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AMI Foundation Unveils Eleven Principles of Sanitary Facility Design

Wednesday, September 29, 2004

Eleven new principles of sanitary facility design today were unveiled in an AMI Foundation sponsored workshop that preceded the AMI Annual Convention & Innovation Showcase, Sept. 30 - Oct. 2 in Nashville, Tenn.

Because facility layout and design are key factors in ensuring the safety of meat and poultry products, the Facility Sanitary Design seminar was created to help companies design, renovate and remodel facilities for enhanced sanitation and food safety. The principles are a companion to the Sanitary Equipment Design Principles released last year.

During the well-attended workshop, 130 attendees learned the principles and underlying criteria that were developed by the most innovative processors and architecture engineering firms across the United States.

In addition, a plaque honoring Henry A. Lurie as a pioneer and innovator in facility sanitary design during his 30 year tenure in the meat industry was accepted by Bob Hendon, vice president of Hendon Redmond Incorporated (www.hendonredmond.com), a firm Lurie helped found. The capacity crowd of more than 130 attendees acknowledged Hendon with a hearty round of applause as he accepted the award.

For a copy of the principles, go to
http://www.meatinstitute.org/Template.cfm?Section=Sanitation&Template=/TaggedPage/TaggedPageDisplay.cfm&TPLID=7&ContentID=1531


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