; (2) guidelines relating to best practices and techniques used by small establishments and very small establishments in the production of raw or further processed poultry products; and (3) scale-appropriate model Hazard Analysis and Critical Control Points plans for small establishments and very small establishments, including model plans for— (A) slaughter-only establishments; (B) processing-only establishments; and (C) slaughter and processing establishments. (b) Guidance Not later than 2 years after the date of enactment of this section, the Secretary shall publish a guidance document, after notice and an opportunity for public comment, providing information on the requirements that need to be met for small establishments and very small establishments to develop a Hazard Analysis and Critical Control Points plan pursuant to this Act. (c) Data confidentiality In carrying out this section, the Secretary shall not publish confidential business information of any poultry processing establishment , including a Hazard Analysis and Critical Control Points plan of a poultry processing establishment. (d) Small establishment and very small establishment defined In this section, the terms small establishment and very small establishment have the meanings given the terms smaller establishment and very small establishment , respectively, in the final rule entitled Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems (61 Fed. Reg. 38806 (July 25, 1996)) (or successor regulations). . 12113. Outreach on cooperative interstate shipment (a) Meat Section 501 of the Federal Meat Inspection Act ( 21 U.S.C. 683 ) is amended by adding at the end the following: (k) Federal outreach In each of fiscal years 2025 through 2029, the Secretary shall conduct outreach to States that— (1) have a State meat inspection program in effect pursuant to section 301