An SSOP (Sanitation Standard Operating Procedure) is a written document that outlines cleaning and sanitizing procedures for food production equipment and facilities. It specifies what needs to be cleaned, how to clean it, how often, and what records are kept. SSOPs help control pathogens and microbiological growth to prevent food contamination. They include cleaning procedures for equipment, environmental areas, or an entire facility. Food producers must implement and follow SSOP plans and keep daily sanitation records.

1. FOOD SAFETY AND STANDARDS
SSOP
Sanitation standard operating procedures
Dr. Shweta Gupta
Faculty (Genetics and Plant Breeding)
College of Agriculture and Research station , IGKVV, Marra, Patan, Durg (C.G)
WELCOME

2. What is a Sanitation Standard Operating
Procedure (SSOP)?
A Sanitation Standard Operating Procedure (SSOP) is the
common name given to the sanitation procedures in food
production plants which are required by the Food Safety and
Inspection Service. It is considered one of the prerequisite
programs of HACCP.
OR
 is a written document of procedures or programs used to
maintain equipment and the environment in a sanitary condition
for food processing.
 It is a step-by-step description of cleaning and sanitizing
procedures and specifies
 what is to be cleaned
 how it is to be cleaned,
 how often it is to be cleaned, and
 what records are used to monitor the procedures.

3.  An SSOP is a fundamental part of a Food Safety
Plan. It may be a stand-along procedure or may
be a Prerequisite Program (PP). It shall be
updated whenever there is a change in processes
or chemicals used. It should be reviewed
annually with the Food Safety Plan.
 An SSOP may be written for
a piece of equipment,
several pieces of equipment in a process,
an environmental area,
as a Master Sanitation Plan for the whole
facility.

4.  The facility is required to maintain these written
procedures on file, and these must be available
to regulating or government bodies upon
request.
 SSOP include a complete description of the
specific activities required to maintain utensils
and equipment free of pathogenic
microorganisms and minimal deteriorating micro
biota, preventing the contamination of foodstuffs
that get in contact with these utensils and
equipment (Cruz et al., 2006).

5.  The company is responsible for
implementing the procedures determined in
the SSOP plan, as well as maintaining daily
records that document implementation,
monitoring, and any corrective action
necessary.

6.  Nonfood compounds and other substances used
for cleaning and sanitation must be controlled
and used only for their intended use.
 Employees must be trained, free from illness,
practice good hygiene, wear durable,
appropriate and clean clothing, and adhere to
written standards and procedures.
 Water should be potable, tested on at least an
annual basis, and used at specified
temperatures and pressures that will minimize
the use of detergents or other chemicals.

7.  The different directives of SSOP have been
determined
The potential sources of contamination:
1. cross-contamination from raw to cooked products
(e.g., surface contact with contaminated foods);
2. contact of product with nonpotable water (e.g.,
condensation on exposed products) or other unsafe
substances;
3. contact with nonfood substances (e.g., pesticides);
4. contact with airborne substances; diseases or
inadequate hygiene of handlers; foreign matter; and
pest control (Cruz et al., 2006).