Economic Implications of Using HACCP As a Food Safety Regulatory Standard (The)
AbstractThis article discusses the nature and role of Hazard Analysis Critical Control Point (HACCP) as a food safety control system and, in particular, its role as an element of public food safety regulation. The notion of efficiency in food safety regulation is discussed and related to the nature of food safety controls. It is suggested that, if appropriately applied, HACCP is a more economically efficient approach to food safety regulation than command and control (CAC) interventions. The economic implications of HACCP are discussed with reference to estimates of the costs and benefits, in particular for the food industry. Finally, the use of HACCP as an international trade standard and the facilitation of trade in processed food products is considered.
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Bibliographic InfoPaper provided by Iowa State University, Department of Economics in its series Staff General Research Papers with number 1631.
Date of creation: 01 Dec 1999
Date of revision:
Publication status: Published in Food Policy, December 1999, vol. 24, pp. 625-635
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Postal: Iowa State University, Dept. of Economics, 260 Heady Hall, Ames, IA 50011-1070
Phone: +1 515.294.6741
Fax: +1 515.294.0221
Web page: http://www.econ.iastate.edu
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Other versions of this item:
- Laurian J. Unnevehr & Helen H. Jensen, 1999. "Economic Implications of Using HACCP as a Food Safety Regulatory Standard, The," Center for Agricultural and Rural Development (CARD) Publications 99-wp228, Center for Agricultural and Rural Development (CARD) at Iowa State University.
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.:
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"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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