Valuing the benefits and costs of improved food safety and nutrition

Assuring the quality of food products, especially their safety and nutritio n levels, is an increasing focus for governments, companies, and internatio nal trade bodies. In choosing quality assurance programs, public and privat e decision-makers must assess the benefits and costs of expected improvemen ts in food safety and nutrition. This article discusses methods for measuri ng these benefits and costs as well as how these valuations are related to the mix of voluntary and mandatory quality management systems used in parti cular countries or trading blocs. These relationships are illustrated by a short case study of safety assurance systems for meat and poultry products.