New to Food Safety
Started by joseph_vande_walle, Jun 10 2020 09:47 PM
Hello,
I don't know what I am supposed to talk about in this introduction post, so I will tell you how I got here.
I got an internship this summer at a food manufacturing company. I got trained in HACCP the first week and SQF the second week, and now another intern and myself are entirely remaking the food safety plan. I have a lot of questions, and hopefully I will be able to find some answers.
Thank you for your time!
Joseph
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Welcome Joseph!
1 Thank
Hi Joseph, you can talk about anything, thanks for introducing yourself.
:welcome:
Regards,
Simon
You're in the right place. Welcome, Joseph!
What’s the hardest part of building a strong food safety culture?
Scary Halloween Food Safety Moments...
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
SQF: Why Environmental Monitoring Is a Pet Food Plant's Early-Warning System
BRC Non-Conformance: Are Ear Gauges Considered Prohibited Jewelry in Non-Food Handling Areas?
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