Hey everyone,
We are in the midst of prepping for our first BRC Audit and referencing the Standard, the Quality Systems Manual as well as working our way through the BRC Food Safety Management System Implementation Workbook.
I was wondering if anyone had any advice or tips on things you may have missed or something we may not have even thought of.
Our audit is coming up on July 15 so we have a bit of time. I just want to make sure as many bases are covered as possible.
Thanks!