Predicting food safety losses in turkey processing and the economic incentives of hazard analysis and critical control point (HACCP) intervention

Article Abstract:

'Salmonella' contamination in the US is found to be highest in processed turkey whose value in US production was over US$ 2.72 billion in 2003. The implementation of hazard analysis and critical control point (HACCP) intervention reduces food safety losses in turkey processing significantly and demonstrates appreciable economic incentives for an augmented HACCP plan.

Salmonella, Contamination

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Recall event timing: Measures of managerial performance in U.S. meat and poultry plants

Article Abstract:

The managerial performance at the U.S. meat and poultry plants in discovering food safety problems and facilitating product recalls are investigated. The results with respect to scale and scope of the firms are alarming and prompts further examination of the balance between regulatory oversight and private incentives in the food system.

Management dynamics, Meat Products, Poultry slaughtering and processing, Poultry and Eggs, Industry Overview, Management, Meat industry, Influence, Company business management, Poultry industry

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The effects of information on producer and consumer incentives to undertake food safety efforts: a theoretical model and policy implications

Article Abstract:

A model of food safety is developed to examine the moral issues involved in measures undertaken by producers and consumers to prevent the possibility of food borne illness. Analysis indicates an effect of legal system and government regulation of information on the measures implemented.

Marketing procedures, Food industry, Prevention, Foodborne diseases, Customer relations, Food and beverage production/distribution software

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