Full Name
Randy Huffman
Job Title
Chief Food Safety and Sustainability Officer
Company
Maple Leaf Foods
Speaker Bio
Dr. Randall Huffman (Randy) is the Chief Food Safety and Sustainability Officer at Maple Leaf Foods, where he leads enterprise-wide initiative across Food Safety and Quality, Environmental Sustainability, Animal Care, and Government and Industry Relations.
Randy oversees a team dedicated to developing and implementing strategies aimed at fulfilling Maple Leaf Foods’ commitments to producing safe, great tasting food in a safe and healthy work environment, and with an aspirational company vision to become the most sustainable protein company on earth. Maple Leaf Foods is firmly committed to becoming a global leader in Safety and Animal Care, while proactively reducing its environmental impact through science-based approaches.
Since joining Maple Leaf Foods in 2009 as Chief Food Safety Officer, Randy has played a pivotal role in shaping the company’s operational and safety culture. In 2011 his role expanded to include leadership of Six Sigma and Food Quality. By 2014, he was appointed Senior Vice President, Operations, over the subsequent three years, Randy assumed responsibility for 12 prepared meats manufacturing plants, Corporate Engineering, Occupational Health and Safety, Security and Environment, and Operations Excellence and Learning teams. Throughout this period, he maintained executive oversight of Food Safety and Quality.
Prior to Maple Leaf Foods, Randy served as President of the American Meat Institute (AMI) Foundation and Senior Vice President, Scientific Affairs at AMI for nearly a decade. His early career included leadership roles in food safety, quality assurance, and product development across the North American Food Industry, including Director of Technical Services at Koch Industries within the Koch Agriculture division.
Randy holds a Ph.D. and Master of Science in Meat and Animal Science from the University of Florida, and a Bachelor of Science from Auburn University. He is a long-standing leader in the food science community currently serving a five-year term as an officer of the Meat Institute, where he has been a member of the Executive Board for 17 years. He is also a past president and active member of the American Meat Science association and holds membership in the International Association for Food Protection and the Institute of Food Technologists.
Randy oversees a team dedicated to developing and implementing strategies aimed at fulfilling Maple Leaf Foods’ commitments to producing safe, great tasting food in a safe and healthy work environment, and with an aspirational company vision to become the most sustainable protein company on earth. Maple Leaf Foods is firmly committed to becoming a global leader in Safety and Animal Care, while proactively reducing its environmental impact through science-based approaches.
Since joining Maple Leaf Foods in 2009 as Chief Food Safety Officer, Randy has played a pivotal role in shaping the company’s operational and safety culture. In 2011 his role expanded to include leadership of Six Sigma and Food Quality. By 2014, he was appointed Senior Vice President, Operations, over the subsequent three years, Randy assumed responsibility for 12 prepared meats manufacturing plants, Corporate Engineering, Occupational Health and Safety, Security and Environment, and Operations Excellence and Learning teams. Throughout this period, he maintained executive oversight of Food Safety and Quality.
Prior to Maple Leaf Foods, Randy served as President of the American Meat Institute (AMI) Foundation and Senior Vice President, Scientific Affairs at AMI for nearly a decade. His early career included leadership roles in food safety, quality assurance, and product development across the North American Food Industry, including Director of Technical Services at Koch Industries within the Koch Agriculture division.
Randy holds a Ph.D. and Master of Science in Meat and Animal Science from the University of Florida, and a Bachelor of Science from Auburn University. He is a long-standing leader in the food science community currently serving a five-year term as an officer of the Meat Institute, where he has been a member of the Executive Board for 17 years. He is also a past president and active member of the American Meat Science association and holds membership in the International Association for Food Protection and the Institute of Food Technologists.
Speaking At
