Dr. Kerri B. Harris is associate professor in the meat science section of the Department of Animal Science and president and CEO of the International HACCP Alliance. Harris is a three-time graduate of Texas A&M University. She received her bachelor’s in food science in 1986, master’s in nutrition in 1989, and doctorate in nutrition in 1994.
Kerri Harris, International HACCP Alliance The third element listed at right likewise has three components: initial validation, ongoing verification and reassessment. Initial validation demonstrates that developed HACCP plans can operate as written at the start-up of the plant’s HACCP program. International HACCP Alliance Kerri Harris 120 Rosenthal Center 2471 TAMU College Station, TX 77843-2471 Tel: (979) 862-3643. Fax: (979) 862-3643 . National Environmental Health Association HACCP Online also meets HACCP competency training requirements for food safety audits, and is accredited by the International HACCP Alliance. Who will benefit from HACCP Online? This course is tailored to meet the needs of your entire food safety staff, so that each member shares the same knowledge base and HACCP skills. International Haccp Alliance CLAIM THIS BUSINESS. 120 ROSENTHAL CTR COLLEGE STATION, TX 77843 Get Directions (979) 862-3643. www.haccpalliance.org Contacts Kerri
Apr 04, 2003 · COLLEGE STATION Dr. Kerri Harris, executive director of the International HACCP Alliance at Texas A&M University, received the 2003 Professional Award from the National Meat Association. The award was given to Harris in recognition of her dedication and service to the meat and poultry industry, said Rosemary Mucklow, NMA executive director.
Kerri B. Gehring, Associate Professor – food safety, regluatory issues, HACCP, and nutrition; President and CEO, International HACCP Alliance. Jason J. Gill , Assistant Professor – microbiology and bacteriophage biology. Dr. Kerri B. Harris President/CEO, International HACCP Alliance Associate Professor Texas A&M University kharris@tamu.edu 979-862-3643. Dr. Connie Weaver Distinguished Professor and Department Head Purdue University weavercm@purdue.edu 765-494-8237 HACCP Food Service Safety for Managers, Owners and Operators (two day program including the two hour exam). This course equips the Manager to establish an effective Food Safety/HACCP process for their food processing and food service operation. The HACCP Food Safety Manager Certification is approved by the International HACCP Alliance.
The membership of the Alliance is impressive and con-tinues to grow. The members are made up of industry asso-ciations (26), educational foundations (3), professional as-sociations (12), third party service providers (22), universi-ties (42) and government agencies (23). The executive di-rector of the International HACCP Alliance is Dr. Kerri
Sep 12, 2012 · Dr. Kerri Harris, International HACCP Alliance 10:45-11:30 am FSIS Policy Update for Beef Processors FSIS will cover additional policy updates including traceback, high event periods, labeling of raw beef products, recall plans, Salmonella, and other new or pending FSIS initiatives. Rachel Edelstein, FSIS 11:30 am-12:30 pm Lunch