± be authenticated by the initialsof the responsibleemployee for imple-
mentationand monitoring of the procedures specified in the SSOPsand
dated;and
± be maintainedfor at least6 monthsand made accessibleand available to
the FSIS.∑ Agency verification of SSOPs. TheFSISshall verifythe adequacy and
effectivenessof the SSOPsincluding:
± reviewing the SSOPs;
± reviewing the SSOPrecords;
± directobservation of the implementationof the SSOPsand any corrective
actionstaken; and
± directobservationor testing to assess the sanitaryconditions in the
establishment.
22.4 Common problemsin implementingSOPseffectively
22.4.1 Personnel and managementissues
Based upon the experienceof the authors,the mostcommonissuesor problems
withregard to implementingSOPseffectively are relatedto personneland
managementissues.Someof the commonissueswhich can lead to problems in
implementingSOPsare as follows.
Inadequateteambuilding
Too often,writingSOPsfallsuponthe shoulders of one individual(usuallythe
quality controlor quality assurance manager).Thesame individualis also
usually the personwhomonitors the SOP,and conducts pre-operationalinspec-
tionsand audits.Thiscreates a `wevs.they' situation between this individual
and those expected to performthe tasks and erosion of trust,whichhinders
effectiveimplementation. It is imperativethat a team approach is usedand that
buy-in is attained of all employeesinvolved. This includes involvement of those
actuallydoingthe work. An SOPwritten by an individualwhohas neverdone
the task has limitedeffectivenessin implementation.
Inadequatesupport by uppermanagement
Withoutsupportof uppermanagement, an SOPimplementationprogram cannot
be effectivelyimplemented.Managementmust create a workatmospherein
whichevery employee fromsupervisorto line workerhas buy-inand empower-
ment in implementingSOPswithappropriate personnelmanagementand reward
programs. A very top-down, directive management system can lead to
ineffectiveSOPimplementation.
Inadequateemployeetime
Another personnel-related problem, which is very common, is that many
facilitiesare under-staffedand are highlyproduction driven.Thus,sanitation
and SOPimplementation maynot be deemedimportantor, at least,not of as
358 Handbookof hygiene controlin the foodindustry