Food Protection Trends - December 2011 - (Page 834)

Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 31, No. 12, Pages 834–844 HACCP Cost Analysis in Retail Food Establishments AMIT SHARMA,1* KEVIN R. ROBERTS2 and KWANGLIM SEO1 1 The College of Health and Human Development, The Pennsylvania State University, 223 Mateer Building, University Park, PA 16802, USA; 2Dept. of Hospitality Management and Dietetics, Kansas State University, 104 Justin Hall, Manhattan, KS 66506, USA ABSTRACT The adoption of Hazard Analysis Critical Control Points (HACCP) in foodservice establishments is voluntary. Investment in HACCP usually requires a diverse set of financial and non-financial resources. Such costs can create constraints for management to adopt HACCP voluntarily, unless the costs versus expected benefits are known and can be evaluated.This study addresses a critical gap in understanding the costs associated with HACCP in foodservice establishments. We propose a costing framework based on a recent study conducted to assess HACCP implementation costs in selected foodservice establishments. This study chose a qualitative research design through an organizational ethnographic approach and case study based assessment of costs.The six establishments surveyed included two of each of the following: restaurants, grocery stores, and convenience stores, serving ready-to-eat foods. The proposed costing framework characterizes costs and their characteristics. Such a framework would be valuable in understanding management biases and preferences in handling food safety. The discussions suggest a gap in management’s understanding of perceived versus actual costs. For example, most HACCP implementation costs were ongoing, except for the cost of buying new equipment. Personnel costs (wages) were a significant portion of these ongoing costs. None of the establishments surveyed incurred costs for public communication/ consumer awareness regarding HACCP or food safety. Lack of effective communication of HACCP and food safety principles could create an information asymmetry and have negative implications for consumers’ perception of food safety.The development of a costing framework could systematically address research regarding management decision-making by making foodservice HACCP costs more transparent. A peer-reviewed article Author for correspondence: Phone: +1 814.865.0126; Fax: 814.863.4257 Email: asharma@psu.edu * 834 FOOD PROTECTION TRENDS | DECEMBER 2011 http://www.foodprotection.org/files/food-protection-trends/Dec-11-Sharma.pdf

Table of Contents for the Digital Edition of Food Protection Trends - December 2011

Food Protection Trends - December 2011
Table of Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Cooling Practices Used in School Foodservice
HACCP Cost Analysis in Retail Food Establishments
Executive Board Meeting Topics
Highlights of IAFP’s Asia Pacific Symposium on Food Safety
IAFP 2012 Award Nominations
IAFP Committee, PDG, and Affiliate Council Mission Statements
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Index to Volume 31
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - December 2011