Sean Leighton, M.B.A., M.Sc. is Global Vice President of Food Safety, Quality, and Regulatory at Cargill. With a career spanning more than 15 years in the food and beverage industry, Sean has intimate knowledge of the science and standards that make food safe, and the strategies to ensure the quality of supply chains. He is a member of the Editorial Advisory Board of Food Safety Magazine,as well as a member of the advisory boards for the Center for Food Safety (University of Georgia), the Center for Food Integrity, the Partnership for Food Safety Education, and the Food Fraud Think Tank (Michigan State University). He is also a past president of the Institute of Food Technologists (IFT).
In a dynamic shipping environment, the need to anticipate and reduce food safety risks across the supply chain requires innovation, strategic leadership, and strong partnerships between food and transportation companies. This article will provide a brief history of food safety in transportation, a review of current trends, and insights into strategies and cultural expectations to prevent and control food safety risks in transportation.
