; very small establishment 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). (b) Purposes The purposes of this section are— (1) to create more resilient local and regional food systems; (2) to expand, diversify, and increase resilience in meat and poultry processing and rendering activities; (3) to increase farmer and rancher access to animal slaughter options; (4) to improve compliance of processors with livestock and poultry processing statutes (including regulations), including the Federal Meat Inspection Act ( 21 U.S.C. 601 et seq. ) and the Poultry Products Inspection Act ( 21 U.S.C. 451 et seq. ); (5) to reduce barriers to entry for new meat and poultry processors and renderers; (6) to establish new, or update, expand, or otherwise improve existing, meat and poultry processing and rendering facilities; and (7) to support the processing and slaughtering of niche production methods such as halal, kosher, and other specific cultural methods. (c) Grants (1) In general The Secretary shall award grants to eligible entities to use in accordance with subsection (d). (2) Maximum amount The maximum amount of a grant awarded under paragraph (1) shall not exceed $500,000. (3) Duration The term of a grant awarded under paragraph (1) shall not exceed 3 years. (4) Priority In awarding grants under paragraph (1), the Secretary shall give priority to small establishments and very small establishments. (d) Use of funds An eligible entity receiving a grant under this section shall use the grant to carry out activities in support of the purposes described in subsection (b), including activities— (1) to identify and analyze business opportunities, including feasibility studies required for credit worthiness