EDITORIAL-DETAILS (JFN)
Kerri Harris Gehring
Associate Professor
Texas A&M University
USA
Biography
Kerri B. Gehring is currently an Associate Professor in the Meat Science Section of the Animal Science Department at Texas A&M University and the President/CEO of the International HACCP Alliance. Kerri is a three-time graduate of Texas A&M University. She has published multiple refereed journal articles and other publications. Her research focus includes food safety, quality, and nutrition. Kerri has conducted HACCP/food safety training for over 2,000 people, and she has disseminated food safety information across the U.S. by serving on multiple panels and programs. Kerri facilitated the development of the following industry best practices: 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, and she assists very small, small, and large establishments by providing hands-on assistance to help them develop and implement scientifically sound food safety programs that will comply with regulatory requirements. Her efforts and dedication to food safety are recognized on a national and international basis.
Research Interest
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