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American Meat Institute Honors Equipment Design Task Force With Industry Advancement Award

Saturday, November 1, 2003
 

Chicago - The American Meat Institute (AMI) tonight honored the AMI Equipment Design Task Force with the Institute's highest award: the Industry Advancement Award. The award was announced during the 2003 Chairman's Gala at the Field Museum in Chicago.

The Equipment Design Task Force, chaired by Kraft Foods North America, Inc. Director of Sanitation Joe Stout, convened in 2002 to develop the Ten Principles of Sanitary Design, which detail how to control contamination on ready-to-eat meat and poultry products by redesigning equipment for maximum sanitation. In early 2003, the principles were unveiled at an AMI Foundation Sanitary Design Principles for RTE Processing Equipment Conference. A detailed, visual presentation prepared by the Task Force brought the principles to life.

The conference attracted more than 100 members of the industry, who benefited from the collective knowledge and information developed by the Task Force. The conference was reprised earlier this week immediately prior to the International Meat, Poultry and Seafood Convention & Exposition at Chicago's McCormick Place.

"The Equipment Design Task Force's efforts have been the spark that has ignited a new spirit of accomplishment throughout the industry," said AMI Chairman Richard Searer, group vice president, Kraft Foods North America and president, Oscar Mayer, Pizza & Food Service.

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 United States. 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:
Dan Murphy
Vice President, Public Affairs
703-841-3624
dmurphy@meatinstitute.org
Josee Meehan
Senior Manager, Public Affairs
703-841-3641
jmeehan@meatinstitute.org

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