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AMI Annual Convention Seminar to Focus on Equipment Design Task Force's Sanitary Design Principles to Improve Food Safety

Friday, August 23, 2002

Washington, DC—AMI’s Equipment Design Task Force (EDTF) will unveil its “Ten Sanitary Principles of Design” at a seminar Friday, October 25, 2002, at the 2002 AMI Annual Convention and Innovation Showcase in New Orleans, LA.

The seminar will showcase a list of design principles and the recommended facility certification process designed by the AMI EDTF and published in May of this year. The seminar is part of the Environment and Operations Conference.

The AMI EDTF, chartered by the Listeria Task Force, drafted the principles to improve food safety by reducing the contamination risk from Listeria.

Improved equipment design stands to reduce long-term maintenance and recall costs and increase productivity, according to the task force.

The AMI EDTF is comprised of representatives from eight meat and poultry processing companies. AMI EDTF designed the recommendation system in consultation with equipment manufacturers and government officials from USDA and other agencies.

Joe Stout, chairman of the AMI EDTF and director of sanitation for Kraft Foods North America Inc., and Bill Batty, President of LW Chemicals, will lead the seminar.

The AMI Annual Convention and Innovation Showcase provides a forum for viewing new technologies and products for the meat and poultry industry. Featuring more than 200 exhibitors, the Showcase is recognized as the place for innovative industry suppliers to feature innovation new products. In addition, the convention features separate educational conferences including environment/operations, government and public policy, management and finance and marketing. The Annual Meat Industry Research Conference also will be held October 24 – 26, 2002.

New Orleans provides a colorful venue for the 2002 AMI Annual Convention and Innovation Showcase. The city, nestled in the “crescent” of the Mississippi River, boasts 35,000 buildings listed on the National Register of Historic Places, more than 3,000 restaurants and more than 300 years of history, art and music.

For more information on the 2002 AMI Annual Convention, please call AMI’s Convention Department at 703-841-2400 or visit www.MeatAMI.com.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, DC, the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a separate 501(c)3 organization that conducts research, education and information projects for the industry.

For more information contact:
Janet Riley
Vice President, Public Affairs
Josee Daoust
Manager, Public Affairs

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