AMIF PUBLISHES UPDATED SANITARY EQUIPMENT DESIGN PRINCIPLES
The American Meat Institute Foundation (AMIF) has published newly revised Sanitary Equipment Design Principles, which aim to reduce the presence of Listeria monocytogenes in ready-to-eat (RTE) meat and poultry products. Developed by a task force charged with developing sanitary design principles for processing equipment, the 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,” AMIF says. The principles include a checklist, glossary, and new photo examples for plants to use when evaluating their equipment. AMIF says they will be posted on its website, www.amif.org , soon.