COST OF AND APPROACHES TO HACCP IMPLEMENTATION: AN OYSTER INDUSTRY EXAMPLE

As the result of highly visible events that involve food safety (some involving oyster consumption), HACCP programs have been developed to help assure safety. A protocol for seafood products, developed cooperatively by regulators and industry, is in place. The cost of such programs has not been documented. This research used the case-study approach to identify alternative HACCP systems and to estimate the implementation and operating costs of those systems in the oyster-processing industry.


Subject(s):
Issue Date:
2003-11
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/27054
Published in:
Journal of Food Distribution Research, Volume 34, Number 3
Page range:
27-35
Total Pages:
9




 Record created 2017-04-01, last modified 2018-01-11

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