2 replies to this topic

[SNAILRAIL]

Hi Guys

Im General Manager of a medium sized, family run bakery that recently achieved grade A against issue 5 of the BRC food safety standard. Since becoming G.M I have overseen our companys BRC grade go from a "C" to an "A".

I have a keen interest in food safety systems and Im thinking of getting ourselves started towards ISO 22000 accreditation.

I have 15 years bakery experiance. I qualified in Bakery Technology and Technical Applications. I hold Trade Certs in Advanced Bread and Rolls production. I am also a qualified Pastry Chef. After finishing college I served my time with Bahnhoff Buffet in Zurich Switzerland working as a baker and then a pastry chef.

I now run the day to day operations of my familes bakery. We employ 28 staff including a QA Manager and QC Assistant and have a turnover in excess of €5 million.

I have also completed an advanced course on HACCP development, implentation and verification and will start a course in Feb to qualify as an Auditor.

I think this forum is a great resource for the likes of myself to see how other systems operate.

Look forward to the discussions.

Dave.

[Charles.C]

Dear Dave,

Welcome to the forum

Very interesting background and experience. In fact there hv been several tricky (for non bakery people like myself) questions in recent months regarding bakery HACCP (eg with respect to making screens as CCPs or not) so yr input may well be valuable in the near future.

Rgds - Charles.C

[Simon]

Thanks for taking the time to introduce yourself to the forum Dave. It's great to see more and more new members signing up and we welcome you to the forum. I notice you have already joined the discussions, which is great.

Regards,
Simon