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Managing Food Safety Practices from Farm to Table: Workshop Summary (2009)

Chapter: Appendix A: Workshop Agenda

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Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Managing Food Safety Practices from Farm to Table: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12594.
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Page 91
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Managing Food Safety Practices from Farm to Table: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12594.
×
Page 92
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Managing Food Safety Practices from Farm to Table: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12594.
×
Page 93
Suggested Citation:"Appendix A: Workshop Agenda." Institute of Medicine. 2009. Managing Food Safety Practices from Farm to Table: Workshop Summary. Washington, DC: The National Academies Press. doi: 10.17226/12594.
×
Page 94

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A Workshop Agenda Managing Food Safety Practices from Farm to Table The National Academy of Sciences Lecture Room 2100 C Street, NW Washington, DC September 9, 2008 8:00– 9:00 am Registration INTRODUCTION 9:00 am Welcome from Food Forum Michael Doyle, University of Georgia Objectives of the Meeting Ned Groth, Groth Consulting Services 9:10 am Keynote Address: Institutional Roles in Risk-Based Management Michael Taylor, George Washington University SESSION 1: RECENT OUTBREAKS IN VARIOUS FOOD PRODUCTS: LESSONS LEARNED Moderator: Henry Chin, Coca-Cola Company 9:30 am Risk Management for Produce Will Daniels, Earthbound Farms 91

92 MANAGING FOOD SAFETY PRACTICES FROM FARM TO TABLE 9:50 am Risk Management for Thermally Processed Foods Donald Zink, FDA/CFSAN 10:10 am Risk Management for Meat Randall Huffman, AMI 10:30 am Consumer Behavior in Managing Food Safety Risks Christine Bruhn, University of California, Davis 10:50 am Q&A with Speakers 11:10 am BREAK SESSION 2: STRATEGIC APPROACHES TO OUTBREAK CONTROL Moderator: Janet Beauvais, Health Canada 11:30 am Industry Perspective on Managing Risks in a Global Economy Robert Brackett, Grocery Manufacturer’s Association 11:50 am Technological Improvements in Outbreak Prevention and Management Russell Flowers, Silliker Labs 12:10 pm Roles and Responsibilities of Industry and Government in Managing Relationships with Global Food Suppliers Julie Caswell, University of Massachusetts, Amherst 12:30 pm Q&A with Speakers 1:00 pm Break for Lunch (on your own)

APPENDIX A 93 SESSION 3: FUTURE SOLUTIONS 2:00 pm Panel Discussion: Where Do We Go From Here? Moderator: Michael Doyle, University of Georgia Panelists: Stephen Sundlof, FDA/CFSAN Caroline Smith DeWaal, CSPI Mike Robach, Cargill Richard Raymond, USDA/FSIS 3:15 pm Open Discussion 4:40 pm Adjourn

Next: Appendix B: Workshop Participants »
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Legal regulations and manufacturers' monitoring practices have not been enough to prevent contamination of the national food supply and protect consumers from serious harm. In addressing food safety risks, regulators could perhaps better ensure the quality and safety of food by monitoring food production not just at a single point in production but all along the way, from farm to table.

Recognizing the troubled state of food safety, the Institute of Medicine's (IOM) Food Forum met in Washington, DC, on September 9, 2008, to explore the management of food safety practices from the beginning of the supply chain to the marketplace.

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