June 2, 2014 |

Burke Corporation selects Heather Snyder as lab manager

By Mandy Wolf Detwiler


NEVADA, Iowa — Burke Corporation, leader in fully cooked meat products and pizza toppings, has named Heather Snyder as Lab Manager. Snyder was formerly a lecturer on food safety with Iowa State University who ran HACCP and food microbiology workshops throughout Iowa and has helped develop online FDA training. As Lab Manager, Snyder will lead the team responsible for testing for Burke’s stringent product quality control and develop quality assurance and HACCP programs for food safety. “Leading her team, Heather’s professional expertise and dedication to food safety will keep Burke’s excellent product quality at the top of the industry,” said David Weber, President. She will report to Casey Frey, VP Research & Development. Snyder received her master of science from ISU, Ames, Iowa, in Microbiology. Her undergraduate degree concentrated on food safety in production animals. Before lecturing for food safety outreach, working in the ISU Food Safety Research Lab, and attending ISU’s College of Veterinary Medicine she worked for three years as a hospital manager in Ventura, California. Snyder’s professional affiliations include the International Association for Food Protection, the American Meat Science Association and the American Society of Microbiology. For more information about Burke fully cooked meat products, visit www.BurkeCorp.com. ABOUT BURKE CORPORATION Iowa-based Burke Corporation is an industry leader in fully cooked ethnic and specialty meats for foodservice and industrial markets with products under brands, including SWISS AMERICAN SAUSAGE CO. pepperoni, PREMORO® Italian meats, TEZZATA® Mexican meats, MAGNIFOODS® specialty meats and NATURASELECT® natural and organic meats, as well as customized private label products. www.BurkeCorp.com

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