Professor, Texas A&M University;
CEO, International HACCP Alliance
Dr. Kerri B. Gehring is a professor in the meat science section of the Department of Animal Science and president and CEO of the International HACCP Alliance. She has been actively involved with the HACCP Alliance since it was formed in March 1994, and has contributed to the growth and accomplishments of the Alliance. Prior to becoming the president and CEO of the HACCP Alliance, Gehring served as associate director and helped standardize HACCP training programs, assisted with the development of the train-the-trainer course and the accreditation program for HACCP training providers. Dr. Gehring has conducted multiple research projects evaluating various post-harvest antimicrobial interventions to reduce the presence of pathogenic microorganisms, such as E. coli O157:H7 and Salmonella, on the surface of meat products.