An Act providing for regulation of the meat packing and food processing industry by creating facility health and safety committees in the workplace; establishing the industry workers' rights coordinator within the Department of Labor and Industry; and imposing penalties.

Added new sponsors to the bill, including Santarsiero, Farry, Pisciotano, and Picozzi, and noted that Senator Robinson amended the bill on June 10, 2026.

Clarified that the term 'food facility' has the same meaning as 'facility' under 21 CFR Part 1 Subpart H as of May 1, 2026.

Expanded the list of covered activities to include the making, cooking, mixing, processing, bottling, baking, canning, freezing, packing, or rendering of products intended for human consumption.

Added a requirement that if more than two employees are needed to represent each department, at least one employee from each department must be on the committee.

Added a clause stating that committees established under the act are advisory only and do not constitute labor organizations or bargaining representatives.

Modified committee responsibilities to include identifying and communicating accident prevention concerns and added a requirement to assess the effectiveness of new safety equipment or procedures.

Added a new section requiring the appointment of an industry workers' rights coordinator to investigate employer compliance with the act.

Updated the list of required training topics to include hazard detection, inspection, and the methodology used for training.