Safe Quality Foods as a Standard is gaining popularity in the U.S., largely due to a push from Wal-Mart and other retailers. It's an expensive system to implement and fund the audits. Does anyone have an opinion on it's long term viability? Which Standard has a more widely accepted audience - SFQ, BRC or ISO?
Does anyone have experience to show that it improves the bottom line as well as satisfies customer requirements?
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