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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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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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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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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.
Representative terms from entire chapter:
food technologists
