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

Michael Ollinger and Valerie Mueller

Agricultural Economic Report No. (AER817) 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, ERS, USDA

In this report ...

Chapters are in Adobe Acrobat PDF format.

• Abstract, Acknowledgments, 24 kb
• Contents, 18 kb
• Executive Summary, 22 kb
• Introduction, 21 kb
• Pre-HACCP Food Safety Regulation, 42 kb
• The Shift to a New Regulatory Paradigm, 41 kb
• Process Control Effort and Plant Costs, 82 kb
• Sanitation and Process Control Deficiencies and Plant Exits, 56 kb
• Relationship Between the Performance of SPCP and HACCP Tasks, 47 kb
• Projecting the Costs of HACCP from the Costs of SPCPs, 38 kb
• References, 31 kb
• List of Tables, 20 kb

• Entire report, 278 kb

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

Updated date: April 8, 2003