FSRC Home » Events » Workshop: Prioritizing Opportunities to Reduce Foodborne Risk
Workshop: Prioritizing Opportunities to Reduce Foodborne Risk
February 2, 2004 * 9:30 to 12 Noon
Resources for the Future Conference Center
1616 P Street, NW, Washington, D.C.
This project (Project Backgrounder), which is funded by the National Integrated Food Safety Initiative of the U.S. Department of Agriculture's Cooperative State Research, Education, and Extension Service (CSREES), is part of the FSRC's long range program to develop the models and decision tools required to implement a more science- and risk-based approach to food safety. The centerpiece of this effort is developing practical tools for prioritizing opportunities to reduce risk, taking into account the magnitude of the risk and the feasibility, effectiveness, and cost of possible risk reduction interventions. The new FSRC project will develop the conceptual framework for these tools. The project is led by Dr. Helen Jensen from Iowa State University and involves FSRC researchers Drs. Catherine Woteki and James Dickson (Iowa State University), Dr. Julie Caswell (University of Massachusetts), Dr. Michael Doyle (University of Georgia), Dr. Jerry Gillespie (UC-Davis), Dr. Glenn Morris (University of Maryland), and Michael Taylor (Resources for the Future).
The briefing will include a presentation on a draft background paper prepared for the project titled Constructing the Analytical Tools for an Integrated, Risk-Based Food Safety System. This paper outlines an integrated, systems approach to understanding both the causation and prevention of foodborne illness and identifies the elements of a framework for prioritizing risk reduction opportunities. We seek your comments on the paper, both in writing and at the briefing, where ample time will be provided for oral questions, comments, and discussion. We will be especially interested in your input on such questions as:
- While an integrated, systems approach to understanding and prioritizing risk reduction opportunities has often been presented as “ideal,” is this approach conceptually sound? Are there other conceptual approaches that should be considered?
- Is an integrated, systems approach of potential practical value in prioritizing and generally improving efforts to reduce the risk of illness?
- What do you see as the major issues that must be addressed in developing practical models to prioritize risk reduction opportunities, including both conceptual and data issues?
- What opportunities do you see to link this project with other efforts to build a more science- and risk-based food safety system?
Food
Safety Research Consortium
Mailstop RFF *
202-939-3420 * email: fsrc@rff.org