Yet another new guy

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.

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.

Welcome to the forums JPO, it's great you finally decided to 'come out' and join the active members.

I'm sure you have a wealth of experience to share, so please feel free to join the discussions.



Regards,
Simon