food waste by taking steps to further process, distribute, or otherwise make available food for donation or provision to individuals in need. (D) Compensating farmers for donated food through mechanisms designed to minimize market distortions. (E) Procurement and provision of food products to individuals in need, including by addressing distribution and access challenges for communities and individuals. (F) Ensuring continuity in food safety protections. (G) Responding to labor issues from COVID–19 and related food system threats to minimize supply chain disruption and maximize proactive prevention and response activities relating to COVID–19 and related food system threats to protect worker health and safety. (2) Health and response needs related to the stability of the food system and rural economies (A) Incentivizing and facilitating the use of prevention, response, testing, and treatment by farm workers and food processing workers relating to COVID–19 and related food system threats. (B) Supporting the essential work of veterinarians and other food safety and animal health workers, first responders, and other rural professionals with occupational disease exposure risks. (C) Supporting farmers and workers who face elevated risks of contracting COVID–19 due to their essential work to keep the food system operational and reliable. (D) Reducing the risk of zoonotic transfer of COVID–19 to livestock and wildlife and related disease risks, including disease risks relating to culling and carcass disposal. (3) Preparing for and responding to near-term impacts of COVID–19 (A) Developing food safety, worker protection, and sanitation protocols for food processing plants and other entities requiring assistance to minimize the technical, logistical, and financial costs of bringing plants online and reestablishing continuity of operations. (B) Providing technical, financial, and contracting assistance and direct support to entities to implement the protocols described in subparagraph (A), including, at the discretion of