HACCP in Pork Processing: Costs and Benefits

dc.contributor.author Jensen, Helen
dc.contributor.author Unnevehr, Laurian
dc.contributor.department Center for Agricultural and Rural Development
dc.date 2018-02-16T12:55:06.000
dc.date.accessioned 2020-06-30T01:03:26Z
dc.date.available 2020-06-30T01:03:26Z
dc.date.embargo 2015-06-14
dc.date.issued 1999-09-01
dc.description.abstract <p>To help pork processing firms evaluate the costs of pathogen-reducing interventions, Jensen and Unnevehr explore the various trade-offs associated with multiple pathogen reduction targets. They find that the costs of individual pathogen reduction technologies range from $0.03 to $0.20 per carcass for hogs, and the costs of optimal combinations of technologies may be as high a $0.47 per carcass. While these estimates represent less than 2 percent of packing costs, they are still considerably larger than initial FSIS estimates of the Hazard Analysis and Critical Control Point systems (HACCP) costs to industry. Jensen and Unnevehr note, however, that improvements in food safety may be achieved through relatively modest investments in large plants.</p>
dc.identifier archive/lib.dr.iastate.edu/card_workingpapers/259/
dc.identifier.articleid 1251
dc.identifier.contextkey 7213829
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath card_workingpapers/259
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/12586
dc.source.bitstream archive/lib.dr.iastate.edu/card_workingpapers/259/99wp227.pdf|||Fri Jan 14 22:59:45 UTC 2022
dc.subject.disciplines Agricultural and Resource Economics
dc.subject.disciplines Agricultural Economics
dc.subject.disciplines Economics
dc.subject.keywords HACCP
dc.subject.keywords pork
dc.subject.keywords processing costs
dc.title HACCP in Pork Processing: Costs and Benefits
dc.type article
dc.type.genre article
dspace.entity.type Publication
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relation.isOrgUnitOfPublication 1a6be5f1-4f64-4e48-bb66-03bbcc25c76d
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