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Strategic Selection of Certifiers: Evidence from the BRC Food Safety Standard

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  • Bar, Talia
  • Zheng, Yuqing

Abstract

Standards play a vital role in promoting food safety. Certification helps buyers identify suppliers who meet certain expectations defined by various standards. Producers choose a certification body to audit their manufacturing site and determine if they can be issued a certification for a given standard. Using data the from the British Retail Consortium global standards program, we examine producers’ choice of certification bodies. Two important considerations in producers’ choice of certification bodies are the geographic proximity between the certification body office and the audited site, and the perceived audit leniency of the certification body.

Suggested Citation

  • Bar, Talia & Zheng, Yuqing, 2015. "Strategic Selection of Certifiers: Evidence from the BRC Food Safety Standard," 2015 AAEA & WAEA Joint Annual Meeting, July 26-28, San Francisco, California 205570, Agricultural and Applied Economics Association.
    • Handle: RePEc:ags:aaea15:205570
    DOI: 10.22004/ag.econ.205570
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    References listed on IDEAS

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    1. Alessandro Lizzeri, 1999. "Information Revelation and Certification Intermediaries," RAND Journal of Economics, The RAND Corporation, vol. 30(2), pages 214-231, Summer.
    2. Elena Fagotto, 2014. "Private roles in food safety provision: the law and economics of private food safety," European Journal of Law and Economics, Springer, vol. 37(1), pages 83-109, February.
    3. Fulponi, Linda, 2006. "Private voluntary standards in the food system: The perspective of major food retailers in OECD countries," Food Policy, Elsevier, vol. 31(1), pages 1-13, February.
    4. Gabriele Jahn & Matthias Schramm & Achim Spiller, 2005. "The Reliability of Certification: Quality Labels as a Consumer Policy Tool," Journal of Consumer Policy, Springer, vol. 28(1), pages 53-73, December.
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    6. Talia Bar & Vrinda Kadiyali & Asaf Zussman, 2009. "Grade Information and Grade Inflation: The Cornell Experiment," Journal of Economic Perspectives, American Economic Association, vol. 23(3), pages 93-108, Summer.
    7. David Dranove & Ginger Zhe Jin, 2010. "Quality Disclosure and Certification: Theory and Practice," Journal of Economic Literature, American Economic Association, vol. 48(4), pages 935-963, December.
    8. Henson, Spencer & Caswell, Julie, 1999. "Food safety regulation: an overview of contemporary issues," Food Policy, Elsevier, vol. 24(6), pages 589-603, December.
    9. Anders, Sven M. & Souza Monteiro, Diogo M. & Rouviere, Elodie, 2007. "Objectiveness in the Market for Third-Party Certification: Does market structure matter?," 105th Seminar, March 8-10, 2007, Bologna, Italy 7894, European Association of Agricultural Economists.
    10. Hatanaka, Maki & Bain, Carmen & Busch, Lawrence, 2005. "Third-party certification in the global agrifood system," Food Policy, Elsevier, vol. 30(3), pages 354-369, June.
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    Cited by:

    1. Zheng, Yuqing & Bar, Talia, 2017. "Audit Grades in Food Safety Certification," 2017 Annual Meeting, February 4-7, 2017, Mobile, Alabama 252714, Southern Agricultural Economics Association.

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    Keywords

    Agribusiness; Food Consumption/Nutrition/Food Safety; Industrial Organization;
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