In 2011, Kerri Gehring and Jeff Savell began writing a column for Meat&Poultry Magazine called “Meat Perspectives.”  The initial columns have addressed food safety and HACCP issues.

Meat Perspective articles

Harris, K. B., and J. W. Savell. 2011. Knowing limitations:  HACCP alone is not a food safety silver bullet. Meat&Poultry. Vol. 57, Iss. 8, pp. 40 & 42, August 2011. [Link to online issue]

Harris, K. B., and J. W. Savell. 2012. Reassessing HACCP: Ongoing evaluation of prerequisite programs should be a priority. Meat&Poultry. Vol. 58, Iss. 2, pp. 72 & 74, February 2012. [Link to online issue]

Harris, K. B., and J. W. Savell. 2012. Higher learning: HACCP training evolves with the times. Meat&Poultry. Vol. 58, Iss. 5, pp. 48 & 50-51, May 2012. [Link to online issue]

Harris, K. B., and J. W. Savell. 2012. Averting problems: Focusing on deviations to develop appropriate corrective actions. Meat&Poultry. Vol. 58, Iss. 10, pp. 52 & 54-55, October 2012. [Link to online issue]

Harris, K. B., and J. W. Savell. 2013. HACCP and more: Hazard analysis is the tip of the iceberg when developing and maintaining food-safety programs. Meat&Poultry. Vol. 59, Iss. 6, pp. 69-72, June 2013. [Link to online issue]

Gehring, K. B., and J. W. Savell. 2014. Reaching critical limits: It’s crucial to understand all principles of HACCP when establishing plans. Meat&Poultry. Vol. 60, Iss. 10, 50-52, October 2014. [Link to online issue]