HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
AbstractIndustrial engineers in the food-processing industry have developed the Halyard Analysis Critical Control Point (HACCP) system as a preventive approach to ensuring the safety of meat and poultry products. This paper discusses both the origins of HACCP as an engineering concept and the economics of HACCP as a regulatory tool. The authors contend that the economics literature has not adequately explored the benefits from prevention, particularly when the costs of hazard detection are high and the exact benefits of a particular standard are uncertain but potentially large. Published in American Journal of Agricultural Economics 78:764-69, August 1996.
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Bibliographic InfoPaper provided by Center for Agricultural and Rural Development (CARD) at Iowa State University in its series Center for Agricultural and Rural Development (CARD) Publications with number 96-wp152.
Date of creation: Feb 1996
Date of revision:
Other versions of this item:
- Laurian J. Unnevehr & Helen H. Jensen, 1996. "HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(3), pages 764-769.
- Unnevehr, Laurian J. & Jensen, Helen H., 1996. "HACCP As a Regulatory Innovation to Improve Food Safety in the Meat Industry," Staff General Research Papers 937, Iowa State University, Department of Economics.
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