Seafood Safety - Economics of Hazard Analysis and Critical Control Point (HACCP) programmes







Table of Contents


James C.Cato
Visiting Scientist (Economics)
Fish Utilization and Marketing Service
Fishery Industries Division
FAO Fisheries Department
Rome, 1998

Rome, 1998

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-102414-4

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FAO 1998

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Table of Contents

Preparation of this document

1. Introduction

2. Seafood Production, Consumption and Trade

3. Seafood-borne Disease and Illness

3.1 European Union
3.2 Japan
3.3 Canada
3.4 United States

4. Valuation of Seafood Safety

4.1 Consumer Perceptions of Seafood Safety and Quality
4.2 The Market for Seafood Safety
4.3 Economic Concepts of Valuation
4.4 Food Safety Valuation
4.5 Estimation Methods

5. Practical Approaches to Valuing Seafood Safety

5.1 Measuring Risks
5.2 Data Problems
5.3 Data Policy Issues

6. HACCP in the Seafood Industry

6.1 HACCP Defined
6.2 Current Training Programmes

7. The Economics of HACCP

7.1 HACCP Benefits Considerations
7.2 HACCP Cost Considerations

8. Estimates of HACCP Implementation Costs

8.1 Industry Level
8.2 Firm Level

9. International Trade and HACCP

9.1 Harmonization
9.2 Mutual Recognition
9.3 Coordination
9.4 Direct Foreign Investment

10. Value of Seafood Safety: Specific Studies

10.1 Data Collection and Estimation Techniques
10.2 Safety and Quality Assurances Measured
10.3 Willingness-To-Pay

11. The Effect of Consumer Education on Seafood Consumption

11.1 Oysters and Kepone
11.2 Oysters and Paralytic Shellfish Poisoning
11.3 Clams and Gastroenteritis
11.4 Mussels and Toxic Algae
11.5 Oysters, Clams and Red Tide
11.6 Contaminated Oysters
11.7 Fish and Shellfish
11.8 Sydney Rock Oysters
11.9 United States Seafood in General

12. Priorities For The Future

12.1 Consumers
12.2 Seafood Production and Processing
12.3 Trade
12.4 Government

13. List of References