∑ minimumexpectations or goals of the tasksbeingmonitored(e.g.chlorine
sanitizerconcentration, cleanfoodcontact surface);
∑ monitoringinformation (e.g.monitoringmethod,frequency,actionlimits);
∑ rolesand responsibilities of employeesinvolved;
∑ definition of corrective actionsto be taken;
∑ statement of corrective actions, if taken;
∑ dateand timeof monitoring;
∑ signatureor initialsof person(s) performing the monitoring; and
∑ signatureor initialsof supervisor.
A commonlyusedformatfor an SOPmonitoringrecordis a simple check-list
(or questionnaire)where an employeeresponds to a seriesof questions by
placing a checkmark(or initials) in the appropriatebox as yes or no. Another
formatis to havethe individualresponsiblefor monitoringput theirinitials and
datein a box of the tableindicating that certaintasks havebeencompleted.It
should be notedthat SOPmonitoring formsor records are not inspectionforms
or auditingforms.Thus,it is usually not appropriateto ask individuals for
subjectivejudgment. For example, it maynot be appropriateto use a rankingor
scoring scale (e.g. rating of 1 to 5) or the use of judgment terms (e.g.
unsatisfactory, satisfactory) in an SOPrecord.
SOPrecordsprovidedocumentationof continuous day-to-daypracticesand
should be up to date with actual practices being conducted. Thus, SOP
monitoringformsmaybe revisedfromtimeto timeas deemed appropriateto
provide the mostaccurate reflection of current practices. Revisionof the
monitoringformsmay also be necessarywhen the SOPsthemselves are revised.
Whenever the monitoringformor an SOPis revised, an archiverecord shouldbe
kepton file witha notationof the reason(s)that revisionsweremade.
The length of timethat SOPrecordsshouldbe kepton file varieswiththe
type of product being manufactured, as well as withthe requirementsof
regulatoryagencies or customers.In general, SOPrecords shouldbe keptfor a
minimum timeperiodwhichis at least as longas the expectedshelf-lifeof the
product.
22.2.3 SOPverificationand review
The purpose of verification of an SOPprogramis to establishthat the SOPsand
the procedural steps accurately depict what is required for the sanitation
condition and practices,and that thesestepsare beingperformedas prescribed.
If an SOPis beingusedas a controlmeasure for a foodhazard,it should also be
validated throughappropriate evaluation procedures to demonstrate that it is
effectivein controlling the hazard.
Verificationand reviewshould be doneby individual(s) withappropriate
training and experience.Theidealsituation is thatverification be doneby
someoneother than the individual(s) who wrotethe SOP.Verificationshouldbe
doneinitially or priorto finalizingthe SOPand whenever significant changes in
the processes and practiceswarrantrevision of the SOP.As SOPsneedto be
354 Handbookof hygiene controlin the foodindustry