Driscoll’s, one of the world’s largest distributors of fresh berries, announced changes in the organization to further advance its global business strategy. Building on Driscoll’s industry leadership in food-safety standards, Keith Refsnider will now have overall responsibility for the development of Driscoll’s global food-safety standards as the global food safety program director.
As the subject matter expert, Refsnider will oversee and coordinate Driscoll’s food-safety programs and procedures collaborating with each of the business units across the world.
“Next to delightful flavor, Driscoll’s has made food safety the single most important focus of growing delicious berries,” Tom O’Brien, senior vice president and general counsel, legal affairs and external engagement, said in a press release. “Our goal is maintaining and exceeding one food-safety standard for Driscoll’s across the globe. We look forward to Keith’s continued contributions in helping us expand our global knowledge.”
Refsnider has led and developed Driscoll’s North America food-safety program since 2004. Founded on the principles of GAPs established by the FDA and reinforced through education, research and third-party audits, Driscoll’s global food-safety program has provided leadership in the agricultural industry.
Prior to Driscoll’s, Refsnider’s food industry experience spanned across several areas, including research and development, quality control, operations and food safety and regulatory compliance. He has been credited for leading a team that developed the concept of fortified confections and launched numerous new food products from concept to market.
In addition, Refsnider is an international panelist, speaker and trainer distinguishing himself as a technical food-safety expert. He currently serves on the Produce Safety, Science & Technology Committee with the Produce Marketing Association, the United Fresh Food Safety & Technology Council, the California Strawberry Commission's Food Safety Committee, and the GLOBALG.A.P. U.S.A. National Technical Working Group.