Research Reports
Developing A Risk/Benefit Model for Food Safety Regulation
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AuthorLee, Kyeiim
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Publication Date2007.05.01
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Original
The purpose of this study is to develop a Risk/Benefit Model for Food Safety Regulation in Korea, and to present the strategy increasing efficiency of Korean food safety management system. In this study, we briefly classified hazardous materials in food, and analysed food safety management system in Korea. Then, we developed a Risk/Benefit Model to evaluate the economic validity of Food Safety Regulation in Korea: WTP (Willingness-to-pay) and COI (Cost-of-illness) approach as models to measure social benefit from Korean food safety management, Accounting approach as model to measure social cost due to Korean food safety management, and B-C Ratio (Benefit-Cost Ratio) and NPV (Net Present Value) to evaluate economic validity of government regulations or programs for food safety in Korea. We also empirically measured benefit and cost of food safety regulation in two cases: Introducing HACCP (Hazard Analysis and Critical Control Point) in catering industry to eliminate the risk of food-born disease, and Limiting usage of agricultural chemical to eliminate the risk of cancer through intake of apple. These case studies will be good examples to showcase the way to utilize the model developed in this study.
During this research project, we collected and reviewed previous research, and interviewed many experts in various areas: Food Science, Medical Science, Engineering, etc. We also conducted field research and survey research.
This study offers not only methodology to evaluate the economic validity of government regulations or programs for food safety in Korea, but also ideas for Korean food safety management system. Finally, we presented key strategies for better food safety management in Korea.
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