HACCP, CP-FS, SQF, and PCQI - which certification is most valuable to have?
I'm in my 30s and just starting a career in fresh produce distribution and food production. My current employer is a fresh produce distributor. I decided to join this company because I was told we would be opening a warehouse shortly after I was hired, which would bring me valuable food safety and inventory management opportunities. After 12 months, this has not come to fruition - so I'm looking for a new job where I can gain more hands-on experience and invest in a future with a company.
The fast majority of job postings that interest me (in quality assurance and food safety roles) all seem to require at least one of the above certifications plus experience. Since I can't fast-forward time to gain work experience, I'm hoping that paying for my own certification(s) can help me land a job.
Does anyone here have insight or opinions on which certification would be the best investment?