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Economic Measures of Interventions: Building a Framework for Prioritizing Opportunities to Reduce Food Safety Risk

Workshop held at the University of Massachusetts
Amherst, Massachusetts, December 2 and 3, 2004

The second workshop in the series "Building a Framework for Prioritizing Opportunities to Reduce Risk," this workshop held at the University of Massachusetts-Amherst focused on developing an integrative modeling system approach for evaluating the effectiveness of risk-reducing interventions. The approach developed was meant to incorporate the technical effectiveness of interventions in reducing risk, the resulting benefits from improvements in public health, and the costs of intervention.

Introduction and Overview
How do agencies address food safety priority setting? What drives the priority setting? What might future directions be? What vision do the agencies have for improvements? What are the priorities for data?

Michael Taylor Resources for the Future The Food Safety Research Consortium and the National Integrated Food Safety Initiative Grant
Julie Caswell University of Massachusetts Charge to the Workshop: What Are We Building Toward?

Approaches to Integrative Modeling for Food Safety Interventions I
Session Chair: Helen Jensen, Iowa State University

Paul McNamara and Gay Miller University of Illinois A Farm-to-Fork Stochastic Simulation Model of Pork-Borne Salmonellosis in Humans: Lessons for Risk Ranking
Marie-Josée Mangen, G.A. Wit, and H.H. Havelaar CARMA: Campylobacter Risk Management and Assessment, Netherlands Economic Analysis of Campylobacter Control in the Dutch Chicken Meat Market

Controlling Campylobacter in the chicken meat chain - Towards a decision support model

Campylobacteriosis and sequelae in the Netherlands - Estimating the disease burden and the cost-of-illness
Michael Ollinger and Danna Moore Economic Research Service, USDA and Washington State University Approaches to Examining HACCP Costs and Food Safety Performance and Technologies

Approaches to Integrative Modeling for Food Safety Interventions II
Session Chair: Sandra Hoffmann, Resources for the Future

Scott Malcolm University of Delaware Operations Research and Firm-Level Food Safety
H. Scott Hurd Iowa State University Risk-Based Optimization of the Danish Pork Salmonella Program

How Good Is the Match Between These Approaches and How Should Risk Management Decisions Be Made? Viewpoints
Session Chair: Michael Taylor, Resources for the Future

Derrick Jones Food Standards Agency, United Kingdom The UK Food Standards Agency
Caroline Smith DeWaal Center for Science in the Public Interest Risk Assessment/Risk Management: Working Together?

Relevant Studies of Modeling Effects, Benefits, and Costs
Session Chair: Michael Doyle, University of Georgia

Fred Angulo Center for Disease Control and Prevention Current Work on Food Attribution
Neal Hooker Ohio State University Recent Economic Analyses of Food Safety: Evaluating Risk Management Efforts
William Nganje North Dakota State University HACCP Implementation and Economic Optimality in Turkey Processing
Julie Caswell and Seda Erdem University of Massachusetts A Prototype Decision Tool: Effectiveness and Costs of Interventions Ranking Model (ECIRM)

Wrap-Up Discussion

Julie Caswell University of Massachusetts What Have We Learned So Far?
Defining Best Practices User's Guide

Julie Caswell
Dept. of Resource Economics
215 Stockbridge Hall
University of Massachusetts
80 Campus Center Way
Amherst, MA 01003-9246
Phone: (413) 545-5735
E-mail: caswell@resecon.umass.edu