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PAPERBACK list:$26.00 Web:$23.40 add to cart Rights & Permissions Free PDF Access Free Resources Sign in to download PDF book and chapters Display this book on your site! Related Titles Scientific Criteria to Ensure Safe Food Addressing Foodborne Threats to Health: Policies, Practices, and Global Coordination, Workshop Summary Other Related Titles Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection: Workshop Proceedings (2001) Institute of Medicine (IOM) Web Search Builder Use this book's key terms to search within this book, across our collection, or across the Web. Skim This Chapter Skim this chapter and use this chapter's key terms to search within this book. Reference Finder Paste in your own text to find books that relate to your topic. Page 35   E-mail  Facebook  Digg  Stumble  Twitter More The following HTML text is provided to enhance online readability. Many aspects of typography translate only awkwardly to HTML. Please use the page image as the authoritative form to ensure accuracy. Page 35 Appendix A Workshop Agenda Tuesday, July 13, 1999   I. WELCOME AND INTRODUCTION TO THE TOPIC   8:45 am Welcome and Introduction Sandra A. Schlicker, Director, Food Forum Michael P. Doyle, Chair, Workshop Fergus M. Clydesdale, Chair, Food Forum II. SCIENCE AS THE BASIS FOR FOOD SAFETY POLICY Moderator: Fergus M. Clydesdale, Chair, Food Forum   9:00 am Good Science: Critical to Regulatory Decision-making Jane E. Henney, Commissioner, FDA 9:20 am Statutory Authority: Differences among Agencies Catherine E. Woteki, Undersecretary for Food Safety, USDA 9:45 am Role of the Joint Institute for Food Safety Research William F. Raub, Deputy Assistant Secretary for Science Policy, DHHS III. Defining Incidents Leading to Changes in Food Safety Policy Moderator: Marsha N. Cohen, Member, Food Forum   10:00 am Vegetable Sprouts Robert L. Buchanan, Senior Scientist, FDA 10:25 am Meat and Poultry Hazard Analysis Critical Control Points (HACCP) Thomas J. Billy, Administrator, Food Safety and Inspection Service, USDA 10:50 am Break Page 35 Front Matter (R1-R8) Introduction (1-2) Science as the Basis for Food Safety Policy (3-7) Defining Incidents Leading to Changes in Food Safety Policy (8-17) Other Factors Influencing the Development of Food Safety Policy (18-24) Using Science-Based Risk Assessment to Develop Food Safety Policy (25-32) Overview (33-34) Appendix A: Workshop Agenda (35-37) Appendix B: Workshop Participants (38-42)

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OCR for page 35
Page 35 Appendix A Workshop Agenda Tuesday, July 13, 1999   I. WELCOME AND INTRODUCTION TO THE TOPIC   8:45 am Welcome and Introduction Sandra A. Schlicker, Director, Food Forum Michael P. Doyle, Chair, Workshop Fergus M. Clydesdale, Chair, Food Forum II. SCIENCE AS THE BASIS FOR FOOD SAFETY POLICY Moderator: Fergus M. Clydesdale, Chair, Food Forum   9:00 am Good Science: Critical to Regulatory Decision-making Jane E. Henney, Commissioner, FDA 9:20 am Statutory Authority: Differences among Agencies Catherine E. Woteki, Undersecretary for Food Safety, USDA 9:45 am Role of the Joint Institute for Food Safety Research William F. Raub, Deputy Assistant Secretary for Science Policy, DHHS III. Defining Incidents Leading to Changes in Food Safety Policy Moderator: Marsha N. Cohen, Member, Food Forum   10:00 am Vegetable Sprouts Robert L. Buchanan, Senior Scientist, FDA 10:25 am Meat and Poultry Hazard Analysis Critical Control Points (HACCP) Thomas J. Billy, Administrator, Food Safety and Inspection Service, USDA 10:50 am Break

OCR for page 36
Page 36 11:10 am Escherichia coli O157:H7 and Listeria monocytogenes Michael P. Doyle, Director, Center for Food Safety and Quality Enhancement, University of Georgia 11:35 am 1996 Food Quality Protection Act Joyce A. Nettleton, Director, Science Communications, Institute of Food Technologists 12:00 pm Audience Discussion with Presenters 1:00 pm Lunch IV. Other Factors Influencing the Development of Food Safety Policy Moderator: Stephen H. McNamara, Member, Food Forum   2:10 pm International Considerations Fritz U. Käferstein, Distinguished Visiting Scientist, USDA and FDA 2:30 pm Regulatory Considerations Morris Potter, Director, Food Safety Initiative, FDA 2:50 pm Business Considerations Dane Bernard, Vice President for Food Safety Programs, National Food Processors Association 3:10 pm Consumer Considerations Edward Groth III, Director of Technical Policy and Public Service, Consumer's Union 3:30 pm Political Considerations Eric Juzenas, Professional Staff Member, U.S. Senate Agricultural, Nutrition and Forestry Committee 3:50 pm Break 4:10 pm Audience Discussion with Presenters 4:50 pm Summary of Sessions II, III, and IV Michael P. Doyle, Chair, Workshop 5:00 pm Adjourn

OCR for page 37
Page 37 Wednesday, July 14, 1999   8:30 am Opening Remarks Fergus M. Clydesdale, Chair, Food Forum V. USING SCIENCE BASED RISK ASSESSMENT TO DEVELOP FOOD SAFETY POLICY Moderator: Michael P. Doyle, Chair, Workshop   8:45 am Historical Perspective of Risk Assessment and Review of Steps in the Process Joseph V. Rodricks, Managing Director, The Life Sciences Consultancy 9:10 am Promise and Pitfalls of Risk Assessment George M. Gray, Deputy Director, Harvard Center for Risk Analysis, Harvard University 9:35 am Using Risk Assessment to Establish Food Safety Policy – Salmonella enteriditis Robert L. Buchanan, Senior Scientist, FDA 10:00 am Risk Communication: Defining a Tolerable Level of Risk Susan L. Santos, Founder, Focus Group 10:25 am Break 10:45 am Joint FAO/WHO Consultation on Risk Assessment of Microbiological Hazards in Food Lester M. Crawford, Director, Georgetown Center for Food and Nutrition Policy, Georgetown University 11:10 am Audience Discussion VI. OVERVIEW 12:05 pm Where Do We Go from Here? M. Jaye Nagle, Director, Scientific Relations, Kraft Foods 12:20 pm Closing Remarks Michael P. Doyle, Chair, Workshop

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