COST OF AND APPROACHES TO HACCP IMPLEMENTATION: AN OYSTER INDUSTRY EXAMPLE

Roger A. Hinson and Daniel B. Whitley

Journal of Food Distribution Research, 2003, vol. 34, issue 3, 9

Abstract: As the result of highly visible events that involve food safety (some involving oyster consumption), HACCP programs have been developed to help assure safety. A protocol for seafood products, developed cooperatively by regulators and industry, is in place. The cost of such programs has not been documented. This research used the case-study approach to identify alternative HACCP systems and to estimate the implementation and operating costs of those systems in the oyster-processing industry.

Keywords: Agribusiness (search for similar items in EconPapers)
Date: 2003
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:ags:jlofdr:27054

DOI: 10.22004/ag.econ.27054

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