This site has already been helpful to me. Found it through a search while working on a final exam for a 16 hour HACCP course, and need to find some practical hazard analysis information.
I am the Director of Operations and Quality Improvement, new to the food industry, and in particular the pet food industry. We are currently moving toward SQF certification and we have been in the midst of all of the preparation to move our existing documentation/standards/practices to be much more sound to meet the ever growing trend of pet food quality. Since I am the backup for my SQF Practitioner, I was completing the 16 hour HACCP training course provided by NCSU and needed to broaden my understanding a bit in the "real' world. Lo and behold, discussion on this site about the very topic I am pursuing on the final exam.
Thanks, I am sure we will be utilizing this forum in the future as we continue to strive for excellence.
