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Cost Of And Approaches To Haccp Implementation: An Oyster Industry Example

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  • Hinson, Roger A.
  • Whitley, Daniel B.
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    Abstract

    As 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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    File URL: http://purl.umn.edu/27054
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    Bibliographic Info

    Article provided by Food Distribution Research Society in its journal Journal of Food Distribution Research.

    Volume (Year): 34 (2003)
    Issue (Month): 03 (November)
    Pages:

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    Handle: RePEc:ags:jlofdr:27054

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    Web page: http://fdrs.ag.utk.edu/
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    Related research

    Keywords: Agribusiness;

    References

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    1. 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.
    2. 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.
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    Cited by:
    1. 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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