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Food processing plants control food safety because of a genuine concern over the safety of their products, fear of a loss of marketsdue to sales of contaminated products, lawsuits by consumers, and government regulation. ERS research is evaluating the impact of these forces.
related briefing rooms
- offer an indepth discussion synthesizing ERS research
feature
 Managing
for Safer Food: The Economics of Sanitation and Process Controls in Meat
and Poultry PlantsSanitation and process controls raised the costs of producing meat and poultry by about 0.5 percent under food safety standards prior to the 1996 Pathogen Reduction Hazard Analysis and Critical Control Point (PR/HACCP) rule. There was no benefit, however, in trying to avoid these food safety quality control costs before 1996, since plants with poor performance records were more likely to exit their industry. Estimates also suggest that PR/HACCP raised production costs by about 1 percent, but that benefits of HACCP still outweigh costs. The
article, Weighing
Incentives for Food Safety in Meat and Poultry, in the April 2003
issue of Amber Waves highlights these
findings, showing how more stringent regulation and changes in the marketplace
have improved food safety, despite the rise in meat and poultry recalls.
web administration: webadmin@ers.usda.gov
updated: May 19, 2003
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