Gary Kennedy is a food scientist. He has 40 years experience in the food industry, working in roles in quality, development and production management before transitioning to a career as a food safety auditor, trainer and consultant. He has written codes of practice for smallgoods, cook chill, hospital catering, bottled water and the meat industry; and has advised both the Olympic Games and the Australian government on food safety matters. His business, Correct Food Systems works with many iconic brands, advising on Australian regulations, including importation rules, labelling and formulation.
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