I worked with my first company for nearly 37 years. I ran the entire QC/QA department, and managed everything related to HACCP & SQF. We processed crab and finfish (mostly salmon). I did pretty much everything nobody else wanted to do, or could figure out how to do. I made all the forms, assisted with packaging inventory, kept track of forklift pre-op forms, did all plant pre-op, worked with auditors, etc.
I left in December for a (MUCH) better paying job. Assistant QA Manager. I've been here 3 months and have had ZERO instruction.
Most of what I've been doing is just going over the HACCP plan and updating it and updating the SQF manuals.
Everyone once in a while, they'll want to me adjust nutrition labels, which I've figured out how to do, since nobody could show me.
I've made suggestions for prepping for audits that get ignored.
Everyone day I walk the production floor, taking photos of things that should be fixed and email them to the higher powers, but they are more worried about restriping the parking lot, picking up cigarette butts from employee smoking area and pressure washing the building than clean rusty equipment and moldy ceilings, getting equipment to hang up tools rather than leaving them on equipment, over product. And getting a lock on the chemical cage? Forget it!
So, anyway, I saw a job posting for Food Safety/QA Manager for Purdue Farms and is considering applying.
Pay appears about the same, and a shorter drive.
But I don't know anyone who has worked for them to know how they are to work for.