Performance Improvement 2001. Survey of Current Hazard Assessment Quality Control Points (HACCP) Practices of the Food Industry

01/01/2001

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