TheFood Marketing Institute, Arlington, Va., said it hired Robert Garfield as senior vice president for theSafe Quality Food Institute (SQFI), a division providing global food safety and quality certification programs and management.
Officials said Garfield will management SQFI, including its strategic planning, business development and financial management. He will also oversee technical development for the SQF certification program.
“Bob’s broad experience in the food industry makes him well-suited to lead the Safe Quality Food Institute,” said FMI President and Chief Executive Officer Leslie G. Sarasin. “He has designed and implemented food safety and environmental, legislative and regulatory initiatives on behalf of the frozen food industry, and has broad expertise in food processing operation systems and scientific applications. I am very happy to have Bob join us.”
Garfield joins SQFI from the American Frozen Food Institute (AFFI) where he was senior vice president of public policy and international affairs for the past nine years. He also served as interim president of AFFI from 2008-2009. Previously, he was vice president of regulatory and technical affairs at AFFI where he was responsible for planning and implementing industry policy in conjunction with the activities of the U.S. Food and Drug Administration, U.S. Department of Agriculture, Environmental Protection Agency and Occupational Safety and Health Administration. His experience also includes work in the dairy and wine industries.
FMI said Garfield earned a Bachelor of Business Administration from the University of Cincinnati and a Master of Science in Agriculture from California State University. He is a graduate of the Institute for Organization Management through the U.S. Chamber of Commerce.
Garfield serves on the board of directors at the Partnership for Food Safety Education. Garfield is chairman of the Food Industry Environmental Council and chairman of the Food Industry Current Good Manufacturing Practices Coalition.
Garfield to lead Safe Quality Food Institute
October 1, 2010