AMI Foundation Issues Updated Sanitary Equipment Design Principles
The American Meat Institute Foundation (AMIF) on Feb. 3 released an updated version of its Sanitary Equipment Design Principles: Checklist & Glossary. The Principles have been a leading factor in food safety advances in meat and poultry plants including the reduction of Listeria monocytogenes in ready-to-eat meat and poultry products. The Principles were developed through an Equipment Design Task Force (EDTF) that was charged with developing equipment sanitary design principles that meet the expectations of the meat and poultry industries.
The design principles provide an opportunity for equipment providers and users to work together to identify issues of common concern before equipment reaches the plant floor while creating a standardized food safety focus for equipment evaluation. The principles also include a checklist, glossary and new photo examples for plants to use when evaluating their equipment.