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Office of Risk Assessment and Cost-Benefit Analysis (ORACBA)

The Office of Risk Assessment and Cost-Benefit Analysis (ORACBA) was established by the Federal Crop Insurance Reform and Department of Agriculture Reorganization Act of 1994 (P.L. 103-354, H.R.4271,
Section 304).P.L. 103-354, H.R., Section 304 ORACBA began operation on April 15, 1995, in USDA's Office of the Chief Economist.

The Office of Risk Assessment and Cost-Benefit Analysis's (ORACBA) primary role is to ensure that major regulations proposed by USDA are based on sound scientific and economic analysis.

ORACBA News

New Publication

ORACBA Staff Present at SRA Meeting, December 9-12, 2012

  • ORACBA Economist, Eliza M. Mojduszka and ORACBA Director, Linda C. Abbott, Retrospective Review of the WIC Program (Dairy Nutrient Delivery) 
  • ORACBA Risk Scientist, Mark Powell, Optimal Food Safety Sampling Under Budget Constraints

New JIFSAN Courses

Food Safety Risk Analysis Training Program at the Joint Institute for Food Safety and Applied Nutrition, University of Maryland announces classes for their annual summer integrated risk analysis training program.

  • Overview of Risk Analysis - June 3
  • Food Safety Risk Management - June 4-6
  • Food Safety Risk Assessment - June 7, 10, 11
  • Food Safety Risk Communication - June 12-14
  • Quantitative Risk Assessment - June 17-21

For more information, please go to http://jifsan.umd.edu/prodev/registration/ JIFSAN Course Information
Note: JIFSAN will again be offering a fellowship to one person from a developing country. Application deadline for fellowship is due April 1, 2013. Please go to http://jifsan.umd/prodev/courses/fellowship/JIFSAN Fellowship for further information or contact Clare Narrod at CNarrod@umd.edu.

Mailing List

Join the ORACBA mailing list and receive notice of all risk forums, related activities and the monthly ORACBA Risk News/Calendar. Join by sending an e-mail to Jennifer Lohr. In the Subject line enter "Mailing List" and be sure to include your phone number and e-mail address.