Mission Statement
The Models Workgroup reviews and updates SHA HACCP models as needed. This occurs mainly when changes are made to FDA Guidance.
Workgroup Responsibilities & Duties
Revise the SHA models.
Workgroup Size Limitations (or other requirements)
The size of the committee can vary from 5 to 10. It is best to have at least 2 people work on a model.
Workgroup Level of Commitment
The level of commitment is about 5 days per year. This could increase under consideration of new models.
Workgroup Term Limits
There are no term limits.
Workgroup Meeting Frequency
Once per year.
Workgroup Minutes
No minutes are to be recorded.
Workgroup Resources
Time and member experience.
Workgroup Lead
Doris Hicks, Seafood Technology Specialist, Delaware Sea Grant (retired)
Workgroup Members
Alexandra Oliveira, Senior Director, Corp. QA, Chicken of the Sea International
Chengchu “Cathy” Liu, Seafood Technology Specialist, University of Maryland
Christina DeWitt, Director, Seafood Research & Education Center
Professor, Food Science & Technology, Oregon State University
Debra DeVlieger, Food Safety Consultant/Retired National Food Expert, U.S. Food and Drug Administration (FDA) – Retired
Evelyn Watts, Associate Professor/Seafood Extension Specialist, LSU AgCenter / LA Sea Grant
Rupesh Modi, VP of Food Safety and Compliance, Hissho Sushi
