C
Speaker, Moderator, and Disscussant Biographies

Janet Beauvais, Ph.D., is the Director General of the Food Directorate at Health Canada. The Food Directorate’s function is to advise on, and assess the food safety and nutritional issues associated with the food supply. The Food Directorate consists of 400 staff members with expertise in a wide range of scientific and technical disciplines. Areas of work include food additives, chemical and microbiological contaminants, nutritional quality, novel foods and food components, and processes. These responsibilities are carried out through coordinated programs of scientific research, evaluation, and regulatory activities.


Robert E. Brackett, Ph.D., serves as Senior Vice President and Chief Science and Regulatory Officer at the Grocery Manufacturer’s Association (GMA). In this role Dr. Brackett oversees all of the association’s scientific and regulatory activity, including the operation of its in-house food safety laboratory. He previously served as Director of the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN). Dr. Brackett is an active member of the American Society for Microbiology, the Institute of Food Technologists, and is also a Past-President of the International Association for Food Protection and is the recipient of numerous professional awards in food safety.


Christine Bruhn, Ph.D., is a University of California, Davis (UC Davis) food-science marketing specialist, director of the UC Davis Center for Consumer Research, and a national expert on consumer attitudes about food. She is past chair of the Food Science Communicators, the Nutri-



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C Speaker, Moderator, and Disscussant Biographies Janet Beauvais, Ph.D., is the Director General of the Food Directorate at Health Canada. The Food Directorate’s function is to advise on, and assess the food safety and nutritional issues associated with the food supply. The Food Directorate consists of 400 staff members with expertise in a wide range of scientific and technical disciplines. Areas of work include food additives, chemical and microbiological contaminants, nutritional quality, novel foods and food components, and processes. These responsibilities are carried out through coordinated programs of scientific research, evaluation, and regulatory activities. Robert E. Brackett, Ph.D., serves as Senior Vice President and Chief Sci- ence and Regulatory Officer at the Grocery Manufacturer’s Association (GMA). In this role Dr. Brackett oversees all of the association’s scientific and regulatory activity, including the operation of its in-house food safety laboratory. He previously served as Director of the U.S. Food and Drug Administration’s (FDA) Center for Food Safety and Applied Nutrition (CFSAN). Dr. Brackett is an active member of the American Society for Mi- crobiology, the Institute of Food Technologists, and is also a Past-President of the International Association for Food Protection and is the recipient of numerous professional awards in food safety. Christine Bruhn, Ph.D., is a University of California, Davis (UC Davis) food-science marketing specialist, director of the UC Davis Center for Consumer Research, and a national expert on consumer attitudes about food. She is past chair of the Food Science Communicators, the Nutri- 

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00 MANAGING FOOD SAFETY PRACTICES FROM FARM TO TABLE tion Division, and the Annual Meeting Committee. Dr. Bruhn’s research focuses on consumer issues in food safety and quality, including consumer attitudes toward new food production methods or processing technologies. She investigates consumer food handling practices, quantifies food safety concerns, explores consumer information needs, and identifies preferred sources of information. Julie A. Caswell, Ph.D., is Professor and Chair of the Department of Re- source Economics at the University of Massachusetts, Amherst. Her research focuses on understanding the operation of domestic and international food systems, with particular interest in the economics of food quality and label- ing, especially for safety and nutrition, and international trade. Dr. Caswell has provided her expertise to the UK Food Standards Agency, the UN Food and Agriculture Organization, and the Organization for Economic Cooperation and Development on food safety issues. She is a member of the Food Marketing Policy Center and Food Safety Research Consortium, and has held numerous senior positions in the Agricultural and Applied Economics Association. Henry Chin, Ph.D., is the Senior Director of Scientific and Regulatory Affairs at The Coca-Cola Company. Dr. Chin is responsible for product safety, regulatory compliance, and external scientific relations. Prior to joining Coca-Cola, he was with the National Food Processors Association (NFPA) for 28 years. At NFPA, Dr. Chin held positions as Vice President of the Laboratory Centers, with responsibility for analytical chemistry, food microbiology and process development, and as Vice President of Toxicology and Food Science, with responsibility for food safety programs related to food composition, and chemical contaminants. . Will Daniels is the Vice President of Quality, Food Safety and Organic Integrity at Earthbound Farm. He has been with Earthbound Farm since 1999, helping the company grow from a small, regional salad producer to the nation’s largest grower, packer, and shipper of organic produce. In his current role, Mr. Daniels is responsible for leading the continued enhance- ments to Earthbound Farm’s food safety program, including work on Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and the Hazard Analysis Critical Control Point (HACCP) program, which includes the implementation of the two-level “Test & Hold” process. Mr. Daniels is an active leader in the organic industry; he also serves on the board of directors of California Certified Organic Farmers as Chair, as well as being President of the Processor/Handler Chapter and serves on the Technical Advisory Committee of the United Fresh Produce Association.

