We are a label/packaging company and serve many medical device companies and have a very rigorous ISO 9001 program. I have been asked to seek out a food safety program (GFSI). I am very familiar with SQF and have implemented this twice at two different companies, however, my concern with going SQF and also having an ISO 9001 program is that I will have to upkeep two different programs.
Looking for suggestions on how I will merge these two programs together if we decide to go with SQF (food safety management only), or if the FSSC 22000 would be a better fit?
Thanks for taking the time to read and respond!