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

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  • Laurian J. Unnevehr
  • Helen H. Jensen

Abstract

The Hazard Analysis Critical Control Point (HACCP) was developed to improve the efficiency of food safety regulations for the quality control of meat products. HACCP regulations is a set of codified principles that was developed by industrial engineers for the prevention of pathogenic microbial food-borne contamination in food products. The HACCP enhances the safety and control procedures of the meat inspection system by improving sanitation, food production and manufacturing standards.
(This abstract was borrowed from another version of this item.)

Suggested Citation

  • Laurian J. Unnevehr & Helen H. Jensen, 1996. "HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(3), pages 764-769.
    • Handle: RePEc:oup:ajagec:v:78:y:1996:i:3:p:764-769
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