This document outlines 7 standard operating procedures (SOPs) for Lyallpur Food Industries related to food safety and sanitation. The SOPs cover topics such as water quality, personal hygiene, cleaning and disinfection, pest control, waste disposal, cross contamination prevention, and cleaning/maintenance. Each SOP describes the goal, responsibilities, and procedures to ensure food safety in areas like processing, cleaning, hygiene, and facility upkeep. Maintaining high standards of sanitation through adherence to SOPs helps Lyallpur Food Industries comply with ISO22000 food safety requirements.

1. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 1 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
Contents:
TITLE OF SOP’s Doc. No.
Water Quality SOP-1
Personal Hygiene SOP-2
Cleaning & Disinfection SOP-3
Pest and Rodent Control SOP-4
Waste Disposal SOP-5
Cross Contamination SOP-6
Cleaning & Maintenance SOP-7

2. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 2 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-1 WATER QUALITY
Goal:
To use potable water for processing of food products, cleanliness of in-contact surface, personnel
hygiene etc.
Responsibility: Proprietor, Production In charge and Q.C In charge are Responsible for ensuring
that this procedure is implemented.
Procedure:
 Chlorine treatment of water is carried out by inserting chlorine tablets or liquid chlorine
in the treatment tank for hand washing. These tablets are re-inserting after every two-hour
in order to maintain the final chlorine dosage (10 ppm) in water.
 Potable water is use for processing activities.
 Water quality is checked in approved external laboratory once in 6 month.
 The water storage tanks are kept covered to protect contamination due to Birds, rodent,
and Insects etc.
 Water storage tanks are cleaned thoroughly once in three months.
 The sewage system is protected to prevent any cross contamination of potable water.
 In case of any water quality problem, Quality Analyst informs management who shall
take immediate action.
Record:
Refer Water Management layout

3. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 3 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-2 PERSONAL HYGIENE
Goal:
To see all employees working in Daily Foods (India) are well trained in proper practice of
sanitation and hygiene
Responsibility:
Production In charge, hygiene Supervisor and Q.C. Incharge are mainly responsible for ensuring
that the procedure is implemented properly. And every person working in the company is
collectively responsible for this activity.
Procedure:
 All employees are subjected to periodic Medical Examination (once in a year) to ensure
that they are free from contagious diseases and medically fir for working in the factory.
 In case of employees with minor injuries they are allowed to work in areas inviting no
direct contact with any food ingredients, once the open cuts are cover with waterproof
coverings.
 Those with infection or any disease are not allowed to work in food processing area
where they come in direct contact with food product.
 Production executives randomly check persons involved in processing of food products
& ensure cleanliness of uniforms, nails, no cuts, wounds act.
 Each employee is trained for proper use of the available hygiene and sanitation facilities.
 Periodic training and awareness programs are conducted by management for workers in
order to improve awareness on hygiene.
 The employees are provided with clean outer garments, head gears and gloves wherever
essentially required.
 Hand washing and foot dip stations are provided at entrance to the processing hall. Hand
sanitation stations are provided inside the processing area. Workmen handling and
processing food practice hand sanitation with 10 ppm chlorine water.
 The employees are discouraged use of jewelry, wristwatches, and nail polish act. While at
work.
 Signboards are prominently placed in the processing hall directing the workers to ensure
good hygiene practices.
Record:
Personnel Hygiene Record

4. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 4 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-3 CLEANING & DISINECTION
Goal:
To clean and sanitize utensils/ equipments and other food contact surfaces before, during and
after processing with effective cleaning and sanitizing agent at pre- determined frequencies.
Responsibility:
Production in charge, Maintenance Engineer and Hygiene supervisor are responsible for ensuring
that the procedure is implemented.
Procedure:
A). All process facilities will be cleaned before the start of the work and at the end of the shift
and after each break. This consists of:
 Removal of debris (Waste) and cleaning the entire area.
 The cleanliness of the equipment will be inspected by the Production Manager to start of
the operation and the result recorded in the line cleaning batch slip.
 Processing is not resumed until the plant conditions are determined to be satisfactory.
 The change room and toilets are all cleaned prior to the shift and the maintenance of
cleanliness is ensure by Hygiene supervisor
B). In addition, all equipments are thoroughly cleaned and sanitized as follows:
 Alkali wash of all pipelines, pans & filling machines is carried out at least once in a
week.
 The equipments are dismantled wherever possible and cleaning and sanitizing operations
are carried out as described above.
 Sanitizing of utensils, tanks, pans, pipelines, tables & equipment used for processing
activities is carried out by using 100 ppm of hypochlorite solution.
 The effectiveness and concentration of cleaning agent are evaluated by the Production
Chemist.
 Processing will not be resumed until the cleanliness of the plants is ensured to be
satisfactory.
 The employees are trained in proper use of cleaning and sanitizing agents and in the
whole cleaning operations.
Record:
Cleaning Record

5. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 5 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-4 PEST & RODENT CONTROL
Goal:
To keep entire factory premises free from pests, rodents and related hazards.
Responsibility: Proprietor, Quality Control Officer and Company Representative is responsible
for ensuring that the procedure is implemented.
Procedure:
 The facility has a periodic pest and rodent control treatment system.
 The entry of birds/ insects/ rodents/ other pests are denied by providing effective insect
proofing arrangement like fixing of fly proof mesh in all openings, providing fine mesh
tray on all drainage chambers and fixing of suitable air curtains in all doors. Electric
Flycatcher are provided wherever necessary.
 Cobwebs are being removed regularly at periodic intervals.
 Waste and other unused materials, which may attract pests, are not allowed to be
accumulated neither inside the facility nor outside in the premises.
 No bait Chemical is used inside the plant.
Record:
Pest Control Record

6. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 6 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-5 COLLECTION & DISPOSAL OF WASTE
Goal:
To ensure the cleanliness of the facility through in time proper collection and disposal of waste.
Responsibilities:
Quality Control Manager, Production Incharge and Storage Incharge are responsible for ensuring
that the procedure is implemented.
Procedure:
 Exclusive disposal areas are provided to avoid cross contamination.
 Total segregation of dry and wet waste is ensured.
 All drains are covered and drainage system is effectively working with final disposal of
liquid waste through ETP.
Record:
ETP Record.

7. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 7 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-6 CROSS CONTAMINATION
Goal:
To reduce all possible means of cross contamination of products within the facility.
Responsibilities:
Quality Control Officer, Production Incharge and HR Manager, Hygiene Supervisor are mainly
responsible for ensuring that the procedure is implemented properly. And every person working
in the company is collectively responsible for this activity.
Procedure:
 The structure and layout of the plant is such that uniform flow of man and material is
ensured preventing cross contamination.
 There is clear separation between the low risk and high risk area (i.e. clean and dirty
area).
 The facility is of adequate size to prevent overcrowding of equipment and personnel.
 All pipe and lights fittings in the processing area of protective type.
 The floors are of water proof, non toxic, non absorbent and evenly sloping to the drains
avoiding water stagnation.
 All drains are protected from the entry of rodents by providing stainless steel sieves and
no cross connection are allowed between the water/ sewage lines.
 All employees are encouraged to use foot and dip stations regularly to avoid cross
contamination.
 Cleaning operations are done in such a way that spilling of detergents / disinfections and
contamination of the product due to spillage is totally avoided.
 All measures are taken to deny the entry of insects into facility and avoid contamination
and adulterations of the product due to filth.
Record:
Nil

8. LYALLPUR
FOOD
INDUSTRIES
FoodSafety ManagementSystem
Manual
ISO22000:2015
StandardSanitary
OperatingProcedures
Page 8 of 8
Issue Date:01.07.2019 Rev.No.- A IssuedBy: ApprovedBy:
SOP-7 CLEANING & MAINTENANCE
Goal:
To ensure that the facility is kept in proper hygienic and sanitary conditions through timely
maintenance so that cross contaminants due to improper maintenance can be avoided.
Responsibility:
Maintenance Engineer, General Manager and Company Representative responsible for ensuring
that the procedure is implemented.
Procedure:
 Preventive maintenance for machinery (Daily & Monthly) is carried out by Maintenance
supervisor and recorded in register.
 All the measuring and test equipment are checked by operators before use.
 The weighing balances, ovens & incubators are all calibrated against certified reference
equipment.
 Through proper maintenance in hygienic conditions and supervised by Hygiene
Supervisor
 All food contact surfaces are maintained in clean and hygienic conditions throughout the
process operations.
Record:
Calibration Record
Machine Maintenance Record