Who Would Have Thought SQMS Was Harder Than BRC?
A new meat-production facility, used machinery, and a determined owner set the stage for a demanding certification project. The paperwork grew, but the decisive test was whether the team could carry out the procedures during real production. Then a second audit raised the challenge again.
Chef David Arnold tells the story behind the binders: equipment decisions, training, sanitation, and the work required to make standards part of daily operations. This short read is for foodservice and production leaders who want to understand the gap between a documented system and a system people actually use.