Author: Dr. Kerri B. Harris, Ph.D. International HACCP Alliance, Texas A&M University Introduction The safety of meat products and the protection of public health are primary concerns for the beef industry. Throughout the past few years and even today, there are many food safety challenges facing the industry.
International HACCP Alliance, Center for Food Safety, Department of Animal Science, Texas A&M University, College Station, TX, USA Search for more papers by this author Kerri B. Harris Working with HACCP International’s team of food scientists, the certification process is straight forward, cost effective and 100% relevant to the suppliers’ food industry customers’. With extensive experience in practical, industrial, on-site food science, HACCP International has a deep, food safety gene pool together with a stable of International HACCP Alliance 120 Rosenthal Center, 2471 TAMU College Station, TX 77843-2471 Phone: (979)862-3643 Fax: (979)862-3075 kbgehring@tamu.edu eHACCP.org HACCP Certification and Food Safety Training Center is an online training resource for people working in food industries. The HACCP courses are certified by International HACCP Alliance trainers and recognized as required training as set out by the Codex Alimentarius; 18 hours, examinable and recognized by well known authority bodies.Prerequisite courses are designed to help build HACCP Basics for Processors and Manufacturers: HACCP Basics for Processors and Manufacturers is an online, self-paced course on the HACCP System and its prerequisites. Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. purchase $219.00 Jun 14, 2012 · CHAMPAIGN, IL, June 14, 2012— The American Meat Science Association (AMSA) announces that Dr. Kerri Harris, Associate Professor in the Meat Science Section of the Animal Science Department of Texas A&M University and President/CEO of the International HACCP Alliance, is the recipient of the 2012 Distinguished Extension-Industry Service Award. KERRI B GEHRING. Main Address. 120 Rosenthal Center . College Station, TX 77843 . Show More Contacts ×
Dr. Kerri B. Gehring is a professor in the meat science section of the Department of Animal Science and president and CEO of the International HACCP Alliance. Gehring 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.
The Basic HACCP workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending. Cost: $600 per person (Large companies - greater than 10 employees) Dr. Kerri Gehring, associate professor of animal science and president of the International HACCP Alliance, has been selected as one of the three recipients of the 2014 Association of Former Students Distinguished Achievement Award for Teaching at the College Level.
International Haccp Alliance CLAIM THIS BUSINESS. 120 ROSENTHAL CTR COLLEGE STATION, TX 77843 Get Directions (979) 862-3643. www.haccpalliance.org Contacts Kerri
The Meat Industry Hall of Fame announced the members of the Class of 2019. They are Morris Burger, Burgers Smokehouse; Chris Calkins, University of Nebraska-Lincoln; Kerri B. Gehring, Texas A&M/International HACCP Alliance; John Harris, Harris Farms; Robert Rebholtz Jr., Agri Beef; and R. Bruce Tompkin, ConAgra Refrigerated Prepared Foods. Jun 01, 1998 · Kerri B. Harris, International Meat and Poultry HACCP Alliance, Texas A&M University, 120 Rosenthal, College Station, TX 77843; phone: 409-862-2036; fax: 409-862-3075. COPYRIGHT 1998 Food Technology Intelligence, Inc. Kerri Harris is President/CEO of the International HACCP Alliance and is an Associate Professor in the Department of Animal Science at Texas A&M University. Jeff Savell is Regents Professor and E · Dr. Kerri Harris, President, International HACCP Alliance, on addressing interventions and non-intact steaks in HACCP Plans. · Dr. Mohammad Koohmaraie, CEO of the Meat Division at IEH Laboratories on laboratory methods and prevalence of non-O157 STECs. The Basic HACCP workshop covers the basics of designing a HACCP plan and is accredited by the International HACCP Alliance. Employees responsible for developing, improving or maintaining a HACCP system will benefit from attending. Cost: $600 per person (Large companies - greater than 10 employees) Dr. Kerri Gehring, associate professor of animal science and president of the International HACCP Alliance, has been selected as one of the three recipients of the 2014 Association of Former Students Distinguished Achievement Award for Teaching at the College Level. April 9 Public Meeting to Seek E. coli O157:H7 Solutions. Mar 26, 2008 "E. coli O157:H7 - Addressing the Challenges, Moving Forward With Solutions" is the title of an April 9 public meeting