10 Principles of Equipment Design for ReadytoEat ...
THE CLEAN OPERATION | June/July 2003 10 Principles of Equipment Design for ReadytoEat Processing Operations. By Joe Stout. In January 2001, the American Meat Institute (AMI) Executive Board members, comprised of meat and poultry company CEOs, set forth their vision to share the best practices of member companies related to enhancing food safety in a noncompetitive and cooperative .