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Sanitation Standard Operating Procedure (SSOP) Example

for:

(Establishment Name) (Establishment Number) (Address) (Phone/Fax Numbers) ( ate)


Administrati!e structure is as follo"s: President/O"ner: #anager: Signature Signature Signature
The manager is responsible for implementing and daily monitoring of the Sanitation SOP, and recording the findings and any corrective actions. All records pertaining to this SSOP will be maintained on file and made available to Ohio Department of Agriculture Division of Meat nspection personnel.

$% Pre&Operational Sanitation ! "#uipment and $acility %leaning

A. &eneral "#uipment %leaning. All e#uipment, used for meat processing, will be cleaned and saniti'ed prior to starting production. (. "stablished cleaning procedures include) a. "#uipment is disassembled, as necessary. b. $ood debris is removed from e#uipment. c. "#uipment parts are rinsed with water to remove remaining food debris. d. An approved cleaning solution, *name of cleaning compound+ *(,-.(/-$+, is applied to e#uipment parts0surfaces and scrubbed as needed to remove soil. e. "#uipment0parts are rinsed with potable water *(,-.(/-$+. f. "#uipment0parts are inspected for cleanliness, and re.cleaned if necessary. g. "#uipment0parts are saniti'ed with approved saniti'er, *name of saniti'er+, or (1-$ water. h. "#uipment is reassembled, re.saniti'ed and re.rinsed, if necessary. ,. mplementation, Monitoring and 2ecord3eeping. The manager performs daily organoleptic, sanitation inspection after pre. operational cleaning and saniti'ing. The results of this inspection are recorded on $orm . f inspection finds that e#uipment is acceptably clean, then the appropriate bo4 is chec3ed and initialed. f corrective actions are needed, such actions needed to be completed and documented on $orm . 5. %orrective Actions. 6hen the manager determines that e#uipment or parts are not properly cleaned, the cleaning procedure and inspection are repeated. The manager monitors the cleaning process, and re.trains the employees doing the cleaning, if necessary. %orrective actions are recorded on $orm . 7. %leaning of facilities, including floors, walls and ceilings (. %leaning procedures) a. Debris is swept up and discarded. b. $acilities are rinsed with potable water.

c. $acilities are cleaned with an approved cleaner,

,. %leaning $re#uency. $loors and walls are cleaned at the end of each processing day. %eilings are cleaned as needed, but at least once a wee3. 5. mplementation, Monitoring and 2ecord3eeping. The manager performs daily organoleptic, sanitation inspection after pre. operational cleaning of facilities. The results of this inspection are recorded on $orm . f inspection finds that the facilities are acceptably clean, then the appropriate bo4 is chec3ed and initialed. f corrective actions are needed, such actions needed to be completed and documented on $orm . /. %orrective Actions. 6hen the manager determines that the facilities are not properly cleaned, the cleaning procedure and inspection are repeated. The manager monitors the cleaning process, and re.trains the employees doing the cleaning, if necessary. %orrective actions are recorded on $orm . $$% Operational Sanitation ! "#uipment and $acility %leaning A. Slaughter Operations (. "stablished methods for carcass dressing include) a. "mployees will clean hands, arms, gloves, aprons, boots, etc., as often as necessary during the slaughter0dressing process. b. "mployees will clean and sterili'e 3nives, other hand tools, saws, etc., with (1-$ water, as often as necessary during the slaughter0dressing process to prevent contamination of carcasses. c. 7ris3et saw is to be sterili'ed between each carcass, using (1-$ water. d. "mployees doing eviscerating will 3eep hands, arms, clothes, aprons, boots, 3nives, etc., clean during the evisceration process. f contamination occurs, the employee is to step away from the carcass to clean and saniti'e their apron, boots and 3nives. They may need to wash hands and arms with soap and water. e. %arcass splitting saw is to be sterili'ed after each carcass with (1-$ water.

,. Monitoring and 2ecord3eeping. The manager is responsible for ensuring that employee hygiene practices, sanitary conditions and cleaning procedures are maintained during a production shift. The manager monitors these operational sanitation procedures once during each production shift and these results are recorded on $orm . 5. %orrective Actions. 6hen the manager identifies operational sanitation problems, the manager notifies employees to ta3e appropriate action to correct the sanitation problems. Manager attempts to determine the cause of the contamination and ta3es corrective actions. f necessary, slaughter is stopped and0or employees are re.trained. %orrective actions are recorded on $orm . 7. Meat processing operations. Meat processing is performed under sanitary conditions to prevent direct and cross.contamination of meat products. (. "stablished personal hygiene procedures for employees processing meat products include) a. All employees handling meat will wear hairnets during processing. b. All employees will clean and saniti'e hands, gloves, 3nives, spatulas, cutting boards, etc., as necessary during processing to prevent contamination of meat products. c. All e#uipment, table or counter tops are cleaned and saniti'ed throughout the day as needed. d. "mployees ta3e appropriate precautions when going from a raw product area to a coo3ed product area, to prevent cross contamination of coo3ed products. "mployees change outer garments, wash hands and saniti'e hands with an approved hand saniti'er *e#uivalent to 8ppm chlorine+, and put on clean gloves for that room or area. ,. "stablished procedures for meat product handling and storage include) a. 2aw and coo3ed processing areas are separate. There is no cross use of e#uipment between raw and coo3ed meat products. b. Outer garments, such as aprons, and gloves, are identified and designated specifically for either raw or coo3ed meat processing. Outer garments are maintained in a clean and sanitary manner and are changed at least daily, and if necessary, more often.

5. "stablished procedures for insect and rodent control include) a. nsect and rodent traps will be maintained in non.food handling areas. All areas *dry storage rooms, coolers, processing rooms, etc.+ will be chec3ed for visible rodent droppings and insects. /. "stablished procedures for mid.shift clean.up include) a. A full clean.up will be done for the meat processing areas and e#uipment, in the event that processing time e4ceeds 8-$ for more than 8 hours. 8. mplementation, Monitoring and 2ecord3eeping. The manager is responsible for ensuring that employee hygiene practices, sanitary product handling procedures, pest and rodent control and midshift cleaning procedures are maintained during a processing shift. The manager monitors these operational sanitation procedures once during each processing shift and these results are recorded on $orm . 9. %orrective Actions. 6hen the manager identifies operational sanitation problems, the manager notifies employees to ta3e appropriate action to correct the sanitation problems. f necessary, processing is stopped and0or employees are re.trained. %orrective actions are recorded on $orm .