An Act to Develop and Provide Technical Assistance for Meat Slaughtering and Processing
Maine Legislature, Session 131, LD 1767
Committee: Agriculture, Conservation and Forestry
Sponsors: CLUCHEY, ABDI, DHALAC, HALL, JAUCH, PLUECKER, RANA
Amends: 7 MRSA §197

Legislative Document
No. 1767
H.P. 1131
House of Representatives, April 25, 2023
An Act to Develop and Provide Technical Assistance for Meat 
Slaughtering and Processing
Reference to the Committee on Agriculture, Conservation and Forestry suggested and 
ordered printed.
ROBERT B. HUNT
Clerk
Presented by Representative CLUCHEY of Bowdoinham.
Cosponsored by Representatives: ABDI of Lewiston, DHALAC of South Portland, HALL of 
Wilton, JAUCH of Topsham, PLUECKER of Warren, RANA of Bangor.
Be it enacted by the People of the State of Maine as follows:
Sec. 1.  7 MRSA §197 is enacted to read:
§197.  Meat processing workforce development and education
The University of Maine shall maintain and provide cooperative extension education 
regarding meat and poultry processing, including quality control training and hazard 
analysis critical control point training and plan development for meat and poultry 
processors.
Sec. 2.  Department of Agriculture, Conservation and Forestry to create 
exploratory committee.  The Department of Agriculture, Conservation and Forestry 
shall create an exploratory committee to prioritize meat and poultry processing workforce 
training strategies in collaboration with the Department of Labor, the University of Maine 
Cooperative Extension and meat and poultry processors in the State. The strategies may 
include a correctional facility work-release program, the creation of a community college 
curriculum and certificate program in meat cutting, a train-the-trainer module or funding a 
mobile training and processing unit similar to units in other states. By December 6, 2023, 
the department shall report the results of the committee's findings, including any policy or 
funding recommendations, along with any recommended legislation, to the Joint Standing 
Committee on Agriculture, Conservation and Forestry, which may report out legislation 
based upon the report to the Second Regular Session of the 131st Legislature.
Sec. 3.  University of Maine to conduct study to assess feasibility of 
processing and marketing meat and poultry products within State. The 
University of Maine shall conduct a study to assess the feasibility of processing and 
marketing meat and poultry products within the State. The study must provide an 
assessment identifying the financial, physical, regulatory, marketing and cultural barriers 
to increasing meat and poultry slaughter and processing in the State and develop important 
financial, regulatory, market and technical information reasonably useful in the decision 
making of investors and businesses seeking to establish new or expanding meat or poultry 
processing facilities in the State. The study must focus on the feasibility of operations 
producing meat or poultry products raised, slaughtered, processed and sold within the State 
and identify standards for producing halal, kosher and other religious and culturally 
important meat products. Upon conclusion of the study, the university shall:
1. Release a technical report of the study's findings conveying the feasibility 
assessment of meat and poultry processing in the State, including operational and 
marketing considerations;
2. Hold a public briefing regarding the study's findings and the technical report in 
subsection 1; and
3.  Produce:
A. Decision aids pertinent to meat and poultry processing facility operators and other 
meat and poultry marketing channel participants, including sample cost and revenue 
projections for a sample operation and sensitivity analysis.  For purposes of this 
paragraph, "sensitivity analysis" means the study of how an uncertainty in the output 
of a system can be predicted based upon the variables of the inputs to the system; and
B. A series of fact sheets, bulletins or other publications useful to meat and poultry 
processors, investors and marketing channel participants summarizing areas of key 
findings of the study. 
For purposes of this subsection, "marketing channel" means the way a product or a service 
makes its way from the point of production to the point of consumption or use by the 
consumer.
Sec. 4.  Appropriations and allocations.  The following appropriations and 
allocations are made.
UNIVERSITY OF MAINE SYSTEM, BOARD OF TRUSTEES OF THE
Educational and General Activities - UMS 0031
Initiative: Provides ongoing funds for cooperative extension education regarding meat and 
poultry processing, including quality control training and hazard analysis critical control 
point training and plan development for meat and poultry processors.
GENERAL FUND
2023-24
2024-25
All Other
$142,500
$142,500
__________
__________
GENERAL FUND TOTAL
$142,500
$142,500
Educational and General Activities - UMS 0031
Initiative: Provides one-time funds to support a feasibility study to identify financial, 
physical, regulatory, marketing and cultural barriers to increasing meat and poultry 
slaughter and processing in the State.
GENERAL FUND
2023-24
2024-25
All Other
$220,000
$220,000
__________
__________
GENERAL FUND TOTAL
$220,000
$220,000
UNIVERSITY OF MAINE SYSTEM, BOARD OF 
TRUSTEES OF THE
DEPARTMENT TOTALS
2023-24
2024-25
GENERAL FUND
$362,500
$362,500
__________
__________
DEPARTMENT TOTAL - ALL FUNDS
$362,500
$362,500
SUMMARY
This bill:
1. Establishes within the University of Maine a cooperative extension education 
program regarding meat and poultry processing, including quality control and hazard 
analysis critical control point training and plan development for meat and poultry 
processors;
2. Requires the Department of Agriculture, Conservation and Forestry to create an 
exploratory committee to prioritize meat and poultry processing workforce training 
strategies; 
3. Directs the University of Maine to conduct a study to assess the feasibility of 
processing and marketing meat and poultry products within the State. The study must 
provide an assessment identifying the financial, physical, regulatory, marketing and 
cultural barriers to increasing meat and poultry slaughter and processing in the State and 
develop important financial, regulatory, market and technical information reasonably 
useful in the decision making of investors and businesses seeking to establish new or 
expanding meat or poultry processing facilities in the State; and
4.  Includes appropriations for staffing of University of Maine cooperative extension 
education regarding meat and poultry processing and for the University of Maine study to 
assess the feasibility of processing and marketing meat and poultry products within the 
State.