ABSTRACT
The Pennington Report into an outbreak of Escherichia coli O157 food poisoning, linked to the supply of cooked meats by a retail butcher, recommended implementation of the Hazard Analysis Critical Control Point (HACCP) system in all U.K. butchers. Following this, initiatives were launched in England and Wales to assist HACCP implementation in retail butchers. While the increased adoption of HACCP is to be applauded, there has been relatively little research evaluating HACCP implementation or benefits and economic impact arising therefrom. This chapter reports on evaluation of the HACCP initiatives for retailer butchers in Wales and England, U.K.
