Author Archives: Diana Dietz

2017 University Class Competition Added to ACMC

7. University StudentsAAMP is pleased to announce that the University Class competition will once again be held in conjunction with the American Cured Meat Championships (ACMC), July 20-22, 2017, in Lexington, Kentucky.

The University Class competition provides a venue to students who have an interest in processed meats to compete at the intercollegiate level. In no way is the class meant to compete with the processor member, but merely provide students an opportunity to enter into a friendly competition between schools. Besides being able to interact with processor members during convention, the main goal is for students to learn more about meat processing and the applied science involved in creating various cured meats.

The competition is open to students who have an allied membership represented in some fashion from their respective institutions. The type of product(s) that students produce will vary during subsequent years at the ACMC and follow the same rules and entry guidelines for the designated product class.

For 2017, two product classes, the Cured Specialty Meat Products class and Bacon class, will be made available for competition for the University Class. All schools wishing to enter product in these classes will comply with the guidelines set forth in the ACMC competition rules concerning the designated class.

Schools will still follow check-in procedures that processor members comply with, as well as be subject to rules and registration fees for product entries. Product entered into the University Class will be not be comingled or mixed in any way with products from processor member entries. To achieve this, University Class product entries will be checked in at a separate time from that of regular ACMC product check-in. University Class product will also have a location in a judging area away from similar product types, and the scorecards, although identical in content, will be marked accordingly to separate them from the 2017 ACMC.

For eligibility, rules and registration, please visit the ACMC tab under AAMP’s website. Students must pre-register for the competition by Monday, June 19, 2017.

AAMP to Launch Redesigned Website

web-developmentOver the next several months, AAMP will be working with a web development company to redesign the current site.

AAMP will be working with Pennsylvania-based design company Mile 6 to create a modern, visual and exciting new look to the website. In addition, the site will be optimized to allow for easy viewing on tablet and smartphone devices.

“The new website will be responsive and mobile-friendly, and include clearer ways of finding information and intuitive use of sub-menus, says AAMP Executive Director Chris Young.

It will also include calls to action encouraging visitors to join, and will make it clear which resources are free to view and which are for members, to highlight the benefits of joining AAMP, added Young.

An important function of AAMP’s website is the ability to gain access to the exclusive information on the member-only side of the site. With the redesign, the information will be laid out in a more accessible and easy-to-read format. Members will also be able to connect with each other easily with a newly enhanced directory.

Diana Dietz, AAMP’s communications manager, hopes the new website will allow AAMP to form better connections with the association’s members.

“We are long overdue for a redesign that reflects the work we do day-to-day,” she says. “AAMP exists to support small and very small meat processing plants so that they may prosper. Our key objective for the new site is to encourage our members to feel a strong bond with us as the organization representing and championing them.”

The new site is expected to launch sometime in the fall.

AAMP would like to thank the following members for their assistance in providing recommendations for the new site.

Website Redesign Committee

  • Dianne Handsaker, Illinois Association of Meat Processors (Pearl City, IL)
  • Chad Lottman, C&C Processing Inc. (Diller, NE)
  • Rick Reams, RJ’s Meats (Hudson, WI)

Northwest Meat Processing School

The Northwest Meat Processors and Montana Meat Processors are hosting the 2017 Northwest Meat Processing School, May 22-25, at the Meat Science Laboratory on the University of Idaho campus.
The school, sponsored by the University of Idaho, will focus on managing E.coli and other STECs in beef products produced by small processors. Participants will also learn the basics of dry curing, including whole muscle cuts and salami type products.
The school will offer the opportunity for hands-on application of topic as well as the opportunity to interact with instructors and other processors on an informal basis.
Download the full brochure here for more details.

BioSafe Systems to Exhibit at Midwest Poultry Federation Convention 2017

BioSafeEAST HARTFORD, Connecticut – BioSafe will be exhibiting at the 2017 Midwest Poultry Federation Convention March 14-16, 2017 in Saint Paul, Minnesota.

Booth #1504 will be manned by seasoned staff VP of Food Safety, Russell Owings and Technical Sales Representative, Michael Applewhite.  As experts in their fields, these two know all the ins and outs of the poultry market – spanning everything from eggs and animal health to slaughter and processing.

BioSafe is one of the largest manufacturers of peroxyacetic acid (PAA) in North America providing sustainable disease control products to the Agriculture, Horticulture, Post-Harvest/Food Safety, Meat and Poultry, Aquatics, Home & Garden, Turf, and Commercial/Industrial Sanitation industries.

Russell Owings, VP of Food Safety


Michael Applewhite, Technical Service Representative


For questions about this press release please call 888-273-3088


2131890e-598b-49f7-ae51-66a6c7f2c69bRALEIGH, NC (January 27, 2017)–Animal Welfare Approved (AWA) is pleased to announce that the world renowned Bristol University is coming to the U.S. to carry out a series of two-day welfare trainings for slaughter plants. The training events are organized through a partnership between AWA and Bristol University in Langford, UK, and are part of an ongoing commitment to facilitate training in all aspects of high-welfare livestock production.
Two courses will be available: one aimed at plants handling red meat species on March 7-8, 2017 and the other for poultry on March 9-10, 2017. The courses will appeal to plant owners and operators who are looking to further demonstrate their commitment to animal welfare and their understanding of the science behind the slaughter process–and improve the quality of their final product.  The courses will cover:
  • Animal behavior, consciousness and sensibility, and stress in animals
  • Practical aspects of handling and restraining animals
  • Practical aspects of stunning techniques and knowledge of manufacturers’ instructions on the type of stunning equipment used
  • Monitoring the effectiveness of stunning and the absence of signs of life
  • Back-up stunning and/or killing methods
  • Appropriate use and maintenance of bleeding knives
Attendees who successfully complete the courses will qualify as an Animal Welfare Officer (AWO) or Poultry Welfare Officer (PWO).  The course normally costs $750 per attendee, per course; however, AWA is pleased to offer a limited number of applicants the introductory rate of $350 per course–or $700 for both courses. Scholarships may be available to plants already working with AWA–please inquire for details.
For further information about the course contact or call 202-546-5292.
A Greener World (AGW) identifies, audits, certifies and promotes practical, sustainable farming systems by supporting farmers and ranchers and informing consumers. AGW’s growing family of trusted certifications includes Certified Animal Welfare Approved by AGWCertified Grassfed by AGW and Certified Non-GMO by AGW. Each program is designed to have positive and measurable impacts on the environment, society and animals, and to encourage truly sustainable farming practices. AGW’s standards and procedures are robust, transparent and achievable.A nonprofit funded by public donations, A Greener World offers a range of resources to help people make informed food choices, including an Online Directory of certified farms and products and Food Labels Exposed–a definitive guide to food label claims (available in print, online, and as a smartphone app). For more information visit ANIMAL WELFARE APPROVED
Animal Welfare Approved certifies and supports farmers raising their animals according to the highest welfare standards, outdoors on pasture or range. Consumer Reports has acknowledged Animal Welfare Approved as the only “highly meaningful” label for farm animal welfare, outdoor access and sustainability. All standards, policies and procedures are available on the AWA website, which along with AWA’s ISO 17065 accreditation demonstrates the highest level of transparency and accountability.

Animal Welfare Approved is a program of A Greener World, the nonprofit home of America’s leading food labels. AGW’s Online Directory of farms, restaurants and products enables the public to search for certified farms, restaurants and products by zip code, keywords, products and type of establishment. For more information visit and