Hello Everyone,
New here, but not new to Food and Nutrition Science.
I am in need of moral support and some guidance.
I am assuming I am not the only professional who has experienced this so hoping someone can answer this question. How do you navigate getting a company who has being doing business in their own "special" way, to do it in a way that actually complies with food regulation?
Do you start from the top?
Do you jump in wherever and tr to untangle he web from there?
Ex.We were pushed to get NSF certification. I say pushed because its not something that management truly wants, and unfortunately, I dont think it is something they truly understand. That is okay, I expect that. So they have written SOPs now. Not great SOPs, some not even helpful. But they are not really being applied. They are also very scattered, for example, an SOP should tell me who it applies to, these dont always. And it seems each department kinda does their own thing, for example, calibration. QC lab calibrates their own stuff. But not productions equipment Then yearly, they get a service provider to calibrate everything. The problem with that is.... document control. Who keeps the certification of calibration? Is it per department? We do have a "document control SOP" but I said, its not very strong SOP. and its the same pattern for everything.
Where do you start? Do you go hard on them? Do you go straight to the owner? Do i pick one thing and go from there? The main issue I believe is poor management, which is hard to address. What is the bigger picture here? What worked for you?