; (B) processing-only establishments; and (C) establishments that conduct slaughtering and processing. (b) Not later than 2 years after the date of the enactment of this section, the Secretary shall publish a guidance document, after notice and an opportunity for public comments, to provide small and very small establishments with information on the necessary steps such establishments must take to have a Hazard Analysis and Critical Control Points Plan approved under this Act. . (b) Small and very small meat establishments The Federal Meat Inspection Act ( 21 U.S.C. 601 et seq.) is amended by inserting after section 25 ( 21 U.S.C. 625 ) the following new section: 26. Small and very small establishment HACCP guidance and resources (a) Not later than 18 months after the date of the enactment of this section, the Secretary shall— (1) establish a free, searchable database of approved peer-reviewed validation studies accessible to small and very small establishments (as those terms are defined in the final rule entitled ‘Pathogen Reduction: Hazard Analysis and Critical Control Point (HACCP) Systems’ (61 Fed. Reg. 38806 (July 25, 1996))) subject to inspection under this Act for use in developing the Hazard Analysis and Critical Control Points plans of such establishments; and (2) publish online scale-appropriate model Hazard Analysis and Critical Control Points plans, including model Hazard Analysis and Critical Control Points plans for different types of meat and meat food products processed by— (A) slaughter-only establishments; (B) processing-only establishments