WASHINGTON, D.C. – Dr. David Acheson will be speaking at the Joint ABA and ATBI Board of Directors meeting on June 7, in Washington D.C. “The Food Safety Modernization Act (FSMA) established sweeping reforms to federal food safety laws,” said American Bakers Association President & CEO Robb MacKie. “Dr. Acheson is an expert in this area and has worked with the baking industry before. His perspective on the FSMA requirements and practical implications of the recent Food and Drug Administration’s (FDA) preventative controls proposal will lend additional insight to the baking industry.”
Dr. Acheson is Managing Director, Food and Import Safety Practice, with Leavitt Partners. Prior to joining Leavitt Partners, Dr. Acheson served as the Chief Medical Officer at the USDA Food Safety and Inspection Service and then in 2002 joined the U.S. Food and Drug Administration as the Chief Medical Officer at the FDA Center for Food Safety and Applied Nutrition (CFSAN). After serving as the Director of CFSAN’s Office of Food Defense, Communication and Emergency Response, David was appointed as the Assistant and then Associate Commissioner for Foods which provided him an agency-wide leadership role for all food and feed issues and the responsibility for the development of the 2007 Food Protection Plan, which served as the basis for many of the authorities granted to FDA by the FSMA.
About the American Bakers Association:
The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 633,000 highly skilled people.
Source: American Bakers Association
