FACT SHEET #21
Standard Operating Procedures (SOPs)
Standard Operating Procedures (SOPs) are an important component of your food safety system because they
ensure consistency in daily operations. They contain detailed, written instructions of routine operations. Some
examples of SOPs include: labelling chemicals, storing utensils, receiving raw materials. Cleaning and sanitation
procedures are known as Sanitation Standard Operating Procedures (SSOPs).
SOPs can be very useful for training employees because they provide step-by-step instructions on how to perform
tasks.
Elements SOPs should be:
The elements considered in SOPs depend on the • simple -- concise, easy to understand and easy to
tasks performed. SOPs for sanitation (SSOPs) include follow
recording the results of the procedure and taking • detailed -- step-by-step instructions so anyone can
action if a deviation occurs. Other SOPs, such as perform the task
hand washing, just describe the steps to successfully • specific for your facility -- should represent how
complete the task. daily operations are performed in your facility.
SOPs should include: • reflect what you do
• name of the person who wrote it • updated -- periodically reviewed to ensure they are
• approval name or initials of the person approving accurate and up-to-date
the document (optional)
• date it was written
Training:
• purpose (optional) Employees need to be aware of why and how SOPs
are important for the implementation of the food
• version number if the document was modified
safety system. Make sure all employees are trained in
(optional)
SOPs.
• name of the person(s) responsible for performing
the task (ex: all personnel, sanitation crew)
Related links:
• frequency of the described activity (ex: daily,
monthly) Examples of SOPs can be found at the US
Department of Agriculture (USDA) at
• detailed instructions/procedures to be performed
sop.nfsmi.org/HACCPBasedSOPs.php
• record where the activities performed are
documented
• deviation/correction if applicable (ex: equipment
that’s still obviously soiled should have an SSOP
saying to re-clean it)
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Example of standard operating procedure (SOP)
SOP 1.1- HANDWASHING
Issued by: Tom Frank, HACCP Co-ordinator
Date: May 07, 2007
Purpose: to prevent or minimize contamination of food, ingredient and packaging materials by employees
Responsibility: applies to all the employees working in the facility, visitors and contractors
Frequency: as written in the company’s policies
Procedure:
1. Roll up sleeves to expose the wrists.
2. Wet hands and wrists under warm water and apply soap from the dispenser.
3. Rub hands together vigorously. Scrub for at least 20 seconds. Scrub in between and around fingers. Scrub
fingertips and wrists.
4. Rinse hands and wrists under warm running water.
5. Dry hands with a clean, single-use paper towel.
6. Turn off water tap using the paper towel.
7. Discard the used paper towel in the trash can.
SSOP #P3.3- Cleaning and sanitizing food contact surfaces
Written by: Tom Frank, HACCP Co-ordinator Approved by: Betty Smith, QA Manager
Date: June 12, 2007 Version: 1.0
Purpose: to prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and
sanitized (sinks, tables, equipments, utensils, thermometers, carts)
Responsibility: applies to all the employees responsible for cleaning and sanitizing food contact surfaces
Frequency: after using food contact surfaces and at any time contamination occurs
Record: cleaning and sanitation record
Procedure:
1. Remove food products and packaging materials from food contact surfaces before cleaning.
2. Scrape food and soil.
3. Pre-rinse the food contact surface with hot water right after processing.
4. Prepare cleaning chemical solution XXX. (See SOP #P1.8 for preparing XXX solution.)
5. Apply the cleaning chemical, using blue brushes to remove soil from the surface.
6. Let the chemicals sit on the food contact surface for 10 minutes.
7. Rinse with potable water.
8. Visually inspect the equipment and food contact surfaces for the presence of food residues.
9. Sanitize the food contact surface with the sanitizing solution. (See SOP #P1.8 for preparing sanitizing
solution.)
Corrective action: If food residues are found during inspection, food contact surfaces must be re-cleaned.
For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre.
For technical information, call 204-795-7968 or 204-795-8418 in Winnipeg; or e-mail foodsafety@gov.mb.ca.
For general information, contact your local GO Centre.
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