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) Definitions of small establishment and very small establishment 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) 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, updated as necessary by the Secretary, for use by small establishments and very small establishments in developing a Hazard Analysis and Critical Control Points plan, which list the Secretary shall update as necessary; (2) guidelines relating to best practices and techniques by small establishments and very small establishments in the production of fresh 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. (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 small establishments and very small establishments to develop a Hazard Analysis and Critical Control Points plan pursuant to this Act. (d) 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. (e) Nonbinding guidance Any guidance, model plans, or scientific resources made publicly available by the Secretary under this section shall be clearly identified as nonbinding examples that are not endorsed, approved, or considered universally applicable by the Secretary. (f) Rule of construction Nothing in this section limits the ability of the Secretary to issue additional guidance, model plans, or scientific resources before or after the deadlines required under this section, as determined necessary by the Secretary.. (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) Definitions of small establishment and very small establishment 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) 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, updated as necessary by the Secretary, for use by small establishments and very small establishments in developing a Hazard Analysis and Critical Control Points plan, which list the Secretary shall update as necessary; (2) guidelines relating to best practices and techniques used by small establishments and very small establishments in the production of fresh 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. (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 small establishments and very small establishments to develop a Hazard Analysis and Critical Control Points plan pursuant to this Act. (d) 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. (e) Nonbinding guidance Any guidance, model plans, or scientific resources made publicly available by the Secretary under this section shall be clearly identified as nonbinding examples that are not endorsed, approved, or considered universally applicable by the Secretary. (f) Rule of construction Nothing in this section limits the ability of the Secretary to issue additional guidance, model plans, or scientific resources before or after the deadlines required under this section, as determined necessary by the Secretary..