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

Laurian June Unnevehr () and Helen H. Jensen ()

Staff General Research Papers from Iowa State University, Department of Economics

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.

Date: 1996-08-01
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Published in American Journal of Agricultural Economics, August 1996, vol. 78 no. 3, pp. 764-769

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Related works:
Journal Article: HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry (1996)
Working Paper: HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry (1996)
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Persistent link: http://EconPapers.repec.org/RePEc:isu:genres:937

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