Past Seminar

Assessing Food Safety Regulations: Agenda

May 23, 2001

About the Event

Wednesday, May 23, 2001

Day 1

How Do We Currently Allocate Food Safety Resources In Relation to Risk?

7:30-8:30 a.m. 

Registration & Continental Breakfast

8:30-8:40 a.m.

Paul Portney (President, Resources For the Future)

8:40-9:00 a.m.

Conference Purpose and Overview
Mike Taylor (Resources for the Future)

9:00-9:30 a.m.

Opening Remarks
Bernard A. Schwetz (Acting Commissioner, Food and Drug Administration)Thomas J. Billy (Administrator, Food Safety and Inspection Service)

9:30-10:00 a.m.

Current Regulatory Structure
Richard Merrill (University of Virginia School of Law)

10:00-10:15 a.m.

Question and Answer

10:15-10:30 a.m.


10:30-11:30 a.m.

Potential Health Hazards in the Food Supply

Microbial/Biological Hazards
Robert Tauxe (National Center for Infectious Disease, Centers for Disease Control)

Chemical and Other Hazards
Penny Fenner-Crisp (Risk Science Institute, International Life
Sciences Institute)

11:30 a.m.- 12:00

Questions and Answers

12:00-1:00 p.m.


1:00-1:30 p.m.

Government Expenditures on Food Safety Regulation
Lawrence Dyckman (Director, Food and Agriculture Issues, Government Accounting Office)
See a GAO report on food safety expenditures.

1:30-2:00 p.m.

The Cost of Industry Compliance

Laurian Unnevehr (College of Agriculture, Consumer and Environmental Sciences, University of Illinois, Urbana-Champaign)

Helen Jensen (Department of Economics, Iowa State University)

2:00-2:15 p.m.

Questions and Answers

2:15-2:45 p.m.

How People Value Food Safety
Elise Golan and others (USDA Economic Research Service)

2:45-3:00 p.m.

Questions and Answers

3:00-3:15 p.m.


3:15-4:15 p.m.

Opportunities for More Effective Risk Reduction

Glenn Morris (University of Maryland Medical School)
Julie Caswell (University of Massachusetts)

4:15 - 4:45 p.m.

Panel Discussion

Steve Crutchfield (USDA Economic Research Service)
Caroline Smith DeWaal (Center for Science in the Public Interest)
Tony Hepton (Dole Food Company, Inc.) 

4:45-5:15 p.m.

Open Discussion

5:15-5:30 p.m.

Summary and Closing
Mike Taylor (Resources for the Future)

5:30-6:30 p.m.


Thursday, May 24

Day 2  

Improving Methods to Inform Risk-Based Priority Setting

8:00-8:45 a.m.

Registration & Continental Breakfast

9:00-9:15 a.m.

Welcome and Overview of Day 2
Sandra Hoffmann (Resources for the Future)

The Importance of Risk-Based Approaches to Priority Setting
Mike Taylor (Resources for the Future)

I. Risk Assessment Issues Affecting Risk-Based Priority Setting

9:15-9:55 a.m.

The State of Risk Assessment Methodology

Miccrobial Risk Assessment
Robert Buchanan (Food and Drug Administration)

Chemical and Biological Risk Assessment
Harold Zenick (Environmental Protection Agency)

9:55-10:15 a.m.

Joseph Rodricks (Environ International Corporation) 
I. Kaye Wachsmuth (Food Safety and Inspection Service)

10:15-10:30 a.m.


II. Informing Risk-Based Priority Setting: Current Methods and Research Needs

10:30-11:00 a.m.

Comparative Risk Assessment

Paul Fischbeck (The Environmental Institute, Carnegie Mellon University)

11:00-11:20 a.m.


Donald Barnes (Environmental Protection Agency)
Stuart Sessions (Environomics)

11:20-11:50 a.m.

General Discussion

12:00-1:00 p.m.


1:00-1:30 p.m.

Using Quality-Adjusted Life Years in the Evaluation of Food Safety Priorities

Milton Weinstein (Harvard Center for Risk Analysis)

1:30-1:50 p.m.


Richard Williams (Food and Drug Administration)
Anne Haddix (Rollins School of Public Health, Emory University)

1:50-2:20 p.m.

General Discussion

2:20-2:35 p.m.


2:35-3:05 p.m.

Willingness to Pay Measures
Jim Hammitt (Harvard Center for Risk Analysis)

3:05-3:25 p.m.


Maureen Cropper (College of Agriculture and Natural Resources, University of Maryland and World Bank)
Kerry Smith (College of Agriculture and Resource Economics, North Carolina State University)

3:25-3:55 p.m.

General Discussion

III. Where Do We Go from Here?

3:55-4:25 p.m.

Round Table Discussion (presenters and discussants)
Moderator: Jerry Gillespie (Joint Institute for Food Safety Research)

4:25-4:55 p.m.

General Discussion

4:55-5:10 p.m.

Summary of the Day
Sandra Hoffmann (Resources for the Future)