I recently joined the food safety and quality industry in 2021. My first rodeo was at a pet food manufacturing company that processed raw meat into RTE pet treats.
Now I work in a bakery that only deals with fully cooked meats (roast beef, bologna, salami etc) and often times, I am overwhelmed. i understand it is the same concept with my last job (HACCP prerequisites) but they are so different at the same time. Please I'd appreciate if anyone working in a bakery where you make deli products has had the CFIA SFCR audit. How did it go? What was required?
Thanks in advance.