We are a raw hamburger patty processor. We have a robust QMS in place already and are also audited 6 monthly by our large globally known customer to their own very long standard (70+ pages). On their long standard is a requirement to be certified also to a GFSI benchmarked standard.
Am looking at choosing between BRC and SQF level 2. I imagine SQF level two may have a few less requirements as it does not consider quality but only food safety whereas BRC considers quality. Any thoughts from people who've already gone through this kind of process with either BRC/SQF or both?