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Appendix H Biographical Sketches of Committee and Subcommittee Members Claude Earl Fox, M.D., M.P.H. (Co-chair), is a professor of public health in the Department of Population and Family Health Sciences with joint academic appointments in the Department of Medicine and the School of Nursing, Johns Hopkins Bloomberg School of Public Health, and founding director of the Johns Hopkins Urban Health Institute. He is also an adjunct associate professor of epidemiology and biostatistics at the School of Public Health, George Washington University. Earlier, Dr. Fox served as administrator, Health Resources and Service Administration, U.S. Department of Health and Human Services (HHS), and as Deputy Assistant Secretary for Health (Disease Prevention and Health Promo- tion) also at HHS, where he was a key player in setting Healthy People 2010 health objectives for the nation. He has been a Public Health Service regional health administrator, was a state health officer in the Alabama Department of Public Health for six years, and was a deputy health officer in Mississippi. Throughout his career, Dr. Fox has taught in the School of Public Health at the University of North Carolina, Chapel Hill, at the George Washington University, and at the University of Alabama, Birmingham. In addition to service in the public sector, Dr. Fox has been a consultant for the Public Health Foundation in Washington, D.C. He has received many awards and has been active as member, board member, or chair of numerous committees, advisory panels, and associa- tions. He also served as president of the Association of State and Territorial Health Officials. Dr. Fox holds a B.S. and an M.D. from the University of Missis- sippi and an M.P.H. from the University of North Carolina, Chapel Hill, is board certified in preventive medicine and public health, and is licensed to practice medicine in Delaware, Maryland, and Mississippi. 370
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BlOG^PHICAL SKETCHES OF COMMITTEE AND SUBCOMMITTEE MEMBERS 371 Cameron R. Hackney, Ph.D. (Co-chair), is dean of the Davis College of Agriculture, Forestry and Consumer Sciences and director of the West Virginia Experiment Station, West Virginia University in Morgantown. Previously, Dr. Hackney held positions as department head and professor in the Department of Food Science and Technology, Virginia Polytechnic Institute and State Uni- versity, Blacksburg, and superintendent of the Virginia Seafood Research and Extension Center in Hampton. His academic background is in food science, and he has taught undergraduate and graduate courses in food microbiology, food toxicology, and dairy processing, and was an extension project leader for food science and technology at the Virginia Polytechnic and State University from 1992 to 1997. He has edited two books on seafood safety and has published or presented over 250 scientific papers and presentations. In addition, he has given over 200 presentations as part of extension workshops. Dr. Hackney was a member of the Institute of Medicine Committee on Evaluation of the Safety of Fishery Products (1988-1990) that produced the report, Seafood Safety. He has served on numerous national and state committees, including the Microbiology Committee of the Interstate Shellfish Sanitation Conference (1984-1991), the Methods Committee of the National Indicator Study (1991), and the National Indicator Study's Microbiology Committee (1987-1992), which he chaired. He has helped organize over 75 national and international workshops, and has inter- national experience as a consultant. Dr. Hackney holds a B.S. in animal science and an M.S. in agricultural microbiology from West Virginia University, and a Ph.D. in food science from North Carolina State University. He is past chair of the Council of Food Science Administrators and chair of the Northeast Experi- ment Station Directors. He is a fellow of the International Association for Food Protection and is a member of the Institute of Food Technologists and the Atlantic Fisheries Technology Society. Kathryn J. Boor, Ph.D., is an associate professor of food processing micro- biology in the Department of Food Science at Cornell University, Ithaca, New York. Her research interests include dairy microbiology and product safety, bacterial transmission in food processing systems (dairy and seafood), bacterial food safety, food processing microbiology, product shelf-life extension, and food biotechnology. Dr. Boor is a member of the American Association for the Advancement of Science, the American Society for Microbiology, the American Dairy Science Association, the Institute of Food Technologists, the International Association for Food Protection, and The Dairy Practices Council. She is cur- rently on the board of directors for the American Dairy Science Association. She is also the scientific advisor for the New York State Cheese Manufacturers' Association. She has received many honors, including most recently the 2000 U.S. Department of Agriculture Honor Award for her work with the Listeria Outbreak Working Group. Dr. Boor holds a B.S. in food science from Cornell University, an M.S. in food science from the University of Wisconsin, and a Ph.D. in microbiology from the University of California at Davis.
