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Jim Hodges Named President of American Meat Institute Foundation

Tuesday, February 16, 1999
 

The American Meat Institute Foundation (AMIF) today appointed James Hodges as its new president. Hodges joined the American Meat Institute (AMI) in 1983, and has nearly 30 years’ experience in both industry and government with meat safety and quality issues.

In his role as AMIF president, Hodges will oversee a broad range of proactive food safety initiatives, including scientific and public opinion research, industry and consumer education and public information. Specific areas of emphasis will be the prevention of E. coli O157:H7 in beef, and the prevention of Listeria monocytogenes in ready-to-eat meat and poultry. AMIF is a private, non-profit foundation, funded by tax-deductible donations from corporations, other non-profit groups and government.

“Jim Hodges is among the most knowledgeable and experienced individuals in the meat industry when it comes to food safety,” said AMIF Chairman and AMI President J. Patrick Boyle. “He has worked in production agriculture, meat packing, the supermarket industry and the federal meat inspection program, giving him the unique ability to see all sides of a food safety challenge. The Foundation will benefit greatly from his leadership.”

Joining Hodges at the Foundation will be Dr. Caleb Gilchrist, director of scientific affairs, and Susan Backus, projects manager. Both Gilchrist and Backus have been with AMI.

Immediately prior to joining AMI in 1983, Hodges led the Food Safety and Inspection Service’s (FSIS) Quality Control and Inspection Procedures Evaluation Branch, where he gained first-hand knowledge of the federal meat and poultry inspection system.

Earlier in his career, Hodges was director of technical services for Stop and Shop Companies in Boston, MA. At this prominent New England supermarket chain, Hodges conducted research and development programs and oversaw quality assurance activities for the company’s meat plant operations. He also learned to appreciate the food safety challenges faced by the retail industry.

In addition to his 16 years of meatpacking and processing industry experience with AMI, Hodges worked very early in his career for meatpacking and agribusiness companies in his native Missouri. He also worked on his family’s Missouri farm, where he was actively involved in the livestock industry.

Hodges received his B.S. in food science from the University of Missouri, Columbia, MO, and an M.S. in meat science from Ohio State University, Columbus, OH. He is a professional member of the American Meat Science Association, American Society of Animal Science, Institute of Food Technologists, American Society for Quality, United States Animal Health Association and the International Association of Milk, Food and Environmental Sanitarians. He and his wife Pam reside in Arlington, VA.

The AMI Foundation is a nonprofit organization dedicated to research, education and information that benefit the meat and poultry industry. Originally created in 1944, the AMI Foundation today solicits grants from government, industry and other organizations to fund a broad range of food safety, worker safety, nutrition and consumer information projects.

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.


For more information contact:
Janet Riley
Vice President, Public Affairs
703-841-2400
jriley@meatinstitute.org
James Ratchford
Manager, Public Affairs
703-841-2400
jratchford@meatinstitute.org

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