Sanitation Standard Operating Procedures (Sanitation SOPs) are written procedures that an establishment develops and implements to prevent direct contamination or adulteration of product. The establishment is required to maintain these written procedures on file, and they must be available to FSIS upon request.

HACCP is not a stand alone system. It is complemented by other programs such as GMPs, SOPs, and SSOPs (discussed in an earlier lecture). HACCP was first developed for NASA’s space program in 1959 by Pillsbury. For many years …

Sep 21, 2014 · The document provides an overview of food safety training that covers Good Warehousing Practices (GWP), Sanitation Standard Operating Procedures (SSOP), and Hazard Analysis Critical Control Point (HACCP).

Every facility must develop, implement, and maintain effective SSOPs. The following resources are provided to assist slaughter and processing facility owners, managers and employees with specific information concerning HACCP, SSOP, and GMP requirements.

Sep 21, 2014 · This document discusses Good Manufacturing Practices (GMPs) and plant sanitation. GMPs establish minimum requirements for personnel, facilities, equipment, and production controls to ensure the production of wholesome food.

Definition of Prerequisite Programs-Procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system. 2. Should be well-documented with written standard operating procedures (SOP’s) 4. Can include objectives other than food safety. GMP’s?

Proper training of employees is the primary means to reduce food contamination in a processing plant. A small meat processor must understand the basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) …

HACCP & His Buddies • HACCP cannot stand alone • Pre-requisite programs: – GMP (Good Manufacturing Practices) • Broad practices that cover the whole plant; inside and out – SSOP (Sanitary Standard Operating Procedures) • A little more narrow • Covers the general cleanliness of the plant, equipment, and employees

Jan 1, 2016 · This chapter presents a comprehensive description of the GMP, SSOP, and HACCP principles and practices, taking into account their positive impact as important safety strategies in the food industry and the barriers to its implementation.

HACCP is a preventive system to food contamination. It is a systematic approach for assuring production and processing of safe foods. The focus in the HACCP program is on food safety, not quality. The International Standards Organization 9000 …