Scott Goltry in American Meat Institute’s food safety team

by Editor fleischwirtschaft.com
Wednesday, April 23, 2008

AMI President J. Patrick Boyle announced that industry veteran Scott Goltry has been named vice president of the FSIS at AMI. >

Goltry joins the Food Safety and Inspection Service (FSIS) at the American Meat Institute (AMI) from Cargill Meat Solutions, where he most recently served as vice president of technical services and food safety for the beef group. He joined Cargill in 1991 as director of technical services for processed meat products. Prior to working at Cargill, Goltry held a series of food safety and quality assurance positions with other AMI member companies: Ohse Foods, Land O’Frost, and Kayem Foods.

Goltry will report to Jim Hodges, who was named executive vice president of the Institute after serving as AMI Foundation President since 1999. In this role, Hodges will be responsible for all AMI food safety initiatives including research and education, and FSIS–related inspection services. Earlier in Hodges’ 25 year career at AMI, he served as senior vice president of regulatory affairs and as director of scientific affairs. Prior to that, he served USDA’s Food Safety and Inspection Service.

Also, Randy Huffman, Ph.D., was named AMI Foundation president. Huffman joined AMI in 2000 as vice president of scientific affairs. He will be responsible for the day-to-day activities of the Foundation, including its research initiatives, “best practices” development and educational programming. Prior to joining AMI, Huffman was director of technical services for three years at Koch Industries, Inc., in Wichita, Kansas, where he had responsibilities for product development and food safety with the Koch Beef Company. Earlier in his career, he served as vice president of technical services at Fairbank Farms in Ashville, New York.

AMI also announced the resignation of Skip Seward, Ph.D., who is leaving AMI after six years as its vice president of regulatory affairs, to pursue other professional opportunities in the food industry.
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