Hi all,
I recently came on board to a chocolate company to lead their SQF level 2 initiative and am having trouble communicating the concepts of food safety, HACCP, SQF etc to our Spanish speaking supervisor who has been here for 15 years. We are basically starting from scratch in terms of everything safety, with the extent of their previous programs basically being 'wear a hairnet and wash your hands'. She's having a hard time understanding WHY we are doing certain things, but since I don't speak Spanish, its hard to explain/teach her how to lead and enforce programs. Does anyone know of any good resources, books, webinars that give a thorough but concise overview of the concepts and programs written in Spanish?
I'm imagining more of a Food Safety 101 type explanation of what it all means, why it's important and what the programs aim to do.
Any and all ideas would be appreciated!