Go to the International HACCP Alliance Home Page
Dell Allen Excel Corporation 316 291-2508
Doug Archer University of Florida 904 392-9467
Jan Busboom Washington State University 509 335-1082
Robert Cassens University of Wisconsin 608 265-3110
Paul Clayton Monfort, Inc. 303 351-6648
Gary Cowman National Cattlemen's Beef Assn. 303 694-2851
Peter Davies North Carolina State University 919 829-4464
David Dreissen Universityof Georgia 706 542-5771 (phone)
Robert Drotman Frito-Lay 214 334-2329
Joellen Feirtag Universityof Minnesota 612 625-5272
Ray Field University of Wyoming 307 766-5098
Mark Gustafson U.S. Meat Export Federation 303 321-7075
Dale Huffman Auburn University 205 844-4814
Jennifer Johnson USDA, FSIS 301 504 8508
John Kvenberg Food and Drug Administration 202 205-4121
Jim Lochner IBP 402 241-2068
Anne MacKenzie Ag Canada 613 998-5967
Jim Marsden American Meat Institute 703 527-0938
Rosemary Mucklow National Meat Association 510 763-6186
Nick Nickelson Silliker Laboratories, Inc. National Live Stock and Meat Board 312 467-1672
Ken Odde SmithKline Beecham 605 889-2367
Dennis Olson Iowa State University 515 294-6328
Leon Russell American Veterinary Medical Assn. 7-8981
Jeff Savell Texas A&M University 409 845-9454
Glenn Schmidt Colorado State University 303 491-5326
Al Strating USDA. APHIS 303 490-8099
Mark Thomas National Live Stock and Meat Board 312 467-1672
Fred Troutt University of Illinois 217 244-1475
Amy Waldrop University of Arkansas 501 575-3026