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372 APPENDIX H Elizabeth Boyle, Ph.D., is a professor in the Department of Animal Sciences and Industry at Kansas State University in Manhattan. Her area of expertise is in meat processing, safety, and quality. She works mainly in extension to enhance the quality and safety of meat products and to provide scientific and technical assistance to meat processors and trade associations. She also teaches Hazard Analysis and Critical Control Point (HACCP) workshops nationally as a certified lead HACCP instructor and teaches undergraduate and graduate courses in HACCP and advanced HACCP. Her research interests focus on the impact of HACCP on small and very small meat and poultry processing facilities, and meat safety and quality. She has received several awards, has published numerous scientific and extension publications and abstracts, and has made presentations at many professional and industrial meetings. She is a member of the Institute of Food Technologists, the American Meat Science Association, the Council for Agricultural Science and Technology, and the Kansas Meat Processors Associa- tion. Dr. Boyle holds a B.S. in wildlife biology from the University of Minnesota, an M.S. in food science and human nutrition and a Ph.D. in meat science and technology from Colorado State University. Marsha N. Cohen, ,1.D., is a professor of law at Hastings College of the Law, University of California, San Francisco. Professor Cohen's publications and lectures focus on pharmacy law, food law, and consumer protection issues. She participated in the Institute of Medicine's 1998 Committee to Ensure Safe Food from Production to Consumption and served as a member of the Institute of Medicine's Food Forum. Earlier, she was a member of the Food and Drug Administration' s Food Advisory Committee, the California State Board of Phar- macy, and other national and state committees. Prior to her position at Hastings, Professor Cohen was a staff attorney for the Washington, D.C., office of Con- sumers Union. Professor Cohen obtained a B.A. from Smith College and a J.D. from Harvard Law School. She is a member of the Bar in California and the District of Columbia. James S. Dickson, Ph.D. (Chair, Subcommittee on Meat and Poultry), is a professor and chair of the Microbiology Department at Iowa State University in Ames. His academic background is in food science and microbiology. Dr. Dickson is a recognized scientist in the area of microbiology of foods of animal origin in relation to pathogens, their etiology, detection and isolation methods, and decon- tamination interventions. He is also interested in predictive microbiology. Dr. Dickson is a certified HACCP instructor and has chaired subcommittees of the International HACCP Alliance. He has authored over 60 scientific papers and five book chapters and has received several awards. He is a fellow of the Ameri- can Academy of Microbiology and a member of the American Society for Micro- biology and the Institute of Food Technologists. He was the 2001-2002 president of the International Association for Food Protection. Dr. Dickson holds a B.S. in microbiology from Clemson University, an M.S. in dairy science from the Uni-
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BlOG^PHICAL SKETCHES OF COMMITTEE AND SUBCOMMITTEE MEMBERS 373 versity of Georgia, and a Ph.D. in food science and technology from the Univer- sity of Nebraska. Darrell W. Donahue, Ph.D., is an associate professor and coordinator of Biological Engineering in the Department of Chemical and Biological Engineering at the University of Maine in Orono. Previously he was the director of informa- tion systems and a visiting assistant professor at North Carolina State University. He also has industrial experience working as a process engineer and a process engineering consultant for two major food companies. Currently, his research interests include engineering support for quality assurance systems and design and evaluation of biological sensors for food processing applications. Dr. Donahue is involved in many professional societies, including the Institute of Food Tech- nologists, the American Society of Agricultural Engineers, the Institute for Opera- tions Research and Management Science, and the American Society of Quality. He has been a reviewer and editor of many journals and proposals. Dr. Donahue holds a B.S. in zoology and chemistry, an M.S. in biological and agricultural engineering and mathematics, and a Ph.D. in engineering and operations research, all from North Carolina State University. Jeffrey M. Farber, Ph.D., is the director of the Bureau of Microbial Hazards in the Health Products and Food Branch, Food Directorate, Health Canada; as such, he is an employee of the Canadian government. Earlier, he was research scientist and scientific advisor with that unit for many years. Dr. Farber is an internationally recognized food microbiologist and a member