Dear All,
I have been an IFSQN member since I was a student and now that I have finished my MSc in food sciences, I am preparing an interview for a quality manager position for a company that manufactures cooked poultry meat. The company is certified HACCP and BRC systems and I would like to ask for your assistance in identifying crucial information that I should focus on in a such interview.
- I want also to ask what motivates companies to choose for example the BRC Global standard, and not IFS or ISO 22000? What about GFSI?
- Can someone provide me a document that illustrates main points related to the BRC Global standard implementation in a company?
Kind regards
J.
Edited by Jerome, 18 July 2018 - 03:35 PM.