Greetings from Oregon, USA

Hello,

I'm ramping up at a new company to get SQF certified. I have experience in Juice HACCP, Baked and unbaked formed bars, granola clusters, and pizza, FDA and USDA facilities.

Will mostly be looking on the forum for ideas of how to get documentation to support the changes I know need to be made to get us audit-ready.

:Welcome: to IFSQN :doctor:

There is a wealth of knowledge on the boards you can search through and if you can't find something feel free to ask.