The American Association of Meat Processors (AAMP) has grown considerably over the past few years. Enhanced member services, a continued partnership with affiliate organizations, and the tireless work of member volunteers have made this possible.

With the signing of the Food Safety Modernization Act in 2011, food storage facility managers were asked to shift their mindset from reactive to preventive measures.

We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.

Learn measures meat and poultry plants can take towards allergen control in the three key areas identified by FSIS.

FSIS will soon verify that establishments are in compliance with all HACCP validation regulatory requirements.