; Hazard Analysis and Critical Control Point (HACCP) Systems’ (61 Fed. Reg. 33806 (July 25, 1996)); (2) a slaughtering or processing establishment operating under a State inspection program that meets the criteria specified in section 301(a) of the Federal Meat Inspection Act ( 21 U.S.C. 661 ) or section 5 of the Poultry Products Inspection Act ( 21 U.S.C. 454 ); (3) (A) a person, firm, or corporation exempt from inspection under the Federal Meat Inspection Act ( 21 U.S.C. 601 et seq.) pursuant to section 23 of such Act ( 21 U.S.C. 623 ); and (B) a retail dealer, poultry producer, or person exempt from inspection under the Poultry Products Inspection Act ( 21 U.S.C. 451 et seq.) pursuant to section 15 of such Act ( 21 U.S.C. 464 ); and (4) an entity seeking to establish and operate an establishment that would meet the criteria specified in paragraph (1), (2), or (3). (b) Grants The Secretary, acting through the Administrator of the Agricultural Marketing Service, shall provide competitive grants with a term of not more than three years to eligible entities for activities to adapt production, processing, distribution, and sales systems to respond to and recover from the effects of Coronavirus Disease 2019 (referred to in this section as COVID–19 ) pandemic, including activities that— (1) support the health and safety of plant employees, suppliers, and customers; (2) support increased processing capacity; or (3) otherwise support the resilience of the small meat and poultry processing sector in the future. (c) Use of funds An eligible entity selected to receive a grant under this section may use funds received through such grant for activities, including— (1) the cost of developing and issuing (other than the cost of labor), directly incurred or incurred by a consultant, a Hazard Analysis and Critical Control Points plan for the eligible entity