Hello from Michigan

Hello All,

I am a Quality Assurance Manager and Food Safety Specialist with Aunt Millies Bakeries in Michigan. I am a newer person to this company, but I have been in the food industry for 12 yrs. My background is in dry mix, frostings, batters, seasonings, and baked goods. I am HACCP Certified and BRC trained. If anyone on here has extensive knowledge with BRC I would love to network. Anything I can help with please let me know- feel free to contact me on this forum or on my membership page.

A. McCreary

If anyone on here has extensive knowledge with BRC I would love to network, your help would be priceless to us right now, as we are struggling a bit. Anything I can help with please let me know feel free to contact me.

Amber McCreary

Hi Amber



I am sure there are many members that will be able to help. Post your specific questions on the BRC forum.

Kind regards,

Tony

Sure Tonyc,BRC standard is very extentensive,I would also urge Amber to be specific to various clauses e.g management commitment,HACCP,site stds,Process control,product control,personnel,etc thus it would be easier to answer the questions.

Regards,
Jeremy

Welcome to the forums Amber. You will find everyone here friendly and experienced with BRC and a whole manner of food safety topics.

Please feel free to ask.

Regards,
Simon

Sounds wonderful thank you for the introduction and welcome. I am sure I will be a frequent in the the BRC thread.

Thank you for your countinued support,
A.McCreary