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Quantitative Cost Model of HACCP Implementation

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  • Wu, Zhen
  • Wachenheim, Cheryl J.

Abstract

Foodborne illness is an important public health problem in the United States. Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as an effective method to ensure product quality and control foodborne hazards. The case-study method is applied to the Prevention-Appraisal-Failure model to identify contributing sources of cost associated with the implementation of HACCP plans in meat and specialty grain processing plants in the Red River Valley and develop a cost estimation model for calculating total quality cost.

Suggested Citation

  • Wu, Zhen & Wachenheim, Cheryl J., 2013. "Quantitative Cost Model of HACCP Implementation," Agribusiness & Applied Economics Report 142596, North Dakota State University, Department of Agribusiness and Applied Economics.
    • Handle: RePEc:ags:nddaae:142596
    DOI: 10.22004/ag.econ.142596
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    References listed on IDEAS

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    1. 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.
    2. Hinson, Roger A. & Whitley, Daniel B., 2003. "Cost Of And Approaches To Haccp Implementation: An Oyster Industry Example," Journal of Food Distribution Research, Food Distribution Research Society, vol. 34(3), pages 1-9, November.
    3. Cao, Kay & Johnson, Robin, 2006. "The Costs and Benefits of Introducing Mandatory Hygiene Regulations," 2006 Conference, August 24-25, 2006, Nelson, New Zealand 31976, New Zealand Agricultural and Resource Economics Society.
    4. Romano, Donato & Cavicchi, Alessio & Rocchi, Benedetto & Stefani, Gianluca, 2004. "Costs and Benefits of Compliance for HACCP Regulation in the Italian Meat and Dairy Sector," 84th Seminar, February 8-11, 2004, Zeist, The Netherlands 24983, European Association of Agricultural Economists.
    5. Deodhar, Satish Y., 2003. "Motivation For and Cost of HACCP," IIMA Working Papers WP2003-05-03, Indian Institute of Management Ahmedabad, Research and Publication Department.
    6. Tanya Roberts & Jean C. Buzby & Michael Ollinger, 1996. "Using Benefit and Cost Information to Evaluate a Food Safety Regulation: HACCP for Meat and Poultry," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 78(5), pages 1297-1301.
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    Keywords

    Food Consumption/Nutrition/Food Safety;

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