Just found out about this great site recently. I am the Operations Manager for Doux South Specialties in Atlanta, GA. We are a small locally owned and operated company that makes great pickles, mustards, and relishes in both shelf-stable jars and refrigerated food service pails.
I started this position in mid-2017 and have been tasked with updating and creating certain documentation with the goal of completing a third party audit. I'm currently updating/creating our cGMP's, SOP's, SSOP's and this spring diving head first into our HACCP. I led the HACCP team in my previous position as the Production Manager for a small local dairy and creamery and have some experience. However the company closed it doors as we neared completion.
I look forward to learning what I can from those more experienced and helping others where I can.