Hi y'all,
a question came up in my head today. Why is it that manufacturers large and small feel like they have to have Level 2 food safety for BRC and other audits? As far as I'm aware, there is no reason in the standard why you would need this and as long as you have someone suitably competent to write and deliver a course; why not make it in house and specific to your process? Lots of benefits; generally cheaper, flexible when the course could be delivered and applicable to what the people do.
So I've added a poll for your experiences...
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