Skip to main content
Article thumbnail
Location of Repository

Standardising through concepts: scientific experts and the international development of the HACCP Food Safety Standard

By David Demortain

Abstract

This paper deals with international standard-setting. Using the HACCP food safety standard as the basis of discussion, this paper considers the influence of scientific experts on the regulatory process. What is usually referred to as the diffusion or dissemination of soft or voluntary standards is here explained in terms of transferability of a regulatory concept. It is the ability of scientific experts to transform practices into a universal concept and, conversely, to develop technologies for users which translate the concept into practice, that explains why this reference has travelled so well across countries, industry sectors and historical periods. Scientific experts played a translating role between standard-setters and groups of practical users. This highlights the counter-intuitive distribution of power in standard-setting: while experts dominate the development of generic rules, official rule-makers (such as governments) assert their authority by developing alternative technologies for the appropriation of the standard by users and, sometimes, allow the latter to deviate from experts' universal concepts where these are shown to be problematic

Topics: K Law (General), S Agriculture (General)
Publisher: Centre for Analysis of Risk and Regulation, London School of Economics and Political Science
Year: 2007
OAI identifier: oai:eprints.lse.ac.uk:36138
Provided by: LSE Research Online

Suggested articles

Citations

  1. (1993). A simple guide to understanding and applying the hazard analysis critical control point concept, ILSI Europe,
  2. (2000). A world of standards, doi
  3. (2005). Acteurs et concurrences dans la fabrication des référentiels internationaux. La FAO et les normes de politique agricole’, Communication au 8e congres de l’Association Française de Science Politique, Table ronde 5,
  4. (1993). Codex Alimentarius Commission doi
  5. (2001). Constructing a European Market, doi
  6. (1998). Developing and implementing doi
  7. (1992). Due diligence – defence or system”, doi
  8. (1998). et al
  9. (1998). Exporting the American Model. The Postwar Transformation of European Business, doi
  10. (1999). Food safety, Hazard Analysis and Critical Control Point and the increase in foodborne diseases: a paradox?”, doi
  11. (2007). Governing standards: the rise of standardisation processes doi
  12. (1994). HACCP as applied in the EEC”, doi
  13. (1992). HACCP, product liability and due diligence”, doi
  14. (1995). Harmonization of international requirements under HACCPbased food control systems”, doi
  15. (2002). Hazard analysis and critical control point – original ‘spin’”, Food Control, doi
  16. (1995). Implementation of HACCP in food businesses: the way ahead”, doi
  17. (2001). International ‘standards’ and international governance”, doi
  18. (1998). International norm dynamics and political change”, doi
  19. (1993). International organizations as teachers of norms: doi
  20. (1992). Introduction: epistemic communities and international policy coordination”, doi
  21. (1979). Invisible Colleges, doi
  22. (2000). La fabrication des normes.”,
  23. (1999). Les maîtres des bêtes. Les vétérinaires dans la société française XVIIIe - XXe siècle, Odile Jacob, doi
  24. (1988). Microorganisms in Foods, 4. Application of the Hazard Analysis Critical Control Point (HACCP) Systems to Ensure Microbiological Safety and Quality, Blackwell Scientific, doi
  25. (1995). Principles of food control and food hygiene in the European single market”, doi
  26. (2000). Quality assurance management in small meat manufacturers”, doi
  27. (2001). Regulatory interdependence and international governance”, doi
  28. (1998). Risk analysis in HACCP: burden or benefit?”, doi
  29. (1996). Risk assessment and food-borne microorganisms: the difficulties of biological diversity”, doi
  30. (2005). Rules that many use: standards and global regulation”, doi
  31. (1987). Science in action. How to follow scientists and engineers through society, doi
  32. (2004). Social learning with the precautionary principle in the European Commission and the Codex Alimentarius”,
  33. (1986). Some Elements of a Sociology of Translation: Domestication of the Scallops and the Fishermen of Saint Brieuc Bay”,
  34. (2000). Standardization and uniformity’, doi
  35. (2006). The construction of a global profession : the transnationalization of economics’, doi
  36. (1974). The HACCP concept and microbiological hazard categories”, Food Technology, 28 (papers in issues 30 to 34). Bénézech,
  37. (2001). The politics and economics of international institutional standards setting: an introduction”, doi
  38. (1988). The system of professions. Essay on the division of expert labour, doi

To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.