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

Laurian J. Unnevehr and Helen H. Jensen

No 18446, Hebrew University of Jerusalem Archive from Hebrew University of Jerusalem

Abstract: The current system of meat inspection in the United States does not adequately address the problem of microbial food-borne pathogens. The application of Hazard Analysis Critical Control Point (HACCP) systems to control and reduce the incidence of pathogens is included in proposed regulations for safety in meat products. This type of regulatory intervention combines control of process and product, and offers a regulatory innovation when the costs of hazard detection are high and the exact benefits associated with any particular standard are uncertain but potentially large. Although command and control standards may be appropriate for control of food-borne pathogens, more consideration might be given to combining these standards with incentives to improve food safety in meats.

Keywords: Food Consumption/Nutrition/Food Safety; Livestock Production/Industries (search for similar items in EconPapers)
Pages: 13
Date: 1996
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/18446/files/wp960152.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:hebarc:18446

DOI: 10.22004/ag.econ.18446

Access Statistics for this paper

More papers in Hebrew University of Jerusalem Archive from Hebrew University of Jerusalem
Bibliographic data for series maintained by AgEcon Search ().