So I am extremely new to the Quality and Food Safety world. I am only two weeks in with very little training. I was told that it is my job to get our plant from a SQF Level 2 to a SQF Level 3 by March. I was also told that it is not called level 2 and level 3 anymore so I am unsure of what to call it now but I found some guidance on sqfi.com. The plant is already SQF Level 2 and a manual is already in place for the Food Safety Plan and now I need to make the Food Quality Plan. I am a little confused and lost on how to begin the Food Quality manual. It seems like the Table of Contents for each manual are relatively the same. Will the both manuals be very similar, can I put the two manuals together and I'm quite confused on the difference between safety and quality. Any advice, help or guidance is much appreciated.