The economic implications of using HACCP as a food safety regulatory standard

This article discusses the nature and role of Hazard Analysis Critical Cont rol Point (HACCP) as a food safety control system and, in particular, its r ole as an element of public food safety regulation. The notion of efficienc y in food safety regulation is discussed and related to the nature of food safety controls. It is suggested that, if appropriately applied, HACCP is a more economically efficient approach to food safety regulation than comman d and control (CAC) interventions. The economic implications of HACCP are d iscussed with reference to estimates of the costs and benefits, in particul ar for the food industry. Finally, the use of HACCP as an international tra de standard and the facilitation of trade in processed food products is con sidered. (C) 1999 Elsevier Science Ltd. All rights reserved.