10. FAO Guidelines for Humane Handling, Transport and Slaughter of Livestock; chapter 2: www.
14. Jefferson, KK. 2004. “What Drives Bacteria to Produce a Biofilm?” FEMS Microbiol Ltr 236:163–
world to share both wins and losses.
Seeing an industry leader speak honestly
about mistakes and what has been done
to correct them presents a stark transpar-
ency that is rarely seen anywhere else.
More than any other, these two disci-
plines are not seen as a competitive ad-
vantage. Often, harm for one company
can have devastating repercussions for
everyone in that industry through con-
sumer avoidance, increased regulations
or negative connotations of similar
products. Both sectors have entire ses-
sions focused on what large businesses
can do to uplift smaller ones. There’s
absolutely no advantage, just following
the mantra of trying to “do the right
CSR initiatives are by no means
found solely in the food industry, but
they seem to have a direct influence
over many facets of FSQ. Many of
these coincide in a collaborative effort
yielding positive results, but there are
potential conflicts and pitfalls to be
considered in others. n
Wendy White, M.Sc., is the director of corporate food
safety and quality at Golden State Foods and is on the
Editorial Advisory Board of Food Safety Magazine. She
can be reached at firstname.lastname@example.org.
2. Hall, KD et al. 2009. “The Progressive Increase of Food Waste in America and Its Environmental Impact.” PLoS ONE 4( 11):e7940.
TandD US, LLC.
email@example.com (518)669-9227 www.tandd.com
HACCP Control Point
● Monitor Multiple Locations
● Walk-In Freezers and
● Automatic Record Keeping
for HACCP Control Points
● E-Mail & Text Warnings
Without a PC
● Reduce Waste & Spoilage