•Louis J. Carson, Deputy Director, Office of Food Safety, Defense and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration
As Deputy Director, directs and coordinates FDA Food Safety , counterrroism and food defense as well as coordinates outreach activities for Center wide programs and activities. Mr. Carson serves as DHHS lead for the Critical Infrastructure- Food and AG Sector. In this capacity, provides strategic leadership and direction for joint efforts at federal, state and local government levels as well as serves as liaison to foster partnerships and provide technical assistance to industry stakeholders.
Mr Carson serves as spokesperson for BT Act rules and activities and their implementation. Mr Carson’s role in Outreach is through the development and implementation of education and outreach campaigns to promote and inform the public in general, targeted audiences and stakeholders of the Agency’s food, nutrition and dietary supplement programs and activities. These responsibilities have been and will continue to be undertaken through an open and collaborative process with all stakeholders: scientific experts, industry and consumers.
Mr. Carson graduated from Georgetown University in 1972 with BS Chemistry. He has more than 30 years of service and joined FDA in 1973 as a chemist developing analytical methods and policy for FDA chemical contaminants programs; joined the CFSAN-FSI , now OFSDO, staff in 1998 and has devoted his efforts to food safety, food security and defense policy and coordination.
Lance Reeve, Director of Food Security, American Institute of Baking
Lance Reeve has been with the AIB since 1994. He is currently the Director of Food Security for AIB and has co-authored the AIB Guide to Food Security, developed seminars, products, audits and other security related training materials. Mr. Reeve has a B.S. in Environmental and Public Health.
The American Institute of Baking is a not-for-profit corporation, founded by the North American wholesale and retail baking industries in
1919 as a technology transfer center for bakers and food processors.
Although AIB's history has been traditionally linked with North American wholesale and retail baking, the Institute currently serves many segments of the food processing, distribution, foodservice, and retail industries worldwide.
AIB's staff includes experts in the fields of baking production; research related to experimental baking, cereal science, and nutrition; food safety and hygiene; food security; occupational safety; and maintenance engineering.
AIB recently developed its Food Security Resource Center to assist the industry in food security related activities.
We would like to thank our Gold Workshop Sponsor, J.J. Keller & Associates, who will present a workshope following Dr. Acheson's keynote.
J. J. Keller & Associates, Inc., of Neenah, WI, is supporting the food and beverage industry's focus on improving security with it's Fall 2005 launch of a new food security employee awareness video and food security program management software tool.
J.J. Keller & Associates, Inc. is a leading publisher and services provider, specializing in ready-made and custom safety, security and regulatory compliance products. Keller helps customers in industries such as transportation, construction, utilities, manufacturing and food processing comply with DOT, OSHA, EPA, DOL, FDA and USDA requirements.
The company's diverse product line includes technical publications; computer software; video-based, online and CD-ROM training programs; specialized forms; and supplies.
Keller also provides consulting, on-site training and a variety of transportation services, including licensing, permitting, fuel tax reporting, driver log auditing and driver qualification file management.