Senior Director, Food Safety, The Acheson Group (TAG), Randy has more than thirty-six years, (16 in a plant environment and 20 in a Corporate environment) of food manufacturing/processing experience across multiple food product categories. Randy began his career by working in fluid milk, cottage cheese, ice cream and butter dairies, working as a Production Supervisor and growing into a Plant Manager role. While working in the diaries, Randy learned to operate all the equipment, and all job tasks on the manufacturing floor, providing not only an operations perspective, but also a background of quality assurance and sanitation.
Randy then moved to Nabisco Foods as a sanitation supervisor in the largest margarine facility in the world. He held various positions in quality, food safety, sanitation and worked with the Corporate Engineering team to help design, train and start-up a new margarine facility, incorporating sound sanitary design principles into the new facility.
Randy then accepted a role in Division Quality Assurance for the Nabisco Fleischmann’s Division, having oversight of 4 internal manufacturing locations and 5 contract manufacturing locations. Additionally, while in this role, Randy was the point person for licensing of third party manufacturing locations for use of various Nabisco Brand Trademarks for healthier products. When Kraft Foods purchased Nabisco, Randy moved into an international role as Manager of Quality Assurance for Latin America, a role he did for five years until then moving to ConAgra Foods.
At ConAgra Foods, Randy was the Director of Food Safety, Hygienic Design and Sanitation for 42 internal facilities in North America. Randy left ConAgra as the Senior Director of Food Safety, Hygienic Design and Sanitation to become the Vice President of Quality and Product Safety for Post Holdings, Inc.
Randy’s next role was as the leader of North American Quality for Campbell Soup Company, leading the Soup, Beverage and Simple Meals quality programs for the organization.
Randy has authored and published multiple articles on Hygienic Design and has presented at numerous food industry events and seminars across the globe.