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.