Hello Everyone!
I'm in Quality Assurance at a snack food manufacturer. I've only been in the food industry for 2.5 years now, prior to this, I was in law enforcement. I suppose it gave me a good eye for the details. My facility just finished our SQF certification and we're continuing to push forward. I'd love to gather more information about FSMA and understand how to blend those new regulations with our current HACCP program.
