Hazard analysis and critical control point guidance and resources for small and very small poultry and meat establishments

(a) Meat establishments The Federal Meat Inspection Act is amended by inserting after section 25 (21 U.S.C. 625) the following: 26. Small and very small establishment guidance and resources (a) Studies; model plans Not later than 18 months after the date of the enactment of this section, the Secretary shall, to the maximum extent practicable, make publicly available— (1) a list of scientific studies (which the Secretary shall update as necessary) for use by small establishments and very small establishments in developing a Hazard Analysis and Critical Control Points plan; (2) guidelines relating to best practices and techniques by small establishments and very small establishments in the production of raw or further processed meat and meat food products; and (3) scale-appropriate model Hazard Analysis and Critical Control Points plans for small establishments and very small establishments, including model plans for— (A) slaughter-only establishments; (B) processing-only establishments; and (C) slaughter and processing establishments. (b) Guidance Not later than 2 years after the date of enactment of this section, the Secretary shall publish a guidance document, after notice and an opportunity for public comment, providing information on the requirements that need to be met for small establishments and very small establishments to develop, pursuant to this Act, a Hazard Analysis and Critical Control Points plan. (c) Data confidentiality In carrying out this section, the Secretary shall not publish confidential business information of any meat processing establishment, including a Hazard Analysis and Critical Control Points plan of a meat processing establishment. (d) Small establishment and very small establishment defined In this section, the terms small establishment and very small establishment have the meanings given the terms smaller establishment and very small establishment, respectively, in the final rule entitled Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems (61 Fed. Reg. 38806 (July 25, 1996)) (or successor regulations).. (b) Poultry establishments The Poultry Products Inspection Act is amended by inserting after section 14 (21 U.S.C. 463) the following: 14A. Small and very small establishment guidance and resources (a) Studies; model plans Not later than 18 months after the date of enactment of this section, the Secretary shall, to the maximum extent practicable, make publicly available— (1) a list of scientific studies (which the Secretary shall update as necessary) for use by small establishments and very small establishments in developing a Hazard Analysis and Critical Control Points plan; (2) guidelines relating to best practices and techniques used by small establishments and very small establishments in the production of raw or further processed poultry products; and (3) scale-appropriate model Hazard Analysis and Critical Control Points plans for small establishments and very small establishments, including model plans for— (A) slaughter-only establishments; (B) processing-only establishments; and (C) slaughter and processing establishments. (b) Guidance Not later than 2 years after the date of enactment of this section, the Secretary shall publish a guidance document, after notice and an opportunity for public comment, providing information on the requirements that need to be met for small establishments and very small establishments to develop a Hazard Analysis and Critical Control Points plan pursuant to this Act. (c) Data confidentiality In carrying out this section, the Secretary shall not publish confidential business information of any poultry processing establishment, including a Hazard Analysis and Critical Control Points plan of a poultry processing establishment. (d) Small establishment and very small establishment defined In this section, the terms small establishment and very small establishment have the meanings given the terms smaller establishment and very small establishment, respectively, in the final rule entitled Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems (61 Fed. Reg. 38806 (July 25, 1996)) (or successor regulations)..