Keeping Our Food System Safe Through Legislation, Technology and Culture Shifts

Keeping Our Food System Safe Through Legislation, Technology and Culture Shifts

Tuesday, October 19
10:00 AM – 11:00 AM (Central Time)
Location:
CE: 1.0
Level 2 (intermediate knowledge/experience)
Activity Code: 164082

The Centers for Disease Control estimates that each year, 48 million people in America get sick as a result of foodborne illnesses–enough people to fill Yankee Stadium 885 times. A foodborne outbreak can have rapid and serious consequences, and nutrition professionals can be part of the solution. In this session, food safety experts will discuss how we are keeping our food system safe through legislation, advanced technology, and collaboration between industry, government agencies and stakeholders. Presenters will provide new updates on the implementation of the Food Safety Modernization Act and the New Era of Smarter Food Safety Blueprint, developed by experts within the FDA and announced in 2020.

Learning Objectives:

  • Describe the progress on the implementation of the Food Safety Modernization Act and its role in addressing food safety measures in the U.S. food system including impact on suppliers and consumers.
  • Identify and discuss the four core themes of the New Era of Smarter Food Safety Blueprint and collaborative efforts to implement the blueprint.
  • Explain how to advocate for resources and technology that would improve the food safety landscape.

Performance Indicators:

  • 3.2.6 Communicates with policymakers to influence decisions that impact advancement of the profession.
  • 7.2.10 Collaborates with organizations and vendors to develop and implement safety specifications and procedures for the optimization of food and water safety and to provide adequate food storage and supply.
  • 7.2.7 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, customers, public and organization.

    Moderator(s)

  • Keeping Our Food System Safe Through Legislation, Technology and Culture Shifts -

    Laura Perdue, MPH, RDN

    Chair, Legislative and Public Policy Committee

    Academy of Nutrition and Dietetics

  • Speaker(s)

  • Keeping Our Food System Safe Through Legislation, Technology and Culture Shifts -

    Sally Greenberg

    Executive Director

    National Consumers League

  • Keeping Our Food System Safe Through Legislation, Technology and Culture Shifts -

    Hilary Thesmar