Managing for Safer Food: The Economics of Sanitation and Process Controls in Meat and Poultry Plants

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, Pdf file   24 kb
• Contents, Pdf file   18 kb
• Executive Summary, Pdf file   21 kb
• Introduction, Pdf file   21 kb
• Pre-HACCP Food Safety Regulation, Pdf file   42 kb
• The Shift to a New Regulatory Paradigm, Pdf file   40 kb
• Process Control Effort and Plant Costs, Pdf file   82 kb
• Sanitation and Process Control Deficiencies and Plant Exits, Pdf file   55 kb
• Relationship Between the Performance of SPCP and HACCP Tasks, Pdf file   47 kb
• Projecting the Costs of HACCP from the Costs of SPCPs, Pdf file   37 kb
• References, Pdf file   30 kb
• List of Tables, Pdf file   19 kb
• Entire report, Pdf file   278 kb

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Last updated: Sunday, June 03, 2012

For more information contact: Michael Ollinger and Valerie Mueller