This report examines the impact of process regulations mandated
under the Pathogen Reduction/Hazard Analysis and Critical Control
Point (PR/HACCP) rule by the Food Safety and Inspection Service of
USDA on food safety process control. The current level of food
safety found in U.S. meat and poultry food products is a result of
process and performance regulations and management-determined
actions brought about by market incentives. Processing regulations
include sanitation and other tasks related to food safety;
management-determined actions include capital investment and other
actions independent of process regulations, but possibly driven by
performance standards. Performance standards-regulations that allow
manufacturers to reach an acceptable level of food safety in any
manner they see fit-are not a subject of this report. This study
used the share of samples testing positive for Salmonella spp. as a
measure of food safety process control in meat and poultry
processing plants and found empirically that management-determined
actions account for about two-thirds of the reduction in samples
testing positive for Salmonella spp., while process regulations
account for about a third of the reduction. The importance of
process regulation varies, but accounts for 50 percent or more of
process control in about a quarter of plants, and in some plants
accounts for the entire process control system.
General
| Imprint: |
Bibliogov
|
| Country of origin: |
United States |
| Release date: |
August 2012 |
| First published: |
August 2012 |
| Authors: |
Michael Ollinger
|
| Dimensions: |
246 x 189 x 3mm (L x W x T) |
| Format: |
Paperback - Trade
|
| Pages: |
56 |
| ISBN-13: |
978-1-249-31700-5 |
| Categories: |
Books >
Social sciences >
Politics & government >
General
|
| LSN: |
1-249-31700-2 |
| Barcode: |
9781249317005 |
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