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

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  • Unevehr, Laurian J.
  • Jensen, Helen H.

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.

Suggested Citation

  • Unevehr, Laurian J. & Jensen, Helen H., 1996. "HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry," ISU General Staff Papers 199608010700001179, Iowa State University, Department of Economics.
    • Handle: RePEc:isu:genstf:199608010700001179
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