Incentive And Cost-benefit Of Food Safety Activities In Food Enterprises

According to domestic and foreign researches , utilizing interrelated economic theoretic,the study provided one of the first assessments of incentive and cost-benefit associated with the implementation and operation of quality safety system adoption in the Chinese food enterprises.The study provided one of the first assessments of the implementation and operation of quality safety system adoption. in Chinese food enterprises, here were two conclusions:1, large and middle sized food enterprises were principal parts of implementation and operation of HACCP in Chinese food enterprises,and increased ability to access new overseas markets was one of the most primary incentives in implementing and operating HACCP.2, small-sized food enterprises was principal parts of implementation and operation of QS and ISO 9000 in Chinese food enterprises,and increased product sales was one of the most primary incentives in implementing and operating QS and ISO 9000.The study provided one of the first assessments of the costs and benefits associated with the implementation and operation of HACCP in the Chinese food enterprises, here were five conclusions:1, different sized enterprises achieved different cost-benefit after implementing and operating HACCP.2,"investment in new equipments"and"staff training"were the most important cost associated with the implementation of HACCP.3,"product testing"was the most important cost associated with the operating of HACCP,and"staff time in documenting system"was the most frequently incurred cost.4, only a small minority had derived no benefits from the implementation/operation of HACCP,and"increased ability to retain existing customers","reduced product microbial counts"and"increased ability to attract new customers"were three major benefits.5, almost a half of enterprises indicated that the costs and benefits they had experienced from implementing and operating HACCP were not in accordance with their prior expectation or estimation.The study provided one of the first assessments of the costs and benefits associated with the implementation and operation of QS and ISO9000 in Chinese food enterprises. The research indicated that: the primary costs from the implementation of QS for food enterprises were"investment in new equipments","staff training","external consultation"and"managing pattern changement";the primary costs from the implementation of ISO 9000 for food enterprises were"external consultation"and"staff training".The costs and benefits they had experienced from implementing and operating QS and ISO 9000 were almost the same,it indicated that different attestations had something alike ,for example: improved staffs'consciousness of food safety,increased ability to improve production procedures, etc. But, for HACCP, its benefits were great different from frontal two attestations: the primary benefits from the frontal two attestations were all coming directly with production procedures,staff and products, as contrast,the primary benefits from HACCP were coming with market and consumers. More than a half enterprises indicated that the costs and benefits they had experienced from implementing and operating QS and ISO 9000 were not in accordance with their prior expectation or estimation.According to the research, there were four suggestions:1, policy makers can effectively support food enterprises by offering free manpower training and providing interest subsidy for them to purchase necessary quality control facilities.2, guide and promote small-sized food enterprises to implement and operate quality safety system.3, policy-makers should take due regard of the differences of costs and benefits among different sized enterprises when formulating regulation and/or support as part of measures designed to promote quality safety system adoption.4, strictly implement food quality safety market admittance systems, make monitoring spot-check with managing system after discovering incompetent enterprises, and educate Chinese consumers to improve their sense of food safety and make correct food choice decisions.