Review of the Use of Process Control Indicators in the FSIS Public Health Risk-Based Inspection System A Letter Report (2009) / Chapter Skim
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Appendix E Biographical Sketches of CommitteeMembers
Appendix E Biographical Sketches of CommitteeMembers
Pages 83-88
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From page 83... ...
He has been a member of many National Academy of Sciences committees, including the Food and Nutrition Board's Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, Subcommittee on Upper Reference Levels of Nutrients, and Panel on Macronutrients. He was named a national associate of the National Academies in 2002.
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From page 84... ...
He has 30 years of experience in teaching, conducting research in food safety, and working at the interface between science and public health policy, first in academia, then in government service in both USDA and FDA, and most recently at the University of Maryland. His scientific interests include extensive experience in predictive microbiology, quantitative microbial risk assessment, microbial physiology, mycotoxicology, and HACCP (Hazard Analysis and Critical Control Point)
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From page 85... ...
As a member of ConAgra's Food Safety Advisory Council, he provides scientific advice on food safety. His National Academies service includes chairmanship of the Committee on the Review of the USDA Escherichia coli 0157:H7 Farmto-Table Process Risk Assessment and participation in the 2004 and 2007 U.S.-Iranian Workshop on Food Safety, the National Research Council (NRC)
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From page 86... ...
Ruzante, D.V.M., M.P.V.M., Ph.D., is the risk analysis manager for the Joint Institute for Food Safety and Applied Nutrition in College Park, Maryland. She worked for the University of Guelph and the Public Health Agency of Canada developing and operationalizing a multifactorial framework to rank foodborne risks using multicriteria decision analysis (MCDA)
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From page 87... ...
Harris team-teaches a HACCP course for graduate/undergraduate students and coordinates various HACCP and food safety industry training programs. She has worked closely with the food industry to provide valuable assistance in implementing HACCP programs.
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From page 88... ...
Dr Harris received her B.S. in food science, M.S.
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