IL SB1364

Removes language allowing Type I meat and poultry establishments to accept product for sharp freezing or storage, consolidating this authority under other permitted activities.

Requires Type I establishments to develop written sanitation Standard Operating Procedures per 8 Ill. Adm. Code 125.141 before receiving or renewing official inspection.

Requires establishments to conduct hazard analysis and develop/validate HACCP plans per 8 Ill. Adm. Code 125.142, with conditional inspection grants not exceeding 90 days for plan validation.

Establishes requirements for establishments receiving wild game carcasses, including mandatory dressing before processing, separate storage from inspected products, annual written requests, approved handling procedures, and equipment sanitation.

Authorizes the Director to exempt custom slaughter and meat preparation operations from inspection when establishments comply with specific rules including separation of custom product from inspected product, marking as "NOT FOR SALE-NOT INSPECTED," annual notification, employee sanitation protocols, and ambulatory cattle documentation.