Title

The economic implications of using HACCP as a food safety regulatory standard

Campus Units

Economics, Center for Agricultural and Rural Development

Document Type

Article

Publication Version

Submitted Manuscript

Publication Date

12-1999

Journal or Book Title

Food Policy

Volume

24

Issue

6

First Page or Article ID Number

625

Last Page

635

DOI

10.1016/S0306-9192(99)00074-3

Abstract

This article discusses the nature and role of Hazard Analysis Critical Control Point (HACCP) as a food safety control system and, in particular, its role as an element of public food safety regulation. The notion of efficiency in food safety regulation is discussed and related to the nature of food safety controls. It is suggested that, if appropriately applied, HACCP is a more economically efficient approach to food safety regulation than command and control (CAC) interventions. The economic implications of HACCP are discussed with reference to estimates of the costs and benefits, in particular for the food industry. Finally, the use of HACCP as an international trade standard and the facilitation of trade in processed food products is considered.

Comments

This is a working paper of an article from Food Policy 24 (1999): 625, doi: 10.1016/S0306-9192(99)00074-3.