The name is Erick and I was recently hired as a member in a QM-team for a very old firm looking to update their operations. The facility distributes dry goods (i.e. Tea, spices, dried carrots, etc...) and has very little prereq programs in place. I hope to become a frequent member on the boards as I will have numerous questions.
I have experience in food safety, for restaurants, but not in production and while I have a Bachelor of Science in Food Science and Nutrition this is my first position where I will be applying what I have learned from the UNI, so please be patient.
Lastly, the firm wants to implement FSSC 22000 standards but I can't find the rulebook for FSSC only the ISO 22000 standards. Can someone help with that?