Illinois Administrative Code › Title 8 - AGRICULTURE AND ANIMALS › Part 125 - MEAT AND POULTRY INSPECTION ACT › Subpart B - MEAT INSPECTION › Section 125.270 - Entry into Official Establishment; Reinspection and Preparation of Product

Current through Register Vol. 48, No. 28, July 12, 2024
a) The Department
				incorporates by reference
				9 CFR
				318.1(c) through 318.6,
				318.9,
				318.14
				through
				318.20,
				318.22,
				318.23,
				318.24
				(2007; 76 FR 82077, effective December 30, 2011; 78 FR 66826, effective January
				6, 2014).
b) No meat or meat
				product shall be brought into an official establishment unless it is inspected
				or has been prepared in an official establishment or in a federally licensed
				establishment and is identified by an official inspection legend as set forth
				in Section
				125.90,
				a federal inspection legend, or is exempt from inspection as stated in Section
				125.110. Meat and meat
				products received in an official establishment during the absence of the
				inspector shall be identified as set forth in Section
				125.200 and, unless
				exempt from inspection, shall not be used or prepared until they have been
				reinspected. Any meat and meat product originally prepared at any official
				establishment may not be returned to any part of that establishment other than
				the receiving area until it has been reinspected by the inspector and passed.
				Wild game carcasses shall comply with Section 5(B)(4) of the Act. The official
				establishment shall maintain an inventory of non-meat items (e.g., spices,
				preservatives) that are received at the official establishment. Any product
				that is brought on the premises of an official establishment contrary to the
				provisions of this Section shall be removed immediately from the establishment
				by the operator of the establishment.
c) Reinspections of meat and/or meat products
				within the official establishment shall be performed through the use of a
				random digit table.
d) Docks and
				receiving rooms for meat and/or meat products or other articles used by the
				establishment in the preparation of meat products entering an official
				establishment shall be approved by the inspector if the location of the docks
				or receiving rooms will not permit the product or article to pass through rooms
				containing inspected and passed products.
e) The manner of defrosting frozen products
				and methods of treating to preserve products shall be in accordance with
				procedures as set forth in the USDA Meat and Poultry Inspection Manual as
				adopted in Section
				125.20.
f) Casings or weasand shall be inspected and
				passed if it is in compliance with the specific provisions as stated in
				9 CFR
				318.5(i) for passage of
				those articles.
g) The Department
				does not approve new substances to be used on meat or in meat products, their
				uses or the levels of use of an approved substance. These substances will be
				permitted to be used and artificial flavorings may be used if they do not
				adulterate the meat and/or meat product in accordance with Section 2.11 of the
				Act and are in compliance with the provisions of this Section.
h) References to exemptions from slaughter
				and custom slaughter shall mean those exemptions set forth in Section
				125.110.
i) References, within the
				federal regulations incorporated by reference in subsection (a), to the federal
				Poultry Products Inspection Act of 1957 (
				21 USC
				456 ), to sections 7 and 403 of that federal
				Act, and to 9 CFR 303 shall be interpreted to comport with the Illinois Meat
				and Poultry Inspection Act and this Part.
j) The Department does not approve
				thermometers for use in smokehouses, dry rooms and other compartments that are
				used in the treatment of pork.
k)
				Disinfectants shall be those as set forth in Section
				125.180.
l) Adequate vacuum shall be determined
				through the use of vacuum gauges.
m) The Department incorporates by reference
				the Thermally Processed, Commercially Sterile Products provisions of 9 CFR 431
				and 431.1 through
				431.12 (2018; 83
				FR 25302, effective July 30, 2018).
n) The standards and procedures for
				determining when ingredients of finished products are in compliance with this
				Section shall be as set forth in the USDA Meat and Poultry Inspection
				Manual.