SSOP

OUR CONTRIBUTOR
Todd Frantz REHS
t.a.frantz@gmail.com ♦ Principal at Todd Frantz Consulting

Sanitary Standard Operating Procedures – Hygiene Training

Why: Its the law, and it makes “cents”. According to the Code of Federal Regulations Title 21, Part 120.6 Sanitation standard operating procedures. (a) Sanitation controls. Each processor shall have and implement a sanitation standard operating procedure (SSOP) that addresses sanitation conditions and practices before during and after processing. See FDA 21CFR120.6

There are 7 Must-Haves in your Sanitation SOP

  1. Pest Control
  2. Proper Storage and Labeling of Chemicals
  3. Food, Packaging, and Food Contact Surfaces
  4. Facility Condition and Cleanliness
  5. Water Use and Safety
  6. Sanitization Maintenance
  7. Employee Health Monitoring

And most importantly, document everything. Inspectors can not review all of your documentation and they will expect to see it complete and well organized. Read more about this topic at Food Online’s 7 Must-Haves in Your Sanitation SOP.

Example: Here is an example of SSOP from Penn State Berkey Creamery 2014 this will give you a place to start. PSU-Creamery-GMPs Document Icon

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