NASC Newsletter Issue 3 (November, 2008)

Welcome to Issue 3, November 2008, of   News And Special Communiqués,

the official NASC Newsletter.

 

In this issue, you will find details on the following topics.

 

Regulatory Update

A State Regulator port is coming soon to the NASC website. It is a password-protected port for the exclusive use by regulatory personnel in each state. The first meeting of the Expert Advisory Committee for regulating Veterinary Natural Health Products in Canada will be held later this month in Ottawa. Bill Bookout was selected to be a member of this committee by the Canadian Veterinary Drug Directorate. A warning letter was issued by the FDA to Drs. Foster and Smith in September due to claims and representations made regarding several products marketed under their label.

 

Audit Highlights

Passing the NASC comprehensive quality audit allows a company to display the NASC Quality Seal on their products, advertisements, website and literature.   Learn about the key requirements of this program and the most recent NASC members to successfully pass their audits.

 

New NASC Member Companies

Meet the five newest members of NASC and read about why they decided to join the organization.

 

Ingredient Research Database

The Ingredient Research Database now contains scientific references for some key ingredients found in animal health products. Citations from the AAFCO Official Publication are being added to feed ingredients. Find out how NASC members can contribute to building a reference library that will benefit all members.

 

2009 Annual Meeting in San Diego on May 20-21

The 2009 NASC Annual Meeting will be held at the beautiful Kona Kai Resort on Shelter Island in San Diego Bay on May 20-21, 2009. Members may want to make their room reservations early, as only 129 rooms are available for the meeting. Hotel registration details are found in this issue.

 

 

To view this issue of the Newsletter as a pdf file, please click on the link below:

NASC Newsletter – Issue 3, November 2008

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