componentsof theseSOPsmay varyslightly withthe individual requirementsof
thirdpartyauditors and/ormilitary and regulatoryagencies.
SOPsshouldbe writtenas a groupor teamprojectwithinputfromall
affectedindividualswithsufficient knowledgeand experienceregardingthe
proceduresand processesinvolved. There should be ample time given to
analysis and evaluationof the processes and system.Consideration shouldbe
given to the number of SOPsrequired,a descriptionof the maintasks, and the
general order or steps. Consideration should also be given to training
requirementsand needs.
Before discussingthe key components of SOPs,it is importantto notethat
eachSOP is written as part of an overallsanitation programfor specific
sanitationconditionsand practices.Thisprogram also includes:
∑ monitoringof importantSOPconditions and practices;
∑ correctionof those SOPconditionsand practicesnot in conformance; and
∑ records to documentthe monitoringand corrections.
22.2.1 GeneralSOPcomponents
The general key componentsof an SOPincludethe following.Identification
SOPsshouldbe clearly identifiedas follows:
∑ Title. The title should be descriptiveand clearly definethe activityor pro-
cedures. Facilitieswith severalSOPsfor differentactivities should adoptan
identification (ID)numberingsystemfor adequate retrievaland reference.Table22.1 A partiallistingof generalcategorieswherestandardoperatingprocedures
(SOPs)maybe usedin foodsanitationand hygieneprograms- Facilities Design,maintenance,and construction
Cleaningand sanitation - Equipment Design,maintenance,and construction
Cleaningand sanitizingfoodcontactsurfaces
Cleaningand sanitizingnon-productcontactsurfaces - Food Receivingand storage
Ingredientsand use
Processingand production
Distribution - Allergencontrol
- Chemicaluse, storage,and control
- Pest management
- Extraneousmattercontrol
- Consumercomplaints
- Recalland traceability
- Securityand tamperingprevention
- Labelingcompliance
- Training
350 Handbookof hygiene controlin the foodindustry