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HACCP/RMP Adoption in the New Zealand Meat Industry

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  • Cao, Kay
  • Scrimgeour, Frank G.

Abstract

In New Zealand, the Animal Products Act 1999 requires that all animal product primary processing businesses must have a risk management programme (RMP) based on the principles of Hazards Analysis and Critical Control Point (HACCP). However, due to market access requirements, many primary food exporters have voluntarily adopted HACCP systems for food safety management since the 1990s. This paper studies the process of HACCP/RMP adoption and the transition from voluntary HACCP to mandatory RMP in New Zealand Meat Industry. The main issues explored are plants' motivations, implementation problems, costs and benefits associated with the implementation of HACCP/RMP. The paper concludes with implications for policy design and further research.

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File URL: http://purl.umn.edu/58391
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Bibliographic Info

Paper provided by Australian Agricultural and Resource Economics Society in its series 2004 Conference (48th), February 11-13, 2004, Melbourne, Australia with number 58391.

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Date of creation: Feb 2004
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Handle: RePEc:ags:aare04:58391

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Keywords: HACCP/RMP implementation; HACCP/RMP benefits and costs; New Zealand Meat Industry; Agricultural and Food Policy;

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