Washington, D.C. - The AMI Foundation (AMIF) will host its third Annual Animal Handling and Stunning Workshop, Feb. 1-2, 2001, at the Westin Crown Center in Kansas City, MO.

The workshop is designed to educate about optimum animal handling and stunning practices, new research and technology, the use of self-audits to monitor handling and stunning, and the economic benefits of good animal handling and stunning. The course is designed for key plant personnel, like operations managers, production and pen supervisors, training managers, quality assurance and safety staff and others who can become skilled trainers of employees involved in livestock handling and stunning.

World-renowned animal handling expert Temple Grandin, Ph.D., assistant professor at Colorado State University, will be a featured instructor during sessions on handling and stunning. National Pork Producers
Council Assistant Vice President of Pork Quality David Meisinger, Ph.D., will join Grandin for a discussion of issues related to pork stunning. Grandin also will advise participants how to implement AMIF's own Good Management Practices for Animal Handling Stunning and its video-based training programs.

Colorado State University Assistant Professor of Animal Sciences John Scanga, Ph.D., will discuss the relationship between good handling and stunning and meat quality. USDA's Director of Slaughter Operations Barbara Masters, DVM, will discuss the comprehensive regulatory requirements under the Humane Slaughter Act and will detail how and why the agency is stepping up training for its veterinary inspectors. Representatives of McDonald's Corporation and its in-plant audit teams will discuss corporate animal welfare initiatives and the results they have achieved.

A reception featuring tabletop exhibits of animal handling and stunning equipment also will be held on the evening of Feb. 1.

"We are proud to host this popular educational event again this year," said AMIF President James H. Hodges. "The strong turnout and repeat attendance at the previous Animal Handling and Stunning Conferences clearly shows that animal welfare is a high priority for this industry."

A detailed agenda is available on MeatAMI.com in the meetings section. The cost of the course is $295 for AMI members, $265 for three or more members, who register together, and $395 for non-members. To secure an
AMI hotel room rate of $125, hotel reservations must be made by Jan. 9, 2001.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North
America. Headquartered in Washington, DC, the Institute provides legislative, regulatory and public relations services, conducts scientific and economic research, offers marketing and technical assistance, and sponsors education programs.

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad
range of food safety, worker safety, nutrition and consumer information

American Meat Institute