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#1 erick.white

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Posted 03 February 2019 - 03:01 PM

Greetings Everyone, 

 

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? 

 

Sincerely,

 

Erick White

 

 



#2 SQFconsultant

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Posted 03 February 2019 - 04:04 PM

Welcome Erick!

Documents for fssc 22000 here...
http://www.fssc22000...ome.xml?lang=en


Kind regards,
Glenn Oster
 
GOC Group | +1.800.793.7042 | Serving the Food, Food Packaging & Food Storage Industry
SQF Development, Implementation & Certification Consultants
Serving the new & beautiful Republic of the United States of America

http://www.GlennOsterConsulting.com  

 

Why are Food Manufacturers changing ingredients?

https://glennosterco...m/ogfc/goc-blog


#3 Simon

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Posted 03 February 2019 - 05:32 PM

Welcome to IFSQN Erick.

 

:welcome:

 

Regards,

Simon


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