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.
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