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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.
| US |
$75.00 |
| Outside US &
Canada |
$80.00 |
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.
| AMI Members |
Free |
| Non Members |
$25.00 |
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.
| US |
$25.00 for each
title |
| Outside US &
Canada |
$82.00 for each
title |
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
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