Dear Sirs and Madams,
If there is anyone that can help assist me with implementing SQF2000 to my company I would be ever so greatful. We are a small high-risk facility that processes raw to ready-to-eat. I have the flow, up until right after my food safety plan. I do believe this should not be this difficult, considering majority of the information has already been established, utilized and implemented. Starting with a GAP ANALYSIS, however not real sure what to be looking for as far as a GAP is concerned....If anyone may have suggestions I am open to ideas
Arianna
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