Roya Galindo
Meat Institute
Director of Regulatory Services
Roya Galindo serves as the Meat Institute’s director of regulatory services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO). After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.
Meat Institute
Director of Regulatory Services
Roya Galindo serves as the Meat Institute’s director of regulatory services. She first began her career in 2005 when she was one of the first successful consumer safety inspector interns (CSI) to complete the internship program for the Food Safety and Inspection Service. She worked as a CSI for a few years until she was quickly promoted to an Enforcement Investigation Analysis Officer (EIAO). After mentoring many of the EIAOs, Galindo switched gears and worked for the industry managing and refining establishment’s food safety systems. Galindo’s extensive background in industry and regulations allows her to provide the members with guidance on a wide array of subjects.
Clarissa Moreaux
Meat Institute
Director, Regulatory Services
Clarissa Moreaux serves as the Meat Institute's director of regulatory services, where she provides expertise on a variety of topics, including HACCP, labeling, enforcement actions, noncompliance appeals, inspection issues, and import/export issues, among other regulatory topics.
Prior to joining NAMI, Clarissa began her regulatory career in 2010 as an Enforcement Investigation Analysis Officer (EIAO) for the Food Safety Inspection Service (FSIS) where she enforced FSIS regulatory requirements and gained valuable knowledge and experience that is currently used to help members. She later moved on to work for the industry in regulatory affairs and corporate quality assurance roles covering FDA and FSIS regulated products. She has experience with both USDA-FSIS and FDA food safety systems, 3rd party audit standards, supply chain, labeling, and regulatory compliance.
Clarissa has a Bachelor of Science in Food and Nutritional Sciences from Fresno State University of California and a Master’s of Science in Global Supply Chain Management from University of Southern California, Marshall School of Business. She is HACCP certified, Preventative Controls Qualified Individual (PCQI) and Lean Six Sigma Green Belt.
Meat Institute
Director, Regulatory Services
Clarissa Moreaux serves as the Meat Institute's director of regulatory services, where she provides expertise on a variety of topics, including HACCP, labeling, enforcement actions, noncompliance appeals, inspection issues, and import/export issues, among other regulatory topics.
Prior to joining NAMI, Clarissa began her regulatory career in 2010 as an Enforcement Investigation Analysis Officer (EIAO) for the Food Safety Inspection Service (FSIS) where she enforced FSIS regulatory requirements and gained valuable knowledge and experience that is currently used to help members. She later moved on to work for the industry in regulatory affairs and corporate quality assurance roles covering FDA and FSIS regulated products. She has experience with both USDA-FSIS and FDA food safety systems, 3rd party audit standards, supply chain, labeling, and regulatory compliance.
Clarissa has a Bachelor of Science in Food and Nutritional Sciences from Fresno State University of California and a Master’s of Science in Global Supply Chain Management from University of Southern California, Marshall School of Business. She is HACCP certified, Preventative Controls Qualified Individual (PCQI) and Lean Six Sigma Green Belt.