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Food Safety
Meat Recall Plan Development
This USDA booklet offers guidance on determining if a recall is necessary and the communication that follows.
Food Safety
Meat Safety with Sous-vide
The accompanying article sheds light on the parameters one should follow to keep food safe when using sous-vide cooking.
Processing
Water-Holding Capacity Explained
Understanding water-holding capacity (WHC) in meat can help processors understand fluctuations in price/lb.
Latest Courses
Jan 21, 2025-Jan 23, 2025
Meat Curing School
This workshop, focusing whole muscle products (e.g. bacon, ham, etc.), combines theoretical and practical aspects of meat curing including the chemistry of curing, functional ingredients, formulations
Feb 1, 2025-Mar 1, 2026
Meat Processor Academy Mastermind Program
The Meat Processor Academy Mastermind Program is a year long peer learning experience that will help you solve the the most challenging problems in your meat business, clean up your financial record k
Feb 4, 2025-Feb 6, 2025
Iowa State Fresh Pork Processing Short Course
The Fresh Pork Short Course is a hands-on experience for participants who have in interest in expanding their knowledge of the pork processing industry.
Latest Events
Jan 27, 2025-Jan 30, 2025
DFV-AAMP Quality Competition for Sausage & Ham
The German Butchers Association (DFV, short for Deutscher Fleischer-Verband), the official representative of craft butchers in Germany, formed a partnership with AAMP to hold the DFV/AAMP IFFA Quality
Jan 28, 2025-Jan 30, 2024
International Production and Processing Expo
IPPE is the world's largest annual display of technology, equipment, supplies, and services used in the production and processing of eggs, meat, and poultry and those involved in feed manufacturing.
Feb 4, 2025 12:00 pm
AAMP Announces Cooking & Cooling Deviations Webinar
AAMP is partnering with USDA’s FSIS’ Dr. Meryl Silverman and Andrew Lorenz, CEO of We R Food Safety, for a webinar to discuss cooking and cooling deviations in meat and poultry processing.