and treasurer of the International Commission on the Microbiological Safety of Foods, which has proposed a description of the role of food safety objectives as a basis for setting food process control criteria (performance standards) within a HACCP system. He is a member of the International Association for Food Protection and holds a Ph.D. in microbiology. Robert Gravani, Ph.D. (Chair, Subcommittee on Produce and Related Products, Seafood, and Dairy Products), is a professor of food science at Cornell University, Ithaca, New York. His fields of expertise are food microbiology; food safety and sanitation in the food processing, food service, and retail food indus- tries; food regulations; and consumer food safety information. His work, mainly in extension/outreach, currently emphasizes the development of Good Agricul- tural Practices to reduce microbial risks in fruits and vegetables. He is also involved in providing scientific and technical assistance to constituents and trade associations in all areas of food safety and sanitation, including basic food micro- biology, food regulations, good manufacturing practices, prerequisite programs, and the HACCP system. He coteaches a popular course on food choices and issues. Dr. Gravani's research has focused on the use of natural microbial growth inhibitors in foods and on consumer and retail workers' knowledge of food safety. He is a past member of the National Advisory Committee on Microbio- logical Safety of Foods and serves currently on the Accreditation Review Com- mittee of the International HACCP Alliance. Dr. Gravani has published numer-
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374 APPENDIX H ous scientific papers and abstracts. He is a fellow of the Institute of Food Tech- nologists, a member of the American Society for Microbiology, the International Association for Food Protection, the Association of Food and Drug Officials, the National Restaurant Association, and the Council for Agricultural Science and Technology. He also belongs to various honor societies and has received multiple awards for excellence in teaching and extension activities. Dr. Gravani holds a B.S. in food science from Rutgers University, and an M.S. and a Ph.D. in food science from Cornell University. Richard L. Guerrant, M.D., is the Thomas H. Hunter Professor of Inter- national Medicine, and director of the Center for Global Health at the University of Virginia School of Medicine. He was trained in internal medicine and infec- tious diseases at the Harvard Service of Boston City Hospital, Johns Hopkins, the National Institutes of Health, and the University of Virginia. Dr. Guerrant's research interests focus on the recognition, diagnosis, pathogenesis, and treatment of enteric diseases. An important area of his research has focused on pathogenesis of foodborne disease agents. His current work involves investigating the role of key mediators in inflammatory parasitic infections (e.g., from Cryptosporidium) and diarrheas due to microbial adhesion or toxins (i.e., enteroaggregative Escherichia coli). He has done extensive fieldwork defining the magnitude of diarrhea! diseases and their nutritional impact in rural and urban communities, including studies in northeastern Brazil, the Congo, and Bangladesh, and he started the Division of Geographic and International Medicine with Kellogg and Rockefeller support in 1978. Dr. Guerrant is the author of more than 400 scien- tific and clinical articles, reviews, and numerous major textbook chapters, and editor of 7 books, and is on the editorial board of the Reviews of Infectious Diseases. Among his most recent awards are the Henderson Award, the IDSA Abbott Award, the ACCA Award, and the Smadel and Abbot Award. Dr. Guerrant holds a B.S. from Davidson College and an M.D. from the University of Virginia School of Medicine. Linda ,1. Harris, Ph.D., is a cooperative extension specialist in the Depart- ment of Food Science and Technology at the University of California at Davis. Her current research interests focus on microbial safety and spoilage issues related to fresh and processed fruits and vegetables. Her extension programs cover microbial food safety of meat, dairy products, and fruits and vegetables for pro- ducers, processors, retailers, and consumers. Dr. Harris is a member of the Ameri- can Society for Microbiology, International Association for Food Protection, Institute of Food Technologists, and International Fresh-cut Fruit and Vegetable Association. She has served on the editorial board of Applied and Environmental Microbiology and the Journal of Food Protection and is a past member of the Institute of Food Technologists/Food and Drug Administration Task Force on the Microbiological Safety of Fresh and Fresh-cut Fruits and Vegetables. Dr. Harris holds a B.S. in food science and an M.S. in food microbiology from the Univer- sity of Alberta and a Ph.D. in microbiology from North Carolina State University.
