Catherine Adams Hutt is a Senior Advisor at Leavitt Partners with experience in food safety and health policy, and regulatory science. She brings to Leavitt Partners significant public and private sector experience in the food safety practice area.

Dr. Adams Hutt has led quality and food safety programs for Fortune 200 manufacturing and food service companies, including HJ Heinz, Campbell Soup Company and Tricon Restaurants. She was Chief Quality Officer for McDonald’s Corporation and Coors Brewing Company. She also led McDonald’s nutrition strategy.

Prior to joining the private sector, she was Assistant Administrator for the US Department of Agriculture Food Safety and Inspection Service, the regulatory agency for meat and poultry. There she led the global development for the principles of HACCP as we know it today, led the US Delegations for the Codex Food Hygiene Committee and Import and Export Certification Committee, and played key roles in the adoption of HACCP as a regulatory tool and the development of the Sanitary and Phytosanitary Standards that are part of WTO agreements today.

Dr. Adams Hutt received her doctoral degree from the University of Illinois, Masters of Science from Michigan State University and undergraduate degree from the Pennsylvania State University.