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In the early 1960s, a collaborated effort between the Pillsbury Company, NASA, and the U. Army Laboratories began with the objective to provide safe food for space expeditions.People involved in this collaboration included Herbert Hollander, Mary Klicka, and Hamed El-Bisi of the United States Army Laboratories in Natick, Massachusetts, Dr. Lachance of the Manned Spacecraft Center in Houston, Texas, and Howard E.By 1997, the seven HACCP principles listed below became the standard.

The United States Food and Drug Administration (FDA) asked Pillsbury to organize and conduct a training program on the inspection of canned foods for FDA inspectors.A second proposal by the NAS led to the development of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) in 1987.NACMCF was initially responsible for defining HACCP's systems and guidelines for its application and were coordinated with the Codex Committee for Food Hygiene, that led to reports starting in 1992 and further harmonization in 1997.In 1994, the organization of International HACCP Alliance was established initially for the US meat and poultry industries to assist them with implementing HACCP and now its membership has been spread over other professional/industrial areas.Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics and pharmaceuticals.Baumann representing Pillsbury as its lead scientist.

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