Dr. Armia Tawadrous, Associate
Dr. Armia Tawadrous received his Doctor of Veterinary Medicine degree and a Master of Veterinary Microbiology from The Cairo University, Egypt. He has 30 years of experience in the food safety, public health protection and emergency response areas with the Food Safety and Inspection Service (FSIS), USDA in various aspects of Meat, Poultry and egg Inspection programs.
Armia started his career in 1986 with FSIS as an Inspector-In-Charge of a large poultry slaughter and further processing establishment in Pennsylvania. He rose through the ranks holding various supervisory positions throughout the Agency both in the field and headquarters in Washington, DC. During these 30 years of employment with FSIS he held many positions as a field Front Line Supervisor, Director of the Recall Management Staff, Director of FSIS Codex Office, and an International Policy Advisor. He retired from the Federal Government service in December 2015, as an Executive Associate for Regulatory Operations (EARO), a position that he held for the last 10 years of his Federal service since January 2006. He recently joined HCG in August, 2016, as an associate.
During his Federal service Armia was involved in a diverse range of projects, both on a domestic and international levels, developing and providing HACCP and SSOP training to industry personnel and foreign government representatives as well as supporting equivalency related activities. He has extensive knowledge and experience in both the export and import regulatory aspects of the meat, poultry and egg products.
Armia was a field trainer for FSIS personnel in the late 1980’s and a subject matter expert (SME) for both the refrigerated foods and poultry slaughter for the initial HACCP quality control initiative and the subsequent SSOP/HAACP in the 1990’s. He also was a Technical SME for the poultry HIMP project that led to the development and implementation of the current modernized poultry inspection regulatory NPIS rule.
Before joining the FSIS, Armia practiced clinical Veterinary Medicine and worked as a Veterinary Microbiologist and Biologist in a research institution and laboratory in the State of Georgia. He began his involvement in the food area as an owner of a retail food market in Brooklyn, NY.