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| Food Safety and Inspection Service Honors Scientist With Food Safety Achievement Award
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Congressional and Public Affairs
(202) 720-9113
Matt Baun
WASHINGTON, DC - July 22, 2004 - The U.S. Department of Agriculture's Under Secretary for Food Safety
Dr. Elsa Murano today presented Dr. Dell Allen with the prestigious 2004 Howard E. Bauman Award. Dr. Allen
is recognized for his achievements in advancing and applying the science of food safety. The award ceremony was held
at USDA's Food Safety and Inspection Service's (FSIS) office in Chicago, Ill.
"Dr. Allen has had a long and dedicated career in helping advance the cause of food safety," said Dr. Murano.
"It gives me great pleasure to honor him with the 2004 Howard Bauman Award."
The Bauman award, the highest food safety honor presented by FSIS, recognizes an individual who has exhibited leadership
and a longstanding commitment to improving food safety.
A former animal science professor, Dr. Allen spent more than 38 years of his professional life working to improve the
level of safety associated with meat and poultry products. Dr. Allen oversaw all aspects of food safety for Cargill Meat
Solutions and played a leadership role in advancing processes and new technologies that benefited the entire beef industry,
from cattle production through processing. Additionally, Dr. Allen's accomplishments include: promoting the use of the
hazard analysis and critical control points food (HACCP) safety system, pioneering the use of steam pasteurization,
leading the effort to co-develop a new animal hide washing system and initiating food safety seminars that helped educate
all parts of the industry about the latest and best practices and technologies that improve meat safety.
Dr. Allen served on USDA's National Advisory Committee on Meat and Poultry Inspection and is an active member of the
American Meat Science Association, where he previously served as a board member and president.
The Bauman award is named for Dr. Howard E. Bauman, widely recognized for his pioneering efforts to develop the HACCP
food safety system. HACCP forms the backbone of the daily inspections that are performed by FSIS personnel every day at
every federal meat and poultry establishment in America.
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