Hi, everybody !

Greetings from Latvia.
Found this forum by browsing Google on ''BRC vs ISO'' and was positively surprised when saw that active communication is going on there. I am working for Fazer bakeries Latvia which is a part of Fazer Group with headquarters in Helsinki. Position - production director and to keep QM system running is one of my responsibilities. Our QMS since 2006 is based on BRC but recently the discussion is started about harmonization of systems across Fazer bakeries and might be that ISO ''is coming''. So if someone has went through that I would be glad to talk about it. Of course, if there are interest about QMS in our bakery I am ready to talk about it.

Greeting and welcome to the site. Im sure you will find a wealth of information here. Were going through a "transition" as well-this site has been priceless to me.

Regards,
A.McCreary

Greetings from Latvia.
Found this forum by browsing Google on ''BRC vs ISO'' and was positively surprised when saw that active communication is going on there. I am working for Fazer bakeries Latvia which is a part of Fazer Group with headquarters in Helsinki. Position - production director and to keep QM system running is one of my responsibilities. Our QMS since 2006 is based on BRC but recently the discussion is started about harmonization of systems across Fazer bakeries and might be that ISO ''is coming''. So if someone has went through that I would be glad to talk about it. Of course, if there are interest about QMS in our bakery I am ready to talk about it.

Hi Kaspars,

I'm glad you found us and hope you find the time to join in with the discussions. If you have any specific questions please feel free to ask.



Regards,
Simon

Greetings from Latvia.
Found this forum by browsing Google on ''BRC vs ISO'' and was positively surprised when saw that active communication is going on there. I am working for Fazer bakeries Latvia which is a part of Fazer Group with headquarters in Helsinki. Position - production director and to keep QM system running is one of my responsibilities. Our QMS since 2006 is based on BRC but recently the discussion is started about harmonization of systems across Fazer bakeries and might be that ISO ''is coming''. So if someone has went through that I would be glad to talk about it. Of course, if there are interest about QMS in our bakery I am ready to talk about it.

I'm developing food safety (and employee safety) procedures for our operation: Wholesale/Retail Produce, Retail Grocery, Deli, Cheese, Prepared Foods and In-house Bakery ... I have heaps of experience all over the world but this is my first exposure to retail baking (I have plant Bakery experience with George Weston Foods in Australia) ... I'm looking for any training material (manuals, videos, posters, signs) to support the baking operation ... Any ideas?