Title

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

Campus Units

Economics, Center for Agricultural and Rural Development

Document Type

Article

Publication Version

Submitted Manuscript

Publication Date

8-1996

Journal or Book Title

American Journal of Agricultural Economics

Volume

78

Issue

3

First Page or Article ID Number

764

Last Page

769

DOI

http://www.jstor.org/stable/1243301

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.

Comments

This is a working paper of an article from American Journal of Agricultural Economics 78 (1996): 764, http://www.jstor.org/stable/1243301.