Dr. James Marsden has over forty years’ experience in the food industry with a strong background working with government officials, regulators, and for food companies, trade associations and in academia. He advised the White House on food safety and nutrition and testified on numerous occasions to the United States Congress, the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). He served as an official adviser to USDA during the development of the Hazard Analysis and Critical Control Point (HACCP) Food Safety Regulation and on issues relating to Food Imports and Transportation.
After working for several food companies and technology providers, he served as Vice President for Scientific Affairs at the American Meat Institute and President of the AMI Foundation. In 1994, he became the Regent’s Distinguished Professor of Food Safety and Security at Kansas State University. He has extensive experience as an educator, inventor and researcher. He is the author of numerous scientific publications, books, book chapters and articles on food safety and wrote the popular blog "Safety Zone" published in Meatingplace - http://www.meatingplace.com/
Dr. Marsden has served as an expert and has provided testimony and expert reports in cases involving individual instances and outbreaks of foodborne disease. Specific expertise in control of E. coli O157:H7, Salmonella, Campylobacter, Listeria monocytogenes and Norovirus. He is known for his ability to communicate complex scientific concepts in layman's terms.
He is responsible for the development a number of important antimicrobial interventions and holds several food safety related patents. He was elected into the Meat Industry Hall of Fame in 2014.
Dr. Marsden joined Chipotle in 2016 as the company’s Executive Director of Food Safety. He was responsible for directing the food safety programs at Chipotle Mexican Grills, Shop House restaurants and for Pizzeria Locale. He retired in 2019 and joined and now leads Food Safety Systems, LLC.