Is HACCP Nothing? A Disjoint Constitution between Inspectors, Processors, and Consumers and the Cider Industry in Michigan |
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Authors: | Toby A Ten Eyck Donna Thede Gerd Bode Leslie Bourquin |
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Institution: | 1. Department of Sociology and the National Food Safety and Toxicology Center, Michigan State University, 316 Berkey Hall, East Lansing, Michigan, 48824, USA 2. Nutrition & Regulatory Affairs, Kellogg Company, Michigan, USA 3. Division of Cancer Prevention, National Cancer Institute, National Institutes of Health, Bethesda, MD, USA 4. Department of Food Science and Human Nutrition, the National Food Safety and Toxicology Center, and Food Safety Policy Center, Michigan State University, Michigan, USA
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Abstract: | The transmission of a product or idea from one culture or point of origin to another and the maintenance of control outside
the new locality has been referred to as the distribution and maintenance of “nothing.” This perspective has been used to
describe the global marketplace and the influence of large multinational corporations on the politics and cultures of host
countries. This paper uses this concept, but within a much smaller context. Using the sensitizing concept of a “disjoint constitution,”
we interviewed health inspectors and apple cider producers in Michigan to determine if the implementation of the Hazard Analysis
and Critical Control Points (HACCP) program designed to ensure food safety was characterized by a power differential that
would favor the inspectors. In addition, a larger survey of processors and an internet survey of apple cider consumers was
conducted to supplement this data. It was found that HACCP had characteristics of both “nothing” and “something” and that
better communication is needed between these groups to move it further along toward the something end of the continuum.
Toby A. Ten Eyck is an Associate Professor in the Department of Sociology and affiliated with the National Food Safety and Toxicology Center
at Michigan State University. His work focuses on the development, dissemination, and interpretation of mass media risk messages.
Donna J. Thede completed her Ph.D in Food Science partially through this research project and is now a Senior Scientist in Nutrition & Regulatory
Affairs with the Kellogg Company.
Gerd Bobe conducts research on nutrition and cancer as a fellow in the Cancer Prevention Fellowship Program, Division of Cancer Prevention,
National Cancer Institute, National Institutes of Health (Bethesda, Maryland). Previously, he evaluated food safety policies
for the Department of Food Science and Human Nutrition and the National Food Safety and Toxicology Center at Michigan State
University.
Leslie D. Bourquin is an Associate Professor in the Department of Food Science and Human Nutrition and is affiliated with the National Food Safety
and Toxicology Center and Food Safety Policy Center at Michigan State University. His research examines factors influencing
the effective implementation of food safety standards and the ultimate impacts of these standards on public health. |
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Keywords: | Cider industry Communication Food safety HACCP Michigan |
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