I was very glad to find these forums, at a first glance they already contain answers to a lot of my questions. My background is in chemistry and biotech, and I've been given the responsibility of setting up and maintaining the food safety and quality of the SME. There are some attempts at HACCP and routines, but the fascilities have recently been upgraded with new machines and a revised production flow. QM is entirely new to me, so it feels somewhat overwhelming, but I am determined to figure this out.
So thanks in advance for helping me out!