Hawaii 2024 Regular Session

Hawaii Senate Bill SB2792 Compare Versions

Only one version of the bill is available at this time.

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1	1	THE SENATE S.B. NO. 2792 THIRTY-SECOND LEGISLATURE, 2024 STATE OF HAWAII A BILL FOR AN ACT relating to meat processing. BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF HAWAII:
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3	3	THE SENATE S.B. NO. 2792
4	4	THIRTY-SECOND LEGISLATURE, 2024
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7	7	THE SENATE
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9	9	S.B. NO.
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11	11	2792
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13	13	THIRTY-SECOND LEGISLATURE, 2024
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17	17	STATE OF HAWAII
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31	31	A BILL FOR AN ACT
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37	37	relating to meat processing.
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43	43	BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF HAWAII:
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47	47	SECTION 1. (a) There is established within the department of agriculture for administrative purposes a working group to develop a plan to create an educational pathway in the university of Hawaii community college system to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing. (b) The working group shall comprise of the following members or their designees: (1) Chairperson of the board of agriculture; (2) Director of commerce and consumer affairs; (3) Superintendent of education; (4) Director of labor and industrial relations; and (5) President of the university of Hawaii. (c) The members of the working group shall choose a chairperson from among themselves. (d) Working group members may recommend members with relevant knowledge or experience for the chairperson to invite to serve on the working group. (e) No member shall be made subject to chapter 84, Hawaii Revised Statutes, solely because of that member's participation on the working group. (f) The working group shall: (1) Create a curriculum that covers a broad spectrum of topics relevant to meat processing, including but not limited to food safety, animal husbandry, carcass evaluation, meat quality, processing techniques, and regulatory compliance; (2) Incorporate practical, hands-on training opportunities into the curriculum that allow students to gain real-world experience in meat processing facilities and ensure that students acquire the necessary skills for effective and safe meat handling; (3) Stay abreast of technological advancements in meat processing and integrate relevant tools and equipment into the curriculum to ensure that students are familiar with the latest industry practices and innovations; (4) Emphasize the importance of food safety protocols and quality ensurance measures throughout the educational pathway; (5) Provide training on hazard analysis critical control points and other relevant certifications to ensure compliance with industry standards; (6) Include modules on local, state, and federal regulations that govern meat processing to ensure that students are well-versed in compliance requirements that contribute to the production of safe and legally marketable meat products; (7) Integrate education on sustainable practices within the meat processing industry that encourage responsible resource use, waste reduction, and environmentally-conscious decision making; (8) Foster connections between educational institutions and local businesses to create opportunities for mentorships, internships, and industry partnerships that enhance students' practical knowledge and job placement prospects; (9) Establish pathways for continuous learning and professional development that enable graduates to stay current with industry trends, regulations, and technological advancements throughout their careers; and (10) Promote inclusivity within the educational pathway by welcoming individuals from diverse backgrounds and ensuring that the curriculum addresses the needs of a broad and representative spectrum of students, thereby contributing to a more inclusive and equitable meat processing industry. (g) The working group shall submit an interim report of its progress, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2025, and submit a final report of its plan, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2026. (h) The working group shall be dissolved on June 30, 2026. SECTION 2. This Act shall take effect upon its approval. INTRODUCED BY: _____________________________
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49	49	SECTION 1. (a) There is established within the department of agriculture for administrative purposes a working group to develop a plan to create an educational pathway in the university of Hawaii community college system to equip interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing.
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51	51	(b) The working group shall comprise of the following members or their designees:
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53	53	(1) Chairperson of the board of agriculture;
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55	55	(2) Director of commerce and consumer affairs;
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57	57	(3) Superintendent of education;
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59	59	(4) Director of labor and industrial relations; and
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61	61	(5) President of the university of Hawaii.
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63	63	(c) The members of the working group shall choose a chairperson from among themselves.
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65	65	(d) Working group members may recommend members with relevant knowledge or experience for the chairperson to invite to serve on the working group.
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67	67	(e) No member shall be made subject to chapter 84, Hawaii Revised Statutes, solely because of that member's participation on the working group.
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69	69	(f) The working group shall:
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71	71	(1) Create a curriculum that covers a broad spectrum of topics relevant to meat processing, including but not limited to food safety, animal husbandry, carcass evaluation, meat quality, processing techniques, and regulatory compliance;
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73	73	(2) Incorporate practical, hands-on training opportunities into the curriculum that allow students to gain real-world experience in meat processing facilities and ensure that students acquire the necessary skills for effective and safe meat handling;
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75	75	(3) Stay abreast of technological advancements in meat processing and integrate relevant tools and equipment into the curriculum to ensure that students are familiar with the latest industry practices and innovations;
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77	77	(4) Emphasize the importance of food safety protocols and quality ensurance measures throughout the educational pathway;
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79	79	(5) Provide training on hazard analysis critical control points and other relevant certifications to ensure compliance with industry standards;
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81	81	(6) Include modules on local, state, and federal regulations that govern meat processing to ensure that students are well-versed in compliance requirements that contribute to the production of safe and legally marketable meat products;
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83	83	(7) Integrate education on sustainable practices within the meat processing industry that encourage responsible resource use, waste reduction, and environmentally-conscious decision making;
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85	85	(8) Foster connections between educational institutions and local businesses to create opportunities for mentorships, internships, and industry partnerships that enhance students' practical knowledge and job placement prospects;
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87	87	(9) Establish pathways for continuous learning and professional development that enable graduates to stay current with industry trends, regulations, and technological advancements throughout their careers; and
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89	89	(10) Promote inclusivity within the educational pathway by welcoming individuals from diverse backgrounds and ensuring that the curriculum addresses the needs of a broad and representative spectrum of students, thereby contributing to a more inclusive and equitable meat processing industry.
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91	91	(g) The working group shall submit an interim report of its progress, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2025, and submit a final report of its plan, including any proposed legislation, to the legislature no later than twenty days prior to the convening of the regular session of 2026.
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93	93	(h) The working group shall be dissolved on June 30, 2026.
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95	95	SECTION 2. This Act shall take effect upon its approval.
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99	99	INTRODUCED BY: _____________________________
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101	101	INTRODUCED BY:
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103	103	_____________________________
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109	109	Report Title: UH; Meat Processing; Educational Pathway; Working Group; Report Description: Establishes a working group to develop a plan that creates an educational pathway in the University of Hawaii community college system that equips interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing. Requires a report to the Legislature twenty days before the Regular Sessions of 2025 and 2026. The summary description of legislation appearing on this page is for informational purposes only and is not legislation or evidence of legislative intent.
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117	117	Report Title:
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119	119	UH; Meat Processing; Educational Pathway; Working Group; Report
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123	123	Description:
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125	125	Establishes a working group to develop a plan that creates an educational pathway in the University of Hawaii community college system that equips interested students with the necessary entry level knowledge, skill set, expertise, and advancement potential in the field of meat processing. Requires a report to the Legislature twenty days before the Regular Sessions of 2025 and 2026.
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133	133	The summary description of legislation appearing on this page is for informational purposes only and is not legislation or evidence of legislative intent.