Glad to have found this board.
I am relatively new to the food industry having just graduated from college so I am hoping this board will help enhance my knowledge of the food industry.
I just began a new job at a Food Safety system consulting firm and am finding it difficult to keep up with the pace. I have very little knowledge on food systems such as SQF, BRC, FSSC 22000 etc. I am trying to figure out their differences and how exactly to design a program based off those codes.
Anyways, I am sure I will find some help here soon.