chemicals, preservatives, spices, or
other articles in any official or exempted establishment shall be taken for
examination as often as necessary for
efficient inspection.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/15) (from Ch. 56 1/2, par. 315)
Sec. 15. 
		Seizure.
(a) The Director is hereby authorized to prohibit the entrance into
channels of trade of any meat or poultry products found to be unwholesome,
improperly labeled or otherwise not in accordance with the provisions of
this Act or the rules and regulations established hereunder. Any meat or
poultry product found in channels of trade by a Department employee that is not in
compliance with the provisions of this Act shall be subject to seizure and
confiscation by the Department.
(b) Seized and confiscated meat and poultry products shall be condemned
unless it is of such character that it can be made to conform with the
provisions of this Act by methods approved by the Director. Condemned meat
or poultry products shall be effectively destroyed for human food purposes
by the owner of the meat or poultry product under the supervision of a
Department employee in such manner as the Director may prescribe.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/16) (from Ch. 56 1/2, par. 316)
Sec. 16. 
		Rules and regulations. 
		The Director shall adopt rules and
regulations as may be necessary for the effective administration of this Act.
The Department shall adopt by reference federal regulations promulgated by the
United States Department of Agriculture governing meat and poultry inspection,
unless modified by this Act or any rule or regulation adopted by the Director
for the administration of this Act.  When amendments are adopted to federal
rules which have been adopted by the Department, the Department shall file a
notice of such adoption pursuant to Section 5-50 of the Illinois
Administrative Procedure Act.
(Source: P.A. 88-45.)
(225 ILCS 650/16.1) (from Ch. 56 1/2, par. 316.1)
Sec. 16.1. 
		
		Licensees shall comply with bulletins, manuals of procedure
and guidelines issued by the United States Department of Agriculture which
implement the federal Meat Inspection Act and the Federal Poultry
Inspection Act.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/17) (from Ch. 56 1/2, par. 317)
Sec. 17. 
		Appeals. 
		Appeals from final administration decisions of the Department
may be taken and judicial review had thereof pursuant to the provisions
of the Administrative Review Law and all amendments and
modifications thereof and rules and regulations adopted pursuant thereto.
(Source: P.A. 82-783.)
(225 ILCS 650/18) (from Ch. 56 1/2, par. 318)
Sec. 18. 
		Cooperation with other agencies.
The Director is hereby authorized to cooperate with all other agencies,
Federal, State and municipal, in order to carry out the effective
administration of this Act, and to establish a meat and poultry fund in the
appropriate State agencies for receipt of cooperative funds from the
Federal Government.
(Source: P.A. 76-357.)
(225 ILCS 650/19) (from Ch. 56 1/2, par. 319)
Sec. 19. 
		Criminal offenses.
A. Any person
who forcibly assaults, resists, opposes, impedes,
intimidates, or interferes with any person while engaged in or on account
of the performance of his official duties under this Act shall be guilty of
a Class A misdemeanor.
B.  Any person, firm, or corporation, or any agent or employee of any
person, firm, or corporation, who gives, pays, or offers, directly or
indirectly, to any inspector or any
other officer or employee of this State authorized to perform any of the
duties prescribed by this Act or by the rules and regulations of the
Director, any money or other thing of value, with intent to influence such
inspector or other officer or employee
of this State in the discharge of his duty, is guilty of a Class 4 felony.
B-5. Any inspector or other
officer
or
employee of this State authorized to perform any of the duties prescribed
by this Act who accepts any money, gift, or other thing of value from any
person, firm, or corporation, or officers, agents, or employees thereof,
given with intent to influence his official action, or who receives or
accepts from any person, firm, or corporation any gift, money, or other
thing of value given with any purpose of intent whatsoever, is guilty of a
Class 4 felony.
C. Any person violating any provision of this Act or any rule or
regulation established hereunder, is guilty of a Class
A misdemeanor.
