I just recently changed positions to a new food processing plant. They make sandwiches so meat product, except tuna and chicken salad, comes in frozen. Some sandwiches are regulated by the USDA, some FDA. They hired me because they are trying to obtain SQF certification for level 2. The building is a mess. Stairs to food hoppers, over food contact, are rusted there is no real color coding, drains haven't been cleaned in years and are so clogged IDK if they ever will, the processing floor was once painted but is now chipped paint, they only hire temps (some temps have been there for years) and the turnover rate is no kidding at least 10 people a week so training isn't existant. I feel like if I flat out told them all of these things they would not believe me because they have been getting by this long. Can anyone help me towards some guidance? Won't the auditor have issues with these things?
There is a lot more going on then just this, but it seemed like a place to start here. Thank you for any advice you can offer.