Cost Of And Approaches To Haccp Implementation: An Oyster Industry Example
AbstractAs the result of highly visible events that involve food safety (some involving oyster consumption), HACCP programs have been developed to help assure safety. A protocol for seafood products, developed cooperatively by regulators and industry, is in place. The cost of such programs has not been documented. This research used the case-study approach to identify alternative HACCP systems and to estimate the implementation and operating costs of those systems in the oyster-processing industry.
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Bibliographic InfoArticle provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.
Volume (Year): 34 (2003)
Issue (Month): 03 (November)
Please report citation or reference errors to , or , if you are the registered author of the cited work, log in to your RePEc Author Service profile, click on "citations" and make appropriate adjustments.:
- Helen H. Jensen & Laurian J. Unnevehr, 1999.
"HACCP in Pork Processing: Costs and Benefits,"
Center for Agricultural and Rural Development (CARD) Publications
99-wp227, Center for Agricultural and Rural Development (CARD) at Iowa State University.
- Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
- Wu, Zhen & Wachenheim, Cheryl J., 2013. "Quantitative Cost Model of HACCP Implementation," Agribusiness & Applied Economics Report 142596, North Dakota State University, Department of Agribusiness and Applied Economics.
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