AMI Publications & Resources
The 2008 Edition of
Meat and Poultry Facts is now available.
Download your order form here.
Animal Handling and Audit
Guidelines for the Meat
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
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