WASHINGTON — The Meat Institute is honoring several staff members for their dedication, expertise and advocacy on behalf of the meat and poultry industry with the announcement of promotions. Among those receiving promotions are Roya Galindo, Casey Lynn Gallimore, KatieRose McCullough and Michael Schumpp, who have collectively served for the Meat Institute or the industry at large for 55 years.

“Meat Institute members benefit from the experience and knowledge of our staff who have chosen to make their careers in service to the meat and poultry industry,” said Julie Anna Potts, Meat Institute president and chief executive officer. “These individuals have earned leadership roles in their fields both inside and outside of the Meat Institute, with the US Department of Agriculture (USDA) and in academia. They are all well-respected, well-connected experts who are passionate about the success of the meat and poultry value chain.”

Galindo was promoted to senior director of regulatory services. In this role, she assists members on regulatory topics, such as HACCP, labeling, enforcement actions, recalls, inspection issues and guidance on Listeria monocytogenes control programs.

In 2005, Galindo began her career in the food industry, becoming one of the first successful consumer safety inspector interns (CSI) to complete the internship program with the USDA’s Food Safety and Inspection Service (FSIS). She worked as a CSI in Southern California and was soon promoted to enforcement investigation and analysis officer. Later, Galindo decided to switch gears and serve the industry through meat and poultry manufacturing and corporate quality assurance, covering fully cooked, raw and FDA regulated products like spices and seasonings. She managed the food safety and quality departments, food safety programs, refined food safety procedures as well as serving as the team leader for third party audits.

Galindo earned her bachelor's degree in animal science, with a pre-veterinary emphasis, from California Polytechnic State University, Pomona. She is HACCP certified and maintains certification with BRC third party auditing scheme.

Also promoted to senior director at the Meat Institute, Gallimore will oversee regulatory policy, providing analysis and expertise on a variety of topics, including food safety, processing, animal welfare and cybersecurity.

Before she joined the Meat Institute, Gallimore worked in food safety, quality assurance and regulatory compliance roles throughout the food industry for seven years. She has experience working in FDA and USDA regulated facilities, which range from chocolate and ingredient manufacturing to portion cut steaks and market hog slaughter. Currently, Gallimore is an active member of the Women’s Meat Industry Network (WMIN). She has also served two terms on the National Advisory Committee for Meat and Poultry Inspection.

Gallimore holds a bachelor's degree in biology from Truman State University, with minors in chemistry and justice systems.

The Meat Institute also promoted McCullough, who now holds the title of senior director of science and public health. Her role consists of providing expertise on topics like meat science, food safety, meat consumption and public health, among other things.

McCullough serves as a scientist for the Meat Institute, ensuring policies are created on a sound science-based foundation. She also serves as the chief scientist to the Meat Foundation and acts as the staff liaison for the Scientific Affairs Committee. A woman of many hats, McCullough manages the Meat Institute’s Scholarship program.

Outside of the Meat Institute, McCullough serves as treasurer and member of the WMIN board of directors. Additionally, she is a co-chair for the National Advisory Committee on Microbiological Criteria for Foods.

McCullough received a bachelor’s degree in animal science from Texas Tech University, her master’s in animal science from Oklahoma State University with research focusing on meat quality and her PhD 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.

Schumpp, who was promoted to the role of senior director of international affairs, most recently was the director of international affairs. He advises and consults Meat Institute members, US government stakeholders and international partners on pertinent issues affecting US meat and poultry trade, providing both technical expertise and strategic guidance to facilitate trade in US meat and poultry products. Schumpp has led and participated in numerous trade missions to Asia, Africa and the Americas, where he has worked to reduce trade barriers and improve market access for US meat, poultry and animal by-product exports.

Currently, Schumpp serves as a member of the USDA’s Technical Advisory Committee for Animals and Animal Products. He is also a member of the Agriculture Trade Education Council’s board.

Schumpp earned a bachelor’s in political science and a master’s in political management, with a focus on advocacy and strategic communications, from The George Washington University, in Washington, DC.