Good sanitation is the most basic way to ensure a safe product is produced. Because of so important, meeting the regulatory requirernents for Sanitation Standard Operating Procedures is preHACCP requirement that must be carried out in all establishments.
Sanitation Standard Operating Procedures contain a description of the procedures that an establishment will follow to address the elements of preoperational and operation sanitation relating to the prevention of direct product contamination.
Sanitation Standard Operating Procedures are required for all HACCP plans. They provide the acceptable practices and procedures that the establishments require to follow.
In meat and poultry plants SSOPs cover daily preoperational and operation sanitation procedures that establishments implement to prevent direct product contamination adulteration.
SSOPs will vary from facility to facility because each facility and process is designed differently.
Daily records completion of the procedures in the SSOPs is required.
Records are identified and kept, on a daily basis, these records document implementation and monitoring of SSOPs and any corrective action taken.
Written SSOPs contain a description of all cleaning procedures necessary to prevent direct contamination or adulteration of products.
The employee is the key to any sanitation program; he or she must well trained on Good Sanitation Practices and followed them and SSOPs zealously.
Sanitation Standard Operating Procedures (SSOPs)
