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1994 FDLI Update 3 (1994)

handle is hein.journals/fdliup1994 and id is 1 raw text is: A The Food and Drug Law Institute UPDATE V Regulation - Education March 1994 Route to: Q Q Q Message from the Chairman By Alfred A. Piergallini, Ger- ber Products Company It is my pleasure as Chair- man of The Food and Drug Law Institute to report on what I see as FDLI's direction next year. The Institute has had tre- mendous success during the last several years in the areas of conferences, publications and our other educational pro- grams. These activities not only have provided leadership in enhancing the understanding of food and drug issues, but also have created a much more finan- cially strong FDLI. Our objectives during the next 12 months are built on these successes. For example, this year we will hold, in conjunction with FDA, several additional satellite video conferences in the medical device field. The satellite video conferences conducted this past year have been very well received by all those involved. I person- ally hope that we can encourage FDA to join with us in similar sat- ellite video conferences in other food and drug fields in the coming year, as these conferences offer a unique opportunity for a timely dialogue on some of the most important issues of the day. I also want to extend to related fields our historical success in increasing the awareness and understanding, at law schools, of food and drug laws. For example, we are currently working on a drug law curriculum to be offered to pharmacy law professors. I hope we are able to continue to increase the awareness of the food and drug legal and regulatory environment to other areas including the food science, nutrition and biomedical fields. I look forward to FDLI's activities in the next year as the activi- ties provide yet another step to better understanding the framework and policies impacting all of the Institute's constituencies. A Seafood Hazard Critical Control Points (HACCP) An interview with L. Robert Lake, Center for Food Safety and Applied Nutrition Hazard Analysis Critical Control Points (HACCP) is a system designed to ensure food safety. HACCP involves first identifying and then modi- fying the critical points in food preparation at which the great- / est risks of hazards are present. Currently the FDA is working to require that all seafood industries employ the HACCP system. The FDA feels that with HACCP, national safety assurance in sea- food will be granted. Consequently, consumer concerns will diminish in knowing that a standardized safety procedure has been applied to all seafood. The proposed regulation for the seafood HACCP was published in the January 28, 1994 Federal Register. The following is an interview with Bob Lake, Senior Associate Director, FDA's Center for Food Safety and Applied Nutrition. He gave Update his insights on the important issues concerning HACCP. Q. When was the concept of HACCP introduced? A. Historically speaking, the notion of HACCP dates back quite a long time. HACCP was first developed in association with NASA in the early efforts of men in space. The need for safe food in space was apparent and HACCP was introduced as a means to satisfy this requirement. Since then, the idea has evolved and spread to other areas in the food industry. Now the FDA is working to try to mandate that HACCP procedures be continued on page 3 2 Message from the President 3 New Mammography Program at FDA 7 History of a Food and Drug Lawyer: Alan Kaplan In This Issue 10 New Members 13 Food and Drug Law Journal 13 Food and Drug Law Report 14 People On The Move 14 Job Exchange 1 6 Conference Calendar Digitized from Best Copy Available Law -0

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