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Evolving methods of HACCP: costs and benefits

Kevin Kane (Salford University, Salford, UK)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Publication date: 15 November 2011



The purpose of this paper is to identify costs and benefits associated with the implementation of evolving hazard analysis critical control point (HACCP) systems. It is the third paper in a themed issue of Worldwide Hospitality and Tourism Themes presenting international food safety management challenges and solutions.


The paper takes the form of a literature review of food safety research and the stated benefits of food safety management from regulators and other organisations.


This paper investigates the benefits and costs of implementing evolving methods of HACCP, such as the SFBB system. Statements of benefits from regulators and other organisations are compared to identify the main purported benefits, and these are discussed in relation to practical implications and industry interpretations.

Practical implications

The paper will be of value to practitioners, researchers, policy makers and other stakeholders involved in the food industry.


This is a unique comparison of the purported benefits of food safety management, with an in‐depth consideration of these in a real world context.



Kane, K. (2011), "Evolving methods of HACCP: costs and benefits", Worldwide Hospitality and Tourism Themes, Vol. 3 No. 5, pp. 413-421.



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