I’ve just been appointed, the food safety specialist at a new organization. I am a chemical/process engineering graduate with previous experience in water quality management in the beverage industry. I developed a monitoring an evaluation system for all water processes site wide but not based on any specific management system, I designed it myself based on the appropriate ISO standards. Now not knowing anything of the food/agricultural industry I have to implement the BRC storage and distribution standard at 8 different sites for grain elevators ( from intake to dispatch). Ive got a lot of experience regarding HAZOP implementations around processes, I can also design process control programs and procedures…. But I don’t know, I feel a bit lost – would you say that I am the right person to orchestrate different HACCP teams and develop the programs to be followed. We are getting in some help (consultant) that gives in house training – meaning they will help us set up the system and certify me for BRC training – will this be enough?
Please give some advice!