Apr 01, 1996 · Tim C. Jackson, Kerri B. Harris and H. Russell Cross International Meat and Poultry HACCP Alliance Center for Food Safety, Institute of Food Science and Engineering, The Texas A&M University System, College Station, Texas 77843-2259, USA Food Control 1996 Volume 7 Number 2 105
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
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
Offered and certified by NEHA the course is further accredited by the International HACCP Alliance. The course was created to assist food safety, Quality Assurance and control staff as well as key plant personnel in the development of a legal HACCP food safety plan. In last month's issue of Small Plant News, the first part of this special two-part series on HACCP featured reflections from four key stakeholders: William "Bill" Smith, FSIS' Assistant Administrator for Program Evaluation, Enforcement and Review; Rosemary Mucklow, Director emeritus, National Meat Association (NMA); Dr. Kerri Harris, President
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
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.