Hi all!

Hello all,

I'm the chef of a mid-size manufacturing and retail bakery/cafe based in BK. PCQI Certified, and exp w HACCP but on a smaller scale prior to writing these plans. Reviewing our HACCP Plans prior to a third party audit, and feeling a bit challenged with some of it, so here to read, learn, and ask a lot of questions! Thank you so very much for creating this community with such a wealth of info. 

Natalie

Welcome 

:welcome: