Kerri is currently a Professor and Presidential Impact Fellow in the Meat Science Section of the Animal Science Department at Texas A&M University and the President/CEO of the International HACCP Alliance. Kerri earned 3 degrees from Texas A&M University. She has published multiple refereed journal articles and other publications. Her research focus includes food safety, quality, and nutrition. Kerri conducts HACCP/food safety training and disseminates food safety information across the U.S. by serving on multiple panels and programs. She works closely with the industry and provides valuable assistance with HACCP implementation, and she assists very small, small, and large establishments by providing hands-on assistance to help them develop and implement scientifically sound food safety programs that will comply with regulatory requirements. Her efforts and dedication to food safety are recognized on a national and international basis.