Advertisement

Agriculture and Human Values

, Volume 23, Issue 2, pp 205–214 | Cite as

Is HACCP Nothing? A Disjoint Constitution between Inspectors, Processors, and Consumers and the Cider Industry in Michigan

  • Toby A. Ten EyckEmail author
  • Donna Thede
  • Gerd Bode
  • Leslie Bourquin
Article

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.

Keywords

Cider industry Communication Food safety HACCP Michigan 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Agger, B. 2004The Virtual SelfBlackwellMalden, MassachusettsGoogle Scholar
  2. Beardsworth, A., Keil, T. 1997Sociology on the MenuRoutledgeNew York, New YorkGoogle Scholar
  3. Beck, U. 1999World Risk SocietyBlackwellMalden, MassachusettsGoogle Scholar
  4. Becker, H. S. 1974“Art as collective action”American Sociological Review39767776CrossRefGoogle Scholar
  5. Bernstein, M. 2003“Nothing ventured, nothing gained? Conceptualizing social movement ‘success’ in the lesbian and gay movement”Sociological Perspectives46353379CrossRefGoogle Scholar
  6. Bourdieu, P. 1984Distinction (translated by Richard Nice)Harvard University PressCambridge, MassachusettsGoogle Scholar
  7. Bowman, K. (2004). “Reaping rewards of farm diversification.” The Northern Echo, September 8, 2004: 6.Google Scholar
  8. Bruhn, C. M., Schutz, H. G. 1999“Consumer food safety knowledge and practices”Journal of Food Safety197387Google Scholar
  9. Butler, M. E. 2001“Regulators and FBI agents recommend preparing for bioterrorism”Food Chemical News4217Google Scholar
  10. Chinsman, B. (1987). “Food irradiation.” World Health (March): 10–11.Google Scholar
  11. Coleman, J. S. 1990Foundations of Social TheoryHarvard University PressCambridge, MassachusettsGoogle Scholar
  12. Dowdell, S. 1995“Seafood HACCP goes swimmingly at Harry’s”Supermarket News451516Google Scholar
  13. Edmond, H., Corcoran, K., Crabtree, B. 1993“Modelling locational access to markets for pluriactivity: A study in the Grampian region of Scotland”Journal of Rural Studies9339349CrossRefGoogle Scholar
  14. Gamson, W. A. 1992Talking PoliticsCambridge University PressNew York, New YorkGoogle Scholar
  15. Giddens, A. 1991Modernity and Self-IdentityStanford University PressStanford, CaliforniaGoogle Scholar
  16. Goodwin, L. S. 1999The Pure Food and Drug Crusaders, 1879–1914McFarlandJefferson, North CarolinaGoogle Scholar
  17. Hirschman, A. O. 1976Exit, Voice, and LoyaltyHarvard University PressCambridge, MassachusettsGoogle Scholar
  18. LaBell, F. (1996). “Food safety through liquid smoke.” Prepared Foods 165(November): 61.Google Scholar
  19. Lenski, G. 1973“Power, force, and morality”Chambliss, W. J. eds. Sociological Readings in the Conflict PerspectiveMassachusetts: Addison-WesleyReading254269Google Scholar
  20. McSwane, D., Rue, N., Linton, R. 2000Food Safety and Sanitation2Prentice HallUpper Saddle River, NewJerseyGoogle Scholar
  21. NACMCF (National Advisory Committee on Microbiological Criteria for Food) (1997). “Hazard analysis and critical control point principles and application guidelines.” Accessed in December 2004 at www-seafood.ucdavis.edu/Guidelines/nacmcf1.htm.Google Scholar
  22. O’Donnell, C. D. (1994). “Laying the groundwork for HACCP.” Prepared Foods 163(April): 49–50.Google Scholar
  23. Postlewaite, K. 1999a“Comeback in a bottle”Beverage Industry9020Google Scholar
  24. Postlewaite, K. 1999b“Critical conditions”Beverage Industry9026Google Scholar
  25. Ridgeway, C. L., Smith-Lovin, L. 1999“The gender system and interaction”Annual Review of Sociology25191216CrossRefGoogle Scholar
  26. Ritzer, G. 2004The Globalization of NothingPine ForgeThousand Oaks, CaliforniaGoogle Scholar
  27. Robeck, M. R. 1996“Product liability issues related to food irradiation”Food Technology507881Google Scholar
  28. Satin, M. 1999Food Alert!Facts on FileNew York, New YorkGoogle Scholar
  29. Ten Eyck, T. A. 2000“The marginalization of food safety issues: An interpretative approach to popular mass media coverage”Journal of Applied Communication842947Google Scholar
  30. Ten Eyck, T. A., Williment, M. 2004“The more things change...: Milk pasteurization, food irradiation, and biotechnology in the New York TimesThe Social Science Journal412941CrossRefGoogle Scholar
  31. Unklesday, N., Sneed, J., Toma, R. 1998“College students’ attitudes, practices, and knowledge of food safety”Journal of Food Protection6111751180Google Scholar

Copyright information

© Springer 2006

Authors and Affiliations

  • Toby A. Ten Eyck
    • 1
    Email author
  • Donna Thede
    • 2
  • Gerd Bode
    • 3
  • Leslie Bourquin
    • 4
  1. 1.Department of Sociology and the National Food Safety and Toxicology CenterMichigan State UniversityEast Lansing, MichiganUSA
  2. 2.Nutrition & Regulatory AffairsKellogg CompanyMichiganUSA
  3. 3.Division of Cancer PreventionNational Cancer Institute, National Institutes of HealthBethesdaUSA
  4. 4.Department of Food Science and Human Nutrition, the National Food Safety and Toxicology Center, and Food Safety Policy CenterMichigan State UniversityMichiganUSA

Personalised recommendations