AMI Publications & Resources

The Hazard Analysis and Critical Control Point System in the Meat and Poultry Industry
This manual is the first comprehensive publication on developing and implementing HACCP plans for meat and poultry plants. It includes background on HACCP, a detailed step-by approach to developing a HACCP plan and model HACCP plans for specific meat and poultry products. English & Spanish 1994.

Animal Handling and Audit Guidelines for the Meat Industry
Authored by animal welfare expert Temple Grandin, Ph.D., with technical review by the AMI Animal Welfare Committee, the 2004 Animal Handling and Audit Guidelines for the Meat Industry is an invaluable document for plant personnel -- and for anyone involved in meat animal welfare. The latest edition combines two previous editions: Recommended Animal Handling Guidelines for Meat Packers and Good Management Practices for Animal handling and Stunning. Now combined into a single, more user-friendly document, the Guidelines offer tips on trouble shooting and improving animal handling and stunning. The Guidelines also offer detailed information about and how to set up and manage animal welfare audit programs in plants using numerical criteria. The referenced guide also includes the official AMI Foundation audit forms, a trouble shooting guide and worker safety tips for those handling livestock.

AMIF Meetings CDs
Choose from the following meetings: Animal Care & Welfare, Advanced Listeria Intervention & Control, Conference on Worker Safety, Health & Human Resources or Annual Meat Conference.

Ergonomics in the Meat Industry/Instructor's Guide

A suggested overview for conducting employee training sessions using the Ergonomics in the Meat & Poultry Industry Video and the Employees Information Manual. Provides tips and ideas on leading discussions describing the key elements of a plant program. 1991.

Ergonomics in the Meat Industry/Employee Information

Oriented toward employees to provide basic information on ergonomic, cumulative trauma and the employee's role in prevention. All plant employees should receive a copy. English & Spanish 1991.

A Guide to Practical Ergonomics: Management Strategies for Preventing Strains & Sprains

Ergonomics is the science of workstation design, adjusting the job to fit the worker, instead of forcing the worker to fit the job. This manual provides a solid introduction to ergonomics, identifying common problems, and suggesting cost-effective remedies. 1998

Principles & Rules for Meat Safety: Employee Hygiene Practices for Meat Poultry Processors
This 15-minute training video will help plant employees prevent food borne illness through microbial control. The video format takes viewers through a variety of typical work situations and covers contaminations, bacterial growth, and personal hygiene. Emphasizes the effect that work practices (both proper and improper) have on product quality and safety. English & Spanish 1990.

HACCP Journals- A Reporter's Notebook

This informative video provides an introduction to HACCP principles and stresses the importance of implementing the HACCP process to produce safe meat and poultry products. The video is appropriate viewing for industry employees from the supervisory level to the CEO. Includes an optional post test. English & Spanish 1995

Standard Operating Procedures: Uncovering the Foundation of Food Safety

This 15-minute video will help employees learn the relationships between pre-requisite programs and HACCP and how SOPs should be developed and maintained for pre-requisite programs. Industry experts explain pre-op sanitation and employee hygiene programs. This video will help your employees discover their role in food safety. English & Spanish 1996

Humane Animal Handling Videos

Animal welfare and handling practices are complex and impact the operations of plants, quality of products, and image of a company. These videos are designed to instruct personnel in the principles of good animal handling and stunning practices. The video includes the tools necessary for monitoring progress. Produced by AMI Foundation in cooperation with the McDonald's Corporation and Grandlin Livestock Handling Systems. English & Spanish 1999

Ergonomics in the Meat and Poultry Industry: Understanding Cumulative Trauma

This video details the type and causes of repetitive motion disorders that occur frequently I meat/poultry packing and processing. Learn what your company can do to prevent and correct cumulative trauma in the workplace. English & Spanish 1991

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