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HACCP/RMP Adoption in the New Zealand Meat Industry

Author

Listed:
  • 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.

Suggested Citation

  • Cao, Kay & Scrimgeour, Frank G., 2004. "HACCP/RMP Adoption in the New Zealand Meat Industry," 2004 Conference (48th), February 11-13, 2004, Melbourne, Australia 58391, Australian Agricultural and Resource Economics Society.
  • Handle: RePEc:ags:aare04:58391
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