Since 1989, Barbara J. Masters, D.V.M., has worked for the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS). Her first position with the USDA was as a veterinary medical officer near Hot Springs, Arkansas. On August 1, 2005, Dr. Masters was named the FSIS Administrator, guiding the agency in its critical mission of protecting the public's health through maintaining the safety of its food.

 

Dr. Masters received her Doctor of Veterinary Medicine degree from Mississippi State University and completed a Food Animal Internship at Kansas State University. She has also taken advanced coursework in biotechnology at Texas A&M University.

 

Before being promoted to FSIS Administrator, Dr. Masters served as the FSIS Acting Administrator, beginning in March 2004. Her tenure in that position was marked by a number of major efforts. For example, as an advocate for continuing education, Dr. Masters increased spending on scientific training for the 10,000 employee workforce to a record $20 million. In addition, she enhanced the agency's communications with both internal and external audiences and implemented documented management controls to improve FSIS's efficiency and effectiveness.

 

Dr. Masters has held a variety of other posts with the agency, including those in the field and at headquarters. Prior to serving as the Acting Administrator, she served as the Deputy Assistant Administrator for Field Operations. In this position, Dr. Masters was responsible for supporting the Assistant Administrator with managing regulatory activities carried out by a network of 15 district offices and more than 7,500 Federal inspection program personnel in domestic meat, poultry, and egg product plants. She has also served as the Director of the Slaughter Operations Staff, the Branch Chief in Processing Operations, and a staff officer in the Technology Transfer and Coordination Staff. In addition, Dr. Masters worked as an Inspector-in-Charge in a livestock slaughter and processing plant and supervised the Hazard Analysis and Critical Control Point (HACCP) Hotline for inspection program personnel and industry.