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

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

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.

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Paper provided by Iowa State University, Department of Economics in its series Staff General Research Papers with number 937.

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Date of creation: 01 Aug 1996
Date of revision:
Publication status: Published in American Journal of Agricultural Economics, August 1996, vol. 78 no. 3, pp. 764-769
Handle: RePEc:isu:genres:937
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