Shroomgirl, unfortunately as someone who works on HACCP plans/AIB procedures I will tell you that EVERYONE IS DIFFERENT. It all depends upon what you are producing and how you are producing it. For instance, we have a HACCP Plan for the company and then all the different functions within the manufacturing facility has its own individual plan based on its function, processes and ingredients.
If they all have been processing and selling on a retail level as you mentioned than they should have a very good idea of what they can and cant do, especiallly if they have science degree's. Part of plant and animal degrees w/in a farming or science degree is food safety, and its a big part of the education.
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