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HACCP As a Regulatory Innovation to Improve Food Safety in the Meat Industry

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  • Unnevehr, Laurian J.
  • Jensen, Helen H.

Abstract

The Hazard Analysis Critical Control Point (HACCP) was developed to improve the efficiency of food safety regulations for the quality control of meat products. HACCP regulations is a set of codified principles that was developed by industrial engineers for the prevention of pathogenic microbial food-borne contamination in food products. The HACCP enhances the safety and control procedures of the meat inspection system by improving sanitation, food production and manufacturing standards.

Suggested Citation

  • Unnevehr, Laurian J. & Jensen, Helen H., 1996. "HACCP As a Regulatory Innovation to Improve Food Safety in the Meat Industry," Staff General Research Papers Archive 937, Iowa State University, Department of Economics.
    • Handle: RePEc:isu:genres:937
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