Full Name
Randy Huffman
Job Title
Chief Food Safety and Sustainability Officer
Company
Maple Leaf Foods
Speaker Bio
Dr. Randall Huffman (Randy) is Chief Food Safety and
Sustainability Officer at Maple Leaf Foods. His role
encompasses leadership of Food Safety and Quality,
Environmental Sustainability, Animal Care, Occupational
Health and Safety, and Government and Industry Relations.
Randy leads a team that has developed and is executing
world-class strategies to deliver on Maple Leaf Foods’
commitments to produce safe, great tasting food produced
in a safe work environment and to become the most
sustainable protein company on earth. Maple Leaf Foods is
committed to become a global leader in Safety and Animal Care, and to aggressively
reduce the company’s impact on the environment through Science Based strategies.
These commitments have given Maple Leaf clear and very bold targets to achieve.
Randy joined Maple Leaf Foods as Chief Food Safety Officer in 2009, and in 2011
assumed leadership of Six Sigma and Food Quality. In 2014, he was appointed Senior
Vice President, Operations, in addition to his role leading Food Safety and Quality. In the
following three years, he led Manufacturing across 12 prepared meats plants as well as
Corporate Engineering, Manufacturing Services, Occupational Health and Safety,
Security and Environment, and the Operations Excellence and Learning teams.
Prior to joining Maple Leaf Foods, Randy served as President of the American Meat
Institute (AMI) Foundation, as well as Senior Vice President, Scientific Affairs for nine
years at AMI. Prior to joining AMI, he was Director Technical Services at Koch Industries
where he was involved in business and product development in the Koch Agriculture
division. Earlier in his career, Randy held senior positions related to food safety, quality
assurance and product development in North America’s food industry.
Randy holds Ph.D. and Masters of Science degrees in Meat and Animal Science from the
University of Florida, as well as a Bachelor of Science degree from Auburn University. He
is currently serving a 5-year term as an officer of the Meat Institute where he has
served on the Executive Board for 15 years. He is an active member and past president
of the American Meat Science Association and a member of the International Association
of Food Protection and the Institute of Food Technologists
Sustainability Officer at Maple Leaf Foods. His role
encompasses leadership of Food Safety and Quality,
Environmental Sustainability, Animal Care, Occupational
Health and Safety, and Government and Industry Relations.
Randy leads a team that has developed and is executing
world-class strategies to deliver on Maple Leaf Foods’
commitments to produce safe, great tasting food produced
in a safe work environment and to become the most
sustainable protein company on earth. Maple Leaf Foods is
committed to become a global leader in Safety and Animal Care, and to aggressively
reduce the company’s impact on the environment through Science Based strategies.
These commitments have given Maple Leaf clear and very bold targets to achieve.
Randy joined Maple Leaf Foods as Chief Food Safety Officer in 2009, and in 2011
assumed leadership of Six Sigma and Food Quality. In 2014, he was appointed Senior
Vice President, Operations, in addition to his role leading Food Safety and Quality. In the
following three years, he led Manufacturing across 12 prepared meats plants as well as
Corporate Engineering, Manufacturing Services, Occupational Health and Safety,
Security and Environment, and the Operations Excellence and Learning teams.
Prior to joining Maple Leaf Foods, Randy served as President of the American Meat
Institute (AMI) Foundation, as well as Senior Vice President, Scientific Affairs for nine
years at AMI. Prior to joining AMI, he was Director Technical Services at Koch Industries
where he was involved in business and product development in the Koch Agriculture
division. Earlier in his career, Randy held senior positions related to food safety, quality
assurance and product development in North America’s food industry.
Randy holds Ph.D. and Masters of Science degrees in Meat and Animal Science from the
University of Florida, as well as a Bachelor of Science degree from Auburn University. He
is currently serving a 5-year term as an officer of the Meat Institute where he has
served on the Executive Board for 15 years. He is an active member and past president
of the American Meat Science Association and a member of the International Association
of Food Protection and the Institute of Food Technologists
Speaking At
