Kerry is the CFS Food Safety Manager – Meat, Poultry, and Seafood for North America. With over seven years of experience at both plant and corporate levels in the food industry prior to joining CFS, he brings a strong focus on sanitation and continuous improvement to this role.
Kerry began his career as a Food Safety and Quality Assurance (FSQA) Chemist at Cargill, specializing in corn syrup manufacturing. In this position, he managed safety protocols, HACCP compliance, quality control, operations, and process improvements, building a solid foundation in food safety and quality management.
Transitioning into sanitation, Kerry gained extensive experience across the meat and bakery/dessert segments. At Sugar Creek, he designed and implemented an in-house sanitation program from the ground up, successfully leading the transition away from third-party sanitation services. This included program development, training cleaning crews and management, and achieving measurable improvements in food safety results while generating substantial cost savings.
At Rich Products Corporation, Kerry spearheaded the implementation of the Total Productive Manufacturing (TPM) lean manufacturing program, optimizing production across all aspects. He also developed a PEC program and introduced automation and efficiency initiatives that enhanced worker safety, improved product quality, and significantly reduced operational costs.
Kerry’s expertise spans USDA- and FDA-regulated facilities, with specializations in pathogen elimination, sanitor safety, hygienic design, and efficiency improvements. He holds a Master’s degree in Physiology and Neuroscience from Wright State University.