Sanitation Standard Operating Procedures
Encyclopedia
Sanitation Standard Operating Procedures is the common name give to the sanitation
procedures in food production plants which are required by the Food Safety and Inspection Service
of the USDA
and regulated by 9 CFR part 416 in conjunction with 21 CFR
part 178.1010. It is considered one of the prerequisite programs of HACCP.
For more information on the reason for SSOP history go to HACCP 1996.
For regulations and inspections go to FSIS.
SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by “responsible educated management”. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. SSOP’s in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, form the entire Sanitation operational guidelines for food related processing and one of the primary backbones of all food industry HACCP plans.
SSOP’s can be very simple to extremely intricate depending on the focus. Food industry equipment should be constructed of sanitary design; however some automated processing equipment by necessity is difficult to clean. An individual SSOP should include:
SSOP’s can be stand alone documents but they should also serve as work instruction as this will help ensure they are accurate.
Sanitation
Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be either physical, microbiological, biological or chemical agents of disease. Wastes that can cause health problems are human and animal feces, solid wastes, domestic...
procedures in food production plants which are required by the Food Safety and Inspection Service
Food Safety and Inspection Service
The Food Safety and Inspection Service , an agency of the United States Department of Agriculture , is the public health agency responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged...
of the USDA
United States Department of Agriculture
The United States Department of Agriculture is the United States federal executive department responsible for developing and executing U.S. federal government policy on farming, agriculture, and food...
and regulated by 9 CFR part 416 in conjunction with 21 CFR
Title 21 of the Code of Federal Regulations
Title 21 is the portion of the Code of Federal Regulations that governs food and drugs within the United States for the Food and Drug Administration , the Drug Enforcement Administration , and the Office of National Drug Control Policy ....
part 178.1010. It is considered one of the prerequisite programs of HACCP.
For more information on the reason for SSOP history go to HACCP 1996.
For regulations and inspections go to FSIS.
SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product surfaces. These cleaning procedures must be detailed enough to make certain that adulteration of product will not occur. All HACCP plans require SSOP’s to be documented and reviewed periodically to incorporate changes to the physical plant. This reviewing procedure can take on many forms, from annual formal reviews to random reviews, but any review should be done by “responsible educated management”. As these procedures can make their way into the public record if there are serious failures, they might be looked at as public documents because they are required by the government. SSOP’s in conjunction with the Master Sanitation Schedule and Pre-Operational Inspection Program, form the entire Sanitation operational guidelines for food related processing and one of the primary backbones of all food industry HACCP plans.
SSOP’s can be very simple to extremely intricate depending on the focus. Food industry equipment should be constructed of sanitary design; however some automated processing equipment by necessity is difficult to clean. An individual SSOP should include:
- The equipment or affected area to be cleaned, identified by common name,
- The tools necessary to prepare the equipment or area to be cleaned
- How to disassemble the area or equipment
- The method of cleaning and sanitizing
SSOP’s can be stand alone documents but they should also serve as work instruction as this will help ensure they are accurate.
Sanitary accessories
To assure thorough sanitation, the use of, but not limited to following items may be necessary- Alkaline steel woolSteel woolSteel wool, also known as wire wool, is a bundle of strands of very fine soft steel filaments, used in finishing and repairing work to polish wood or metal objects, and for cleaning household cookware....
- DetergentDetergentA detergent is a surfactant or a mixture of surfactants with "cleaning properties in dilute solutions." In common usage, "detergent" refers to alkylbenzenesulfonates, a family of compounds that are similar to soap but are less affected by hard water...
- Dry ice blastingDry ice blastingDry ice-blasting is a form of abrasive blasting, where dry ice, the solid form of carbon dioxide, is accelerated in a pressurized air stream and directed at a surface in order to clean it....
- Potable water
- NAV-CO2NAV-CO2Non-flammable Alcohol Vapor in Carbon Dioxide systems were developed in Japan in the 1990s to sanitize hospitals and ambulances. These systems were developed in response to a need for a safe, effective, and environmentally sound way of sanitizing without the use of toxic or corrosive chemicals...
System - Sanitizer
- SoapSoapIn chemistry, soap is a salt of a fatty acid.IUPAC. "" Compendium of Chemical Terminology, 2nd ed. . Compiled by A. D. McNaught and A. Wilkinson. Blackwell Scientific Publications, Oxford . XML on-line corrected version: created by M. Nic, J. Jirat, B. Kosata; updates compiled by A. Jenkins. ISBN...
- Vapor Steam CleanersVapor Steam CleanersVapor steam cleaners or steam vapor systems are cleaning appliances or devices that use steam to quickly dry, clean, and sanitize inanimate surfaces. Often the process is effective enough to disinfect or even sterilize the surfaces...
See also
- Environmental Health Specialist
- Food and cooking hygiene
- International Association for Food ProtectionInternational Association for Food ProtectionThe International Association for Food Protection , founded in 1911, is a non-profit association of food safety professionals. With a diverse membership of over 3,000 Members from 50 nations, the Association is dedicated to the education and service of its Members, as well as industry personnel.The...
- Specified risk materialSpecified risk materialSpecified risk material is the general term designated for tissues of ruminant animals that cannot be inspected and passed for human food because scientists have determined that BSE-causing prions concentrate there. The term was referred to in the United Kingdom's Specified Risk Material Order...
- Standard operating procedure
- Fast food restaurantFast food restaurantA fast food restaurant, also known as a Quick Service Restaurant or QSR within the industry itself, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service...