HACCP implementation and economic optimality in turkey processing
Regulatory impact assessment suggests that Hazard Analysis and Critical Control Points (HACCP) is a cost-effective food safety regulation that is highly beneficial to society. This study focuses on firm-level costs and benefits from adoption of specific critical control points. A stochastic optimiza...
| Main Authors: | , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2007
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/3992 |
| _version_ | 1855529043999326208 |
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| author | Nganje, W.E. Kaitibie, S. Sorin, A. |
| author_browse | Kaitibie, S. Nganje, W.E. Sorin, A. |
| author_facet | Nganje, W.E. Kaitibie, S. Sorin, A. |
| author_sort | Nganje, W.E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Regulatory impact assessment suggests that Hazard Analysis and Critical Control Points (HACCP) is a cost-effective food safety regulation that is highly beneficial to society. This study focuses on firm-level costs and benefits from adoption of specific critical control points. A stochastic optimization framework is used to determine optimal testing and sampling strategies for Salmonella reduction in turkey processing. Results show that under The Food Safety Inspection Service (FSIS) mandated tolerance levels, processors need to designate no more than five critical control points, three more than what is included in the generic HACCP plan. Moves to tighten tolerances should be considered carefully because additional implementation costs tend to increase exponentially. |
| format | Journal Article |
| id | CGSpace3992 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2007 |
| publishDateRange | 2007 |
| publishDateSort | 2007 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace39922023-09-10T04:15:19Z HACCP implementation and economic optimality in turkey processing Nganje, W.E. Kaitibie, S. Sorin, A. poultry food safety Regulatory impact assessment suggests that Hazard Analysis and Critical Control Points (HACCP) is a cost-effective food safety regulation that is highly beneficial to society. This study focuses on firm-level costs and benefits from adoption of specific critical control points. A stochastic optimization framework is used to determine optimal testing and sampling strategies for Salmonella reduction in turkey processing. Results show that under The Food Safety Inspection Service (FSIS) mandated tolerance levels, processors need to designate no more than five critical control points, three more than what is included in the generic HACCP plan. Moves to tighten tolerances should be considered carefully because additional implementation costs tend to increase exponentially. 2007 2011-06-25T08:42:34Z 2011-06-25T08:42:34Z Journal Article https://hdl.handle.net/10568/3992 en Limited Access Wiley Nganje, W.E., Kaitibie, S. and Sorin, A. 2007. HACCP implementation and economic optimality in turkey processing. Agribusiness 23(2):211-228. |
| spellingShingle | poultry food safety Nganje, W.E. Kaitibie, S. Sorin, A. HACCP implementation and economic optimality in turkey processing |
| title | HACCP implementation and economic optimality in turkey processing |
| title_full | HACCP implementation and economic optimality in turkey processing |
| title_fullStr | HACCP implementation and economic optimality in turkey processing |
| title_full_unstemmed | HACCP implementation and economic optimality in turkey processing |
| title_short | HACCP implementation and economic optimality in turkey processing |
| title_sort | haccp implementation and economic optimality in turkey processing |
| topic | poultry food safety |
| url | https://hdl.handle.net/10568/3992 |
| work_keys_str_mv | AT nganjewe haccpimplementationandeconomicoptimalityinturkeyprocessing AT kaitibies haccpimplementationandeconomicoptimalityinturkeyprocessing AT sorina haccpimplementationandeconomicoptimalityinturkeyprocessing |