Hello everyone

Hi everyone!

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.

Best

Emma

Welcome

Hello, welcome to the IFSQN Emma.  It can be a little overwhelming at first, but if you stick around you will find lots of great information and very helpful members here and you will surely find the information you seek.  I can see you have already started a topic or to.

Good luck!

:welcome:

Regards,

Simon