Perceptions and Willingness to Adopt Hazard Analysis Critical Control Point Practices among Goat Producers
The major food safety issue confronting federal policymakers is to ensure that consumers can purchase foods acceptably free of microbial contaminants and hazardous chemicals. While these concerns are not new, added dimensions to the problem continually challenge regulators. In most cases, control at the farm level may provide the most cost-effective means of eliminating the pathogens or problems of animal origin. Focusing on the goat industry, this research examines whether goat producers are willing to voluntarily adopt Hazard Analysis Critical Control Point (HACCP) practices. Results reveal a diversified set of preferences, with more than half of the respondents indicating willingness to adopt HACCP practices. Copyright 2007, Oxford University Press.
Volume (Year): 29 (2007)
Issue (Month): 2 ()
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