Our facility has the exact same problems!
I have been here for a short period of time working towards an SQF Certification... I am the only food safety representative for our company. Although our company is small it can be overwhelming when creating all of the documentation and trying to implement changes. The owners do support me however, sometimes my "food safety to do list" is put on the back burner since they are always busy, delaying my plans and progress.
On top of starting from scratch in regards to food safety, we do have a language barrier as almost all production workers speak and understand little English. It has been difficult trying to implement changes effectively and efficiently since many have been with the company for over 10 years and have adopted poor habits.
Changing company culture and instilling new habits are the biggest challenges (as of right now).
Hi my friend if you want to know how to deal with the resistance of change see my reply #14