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HACCP as a Regulatory Innovation to Improve Food Safety in the Meat Industry
Author(s) -
Unnevehr Laurian J.,
Jensen Helen H.
Publication year - 1996
Publication title -
american journal of agricultural economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.949
H-Index - 111
eISSN - 1467-8276
pISSN - 0002-9092
DOI - 10.2307/1243301
Subject(s) - citation , meat packing industry , library science , state (computer science) , food safety , associate editor , consumer safety , marketing , management , business , economics , political science , law , computer science , medicine , algorithm , pathology
The Hazard Analysis Critical Control Point (HACCP) was developed to improve the efficiency of food safety regulations for the quality control of meat products. HACCP regulations is a set of codified principles that was developed by industrial engineers for the prevention of pathogenic microbial food-borne contamination in food products. The HACCP enhances the safety and control procedures of the meat inspection system by improving sanitation, food production and manufacturing standards.