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

Laurian J. Unevehr and Helen Jensen

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

Abstract: There is widespread consensus that the current system of meat inspection in the United States does not address the most important food safety hazard in meat products: microbial food-borne pathogens. The National Academy of Sciences has issued a series of reports outlining an alter­native approach to ensuring the safety of meat and poultry products (National Research Council 1985, 1987, 1990). In contrast to the current system of organoleptic carcass-by-carcass in­ spection, the new approach would rely on science-based risk assessment and prevention rather than on detection of hazards. The preven­ tive approach is codified in a set of principles known as the Hazard Analysis Critical Control Point (HACCP) system, which was developed by industrial engineers in the food-processing industry.

Date: 1996-08-01
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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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