I don't know if any of this will help, but I would:
1.) Understand what, if any, third party audit schemes you participate in. When are you audited last and when is the next one due? Is the version going to be the same as last year? Read the previous few years' results to learn from.
2.) What are the prevailing federal regulations you fall under? FSMA and/or something else? If FSMA, which rule(s)? Start reading up on those.
3.) What does your existing food safety management system look like there? (aka read what's already in place)
4.) Educate yourself through industry certification programs (will be mandatory depending upon #1 & #2) and the ever dangerous google.com. Some of the possible trainings include: HACCP, PCQI (for FSMA), GMP training (Cornell has an online program), and your audit scheme (not required, but is often helpful). Sign up for (and read) email newsletters from industry sources, academia, etc. Google what you don't understand.
5.) Hit the floor, watch carefully and ask 10-million questions. Why, how, who, when, etc. Take any flow charts or your HACCP analysis with you and compare that to what you see. I like to read what's in place, ask management about the processes, then ask the workers on the line. See if you note any disconnects between what is written, what management believes occurs, what the workers say happens and what you actually see occurring. Your job, in part, is to close that gap (and there is always a gap).
6.) Trust, but verify. People sometimes have their own agendas and might hide things from you.
7.) Understand what are your biggest potential food safety risks are and try and understand them first. Water is always on that list if its used anywhere in the facility by the way.
If you are signing off on things, go through the forms carefully. What do the readings refer to? Are they correct? Dig down till you understand it.
You'll need to garner enough background and knowledge for everything to start to make sense. Expect it to take some time...