Hello all!
My employer is working on obtaining their food safety certification and I'm reviewing the various certifications, trying to determine which one would be best for our company.
The business is a produce wholesale operation where we bring in product from various suppliers and primarily resell to retailers. I know this is a very high level description but based on that what seems to be the better suited option - BRC or SQF. Based on what I've researched so far I'm leaning towards BRC.
Anyone out there working for a similar business? If so what certification did you obtain? It being such an important investment in resources I want to make sure we begin down the right path.
Thanks all!
Mike
PS - This is my first post here and I am thoroughly enjoying the content!
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