Establishes a working group to develop a meat processing educational pathway at the University of Hawaii community college system.
The bill establishes a working group to create an educational pathway in the University of Hawaii community college system for meat processing. The group will develop a curriculum covering food safety, animal husbandry, carcass evaluation, meat quality, processing techniques, and regulatory compliance. It will also incorporate hands-on training, foster connections between educational institutions and local businesses, and promote continuous learning and professional development.
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