necessary to determine the effectivenessof the procedure, these descriptive
termsshould not be used,as theydo not provideenoughinformation for
consistent day-to-day monitoringoperations.Use of phrases suchas see
manufacturer's recommendations or according to manufacturer's
recommendationsshouldbe avoided in SOPs.An SOPshouldbe a stand-
alonedocument to be adequately followedby employees.Manufacturer's
recommended procedures may or may not be readily available to the
employee performing the tasks.Thus,it is more appropriateto list these
recommended procedures as stepsin the SOP.
∑ Revisionsof SOPs. It is importantthat SOPsare keptcurrentand up to date.
Whenever significant changesin the processes and/orpracticesoccur, the
SOPsshould be revisedaccordingly.
22.2.2 SOPmonitoring and record keeping
The old adage, `if you did not writeit down, you did not do it', definitelyapplies
to SOPs.Thisis especially truewhereSOPsare required by commercialor
regulatory entities. Themonitoringand record-keepingprogram should be
formatted in sucha way that it is easilyimplemented. Whendevelopingan SOP
monitoringprogramthe following must be determined:
∑ Whatis to be monitoredand how?
∑ Howfrequentwill monitoringbe performed?
∑ Whowill do the monitoring?
∑ Howwill it be recorded?
A widevarietyof monitoringprocedures are used.Monitoring of SOPsis
usuallysubjectiveand periodic,but couldinvolvecontinuousmonitoring using
instrumental devices. For example, typical monitoring procedures used to
evaluate an SOPfor cleaningand sanitizing of a foodcontact surfacemay
include: visualobservationthat the tasksare completed, visual inspectionthat
the surfaceis clean,chemicaltesting (e.g.test stripsor kits) of solutionsused,or
verification check(e.g.swabtests).
As much as is practicaland practicable,an SOPmonitoringprogram should
be designedwith the specificSOPand the proceduresand practiceslistedtherein
in mind.However, it is not necessary and maybe redundant to repeatall the
SOPstepson the monitoringrecord. The individualresponsiblefor monitoring
may,in some instances,be the sameindividualas performedthe tasks, the
supervisor, or both.The monitoring frequencyalso varieswiththe requirements
of the SOP.For example,an SOPestablished for the conditionand maintenance
of foodequipmentmayrequire monthlymonitoring, whilemonitoringfor an
SOPestablishedfor cleaning and sanitizing equipmentwouldbe dailyor more
frequently.
As with the SOPsthemselves,SOPmonitoring recordsshould be formatted in
a concise, simple,and easyto use style.The following informationshouldbe
included on an SOPmonitoringrecord:
The use of standard operatingprocedures (SOPs) 353