[ScottPitt]

I’ve been helping a small food business review its storage and handling practices, and we’ve been learning more about gfsi food safety and the standards used across the food industry. We want to make sure products are handled safely and that we choose reliable suppliers and storage partners. There are several areas to understand, so getting practical advice would be helpful. If you’ve worked with GFSI standards before, what did you find most useful, and what should a small food business focus on first?