Media Contact: Deidrea Mabry, firstname.lastname@example.org
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.
The award was established in 1965 to recognize outstanding achievement in meat science extension and service to the industry and is sponsored by the American Meat Institute Foundation (AMIF). Dr. Harris will be honored at a special reception and awards presentation at the AMSA 65th Reciprocal Meat Conference on Tuesday, June 19, 2012 in Fargo, ND.
Dr. Kerri Harris has been actively involved with the HACCP Alliance since it was formed in March of 1994, and has contributed to its growth and accomplishments. She helped the Alliance standardize HACCP training programs and assisted with the development of the train-the-trainer course and the accreditation program for HACCP training providers. Harris authored the Alliance’s proposal to develop ten generic HACCP models for USDA and received the grant allowing her to lead this valuable effort.
She has been awarded four competitive grants to conduct USDA’s Food Safety and Inspection Service’s Enforcement Investigation and Analysis Officer (EIAOs) training. Since October 2001, thirty Extension credit EIAO courses have been conducted as part of these multi-year grants.
Dr. Harris facilitated the development of Best Practices for Beef Harvest, Industry Best Practices for Holding Tested Product, Best Practices for Microbiological Sampling, and Best Practices for Retailer Operations Producing Raw Ground Beef. She works closely with the industry and provides valuable assistance with HACCP implementation. Kerri assists very small, small, and large establishments by providing hands-on assistance to help develop and implement scientifically sound food safety programs that comply with regulatory requirements. Her efforts and dedication to food safety are well recognized on a national and international basis.
In addition to her outreach efforts, Kerri is responsible for developing a strong research program and teaching a HACCP course for graduate/undergraduate students, a graduate course on food safety policy and regulations. Prior to her position with the International HACCP Alliance, Kerri was on the Nutrition staff of the Animal Science Department at Texas A&M University. She taught seven different human nutrition courses and served as the Director the Combined Graduate Degree – Dietetic Internship Program.
Kerri is a three-time graduate of Texas A&M University. She received her B.S. in Food Science in 1986, M.S. in Nutrition in 1989, and Ph.D. in Nutrition in 1994. Kerri has published multiple refereed journal articles and other publications, co-authored three book chapters, and presented at multiple national and international meetings.
Dr. Kerri Harris was nominated by Dr. Jeffery Savell, Texas A&M University, who stated that “Because of her extension and industry activities and her commitment and dedication to our industry, Dr. Kerri Harris is most deserving of the AMSA Distinguished Extension-Industry Service Award.”
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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species.