Costs and benefits of implementing HACCP in the UK dairy processing sector

被引：69

作者：

Henson, S ^{[1
]}

Holt, G ^{[1
]}

Northen, J ^{[1
]}

机构：

[1] Univ Reading, Dept Food Econ Res, Dept Agr & Food Econ, Reading RG6 2AH, Berks, England

来源：

FOOD CONTROL | 1999年 / 10卷 / 02期

关键词：

D O I：

10.1016/S0956-7135(98)00162-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper reports the results of a study of the costs and benefits associated with the implementation and operation of HACCP in the UK dairy processing sector. The results suggest that the major cost of implementing and operating HACCP in dairy processing plants is staff time required to document the system. The costs of capital investment and external technical expertise are less important. The most important benefit is the enhanced ability to retain existing customers. The results have implications for the adoption of HACCP in the UK dairy processing sector as well as the food industry as a whole. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：99 / 106

页数：8