On July 13–14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future.

Contents

• THE NATIONAL ACADEMIES
• FOOD FORUM
• FOOD AND NUTRITION BOARD
• 1. Introduction
• 2. Science as the Basis for Food Safety Policy
  • GOOD SCIENCE: CRITICAL TO REGULATORY DECISION-MAKING
  • STATUTORY AUTHORITY: DIFFERENCES AMONG AGENCIES
  • ROLE OF THE JOINT INSTITUTE FOR FOOD SAFETY RESEARCH
• 3. Defining Incidents Leading to Changes in Food Safety Policy
  • VEGETABLE SPROUTS
  • MEAT AND POULTRY HAZARD ANALYSIS CRITICAL CONTROL POINTS
  • ESCHERICHIA COLI O157:H7 AND LISTERIA MONOCYTOGENES
  • 1996 FOOD QUALITY PROTECTION ACT
• 4. Other Factors Influencing the Development of Food Safety Policy
  • INTERNATIONAL CONSIDERATIONS
  • REGULATORY CONSIDERATIONS
  • BUSINESS CONSIDERATIONS
  • CONSUMER CONSIDERATIONS
  • POLITICAL CONSIDERATIONS
• 5. Using Science-Based Risk Assessment to Develop Food Safety Policy
  • HISTORICAL PERSPECTIVE OF RISK ASSESSMENT AND REVIEW OF STEPS IN THE PROCESS
  • PROMISE AND PITFALLS OF RISK ASSESSMENT
  • USING RISK ASSESSMENT TO ESTABLISH FOOD SAFETY POLICY: SALMONELLA ENTERIDITIS
  • RISK COMMUNICATION: DEFINING A TOLERABLE LEVEL OF RISK
  • JOINT FAO/WHO CONSULTATION ON RISK ASSESSMENT OF MICROBIOLOGICAL HAZARDS IN FOOD
• 6. Overview
  • WHERE DO WE GO FROM HERE?
• Appendix A Workshop Agenda
• Appendix B Workshop Participants

Support for this project was provided by U.S. Department of Health and Human Services Food and Drug Administration, U.S Department of Agriculture Food Safety and Inspection Service, U.S. Department of Commerce National Marine Fisheries Service, Bestfoods, Frito-Lay, Inc., General Mills, Kellogg Company, Kraft Foods, Inc., Lipton, Monsanto Company, Nabisco, Inc., Nestlé USA, Proctor & Gamble, and Ross Products. The opinions or conclusions expressed herein are those of the workshop participants and do not necessarily reflect those of the funders.

NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competences and with regard for appropriate balance.