Mark Bushell is a seasoned Director of Engineering with extensive experience in the food production industry, particularly within Cargill’s meat operations in Thailand and China. His expertise encompasses a broad range of engineering functions, where he has played a pivotal role in driving operational excellence...
Mark Bushell is a seasoned Director of Engineering with extensive experience in the food production industry, particularly within Cargill’s meat operations in Thailand and China. His expertise encompasses a broad range of engineering functions, where he has played a pivotal role in driving operational excellence and continuous improvement initiatives. At Cargill, Mark has been instrumental in the management of engineering functions at a director level, overseeing critical projects that enhance efficiency and sustainability across the organization.
One of Mark's significant contributions has been his leadership in the planning, design, and construction of new poultry facilities in Thailand. This fully integrated business unit not only emphasizes Cargill’s commitment to innovation but also showcases Mark's adeptness in process engineering and operations management. His hands-on approach to root cause analysis and lean manufacturing principles has led to substantial improvements in production processes, ensuring that Cargill meets the highest standards of food safety and quality.
In addition to his engineering responsibilities, Mark has taken a key role in business development as the Environmental Health Systems (EHS) lead, where he has championed initiatives that align with Cargill’s sustainability goals. His comprehensive understanding of HACCP and food processing regulations has been vital in establishing robust safety protocols that protect both employees and consumers.
Mark’s educational background from various esteemed UK institutions has equipped him with a strong foundation in engineering principles, further enhancing his ability to lead cross-functional teams in the fast-paced FMCG sector. His commitment to fostering a culture of continuous improvement and operational excellence positions him as a valuable asset to Cargill and the broader food production industry.
