My name is Jennifer and I stumbled on this site while looking for information on chemical control programs. I quickly realized the resource potential from the diverse group here so I signed up.
So many times in my Food Safety journey, I feel like I have a handle on it and then I realize there's yet another thing I have no idea how to approach.
I have worked for my current company for ten years and in that time I've seen a lot of changes in the food industry but we were a small branch of a much larger whole so food safety and regulatory compliance always came from above. It never affected my workload until our company was sold to a much smaller group and all of a sudden it was just us (a handful of locations with no more than 25 employees each).
We totally revamped our HACCP program and started discussing SQF certification. We have been working toward that for the last six months. In that time, some of the FSMA final rules have been released so we're trying to incorporate that as well. It seems very daunting most of the time but somehow we're heading in the right direction. In the last six months I've gone through HACCP training, SQF Coordinator training, and most recently PCQI training so I feel confident in the foundation of what we're trying to do but I still have a lot of questions.
I believe I have found a wonderful companion here with IFSQN. I am hoping I can share my own knowledge and learn from others who are further along this Food Safety journey. I'm so happy to have found you.