What do you wish you knew (if you were starting from scratch)
I have recently moved into the Quality Assurance\Food Safety position in our small family business and have been getting caught up quickly with my HACCP and SQF education.
If you were a newbie (like me) what other courses\education would you recommend to help me to understand my new role and responsibilities in the Quality Assurance\Food Safety world.
I suspect a lot of people will tell you that they wish they found the IFSQN earlier!
It is the single greatest resource for a newbie to the Quality/Food Safety world so congratulations on starting at the right place. :thumbup:
I think you need to have a good rapport with your different departments, hopefully being a family run business makes this easier, not more difficult. Understand where they might resist any changes you may bring to the process and having a plan to cushion the blow helps....
Still thinking,
Setanta
One of the major problems members face is getting buy in from top management and developing a culture of food safety and quality throughout the business. You look to have it made on those. I think you are heading down the right track with education and of course you are a member here. :smile:
Certainly a recognised HACCP course to start
I wish I had a HACCP set up before I started so that I only had to maintain it at the begining. However really glad I did the BRC HACCP training course.
Also I find it invaluable to have IFSQN set as my bookmark and open all day, just refresh the forum and essentially data mine from it. Biggest valuable recourse ive found.....one day ill be able to post some responses other than ask questions =) just not today
Dear scole,
A little more initial context might have been useful.
For example, prior to being designated as QA etc, what background did you possess ? If totally unrelated, eg a degree in Russian, a few more initial ideas perhaps arise. :smile:
Rgds / Charles.C
Be prepared to be early in the morning, and late at night!
Take work home for the weekend, to read copious amounts of legislation and put a smile on your face for auditors!
And never drink a hot coffee again.....ever!
Caz
I agree with some of the above for sure. Knowing the manufacturing end will help you not sound stupid with your suggestions and knowing that real management buy in is invaluable.
I think the thing I learned the most is how to work with the operators. It's a constant battle. If you want to put out something they are doing wrong sandwich it into a few good things to soften the blow and make it look like your not always being negative. You want to be "friends" with them because they are the ones who are really going to make or break your food safety system. Don't be the quality cop unless you have to.
My latest lessons have been not stepping on other managers toes... that one bit me recently but I'm new to being a manager and he's retiring in a few months so it won't haunt me forever.
I have recently moved into the Quality Assurance\Food Safety position in our small family business and have been getting caught up quickly with my HACCP and SQF education.
If you were a newbie (like me) what other courses\education would you recommend to help me to understand my new role and responsibilities in the Quality Assurance\Food Safety world.
Hi Scole,
As well as HACCP & SQF:
Relevant food technology/legislation
Auditing
Hygiene
Time management :roflmao:
Regards,
Tony