Ensuring Safe Food: From Production to Consumption (1998)
Chapter: Appendix F Acknowledgments
F Acknowledgments
The following individuals are among those who have provided assistance to the committee by providing oral testimony during the opening meetings, written comments, and/or written materials for the consideration by the committee.* Their assistance is greatly appreciated.
John Aguirre, United Fresh Fruit and Vegetable Association
Rhona Applebaum, National Food Producers Association
R. Thomas Van Arsdall, National Council of Farmer Cooperatives
Thomas Billy, Food Safety and Inspection Service
John R. Block, Food Distributors International
Leonard S. Bull, American Society of Animal Science (speaking only for himself)
Jean C. Buzby, Economic Research Service
Amie Chant, Sparks Companies
Jack L. Cooper, Food Industry Environmental Network
Lester M. Crawford, Georgetown University
Judith G. Dausch, National Restaurant Association
J. Clarence (Terry) Davies, Resources for the Future
Caroline Smith DeWaal, Center for Science in the Public Interest
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* |
To review written comments submitted to the committee see the National Academy of Sciences' (NAS) public information file. Information on accessing these documents is available from the NAS website at http://www.nas.edu. |
Richard J. Durbin, United States Senate
Andrew G. Ebert, International Food Additives Council
Jim Esselman, University of Virginia School of Law
John Farquhar, Food Marketing Institute
Vic Fazio, United States House of Representatives
Kirk Ferrell, National Pork Producers Council
Jeffrey K. Francer, John F. Kennedy School of Government, Harvard University
Michael A. Friedman, Food and Drug Administration
Cary P. Frye, International Dairy Foods Association
E. Spencer Garrett, National Marine Fisheries Service
Lynn R. Goldman, Environmental Protection Agency
Richard E. Gutting, Jr., National Fisheries Institute
Robert Hahn, Public Voice for Food and Health Policy
Betty Harden, Food and Drug Administration
Jerome H. Heckman, The Society of the Plastics Industry, Inc.
James H. Hodges, American Meat Institute
Jill Hollingsworth, Food Marketing Institute
Van Hubbard, National Institutes of Health
Karen Hulebak, Food and Drug Administration
Charles H. Jung, John F. Kennedy School of Government, Harvard University
Eileen Kennedy, United States Department of Agriculture
Richard Kirchoff, National Association of State Departments of Agriculture
Edward Knipling, United States Department of Agriculture
Joseph A. Levitt, Food and Drug Administration
Alan S. Levy, Food and Drug Administration
Jerold Mande, White House Office of Science and Technology Policy
Gary C. Matlock, National Marine Fisheries Service
Donald McNamara, United Egg Producers
Bruce C. Morehead, National Marine Fisheries Service
Ian C. Munro, CanTox, Inc.
Judy Nelson, Environmental Protection Agency
Jacqueline Nowell, United Food and Commercial Workers International Union
Janice Oliver, Food and Drug Administration
Soung Soo Pak, John F. Kennedy School of Government, Harvard University
Douglas Parson, Environmental Protection Agency
Morris Potter, Centers for Disease Control and Prevention
Donna Reifschneider, National Pork Producers Council
Richard Rominger, United States Department of Agriculture
William Schultz, Food and Drug Administration
Isi Sidiqqui, United States Department of Agriculture
Lisa Siegel, Food and Drug Administration
Mark Silbergeld, Consumers Union of U.S., Inc.
Dan S. Smyly, Association of Food and Drug Officials
Bruce R. Stillings, Institute of Food Technologists
Barbara S. Stowe, Human Sciences Institute, Inc.
Stephen Sundlof, Food and Drug Administration
Lyle P. Vogel, American Veterinary Medical Association
Donna Vogt, Congressional Research Service
Gary Weber, Animal Agriculture Coalition
Richard R. Wood, Food Animal Concerns Trust
Catherine E. Woteki, United States Department of Agriculture
David Wright, Harman and New Hope
Stephen A. Ziller, Grocery Manufacturers of America