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0 APPENDIX C Caroline Smith DeWaal directs the food safety program at the Center for Science in the Public Interest. Ms. DeWaal is the leading consumer analyst on reform of laws and regulations governing food safety. Since 1999, she has maintained and annually published a listing of foodborne illness outbreaks organized by food source that now contains over fifteen years of outbreaks reports. She has published numerous journal articles in both science and legal publications and co-authored Is Our Food Safe?: A Consumer’s Guide to Protecting Your Health and the Enironment (Three Rivers Press, 2002). She has participated in a number of World Health Organization consultations on food safety, and is an expert advisor to WHO on the Intergrated Surveillance of Antibiotic Resistance project. She represents the International Association of Consumer Food Organizations at the Codex Committee on Food Hygiene. She has participated in several national advisory committees to USDA and FDA. Michael P. Doyle, Ph.D., is Regents Professor of Food Microbiology and director of the University of Georgia Center for Food Safety. Previously, he was Distinguished Professor of Food Microbiology and Toxicology at the University of Wisconsin. Dr. Doyle’s research program promotes col- laboration among the food industry, the university, and federal and state agencies. His research focuses on developing methods to detect and control foodborne bacterial pathogens at all levels of the food continuum, from the farm to the table. He is internationally acknowledged as a leading authority on foodborne pathogens, especially Escherichia coli O157:H7. His National Academies service includes chairmanship of the Committee on the Review of the USDA E. coli O157:H7 Farm-to-Table Process Risk Assessment and participation in the 2004 US-Iranian Workshop on Food Safety, the National Research Council Committee on National Needs for Research in Veterinary Science, and the IOM/NRC Committee to Ensure Safe Food from Production to Consumption. He currently chairs the Food and Nutrition Board’s Food Forum. He was elected to the Institute of Medicine in 2003. Russell Flowers, Ph.D., is a leading researcher, lecturer, and writer on the safety and quality of food products. As Chairman of the Board and Chief Scientific Officer of Silliker Group Corp (SGC), Dr. Flowers’ prin- cipal responsibilities lie in spearheading strategic growth opportunities, pursuing scientific and technological advances for SGC, and working with professional associations and key customers. A recipient of numer- ous industry awards and honors, Dr. Flowers is an active member of the several professional organizations and societies including ICMSF, AOAC INTERNATIONAL, Institute of Food Technologists (IFT), and Society

