Just wanted to introduce myself.. I am a third generation almond grower and processor here in the Central Valley of California, I was brought into the business after graduating from University to bring our outdated HACCP system to a certified SQF level 2 program. I can see that this is a great place for resources and answers to my questions as I am very new in the Food Safety & Quality field.
Anyway, hello and thanks in advance for all your help!!