Unnevehr, Laurian J.; Jensen, Helen H.

American Journal of Agricultural Economics Vol. 78 no. 3 (August 1996): 764-769.

The Hazard Analysis Critical Control Point (HACCP) was developed to improve the efficiency of food safety regulations for the quality control of meat products. HACCP regulations is a set of codified principles that was developed by industrial engineers for the prevention of pathogenic microbial food-borne contamination in food products. The HACCP enhances the safety and control procedures of the meat inspection system by improving sanitation, food production and manufacturing standards.