This project consists of a two-part survey of current hazard assessment quality control points (HACCP) that will: (1) yield information for the purposes of estimating the HACCP-related practices of the food industry (except seafood, meat and poultry), and (2) estimate the marginal costs to firms for compliance with HACCP.
EXPECTED DATE OF COMPLETION:03/02/2001
AGENCY SPONSOR: Center for Food Safety and Applied Nutrition
FEDERAL CONTACT: Clark Nardinelli, 202-205-8702
PIC ID: 6866
PERFORMER: Food and Drug Administration, Rockville MD