Handbook of Hygiene Control in the Food Industry

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22.1 Introduction: defining standard operating procedures

(SOPs)

In addition to following good manufacturing practices (GMPs) as described in
Chapter 21, current hygienic and sanitary techniques in a food processing and
handling facility also should include developing and implementing standard
operating procedures (SOPs). The primary difference between SOPs and GMPs
is specificity. While GMPs are general practices applied throughout the facility
or system, SOPs are very specific and focus on routine or repetitive activities,
tasks, or functions within the facility or system. They provide individuals with
very specific and directed information and instructions to effectively perform
these functions.
The development and use of SOPs for key functions are an integral part of the
overall food handling or processing operation. They may describe technical and/
or administrative operational functions of the organization. Effective SOPs
promote consistency in implementing processes or procedures (even when there
are personnel changes) and may increase efficiency through reduced employee
work-load. They also provide a framework for personnel training and minimize
the potential for misunderstanding and miscommunication. An additional
advantage of well-written SOPs is improved data comparability, credibility,
and legal defensibility.
In the US, federal regulatory agencies require specific SOPs for a variety of
functions throughout the industrial sector. Certain food industry personnel may
already be familiar with the laboratory SOPs required by the Environmental


22 Theuse of standard operating procedures (SOPs).


R. H. Schmidt, University of Florida, USA and P. D. Pierce, Jr,
US Army Veterinary Corps

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