The Economics of Haccp: Costs and Benefits

The Economics of HACCP: Costs and Benefits assesses the cost effectiveness of the Hazard Analysis Critical Control Point (HACCP) system for improving food safety. The HACCP system is widely used in the food industry and has been mandated by U.S. federal regulation, and by many other industrialized nations for several sectors of the food industry. This book explains the impact of HACCP on food markets, food companies, and consumers worldwide.

Anyone using HACCP or implementing a HACCP program will benefit by reading this book. Case studies and real-world examples provide information about how to operate a successful cost-effective HACCP program. This book demonstrates the extent and importance of HACCP in the food industry. It includes international comparisons of HACCP implementation and its use in different parts of the food production chain. By including studies on the economic costs-benefits of HACCP, this volume investigates why the food industry is adopting HACCP. Presenting the first studies of the U.S. experience with HACCP, this book provides a complete understanding of the impact of mandating HACCP through government regulation.

This title is based on The Economics of HACCP conference held in Washington D.C. and is an essential assessment tool for agricultural and consumer economists, microbiologists, consultants and food industry professionals in quality assurance, research and development, and management.