Quantitative Cost Model of HACCP Implementation

Abstract

Foodborne illness is an important public health problem in the United States. Hazard Analysis Critical Control Point (HACCP) is widely acknowledged as an effective method to ensure product quality and control foodborne hazards. The case-study method is applied to the Prevention-Appraisal-Failure model to identify contributing sources of cost associated with the implementation of HACCP plans in meat and specialty grain processing plants in the Red River Valley and develop a cost estimation model for calculating total quality cost.