The North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.
“Collaboration from all aspects of sanitation, design, engineering and production contributed to the development of the Principles,” said Meat Institute President and CEO Julie Anna Potts. “They will serve as a valuable resource benefitting the entire industry as we continue innovation in food safety,” said Meat Institute President and CEO Julie Anna Potts.