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.
Mr. Norm Robertson
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.
Meat Institute
Vice President, Regulatory
Norm Robertson serves as the Meat Institute's vice president of regulatory services. Prior to joining NAMI, Robertson served as the Executive Associate Director of Regulatory Issues at the North American Meat Association (NAMA), where he managed a highly skilled Regulatory Services staff. He began his career as a Slaughter Food Inspector in Vernon, California, in 1990. Robertson was promoted to an off line processing position in 1993 and then to a Consumer Safety Inspector position in the Long Beach Circuit in 1994. In 2001, Robertson was selected as one of two individuals to be promoted to the position of Consumer Safety Officer (CSO), now referred to as an Enforcement Investigation and Analysis Officer (EIAO), in the Alameda District. After working for almost two years as a CSO, he was selected to be a Frontline Supervisor (FLS) in Vernon and then Petaluma, California, and finally as the District Case Specialist in the Alameda District. Robertson participated in national-level workgroups and assisted in the official classroom training of subsequent EIAO classes during his time at USDA. Robertson’s experience working at various levels of USDA has provided him with a detailed and thorough understanding of how the regulatory Agency operates, which adds a strong regulatory skill set to help our general members navigate the regulatory environment.
KatieRose McCullough
Meat Institute
Director, Science and Public Health
Dr. KatieRose McCullough serves as a director of regulatory and scientific affairs at the Meat Institute, where she provides expertise on a variety of topics, including meat science, meat quality and composition, sensory, spoilage, food safety, pathogen control and detection, intervention technologies, microbial ecology, public health, diet and health, epidemiology and more.
As the meat scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation. McCullough also collaborates with other associations and represents the Meat Institute in different scientific forums. McCullough also serves as the Senior Science Advisor to the Foundation for Meat and Poultry Research and Education, working with industry to fund projects and develop research priorities related to food safety, product quality and nutritional sciences. She also acts as the staff liaison for the Scientific Affairs Committee and assists in managing the NAMI Scholarship Foundation, which funds multiple scholarships for undergraduate students annually.
Prior to joining the Meat Institute, McCullough designed and conducted research studies related to pathogen reduction, system validation, molecular pathogen identification, shelf-life, sensory, and carcass optimization. McCullough also has experience in public health epidemiology, and foodborne outbreaks investigation.
McCullough received her Bachelor of Science in Animal Science from Texas Tech University, her Master of Science in Animal Science from Oklahoma State University with research focusing on meat quality and her Doctorate of Philosophy in Animal Science from Colorado State University with her research focusing on food safety. McCullough also holds a Master’s in Public Health from the Colorado School of Public Health focusing on Animals, People and the Environment.
Meat Institute
Director, Science and Public Health
Dr. KatieRose McCullough serves as a director of regulatory and scientific affairs at the Meat Institute, where she provides expertise on a variety of topics, including meat science, meat quality and composition, sensory, spoilage, food safety, pathogen control and detection, intervention technologies, microbial ecology, public health, diet and health, epidemiology and more.
As the meat scientist for NAMI, McCullough works to ensure policies are created on a sound science-based foundation. McCullough also collaborates with other associations and represents the Meat Institute in different scientific forums. McCullough also serves as the Senior Science Advisor to the Foundation for Meat and Poultry Research and Education, working with industry to fund projects and develop research priorities related to food safety, product quality and nutritional sciences. She also acts as the staff liaison for the Scientific Affairs Committee and assists in managing the NAMI Scholarship Foundation, which funds multiple scholarships for undergraduate students annually.
Prior to joining the Meat Institute, McCullough designed and conducted research studies related to pathogen reduction, system validation, molecular pathogen identification, shelf-life, sensory, and carcass optimization. McCullough also has experience in public health epidemiology, and foodborne outbreaks investigation.
McCullough received her Bachelor of Science in Animal Science from Texas Tech University, her Master of Science in Animal Science from Oklahoma State University with research focusing on meat quality and her Doctorate of Philosophy in Animal Science from Colorado State University with her research focusing on food safety. McCullough also holds a Master’s in Public Health from the Colorado School of Public Health focusing on Animals, People and the Environment.