Managing for Safer Food: The Economics of Sanitation and Process Controls in Meat and Poultry Plants
by Michael Ollinger
and Valerie Mueller
Agricultural Economic Report No. (AER-817) 72 pp, April 2003
This study evaluates the costs of sanitation and process control in producing meat and poultry. The study shows that the costs of sanitation and process control as required by the Pathogen Reduction/Hazard Analysis and Critical Control Point (PR/HACCP) rule of 1996 raised wholesale meat and poultry prices by about 1 percent.
Keywords: food safety, production cost, manufacturing plant survival, microbial pathogens, HACCP, Hazard Analysis and Critical Control Points, meat and poultry production
In this publication...
- Abstract, Acknowledgments,
- Executive Summary,
- Pre-HACCP Food Safety Regulation,
- The Shift to a New Regulatory Paradigm,
- Process Control Effort and Plant Costs,
- Sanitation and Process Control Deficiencies and Plant Exits,
- Relationship Between the Performance of SPCP and HACCP Tasks,
- Projecting the Costs of HACCP from the Costs of SPCPs,
- List of Tables,
- Entire report,
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A related article: Weighing Incentives for Food Safety in Meat and Poultry