Hiring SQF / BRC / HACCP professionals

Where does one begin when seeking to hire a food safety specialist to manage the ins and outs of SQF / BRC / HACCP programs?

Hi PLFDairy, Interim or full Time? There are many specialist professional agency's who have such people on their books both looking for full time or interim work. You need to find someone with lots of experience ideaily in your field and someone who will fit in with current team. Its a big ask to start from nothing and and get to the result you want. I recently started from nothing working towards BRC and the whole process took 2 years (We got an A grade first go), so expectations need to be managed.

Its not just about that one person its about commitment from the whole site too and can be quite a culture shock. I would imagine a lot of changes will need to take place and that needs to be supported 100%. You don't want to bring someone in and then leave so the process of finding someone starts again because know one supports them. 

I would suggest getting someone in to do a gap analysis so you know what you are up against too, This can help the person starting know what they are up against and hit the ground with their feet running as they have a somewhere to start. 

Im in the UK so don't know specific USA ones but is easy enough to find them on the net.

Cheers

DW