Randall Huffman

Chief Food Safety and Sustainability Officer

Randy Huffman, Chief Food Safety and Sustainability Officer

Dr. Randall Huffman is Chief Food Safety and Sustainability Officer at Maple Leaf Foods.  Dr. Huffman 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 and to become the most sustainable protein company on earth. This role encompasses Food Safety and Quality, Occupational Health, Safety and Security, Environmental Sustainability and Compliance, Animal Care and Corporate Engineering.

Dr. Huffman 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 3 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.

Dr. Huffman leads the company’s Food Safety Advisory Council, a team of external experts with the mandate to increase Maple Leaf’s access to global knowledge and expertise in food safety, including best practices, regulatory compliance, microbiology, and fostering a food safety culture.

Prior to joining Maple Leaf Foods, Dr. Huffman served as President of the American Meat Institute (AMI) Foundation, as well as Senior Vice President Scientific Affairs for 9 years at AMI. Prior to joining AMI, Dr. Huffman 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 he held senior positions related to food safety, quality assurance and product development in North America’s food industry.

Dr. Huffman holds a Ph.D. and Master of Science degree in Meat and Animal Science from the University of Florida, as well as a Bachelor of Science degree from Auburn University. He is a member of the Board of Directors for NAMI, 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.