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HACCP
- Does Cost Outweigh Benefit ?
By Sally Subhapholsiri
Tokyo, Japan
Source : HACCP Implementation
Survey Report Dr. Ken Gall,
NY Sea Grant Extension Program ;
May,2000
Who ?
744 respondents from 43 states
How Much
?
Total
Time
for HACCP design |
68.7 hours average
|
>>
|
Average
Cost for Services |
US$15,077
(0 to US$750,000 range) |
|
>>
|
Average
Cost for Investment |
US$10,190
(0 to US$500,000 range) |
Average
Time
for Routine
Maintenance |
14. 1 hours
per week
|
>>
|
Total
first-year costs for HACCP / Sanitation |
US$17,495
to
US$93,430 |
|
>>
|
Day-to-day
Implementation Cost per year |
US$10,920
to
US$27, 240 |
How is HACCP
Cost Measured ?
(Unit : US$)
|
Cost
|
Texas
|
California
|
Alaska
|
| Development |
1,620
|
2,096
|
1,505
|
| Training |
460
|
622
|
538
|
| Investment Instrument Facilities Equipment |
22,256
|
28,498
|
2,255
|
| Sanitation |
13,773
|
18,543
|
2,467
|
| Routine System Maintenance per year |
27,240
|
14,397
|
12,059
|
| Total Cost |
65,849
|
64,136
|
18,820
|
Benefits
|
No
78% product price / profit margin increase
|
Yes
22% |
| Yes
90% industry benefits from HACCP training |
No
10%
|
| Yes
86%
industry benefits from implementation of HACCP |
No
14% |
| Yes
61%
consumers benefit from HACCP |
No
39% |
| Yes
66%
overall benefits would outweigh cost |
No
34% |
Top
Three
Advantages |
| 1. |
Better understanding
of food safety |
| 2. |
Better understanding
of prevention and control of hazards |
| 3. |
Increased overall
confidence in product safety |
|
Top
Three
Disadvantages |
| 1. |
Cost of development
and implementation |
| 2. |
Cost of monitoring |
| 3. |
Impact on employee
wages and workload |
|
Top
Three
Changes most frequently
requested by USFDA |
| 1. |
More
frequent use of thermometers and monitoring devices |
| 2. |
Evaluation at receiving |
| 3. |
Verification of
handling & processing procedures to control
food safety hazards |
|
Top
Three
Types of Activities
that utilize resources |
| 1. |
Procedures &
Training |
| 2. |
Purchasing &
Investment |
| 3. |
Corporate Policy
Review & Changes |
|
Top
Three
Sanitation Areas mentioned |
| 1. |
Employee Hygiene
& Practices |
| 2. |
Handwash Stations
Sanitizers & Cleaners |
| 3. |
Walls and Ceilings
Surfaces |
|
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