My 2nd question out to all of you food safety/quality gurus:
How similar is BRC to SQF 2000. I haven't had the time to really dig into the BRC program, but I have a sneaking suspicion that the consultant the the company I work for to implement SQF 2000 used BRC as the basis for the system prior to my start here (British spelling and word selection is used throughout the guiding documents). I don't want to get sidetracked too badly if there are some significant differences between the two programs.
Thanks in advance for you help and guidance!
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