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

by Michael Ollinger and Valerie Mueller

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

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A related article: Weighing Incentives for Food Safety in Meat and Poultry

Last updated: Sunday, June 03, 2012

For more information contact: Michael Ollinger and Valerie Mueller

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