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AMI Launches New HACCP Implementation Section On Home Page

Thursday, November 19, 1998

The American Meat Institute (AMI) this week launched a new section on its web site (www.meatami.org) devoted to assisting meat and poultry facilities during the next wave of HACCP (Hazard Analysis and Critical Control Points) implementation, scheduled to go into effect January 25, 1999.

The new HACCP section contains background information on the new science-based inspection system, links to key regulatory documents like the Pathogen Reduction/HACCP final rule, copies of relevant Food Safety and Inspection Service (FSIS) notices and directives, links to other HACCP implementation sites of value on the internet and helpful implementation tips developed by AMI’s regulatory staff. The section also will provide a bulletin board for visitors to share their experiences/suggestions with other members of the industry.

This is the latest in AMI’s efforts to assist small to medium sized plants prepare for their January implementation deadline. Beginning in September, the AMI Foundation (AMIF) hosted free HACCP briefings in 20 U.S. cities focusing on practical tips for operating under USDA’s new Pathogen Reduction/HACCP Rule. These briefings were in addition to four HACCP certification courses AMIF hosted during 1998 and several private training seminars held throughout the year.

Additionally, in January the AMI regulatory affairs staff again will operate a toll-free HACCP hot line (1-888-AMI-HACCP) to assist its members make the transition to the new inspection program.

“AMI is committed to ensuring a successful transition to the new HACCP system,” said AMI President and CEO J. Patrick Boyle. “The new section on our web site and the courses we offer are an important part of our efforts to prepare the industry for the next phase of implementation.”

To learn more about the services offered by the Institute, contact AMI’s Director of Convention, Education and Member Services Jacky Sher at 703/841-2400.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance and sponsors education programs.

For more information contact:
Janet Riley
Vice President, Public Affairs
James Ratchford
Manager, Public Affairs

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