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Dr. Michael De La Zerda received his Ph.D., M.S., and B.S. in Animal Science from Texas A&M University. Dr. De La Zerda has extensive on-site experience at food production facilities. Examples of his on-site expertise include: broccoli, ready-to-eat, nut production, the processing of nuts, onions, sprouts, chocolate, bread, and fish. Each of these opportunities has provided numerous experiences in consulting, HACCP plan development and revision, personnel training, validation of process control and microbial interventions, and detailed regulatory activity assistance (Noncompliance Records, Notices of Intended Enforcement actions, Notices of Suspension and Verification Plans, and Humane Handling issues). Prior to joining IEH, Dr. De La Zerda was responsible for the direction and implementation of the food safety programs for a natural and organic meat company, where he oversaw multi-protein slaughter and ready-to-eat processing facilities across the United States.