Clarissa Moreaux joins Meat Institute as new Director of Regulatory Affairs
The North American Meat Institute announced the addition of Clarissa Moreaux to the organization’s regulatory and scientific affairs staff. Moreaux joins the Meat Institute as director of regulatory affairs.
Most recently, Moreaux served as quality systems manager at Dine Brands Global, Inc., in Glendale, California, where, by reviewing third party audit reports, conducting onsite audits and evaluating additional food safety documentation, she was instrumental in determining and communicating food safety risks of all protein, seafood, dairy, produce and beverage suppliers and distribution centers. Moreaux also developed quality and food safety criteria that aligned with brand expectations, as well as with U.S. Department of Agriculture (USDA), Food Safety Modernizations Act and third party audit standards.
Prior to joining Dine Brands Global, Moreaux was the regulatory and quality assurance manager for Lyons Magnus in Fresno, California. There, she gained critical regulatory and export experience, overseeing development of Food and Drug Administration (FDA) compliant labels, reviewing formulas for FDA and international compliance in leading foreign markets and developing all regulatory product statements. In addition, Moreaux crafted and successfully implemented an internal audit program and prepared the company to pass third party audits.
Previously, Moreaux worked as an Enforcement, Investigations, Analysis Officer for USDA’s Food Safety and Inspection Service in Diamond Bar, California. In that role, she conducted food safety audits, provided regulatory guidance to small companies, performed verification reviews, participated in recall activities and educated establishments on federal regulatory requirements, among other responsibilities.
“Clarissa’s diverse experience and extensive technical expertise in areas of compliance, food safety, auditing, labeling and risk analysis, coupled with her grasp of pertinent federal regulatory requirements, make her a well-qualified addition to the staff,” said Meat Institute Senior Vice President of Regulatory and Scientific Affairs and General Counsel Mark Dopp. “We are fortunate to have her on our team.”
Moreaux earned a Bachelor of Science in food and nutritional sciences from California State University, Fresno, California, and is currently pursuing a Master of Science in Global Supply Chain Management from the University of Southern California in Los Angeles.
Source: North American Meat Institute
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