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American Meat Institute Announces Addition of Industry Veteran Scott Goltry to Institute’s Food Safety Team

Monday, April 21, 2008
 

Washington, DC – American Meat Institute (AMI) President J. Patrick Boyle today announced that industry veteran Scott Goltry has been named vice president of food safety and inspection services at AMI.

Goltry joins 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. He has a bachelor’s degree in animal science from Kansas State University and a master’s degree in food science and nutrition from the University of Missouri.

Goltry will report to Jim Hodges, who today 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 today, 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. He has a B.S. in animal science from Auburn University and master’s and doctoral degrees in animal science from the University of Florida.

“The addition of Scott Goltry to the AMI team and new and expanded roles for Jim Hodges and Randy Huffman will strengthen AMI’s food safety team and provide additional value to our members,” Boyle said. “We are fortunate to have them serving our members and our industry.”

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. "Skip's experience and expertise served AMI and its members well," Boyle noted. "His contributions to AMI's food safety and regulatory expertise were significant and greatly appreciated."

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