HACCP guidance and resources for smaller and very small poultry and meat establishments

(a) Poultry establishments The Poultry Products Inspection Act is amended by inserting after section 14 (21 U.S.C. 463) the following: 14A. Smaller and very small establishment guidance and resources (a) Definitions of smaller establishment and very small establishment In this section, the terms smaller establishment and very small establishment have the meanings given those terms in the final rule entitled ‘Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems’ (61 Fed. Reg. 38806 (July 25, 1996)). (b) Database of studies; model plans Not later than 18 months after the date of enactment of this section, the Secretary shall— (1) establish a free, searchable database of approved peer-reviewed validation studies accessible to smaller establishments and very small establishments subject to inspection under this Act for use in developing a Hazard Analysis and Critical Control Points plan; and (2) publish online scale-appropriate model Hazard Analysis and Critical Control Points plans for smaller establishments and very small establishments, including model plans for— (A) slaughter-only establishments; (B) processing-only establishments; and (C) slaughter and processing establishments. (c) 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 smaller establishments and very small establishments to receive approval for a Hazard Analysis and Critical Control Points plan pursuant to this Act. (d) Data confidentiality In carrying out subsections (b) and (c), the Secretary shall not publish confidential business information, including a Hazard Analysis and Critical Control Points plan of an establishment.. (b) Meat establishments The Federal Meat Inspection Act is amended by inserting after section 25 (21 U.S.C. 625) the following: 26. Smaller and very small establishment guidance and resources (a) Definitions of smaller establishment and very small establishment In this section, the terms smaller establishment and very small establishment have the meanings given those terms in the final rule entitled ‘Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems’ (61 Fed. Reg. 38806 (July 25, 1996)). (b) Database of studies; model plans Not later than 18 months after the date of enactment of this section, the Secretary shall— (1) establish a free, searchable database of approved peer-reviewed validation studies accessible to smaller establishments and very small establishments subject to inspection under this Act for use in developing a Hazard Analysis and Critical Control Points plan; and (2) publish online scale-appropriate model Hazard Analysis and Critical Control Points plans for smaller establishments and very small establishments, including model plans for— (A) slaughter-only establishments; (B) processing-only establishments; and (C) slaughter and processing establishments. (c) 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 smaller establishments and very small establishments to receive approval for a Hazard Analysis and Critical Control Points plan pursuant to this Act. (d) Data confidentiality In carrying out subsections (b) and (c), the Secretary shall not publish confidential business information, including a Hazard Analysis and Critical Control Points plan of an establishment..