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0 MANAGING FOOD SAFETY PRACTICES FROM FARM TO TABLE for Industrial Microbiology, International Association for Food Protection (IAFP), and the International Dairy Foods Association (IDFA). Edward groth III, Ph.D., is a Consultant with Groth Consulting Services. His main areas of interest are food safety, toxic chemicals, risk assessment, and risk communication. He has participated, as a consumer advocate, in public debates and dialogues with government agencies on myriad health and safety issues. Randall Huffman, Ph.D., joined the American Meat Institute (AMI) Foun- dation in January 2000 as Vice President of Scientific Affairs and was pro- moted to President of the AMI Foundation in April 2008. In this capacity he is responsible for the day-to-day activities of the Foundation, including its research initiatives, industry best practices development and educational programming. The AMI Foundation’s food safety research agenda assists AMI members and the industry at large in implementing solutions to food safety and meat quality challenges and serves as the liaison between AMI and various scientific organizations. The AMI Foundation sponsors research and educational programming on the major food safety hazards associated with meat processing. This includes efforts to reduce E. coli O157 and Salmonella both on the farm and within processing facilities as well as research and education aimed at reducing Listeria monocytogenes in ready-to-eat meat products. Among various responsibilities, Dr. Huffman has been a part of both the AMI Foundation-led Listeria Intervention and Control Task Force and the Beef Processing Best Practices Task Force that have developed and conducted multiple in-depth training workshops for industry and government. Richard Raymond, M.D., was appointed as Under Secretary for Food Safety in 2005. In this position Dr. Raymond is responsible for overseeing the poli- cies and programs of the Food Safety and Inspection Service (FSIS), and he chairs the U.S. Codex Steering Committee, which provides guidance to U.S. delegations to the Codex Alimentarius Commission. Dr. Raymond has extensive experience in developing and implementing policies and programs designed to improve public health. Dr. Raymond established and directed a community-based Family Practice Residency for Clarkson Medical Center, served as president of the Nebraska Medical Association, chaired Nebraska Governor Mike Johanns’ Blue Ribbon Panel on Infant Mortality and served on numerous state committees related to public health. Michael Robach joined Cargill in January 2004 to lead the company’s global food safety and regulatory affairs programs. In this role he leads Cargill’s corporate efforts across food safety, regulatory compliance, animal

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0 APPENDIX C health, and quality assurance. Mr. Robach began his career with Monsanto Company and prior to joining Cargill, he headed up technical services for Wayne Farms, LLC. Stephen Sundlof, D.V.M., Ph.D., is Director of the Center for Food Safety and Applied Nutrition, Food and Drug Administration. In this capacity, he provides executive leadership to the Center’s development and implementa- tion of programs and policies relative to the composition, quality, safety, and labeling of foods, food and color additives, dietary supplements, and cosmetics. Prior to joining the FDA, he was a professor at the University of Florida, College of Veterinary Medicine. Dr. Sundlof has published numer- ous articles in scientific journals on drug residues and food safety. He served as chairman of the WHO/FAO Codex Alimentarius Committee on Residues of Veterinary Drugs in Foods from 1994-2008 and is a past president of the American Academy of Veterinary Pharmacology and Therapeutics. He received both his Doctorate in Veterinary Medicine and Ph.D. in toxicology from the University of Illinois, and is a diplomat of the American Board of Veterinary Toxicology. Michael R. Taylor, J.D., is a research professor in the Department of Health Policy at George Washington University School of Public Health and Health Services. Prior to joining the university, he was a professor in the School of Medicine and a senior research scholar in the School of Public Policy at the University of Maryland. He has extensive experience in the public sec- tor, having served in the FDA as a staff lawyer from 1976 to 1981 and as deputy commissioner for policy from 1991 to 1994, and as administrator of the USDA’s Food Safety and Inspection Service from 1994 to 1996. Mr. Taylor is chair of the Steering Committee of the Food Safety Research Con- sortium, a collaborative effort among research institutions to improve the effectiveness of the food safety system, and conducts research on policies of the that affect agricultural development and poverty reduction in Africa. Donald L. Zink, Ph.D., is the Acting Senior Science Advisor at the FDA’s Center for Food Science and Applied Nutrition. In his current position, Dr. Zink is responsible for providing advice regarding the science policy and strategic direction of the Center and coordinating the Center’s research portfolio. During his nearly 30-year career, Dr. Zink has advanced food safety best practices in industry, academia, and government, including Future Beef Operations, LLC; Nestle, USA; Carnation Co; Campbell Soup Co; The University of Arizona; and Texas A&M University. Dr. Zink is a member and subcommittee chairman of the National Advisory Committee on Microbiological Criteria for Foods.

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