5 replies to this topic

[KevWFJ]

Hello Everyone,

 

My names Kevin, I have 6 years of Food Manufacturing experience - varying roles in Operations, Quality and Continuous Improvement.

I recently accepted a QA Manager role at a small, canning/preserving company - I have always operated under BRC, however this company operates under SQF.

I will be doing a lot of research on requirements for level 3 certifications, as that is what the company wants to obtain this year.

Any help or advice would be greatly appreciated!

 

Thanks,

Kevin

[SQFconsultant]

Welcome Kevin.   The levels are no longer in place, for level 3 it is now SQF Quality.

[Scampi]

hey Kevin

 

I do pickles too and site is SQF certified

 

https://fbns.ncsu.ed.../Fflbiblio1.htm

 

this may be of help.........it's a pickle bibliography from USDA ARS

[Gerard H.]

Hi Kevin,

Welcome to this forum. I hope you'll enjoy it.

Kind regards,

Gerard Heerkens

[KevWFJ]

Welcome Kevin. The levels are no longer in place, for level 3 it is now SQF Quality.

Wonderful, I already learned something new today! Thank you very much!

[KevWFJ]

hey Kevin

I do pickles too and site is SQF certified

https://fbns.ncsu.ed.../Fflbiblio1.htm

this may be of help.........it's a pickle bibliography from USDA ARS

Thank you, I’m definitely going to need those materials!