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BlOG^PHICAL SKETCHES OF COMMITTEE AND SUBCOMMITTEE MEMBERS 375 Craig W. Hedberg, Ph.D., is an associate professor in the Division of Environmental and Occupational Health in the School of Public Health at the University of Minnesota. Previously he held positions as a supervisor of the Foodborne, Vectorborne, and Zoonotic Diseases Unit and the Surveillance and Disease Investigations Unit at the Minnesota Department of Health (MDH), and as communicable disease epidemiologist at Hennepin County Community Health Department and MDH. His current research interests include food-borne disease surveillance and the use of epidemiological methods in outbreak investigation and disease control. Dr. Hedberg has received many honors, including the Charles C. Shepard Science Award from the Centers for Disease Control and Prevention in 1991 and a Commissioner's Special Citation (Schwans outbreak) from the Food and Drug Administration in 1995. He is a member of many professional associations, including the International Association for Food Protection, and has been appointed or elected to many boards, including the Minnesota Environ- mental Health Association and School of Public Health Policy Council. He also serves as an editor of Epidemiology and Infection and is a reviewer for many journals. Dr. Hedberg holds a B.S. in biology from the University of Connecticut and an M.S. in environmental health and a Ph.D. in epidemiology from the University of Minnesota. Neal H. Hooker, Ph.D., is an assistant professor in the Department of Agri cultural, Environmental, and Development Economics at Ohio State University. His research and extension interests include agribusiness management and marketing, food safety and economics, E-agribusiness, policy, and international trade. He is a member of the American Agricultural Economical Association, the International Food and Agribusiness Management Association, the Food Distri- bution Research Society, and the International Fresh-cut Produce Association. . Dr. Hooker holds a B.S. in economics from the University of Essex, an M.A. in economics from the University of British Columbia, and a Ph.D. in resource economics from the University of Massachusetts. John A. Marcy, Ph.D., is an extension food scientist with The Center for Excellence in Poultry Science at the University of Arkansas in Fayetteville. His academic training is in food science, food microbiology, and statistics. Dr. Marcy's expertise in poultry processing, HACCP methodology and plans, and U.S. Depart- ment of Agriculture regulations is well recognized by the poultry industry. Although his work is mainly in extension, he also conducts research on poultry processing and quality factors, meat microbiology, and food safety. He has received awards for establishing food service training partnerships in several states. He has authored several scientific papers and three book chapters, and has taught HACCP at many workshops nationally and internationally as a Certified Lead HACCP Instructor. He is a member of the Institute of Food Technologists, the International Association for Food Protection, the Conference for Food Protection, the National Environmental Health Association, the Society for the Advancement of Foodservice Research, the Poultry Science Association, and
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376 APPENDIX H several honor societies. Dr. Marcy holds a B.S. in food technology and science from the University of Tennessee and an M.S. and a Ph.D. in food technology from Iowa State University. W. Steven Otwell, Ph.D., is a professor and Florida Sea Grant Seafood Specialist in the Aquatic Food Products Lab of the University of Florida. His research interests address all aspects of seafood product quality and safety from production through processing to retail and food services. He currently serves as a national coordinator for the Seafood HACCP Alliance for Education and Train- ing, the executive director of the Seafood Science and Technology Society of the Americas, a fellow for the Institute of Food Technologists, and the director of the Annual Shrimp School. He serves on the editorial staff of the Journal of Aquatic Food Product Technology. Dr. Otwell is developing generic HACCP models for smoked fish and primary shrimp processing. He holds a B.S. in biology from Virginia Military Institute, an M.S. in marine science from the University of Virginia, and a Ph.D. in food science from North Carolina State University. film E. Riviere, D.V.M, Ph.D., is Distinguished Professor of Pharmacology and director of the Center for Chemical Toxicology Research and Pharmaco- kinetics at the College of Veterinary Medicine, North Carolina State University, Raleigh. He has conducted extensive research into the fate and effects of veteri- nary drug residues, including antibiotics, and many toxic substances in food animals and their presence in foods derived from animals. The focus of his research is mathematical modeling of drug and chemicals disposition and com- parative pharmacokinetics and prediction of drug residues in food animals. He teaches courses in pharmacokinetics and drug delivery. He is a member of the Food and Drug Administration Science Board, co-founder and co-director of the global Food Animal Residue Avoidance Databank, now an official program of the Food and Agriculture Organization of the United Nations, and a former member of the U.S. Pharmacopoeia's General Committee on Revision. Dr. Riviere has been the recipient of many awards and is a fellow of the Academy of Toxico- logical Sciences. He is a member of the American Association for the Advance- ment of Science, the American Association of Pharmaceutical Sciences, the American Academy of Veterinary Pharmacology and Therapeutics, the American Veterinary Medical Association, and the Society of Toxicology. He has written six books and more than 150 original scientific papers and many book chapters and reviews. Dr. Riviere holds a B.S. in biology and an M.S. in endocrinology from Boston College and a Ph.D. in pharmacology and a D.V.M. from Purdue University. Donald W. Schaffner, Ph.D., is an extension specialist and professor in the Department of Food Science at Rutgers University in New Jersey. His research interests include quantitative risk assessment and predictive modeling. Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters, and abstracts. He has educated thousands of food industry professionals through numerous short courses and workshops in the United States and more than a
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BlOG^PHICAL SKETCHES OF COMMITTEE AND SUBCOMMITTEE MEMBERS 377 dozen countries around the world. He recently chaired two World Health Organi- zation/Food and Agriculture Organization expert workshops on the development of exposure assessment and risk characterization guidelines for microbiological hazards in food. He has also served on several Institute of Food Technologists Expert Panels for a variety of food safety-related topics. Dr. Schaffner is active in several scientific associations including the International Association for Food Protection, the Institute of Food Technologists, the Society for Risk Analysis, and the American Society for Microbiology. He holds a B.S. in food science from Cornell University and an M.S. and a Ph.D. in food science and technology from the University of Georgia. John G. Surak, Ph.D., is a professor of food science and coordinator of International Programs for the College of Agriculture, Forestry, and Life Sci- ences at Clemson University, Clemson, South Carolina. Dr. Surak has academic training in food science and in veterinary science (pathology and toxicology) and works primarily in extension services. His work focuses on the development of quality management systems for food safety and emphasizes statistical process control for the food industry. Dr. Surak teaches the statistical process control part of the HACCP Implementation Model Program to Food Safety and Inspection Service inspectors and to industry participants of the pilot study. He is also a consultant to the U.S. Department of Agriculture's Agricultural Marketing Ser- vice on purchasing specifications for meat and poultry for the School Lunch Program and to the Grain Inspection Packers and Stockyard Administration on assessment of their quality assurance programs. He has conducted economic analyses of HACCP regulations. He has received many awards and has written more than 100 publications. Dr. Surak is a member of the American Society for Quality Control and the Institute of Food Technologists and is a fellow of both societies. He holds a B.S. and an M.S. in food science and a Ph.D. in food science and veterinary science, all from the University of Wisconsin. Donn R. Ward, Ph.D., is a professor (extension specialist) and associate head of the Department of Food Science at North Carolina State University in Raleigh. As an extension specialist in seafood technology, his research interests include HACCP education and the development and implementation of HACCP systems in the food processing industry associated with aquatic food products. He is currently a member of the Institute of Food Technologists, the International Association for Food Protection, and the Association of Food and Drug Officials, and the honor societies Gamma Sigma Delta, Phi Sigma, and Phi Tau Sigma. Dr. Ward is currently a co-chair of the National Sanitation Foundation Inter- national's Food Safety and Quality Advisory Council. He has served on various committees of the Institute of Food Technologists, the Tropical and Subtropical Fisheries Technological Conference of the Americas, and various editorial boards. Dr. Ward holds a B.S. in biology and an M.S. in food science from Virginia Polytechnic Institute and State University and a Ph.D. in food science and tech- nology from Texas A&M University.
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378 APPENDIX H Terri Wenger, Ph.D., is the chief of the Grading, Labeling, and Evaluation Section in the Division of Food Safety of the Wisconsin Department of Agricul- ture, Trade, and Consumer Protection. She is responsible for statewide program and policy development and day-to-day direction in food product standards and labeling; cheese, butter, and egg grading and egg processor inspection and licensing; and laboratory evaluation. She received the departmental Exceptional Perfor- mance Award in 1994. Dr. Wenger is a member of many professional organiza- tions, including the Association of Food and Drug Officials, the North Central Association of Food and Drug Officials, the Institute of Food Technologists, and the American Diabetes Association. She is a certified professional food manager, has a restaurant manager certification (Wisconsin), and is certified in family and consumer sciences. Dr. Wenger holds a B.S. in home economics and a Ph.D. in nutritional sciences with a minor in food science from the University of Wisconsin.
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