Abstract
Kennedy, T.K., Losinger, W.C. and Hoag, D.L. 2000. Who pays for hazard analysis and critical control points? J. Appl. Anim. Res., 17: 197–200. The Hazard Analysis and Critical Control Points program of the United States Food Safety Inspection Services may result in less meat and poultry produced at a higher price. Our analysis indicated that the loss in consumer surplus (due to the increased price and reduced quantity) would exceed the loss in producer surplus. Society may gain through reduced illness caused by contaminated meat and poultry.
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