Richard J. Durbin, United States Senate

Andrew G. Ebert, International Food Additives Council

Jim Esselman, University of Virginia School of Law

John Farquhar, Food Marketing Institute

Vic Fazio, United States House of Representatives

Kirk Ferrell, National Pork Producers Council

Jeffrey K. Francer, John F. Kennedy School of Government, Harvard University

Michael A. Friedman, Food and Drug Administration

Cary P. Frye, International Dairy Foods Association

E. Spencer Garrett, National Marine Fisheries Service

Lynn R. Goldman, Environmental Protection Agency

Richard E. Gutting, Jr., National Fisheries Institute

Robert Hahn, Public Voice for Food and Health Policy

Betty Harden, Food and Drug Administration

Jerome H. Heckman, The Society of the Plastics Industry, Inc.

James H. Hodges, American Meat Institute

Jill Hollingsworth, Food Marketing Institute

Van Hubbard, National Institutes of Health

Karen Hulebak, Food and Drug Administration

Charles H. Jung, John F. Kennedy School of Government, Harvard University

Eileen Kennedy, United States Department of Agriculture

Richard Kirchoff, National Association of State Departments of Agriculture

Edward Knipling, United States Department of Agriculture

Joseph A. Levitt, Food and Drug Administration

Alan S. Levy, Food and Drug Administration

Jerold Mande, White House Office of Science and Technology Policy

Gary C. Matlock, National Marine Fisheries Service

Donald McNamara, United Egg Producers

Bruce C. Morehead, National Marine Fisheries Service

Ian C. Munro, CanTox, Inc.

Judy Nelson, Environmental Protection Agency

Jacqueline Nowell, United Food and Commercial Workers International Union

Janice Oliver, Food and Drug Administration

Soung Soo Pak, John F. Kennedy School of Government, Harvard University

Douglas Parson, Environmental Protection Agency

Morris Potter, Centers for Disease Control and Prevention

Donna Reifschneider, National Pork Producers Council

Richard Rominger, United States Department of Agriculture

William Schultz, Food and Drug Administration

Isi Sidiqqui, United States Department of Agriculture

Lisa Siegel, Food and Drug Administration

Mark Silbergeld, Consumers Union of U.S., Inc.

Dan S. Smyly, Association of Food and Drug Officials

Front Matter (R1-R14)

Executive Summary (1-16)

1. Introduction and Background (17-24)

2. The Current US Food Safety System (25-50)

3. The Changing Nature of Food Hazards: Cause for Increasing Concern (51-62)

4. What Constitutes an Effective Food Safety System? (63-78)

5. Where Current US Food Safety Activities Fall Short (79-90)

6. Conclusions and Recommendations (91-100)

References (101-104)

Appendix A Glossary and Organizational Framework for the Current Food Safety System (105-114)

Appendix B CRS Report for Congress, Food Safety: Recommendations for Changes in the Organization of Federal Food Safety Responsibilities, 1949-1997 (115-160)

Appendix C Executive Summary: Food Safety from Farm to Table: A National Food-Safety Initiative (161-168)

Appendix D Summary of Comments and Testimony from Workshop (April 29-30,1998) and Agenda (169-180)

Appendix E Federal Food Safety Budget Information (181-184)

Appendix F Acknowledgments (185-188)

Appendix G Committee Biographical Sketches (189-194)