D. Any person who sells or offers for sale or transports meat or poultry
products that are unsound, unhealthful, unwholesome, adulterated, or otherwise
unfit for human food or which have not been inspected and passed by
Department, federal, or recognized municipal inspection, knowing that such meat
or poultry products are intended for human consumption, is guilty of a Class A
misdemeanor.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/19.01)
Sec. 19.01. 
		Suspension and revocation of license.
(a) The Director may suspend a license if the Department has reason to
believe that any of the following has occurred:
(1) A licensee had made a material misstatement in     the application for original license or in the application for any renewal license under this Act;
(2) A licensee has violated any of the provisions of     this Act or of any rules adopted pursuant thereto and the violation or pattern of violations indicates an immediate danger to public health;
(3) Aiding or abetting another in the violation of     this Act or of any rule adopted pursuant thereto and the violation or pattern of violations indicates an immediate danger to public health;
(4) Allowing one's license under this Act to be used     by an unlicensed person;
(5) Conviction of any crime an essential element of     which is misstatement, fraud, or dishonesty or conviction of any felony relative to the provisions of this Act;
(6) Pursuing a continued course of willful     misrepresentation of or making false promises through advertising, salesmen, agents, or otherwise in connection with the business of a licensee under this Act; or
(7) Failure to possess the necessary qualifications     or to meet the requirements of this Act for the issuance or holding of a license.
(b) Within 10 days after suspension of a license, an administrative hearing
shall be commenced to determine whether the license shall be reinstated or
revoked.  Whenever an administrative hearing is scheduled, the licensee shall
be served with written notice of the date, place, and time of the hearing at
least 5 days before the hearing date.  The notice may be served by personal
service on the licensee or by mailing it by registered or certified mail,
return receipt requested, to the licensee's place of business.  The Director
may, after a hearing, issue an order either revoking or reinstating the
license.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/19.1) (from Ch. 56 1/2, par. 319.1)
Sec. 19.1. 
		(Repealed).
(Source: P.A. 81-749.  Repealed by P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/19.2) (from Ch. 56 1/2, par. 319.2)
Sec. 19.2. 
		Administrative hearings and penalties. 
		When an administrative hearing is held, the hearing officer, upon
determination of a violation of this Act or rules promulgated under this Act,
may assess the following administrative penalties in addition to or instead of
a suspension or revocation of the license as provided in Section 19 of this
Act:
(a) $150 for illegal advertising.
(b) $200 for operating without being licensed as a     meat broker, poultry broker, or meat and poultry broker.
(c) $300 for misbranding as defined in Section 2.20     of this Act.
(d) no less than $500 and no greater than $5,000 for     sale of uninspected meat.
(e) no less than $500 and no greater than $5,000 for     product adulteration.
(e-5) $500 for detaching, breaking, changing, or     tampering with any official seal, seizure tag, rejected tag, or retained tag in any way whatsoever.
(f) $500 for selling a product in violation of the     approved label specifications.
(g) $500 for removal of meat or poultry products     under seizure.
(h) (Blank).
(h-5) no less than $500, but no more than $5,000 for     operating outside approved hours of operation or approved overtime.
(i) No less than $500 but no more than $5,000 for     operating without being licensed as a meat processor or slaughterer.
In the case of a second or subsequent violation within 3 years of the
first violation, the penalty shall be doubled. Penalties not paid within 60
days of notice from the Department shall be submitted to the Attorney General's
office or an approved private collection agency for collection.
(Source: P.A. 91-170, eff. 1-1-00.)
(225 ILCS 650/20) (from Ch. 56 1/2, par. 320)
Sec. 20. 
		Saving Clause. 
		If any section subsection, clause, provision or portion of this Act
shall be held to be invalid or unconstitutional by any court of
competent jurisdiction or the applicability thereof to any person,
substance or product is held invalid, such holding shall not affect any
other section, subsection, clause, provision or portion of this Act, or
any other person, substance or product covered by the provisions of this
Act.
(Source: Laws 1959, p. 1944.)