One HACCP, Two Approaches: Experiences With and Perceptions of the Hazard Analysis and Critical Control Point Food Safety Management Systems in the United States and the EU

This article explores the differences in the use of the Hazard Analysis and Critical Control Point (HACCP) system to manage food safety risks in the food chain from farm to fork in the EU and the United States. In particular, this article investigates the current uses and potential expansion of HACCP as a mechanism for the delivery of safe agricultural products, particularly safe produce. Using data derived from semi-structured interviews with regulatory actors in the EU and the United States, this article argues that the different approach to HACCP is a result of differing ideas about the role that it plays in the governance of food safety and the different concepts of the role of regulation in securing safe food. Finally, the article explores the difficulties of utilizing HACCP to manage produce safety risks and raises further challenges that must be met to ensure that HACCP can successfully fulfill its potential as a governance mechanism.