In the meat processing business, food safety remains a priority issue for companies of all sizes, including small, independent processors who have been supplying local foods long before the concept captured the attention of culinary professionals and consumers. As executive director of the American Association of Meat Processors (AAMP), Jay Wenther provides tools to help these processors succeed. “We need a science-based food safety system,” says Wenther. “At AAMP, my job is not only to help processors stay current on regulations, but explain how they can implement strategies to be in compliance with these regulations.”