SSOP Basics

USDA's Sanitation Standard Operating Procedures (SSOP) are essential for the structure and documentation of food safety related to the sanitation aspects of the food processing establishment as outlined in 9 CFR Part 416.

Key Requirements:

·   Implementation and Monitoring – designated individuals in the establishment responsible for the implementation and monitoring of the SSOP plan must be identified.  Typically, Operations and Sanitation implement the SSOP plan, and the QA department verifies the SSOP plan elements documenting all deficiencies and actions taken to address these.

·   Documentation – SSOP’s must be documented and include specific cleaning procedures for not only the food contact surfaces and equipment, but also the food processing environment.

·   Recordkeeping – SSOP documents must be maintained for at least 6 months and made available for review by USDA FSIS (Food Safety Inspection Service), upon request.  Please note, however, that records such as these may be requested during audits, and may be needed should there be a recall/withdrawal of products.  Therefore, keeping these documents through the shelf-life of the product + 1 year is highly recommended.

·    Review/Update – The SSOP plan should be reviewed and updated at least annually, or as major changes are made in the facility.  This plan is signed by the owner/operations manager.

·    Training – Team members must be trained on SSOP’s at least annually and why they are important to the food safety of the products produced.

Elements of the SSOP:

-   Sanitation – addresses the sanitary conditions before, during and after processing, as well as the cleanliness of the food contact surfaces (including food contact tools, gloves, etc.).

-   Water potability – water used for processing and cleaning must be from a safe source.

-   Cross-Contamination Prevention – the prevention of cross-contamination from insanitary tools or areas, or raw to final processed products.

-   Pest Control – how pests are kept out of the food facility.

This is not everything but just some examples of key elements.

By adhering to these requirements, food processing establishments can effectively manage the safety of the products produced and assure public health and USDA compliance.