Sanitation Standard Operating Procedures
Sanitation Standard Operating Procedures is the common name, in the United States, given to the
SSOPs 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
SSOPs 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:[citation needed]
- 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
SSOPs can be standalone documents, but they should also serve as work instructions as this will help ensure they are accurate.
Sanitary accessories
To assure thorough sanitation, the use of the following items (and others) may be necessary:
- Alkaline steel wool
- Detergent
- Dry ice blasting[1]
- Potable water
- NAV-CO2system
- Sanitizer
- Soap
- Vapor steam cleaners
- HEATING
See also
- Environmental health specialist
- Food and cooking hygiene
- International Association for Food Protection
- Specified risk material
- Standard operating procedure
- Fast food restaurant
References