Costs and investments of implementing and maintaining HACCP in a pasteurized milk plant

Food Control

Volumn 17, Issue 8, 2006, Pages 599-603

  Roberto, Consuelo Domenici ^a   Brandão, Sebastião Cesar Cardoso ^a   Barbosa da Silva, Carlos Arthur ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Cost; HACCP; Pre requisites programs

Indexed keywords

EID: 33644913375     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.05.011     Document Type: Article

References (9)

1. Buchweitz, M., & Salay, E. (2001). Analysis of implementation and costs of HACCP systems in foodservices industries in the County of Campinas, Brazil. Available: http://www.umass.edu/.
2. Crutchfield, S. R., Buzby, J. C., Roberts, T., & Ollinger, M. (2000). An economic assessment of food safety regulations. Agricultural Economic Report No. 755. Food Safety Branch, Food and Consumer Economics Division, Economic Research Service, United States Department of Agriculture.
3. Dijkers, J. H., Huurnink, Th., Pennings, P. P. L., & Van den Berg, M. G. (1995). An example of HACCP application in an existing pasteurized milk plant, following the Codex Alimentarius model. Bulletin of the IDF 302.
4. Gall, K. (2000). Seafood technology National seafood industry HACCP implementation survey report. National Seafood HACCP Alliance for Training and Education.
5. S. Henson G. Holt J. Northen Costs and benefits of implementing HACCP in the UK dairy processing sector Food Control 10 1999 99-106
6. IDFA. International Dairy Foods Association (1996). Dairy product safety system. A technical manual for the entire dairy industry encompassing prerequisites, basic sanitation, good manufacturing practices, and focusing on hazard analysis critical control points (pp. 1-163).
7. Y. Motarjemi F. Käferstein Food safety, hazard analysis critical control points and the increase in foodborne diseases: A paradox? Food Control 10 4-5 1999 325-333
8. K.M.J. Swanson J.E. Anderson Industry perspective on the use of microbial data for HACCP validation and verification Journal of Food Protection 63 6 2000 815-818
9. C. Wallace T. Williams Pre-requisites: A help or a hindrance to HACCP? Food Control 12 2001 235-240