SSOP- SANITATION STANDARD OPERATING PROCEDURES

SSOP-SANITATION STANDARD OPERATING PROCEDURES

1. FOOD SAFETY AND STANDARDS SSOP Sanitation standard operating procedures Dr. Shweta Gupta Faculty (Genetics and Plant Breeding) College of Agriculture and Research station , IGKVV, Marra, Patan, Durg (C.G) WELCOME

2. What is a Sanitation Standard Operating Procedure (SSOP )? A Sanitation Standard Operating Procedure (SSOP )  is the common name given to the  sanitation procedures in food production plants which are required by the  Food Safety and Inspection Service. It is considered one of the prerequisite programs of  HACCP. OR is a written document of procedures or programs used to maintain equipment and the environment in a sanitary condition for food processing . It is a step-by-step description of cleaning and sanitizing procedures and specifies what is to be cleaned how it is to be cleaned, how often it is to be cleaned, and what records are used to monitor the procedures.

3. An SSOP is a fundamental part of a Food Safety Plan. It may be a stand-along procedure or may be a Prerequisite Program (PP). It shall be updated whenever there is a change in processes or chemicals used. It should be reviewed annually with the Food Safety Plan. An SSOP may be written for a piece of equipment, several pieces of equipment in a process, an environmental area, as a Master Sanitation Plan for the whole facility.

4. The facility is required to maintain these written procedures on file, and these must be available to regulating or government bodies upon request. SSOP include a complete description of the specific activities required to maintain utensils and equipment free of pathogenic microorganisms and minimal deteriorating micro biota, preventing the contamination of foodstuffs that get in contact with these utensils and equipment (Cruz et al., 2006).

5. The company is responsible for implementing the procedures determined in the SSOP plan, as well as maintaining daily records that document implementation, monitoring, and any corrective action necessary.

6. Nonfood compounds and other substances used for cleaning and sanitation must be controlled and used only for their intended use. Employees must be trained, free from illness, practice good hygiene, wear durable, appropriate and clean clothing, and adhere to written standards and procedures. Water should be potable, tested on at least an annual basis, and used at specified temperatures and pressures that will minimize the use of detergents or other chemicals.

7. The different directives of SSOP have been determined The potential sources of contamination: cross-contamination from raw to cooked products (e.g., surface contact with contaminated foods); contact of product with nonpotable water (e.g., condensation on exposed products) or other unsafe substances; contact with nonfood substances (e.g., pesticides); contact with airborne substances; diseases or inadequate hygiene of handlers; foreign matter; and pest control (Cruz et al., 2006 ).

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