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Appendix A
Workshop Agenda
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Tuesday, July 13, 1999 |
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I. WELCOME AND INTRODUCTION TO THE TOPIC |
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8:45 am |
Welcome and Introduction Sandra A. Schlicker, Director, Food Forum Michael P. Doyle, Chair, Workshop Fergus M. Clydesdale, Chair, Food Forum |
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II. SCIENCE AS THE BASIS FOR FOOD SAFETY POLICY Moderator: Fergus M. Clydesdale, Chair, Food Forum |
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9:00 am |
Good Science: Critical to Regulatory Decision-making Jane E. Henney, Commissioner, FDA |
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9:20 am |
Statutory Authority: Differences among Agencies Catherine E. Woteki, Undersecretary for Food Safety, USDA |
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9:45 am |
Role of the Joint Institute for Food Safety Research William F. Raub, Deputy Assistant Secretary for Science Policy, DHHS |
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III. Defining Incidents Leading to Changes in Food Safety Policy Moderator: Marsha N. Cohen, Member, Food Forum |
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10:00 am |
Vegetable Sprouts Robert L. Buchanan, Senior Scientist, FDA |
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10:25 am |
Meat and Poultry Hazard Analysis Critical Control Points (HACCP) Thomas J. Billy, Administrator, Food Safety and Inspection Service, USDA |
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10:50 am |
Break |
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11:10 am |
Escherichia coli O157:H7 and Listeria monocytogenes Michael P. Doyle, Director, Center for Food Safety and Quality Enhancement, University of Georgia |
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11:35 am |
1996 Food Quality Protection Act Joyce A. Nettleton, Director, Science Communications, Institute of Food Technologists |
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12:00 pm |
Audience Discussion with Presenters |
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1:00 pm |
Lunch |
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IV. Other Factors Influencing the Development of Food Safety Policy Moderator: Stephen H. McNamara, Member, Food Forum |
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2:10 pm |
International Considerations Fritz U. Käferstein, Distinguished Visiting Scientist, USDA and FDA |
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2:30 pm |
Regulatory Considerations Morris Potter, Director, Food Safety Initiative, FDA |
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2:50 pm |
Business Considerations Dane Bernard, Vice President for Food Safety Programs, National Food Processors Association |
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3:10 pm |
Consumer Considerations Edward Groth III, Director of Technical Policy and Public Service, Consumer's Union |
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3:30 pm |
Political Considerations Eric Juzenas, Professional Staff Member, U.S. Senate Agricultural, Nutrition and Forestry Committee |
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3:50 pm |
Break |
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4:10 pm |
Audience Discussion with Presenters |
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4:50 pm |
Summary of Sessions II, III, and IV Michael P. Doyle, Chair, Workshop |
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5:00 pm |
Adjourn |
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Wednesday, July 14, 1999 |
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8:30 am |
Opening Remarks Fergus M. Clydesdale, Chair, Food Forum |
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V. USING SCIENCE BASED RISK ASSESSMENT TO DEVELOP FOOD SAFETY POLICY Moderator: Michael P. Doyle, Chair, Workshop |
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8:45 am |
Historical Perspective of Risk Assessment and Review of Steps in the Process Joseph V. Rodricks, Managing Director, The Life Sciences Consultancy |
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9:10 am |
Promise and Pitfalls of Risk Assessment George M. Gray, Deputy Director, Harvard Center for Risk Analysis, Harvard University |
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9:35 am |
Using Risk Assessment to Establish Food Safety Policy – Salmonella enteriditis Robert L. Buchanan, Senior Scientist, FDA |
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10:00 am |
Risk Communication: Defining a Tolerable Level of Risk Susan L. Santos, Founder, Focus Group |
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10:25 am |
Break |
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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 |
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11:10 am |
Audience Discussion |
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VI. OVERVIEW |
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12:05 pm |
Where Do We Go from Here? M. Jaye Nagle, Director, Scientific Relations, Kraft Foods |
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12:20 pm |
Closing Remarks Michael P. Doyle, Chair, Workshop |
