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.
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.
