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AMI Foundation Will Host A HACCP Implementation Course, December 7-10, 1998 In Chicago, IL

Friday, October 23, 1998
 

The American Meat Institute Foundation (AMIF) will host a Hazard Analysis and Critical Control Point (HACCP) implementation course December 7-10, 1998, at the Hyatt Regency O’Hare in Chicago, IL.

“Developing Your Company’s HACCP System for Meat and Poultry” is an interactive training program that teaches participants how to design an effective HACCP program. It is part of the AMIF HACCP implementation program, the longest-running course in the industry.

Grouped with individuals from similar facilities, participants work together to design a model HACCP plan. Industry experts, serving as group facilitators, are on hand to offer advice and direction throughout this process. The plans are then shared with the group for further discussion and comment. At the end of the course, participants are given a quiz to demonstrate their mastery of the HACCP principles and HACCP implementation. Participants who successfully complete the quiz are issued a certificate and are recognized as course graduates on an AMIF HACCP registry.

Medium-sized and smaller plants are required to comply with the Pathogen Reduction/HACCP regulation by January 25, 1999 and 2000 respectively. This course provides the hands on training plants will need to ensure a smooth transition to compliance. For large plants, which began implementation January 26, 1998, this course provides a solid training foundation for any personnel not familiar with the plan design process.

Plant managers, quality assurance personnel, foodservice and retail/perishables directors, and anyone involved in their company’s food safety efforts are encouraged to attend this comprehensive training program specific to the meat and poultry industry.

Because this course sells out quickly, AMIF encourages those interested to register early. Registration for the three-day program is $755 for AMI members and $695 per person for groups of three or more individuals from the same member company. The cost for non-members is $955. Registration fees include a comprehensive manual designed to help attendees implement their HACCP plans. For more information on this and other AMIF sponsored conferences, contact AMI’s Education and Convention Services Department at 703/841-2400 or visit AMI’s Home Page at “www.meatami.org.”

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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