Been involved in food manufacturing since '92. Food science degree from Michigan State. I've worked for a moderate sized restaurant chain (600 units), a refrigerated salads manufacturer (deli salads, meat salads, etc) a salad dressing and dips manufacturer. and now I'm with a dry blended goods company (beverages mixes, baking mixes, etc.)
We were recently recommended for certification to the FSSC 22000 standard. I spent my first 4 months straightening out the system left by the previous QA director and fleshing out skeletal policies and procedures. After our certificaiton audit, I've been working on re-writing and refining the system I was handed to something more streamlined, efficient, and effective.
First post, but I've been lurking for some time.
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More