What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Historical reflections on Food Safety

Started by , Oct 18 2010 01:43 PM
0 Reply
Portrait of Dr. Harvey W. Wiley

Harvey Washington Wiley (October 30, 1844, Kent, Indiana - June 30, 1930, Washington, D.C.) was a noted chemist involved with the passage of the landmark Pure Food and Drug Act of 1906. Wiley was offered the position of Chief Chemist in the United States Department of Agriculture by George Loring, the Commissioner of Agriculture, in 1882. Wiley brought with him to Washington a practical knowledge of agriculture, a sympathetic approach to the problems of agricultural industry and an untapped talent for public relations. After assisting Congress in their earliest questions regarding the safety of the chemical preservatives then being employed in foods. These famous "poison squad" studies drew national attention to the need for a federal food and drug law. Wiley soon became a crusader and coalition builder in support of national food and drug regulation which earned him the title of "Father of the Pure Food and Drugs Act" when it became law in 1906. In 1912, Wiley resigned and took over the laboratories of Good Housekeeping magazine where he established the Good Housekeeping Seal of Approval and worked tirelessly on behalf of the consuming public. Ca. 1900

Portrait of Dr. Harvey W. Wiley.jpg   67.08KB   6 downloads

Share this Topic
Topics you might be interested in
Cooling CCP Data Gaps Due to Logger Errors – Is Historical Data Acceptable? How do you validate metal detection using historical referencing? Is historical BRC Certification Grading data acessible? FSMA PC animal food. Historical evidence of hazards in Safflower Remaining up to date with emerging and historical threats
[Ad]

Similar Discussion Topics
Cooling CCP Data Gaps Due to Logger Errors – Is Historical Data Acceptable? How do you validate metal detection using historical referencing? Is historical BRC Certification Grading data acessible? FSMA PC animal food. Historical evidence of hazards in Safflower Remaining up to date with emerging and historical threats How often to check historical evidence of substitution or adulteration Cooking Temperature CCP Validation Using Historical Data Traceability Evaluation - historical incidents that make it mandatory Historical Perspective on HACCP