Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries

Abstract

To develop regulations efficiently, federal agencies need to know the costs of implementing various regulatory alternatives. As the regulatory agency responsible for the safety of meat and poultry products, the U.S. Dept. of Agriculture's Food Safety and Inspection Service is interested in the costs borne by meat and poultry establishments. This study estimated the costs of developing, validating, and reassessing hazard analysis and critical control points (HACCP), sanitary standard operating procedures (SSOP), and sampling plans; food safety training for new employees; antimicrobial equipment and solutions; sanitizing equipment; third-party audits; and microbial tests. Using results from an in-person expert consultation, web searches, and contacts with vendors, we estimated capital equipment, labor, materials, and other costs associated with these investments. Results are presented by establishment size (small and large) and species (beef, pork, chicken, and turkey), when applicable. For example, the cost of developing food safety plans, such as HACCP, SSOP, and sampling plans, can range from approximately $6000 to $87000, depending on the type of plan and establishment size. Food safety training costs from approximately $120 to $2500 per employee, depending on the course and type of employee. The costs of third-party audits range from approximately $13000 to $24000 per audit, and establishments are often subject to multiple audits per year. Knowing the cost of these investments will allow researchers and regulators to better assess the effects of food safety regulations and evaluate cost-effective alternatives.

Introduction of highly effective proactive food safety management programs into food distribution channels: For safe food labeling and safe advertisements

“…The results before and after proactive management's introduction are compared to measure effectiveness. Labeling and food item advertisements are evaluated by three experts (third-party audit; Birkmire, Lay, & McMahon, 2007;Viator, Muth, Brophy, & Noyes, 2017). Each expert evaluates independently and then convenes to confirm that there is no objection before deciding on the appropriateness of each product's labeling and advertisement.…”

Microbial risks in food franchise: A step forward in establishing ideal cleaning and disinfection practices in SSOPs

“…Additionally, those with strict hygiene control were selected to exclude factors that may affect microbial contamination (e.g., pest control). The results of a third‐party hygiene audit (an audit plan to provide credible verification that an establishment follows its written plans, such as HACCP, SSOP, and humane handling plans; Ollinger, Moore, & Chandran, ; Peterson, 2011; Viator et al, ) conducted by our research team aimed at coffee specialty houses were analyzed. Finally, 39 coffee houses were selected as sampling targets among the 308 coffee houses screened.…”

“…Variations in demographic and economic factors influence consumer demands (Toffler, 1980); consumer preferences have led to the expansion of foodservice businesses, particularly brand food franchises (Andrew, Madhav, Michael, & Oliver, 2016;Song, 2013). Traditional food manufacturing and processing companies that produce large quantities of products in several manufacturing lines ensure food safety and quality through hazard analysis and critical control point (HACCP) in the plant unit or production line based on good manufacturing practices and sanitation standard operating procedures (SSOPs; Chaifetz & Chapman, 2015;Cusato et al, 2013;Herrman, Langemeier, & Frederking, 2007;Kussaga, Luning, Tiisekwa, & Jacxsens, 2014;Viator, Muth, Brophy, & Noyes, 2017).…”

Quantitative microbiological slaughter process analysis in a large-scale Swiss poultry abattoir

“…The European Food Safety Agency EFSA estimates that the risk to human health through consumption of broiler meat could be reduced by 50% if broiler carcasses do not exceed <1000 CFU/g (EFSA Panel on Biological Hazards (BIOHAZ), 2011), which lead to the introduction of a new process hygiene criterium for poultry meat in the EU in 2018 (Commission Regulation (EU) 2017/1495 of 23 August 2017). Compliance with increasingly strict regulations, the control of food borne pathogens as well as the adherence to physical and sensory quality requirements are a major focus of quality control efforts in the industry, and large-scale poultry abattoirs are investing considerably into food safety to avoid recalls and to protect their reputation (Viator, Muth, Brophy, & Noyes, 2017). The FDA estimates that the development of food safety plans such as Sanitation Standard Operating Procedures (SSOP) or Hazard Analysis and Critical Control Point (HACCP) costs food business operators between $6000 and $87000 (Viator et al, 2017).…”

“…Compliance with increasingly strict regulations, the control of food borne pathogens as well as the adherence to physical and sensory quality requirements are a major focus of quality control efforts in the industry, and large-scale poultry abattoirs are investing considerably into food safety to avoid recalls and to protect their reputation (Viator, Muth, Brophy, & Noyes, 2017). The FDA estimates that the development of food safety plans such as Sanitation Standard Operating Procedures (SSOP) or Hazard Analysis and Critical Control Point (HACCP) costs food business operators between $6000 and $87000 (Viator et al, 2017). Thorough process analyses are needed to make informed decisions to invest in areas of the of the highly automated poultry slaughter process that will influence contamination of poultry carcasses with potentially harmful human pathogens most.…”