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

Laurian Unnevehr and Helen Jensen

Staff General Research Papers Archive 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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Citations: View citations in EconPapers (31)

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

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