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AMIF to Offer New Seminar at Innovation Showcase

Wednesday, August 18, 2004
 

Arlington, VA -- The best and latest thinking to enhance food safety through sanitary facility design will be featured at a new seminar presented by the American Meat Institute Foundation. Slated for Sept. 29 at the Gaylord Opryland Hotel in Nashville, Tenn., the Facility Sanitary Design Seminar will detail the eleven principles of sanitary design developed by a special AMI Foundation Facility Design Task Force.

The seminar immediately precedes the 2004 AMI Annual Convention & Innovation Showcase, September 30-October 2, 2004, also at the Gaylord Opryland Hotel in Nashville.

The seminar will provide attendees a chance to hear best practices and expertise from innovative companies like Hormel Foods, Sara Lee Corporation and Tyson Foods, Inc. as well as leading architectural/engineering firms in the United States. These experts will discuss the principles and underlying criteria for sanitary design of facilities during renovation, remodeling, and/or new construction. The seminar is designed for corporate and plant personnel, architecture and engineering professionals, and contracting professionals involved in building or remodeling food establishments.

"This seminar is a compilation of input from a very knowledgeable group of design professionals from the food and architectural/engineering industries. The principles established by the AMI Facility Sanitary Design Task Force will help all those involved in renovation, remodeling and new construction to optimize long-lasting benefits from sanitary design," according to Dr. Robert Seward, the AMI staff coordinator for the task force.

The seminar will take place just one day prior to the 2004 AMI Innovation Showcase. Registrant of AMI’s Annual Convention may attend free, but must RSVP to Katie Brannan at kbrannan@meatinstitute.org or fax to: (703) 527-0938. For those attending the Seminar only, the registration fee is $150.

Registration is $595 for AMI packer processors and exhibiting suppliers registering through Aug. 27. Non-member packer-processors pay $695. After the Aug. 27th early bird deadline these rates increase by $100. Other registration rates are detailed on the registration form. To register online, go to www.MeatAMI.com. For registration information, please contact Katie Brannan at kbrannan@MeatAMI.com or 703-841-3621.
For additional information and registration, please visit the AMI Meetings section of http://www.MeatAMI.com and click on 2004 AMI Innovation Showcase.

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, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a 501(c)(3) organization that conducts research, education and information projects for the industry.


For more information contact:
David Ray
Vice President, Public Affairs
703-841-3624
dray@meatinstitute.org
Brent Tjarks
Public Affairs Coordinator
703-841-3626
jdaoust@meatinstitute.org

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