My name is Fadeyinmi and I am new here and new to the position I am in as the Food safety program technician. My place of work has been around for over 10 years, but they have been operating with the bare minimum as far as procedures and policies are concerned. They have decided to become SQF certified and I am currently working on updating the SOP procedures and safety systems. It is a gluten-free foods bakery that makes buns, rolls, loaves and pizza crust. We are using ICICLES as the FSMS. Any templates or ideas would really be appreciated.