Quantitative Cost Model of HACCP Implementation

Zhen Wu and Cheryl Wachenheim ()

No 142596, Agribusiness & Applied Economics Report from North Dakota State University, Department of Agribusiness and Applied Economics

Abstract: Foodborne illness is an important public health problem in the United States. Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as an effective method to ensure product quality and control foodborne hazards. The case-study method is applied to the Prevention-Appraisal-Failure model to identify contributing sources of cost associated with the implementation of HACCP plans in meat and specialty grain processing plants in the Red River Valley and develop a cost estimation model for calculating total quality cost.

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 16
Date: 2013-01
New Economics Papers: this item is included in nep-agr
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Persistent link: https://EconPapers.repec.org/RePEc:ags:nddaae:142596

DOI: 10.22004/ag.econ.142596

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