I'm the Quality Control Manager/SQF Practioner/PSQI, etc. (many hats here) of a small company. We have the potential of being a co-packer/manufacturer of a fish product. I don't know many details yet but have never dealt with fish, only dairy. I was wondering if I can get some professional information on where to start. Do I need a different HACCP training for fish? Any other training specific to fish?
Thanks ahead of time for any information you can send my way.