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



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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 35
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 35
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