HACCP in Pork Processing: Costs and Benefits
To help pork processing firms evaluate the costs of pathogen-reducing interventions, Jensen and Unnevehr explore the various trade-offs associated with multiple pathogen reduction targets. They find that the costs of individual pathogen reduction technologies range from $0.03 to $0.20 per carcass for hogs, and the costs of optimal combinations of technologies may be as high a $0.47 per carcass. While these estimates represent less than 2 percent of packing costs, they are still considerably larger than initial FSIS estimates of the Hazard Analysis and Critical Control Point systems (HACCP) costs to industry. Jensen and Unnevehr note, however, that improvements in food safety may be achieved through relatively modest investments in large plants.
|Date of creation:||Sep 1999|
|Contact details of provider:|| Postal: 578 Heady Hall, Ames, Iowa 50011-1070|
Phone: (515) 294-1183
Fax: (515) 294-6336
Web page: http://www.card.iastate.edu/
More information through EDIRC
References listed on IDEAS
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.:
- Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
- James M. MacDonald & Stephen Crutchfield, 1996. "Modeling the Costs of Food Safety Regulation," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1285-1290.