Sanitation Standard Operating Procedures

SSOPs translate sanitation requirements into repeatable tasks for facilities, equipment, utensils and operations. They support HACCP and other food-safety controls.

Procedures identify scope, sequence, disassembly, chemicals, concentration, contact time, rinsing, reassembly, responsibility and frequency.

Pre-op procedures confirm that food-contact surfaces are clean and ready before production. Inspection should include difficult seals, housings and transfer paths.

During production, spills, product buildup, cross-contact and contamination events require controlled response without introducing chemicals or debris into food.

Record implementation, deviations, product control and restoration of sanitary conditions. Recleaning the surface is not sufficient if product exposure must also be assessed.

Trend failures, review records and revise the SSOP after equipment, product, allergen or chemical changes. Verification should test the locations and risks the procedure claims to control.