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AMI Equipment Design Task Force Sets Sanitary Design Principles

Friday, May 31, 2002

The AMI Equipment Design Task Force (EDTF) has established a list of sanitary design principles and recommended a certification process to ensure the equipment meets these criteria. The EDTF, chartered by the Listeria Task Force, is comprised of representatives from eight meat and poultry processing companies. AMI and the EDTF have worked in consultation with equipment manufacturers and government officials to establish the following ten design principles:

  • Cleanable to a Microbiological Level

  • Accessible for Inspection, Maintenance, Cleaning and Sanitation

  • Made of Compatible Materials

  • No Product or Liquid Collections

  • Hollow areas Hermetically Sealed

  • Sanitary Operational Performance

  • Validated Cleaning and Sanitizing Protocols

  • No Niches

  • Hygienic Compatibility with Other Plant Systems

  • Hygienic Design of Maintenance Enclosures

These principles will be discussed in detail at the AMI Annual Convention and Innovation Showcase in New Orleans in October 2002. For a more detailed description of these sanitary design principles, see the attached presentation http://www.meatinstitute.org/Template.cfm?Section=Sanitation&NavMenuID=124&template=TaggedContentFile.cfm&NewsID=510.

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