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SB507
THE SENATE
S.B. NO.
507
THIRTY-THIRD LEGISLATURE, 2025
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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SECTION 1.
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The
legislature finds that the State's agricultural industry serves a vital role in
providing locally sourced food products, contributing to food security, and
supporting the local economy.
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The demand
for meat products has steadily increased, and the expansion of meat processing
capacity in the State is essential to satisfy higher demand while reducing
reliance on imported meat products.
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With the growth of meat processing
facilities in the State, the legislature recognizes that there is a pressing
need to ensure that a skilled, knowledgeable, and prepared workforce is
available to meet the increase in work demand for processing facilities and
within the meat processing industry.
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There is an existing shortage of skilled meat processors in the State,
which limits the capacity for local ranchers and farmers to bring their
products to market efficiently.
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The legislature also finds that
establishing a comprehensive educational pathway for meat processing at the
community college level could provide local students with hands-on
opportunities and skills necessary to contribute to the State's agricultural sustainability.
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A meat processing educational pathway will
support workforce diversification, create high quality jobs, and strengthen
rural economies by providing skilled labor to address the growing needs of
local meat processing facilities.
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Similar programs in other states have proven successful in equipping
students with the income earning options at the trades and skill labor level,
preparing students with the technical expertise required to satisfy industry
standards.
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The establishment of a meat
processing educational pathway further aligns with the State's goal of
increasing food security, meeting the goals of the Aloha+ Challenge and the
State's overall sustainability goals.
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Accordingly, the purpose of this Act is to
establish a working group to develop a plan for the creation of a meat
processing educational pathway at university of Hawaii community colleges.
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SECTION 2.
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(a)
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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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(b)
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The working group shall comprise the following members or their
designees:
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(1)
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The
chairperson of the board of agriculture;
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(2)
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The
director of commerce and consumer affairs;
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(3)
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The
superintendent of education;
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(4)
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The
director of labor and industrial relations; and
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(5)
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The
president of the university of Hawaii.
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(c)
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The members of the working group shall choose a chairperson from among
themselves.
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(d)
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Working group members may recommend additional members with relevant
knowledge or experience for the chairperson to invite to serve on the working
group.
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(e)
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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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(f)
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The working group shall:
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(1)
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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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(2)
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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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(3)
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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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(4)
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Emphasize
the importance of food safety protocols and quality assurance measures
throughout the educational pathway;
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(5)
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Provide
training on hazard analysis critical control points and other relevant
certifications to ensure compliance with industry standards;
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(6)
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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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(7)
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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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(8)
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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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(9)
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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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(10)
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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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(g)
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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
2026,
and s
ubmit 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
2027.
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(h)
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The working group shall be dissolved on June 30, 2027.
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SECTION 3.
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This Act shall take effect upon its approval.
INTRODUCED BY:
_____________________________
Report Title:
DOA; UH;
Meat Processing; Educational Pathway; Working Group; Reports
Description:
Establishes
a working group within the Department of Agriculture to develop a plan that
creates 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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Require reports to the
Legislature.
The summary description
of legislation appearing on this page is for informational purposes only and is
not legislation or evidence of legislative intent.