Washington, DC—The American
Meat Institute (AMI) announced today the
addition of Dr. Robert A. (Skip) Seward II—a
24 year food industry veteran who has been
recognized by industry, government and academia
for his food safety efforts. Seward begins his
new assignment at AMI on September
10th.
Seward comes to AMI after 13 years
with the McDonald’s Corporation, where he
developed microbiological specifications for
food, packaging, equipment and restaurant
operations procedures, managed food safety
research and development, coordinated BSE
research and direction and handled training,
crisis management and regulatory affairs
related to food safety. Most recently, Seward
was McDonald’s director of food safety with
global responsibilities.
Seward also
served two 2-year terms on the National
Advisory Committee on Microbiological Criteria
for Foods, a panel which advises both the Food
Safety and Inspection Service (FSIS) and the
Food and Drug Administration (FDA) on
microbiological food safety matters. Seward
holds bachelors, masters and doctoral degrees
in microbiology.
“Skip Seward’s
broad industry experience and in-depth
knowledge of food microbiology is a tremendous
asset to AMI,” said AMI President and CEO J.
Patrick Boyle. “Our members will be
well-served by this new addition to our
regulatory team.”
In his new position,
Seward will help coordinate policy development,
represent industry views to government
officials on major regulatory initiatives and
assist AMI members with technical and
regulatory issues. Seward will report to Mark
Dopp, AMI's senior vice president of regulatory
affairs and general counsel.
Prior to
his success at McDonald’s Seward was a food
microbiologist for Del Monte Corporation,
Stauffer Chemical Company, General Foods
Corporation and Oscar Mayer Foods Corporation.
Seward earned his doctorate in food
microbiology at the University of Wisconsin,
Madison, where he was a Ralston Purina Fellow.
He also holds an M.S. in microbiology from
Oregon State University, Corvallis, and a B.S
in microbiology from Colorado State University,
Fort Collins.
AMI represents the
interests of packers and processors of beef,
pork, lamb, veal and turkey products and their
suppliers throughout North America.
Headquartered in Washington, DC, the Institute
provides legislative, regulatory and public
relations services, conducts scientific and
economic research, offers marketing and
technical assistance and sponsors education
programs.
AMI Welcomes Industry Veteran Skip Seward as Vice President of Regulatory Affairs
Friday, September 7, 2001
For more information contact:
Janet Riley Vice President, Public Affairs 703-841-2400 jriley@meatinstitute.org |
Josee Daoust Manager, Public Affairs 703-841-2400 jdaoust@meatinstitute.org |

