Hey guys! Need your assistance with guidance documents explaining HACCP system implementation in simple words for people who never heard of it. A very nice old guy turned to me with this and I've sent him some reference docs, but those are still for more experienced professionals. This gentleman has a small plant making ketchup, jelly, etc. and there are potential perspectives of selling this stuff to Metro and Sobeys - but those guys ask for a HACCP system. Additionally, this gentleman has no money to hire an expert - so, he's gonna do it himself. Let's help the old man, eh?
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