The USPOULTRY Foundation recognizes Michael Robach for 30 years of dedicated service on the Foundation Research Advisory Committee (FRAC). Robach has more than 40 years of experience in the food industry, much of which was obtained while serving as vice president, Corporate Food Safety, Quality and Regulatory for Cargill.
Robach began serving on the FRAC in 1991 as a poultry subject matter expert reviewing food safety research proposals,making him the longest serving Committee member. He served as the chairman of the FRAC for several years during his tenure. Dr. John Glisson, USPOULTRY vice president of research from 2011–2019,shared, “Mike’svast knowledge of the research in food safety and quality assurance,coupled with decades of practical experience,provided a tremendous continuity of excellent input to the USPOULTRY research programs. I suspect that few people are aware of the decades of selfless service Mike provided to the program. He will be greatly missed.”
Moreover, Robach was awarded USPOULTRY’s 2019 Workhorse of the Year during the International Poultry Expo, part of the International Production & Processing Expo. This is the poultry industry’s most prestigious honor and is awarded annually in recognition of dedicated service and valuable leadership given to the Association and poultry industry. Remarked USPOULTRY President John Starkey, “Mike is and continues to be one of those individualswho, through his volunteerism, has had not only a tremendous impact on USPOULTRY and our Foundation, but the industry as a whole. We are most grateful to him for the time and dedication he gave to the Research Advisory Committee.”
Dr. Charlie Beard, former director of the Southeast Poultry Research Laboratory and former vice president of research atUSPOULTRY, recruited Robach to the FRAC in 1991. He added,“Mike was an outstanding member of the Research Advisory Committee, providing valuable input over manyyears. His record of service as a highly respected expert on food safety has provided USPOULTRY with the kind of dependable advice and guidance that has helped the Committee achieve a continuing record of providing research funding in food safety. He leaves the Committee with great appreciation from USPOULTRY for the dedication and expertise that he provided.”
Robach is a past chairman of the board of directors of the Global Food Safety Initiative (GFSI), past president for Safe Supply of Affordable Food Everywhere (SSAFE), and a past member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association. He is also a past member of the North American Meat Institute, the National Turkey Federation, the International Association of Food Protection, the Institute of Food Technologists, and the American Society for Microbiology. Robach has worked with the World Organization of Animal Health (OIE) and the Food and Agriculture Organization (FAO) on harmonized animal health and food safety standards. He has also worked closely with the USDA and FDA regarding food safety policy, HACCP and regulatory reform based on science. From 1995 through 2000, Robach was a member of the National Advisory Committee for Microbiological Criteria in Foods.
Currently, he is CEO at the Robach Group and remains active within the poultry industry and the Continental Grain Company. Dr. Angie Siemens, vice president, Corporate Food Safety, Quality and Regulatory for Cargill,will assume Robach’s role on the FRAC.
USPOULTRY Director of Research Dr. Denise Heard stated, “Mike has been an integral part of our Foundation Research Advisory Committee. His many years of experience in poultry production and long service to USPOULTRY research programs have been a labor of love. I am excited to welcome Dr. Siemens to the Committee and look forward to working with her for many years to come!”
Dr. Siemens is responsible for food safety issues and quality management systems and processes in approximately 53 beef, turkey, egg, case–ready and processing facilities in North America. She also oversees the food safety issues of meat co–packers and meat and ingredient suppliers. She received a PhD in Meat Science and M.S. in Animal Science from the University of Missouri, Columbia,and a B.S. in Animal Science from Purdue University, West Lafayette, Indiana.