What is SSOP? Standard SSOP

What is SSOP? Standard SSOP

                                                                                                   Table of contents
1. What is SSOP?
2. Standard SSOP
3. Content and form of SSOP
4. SSOP . Operation Procedure
5. Distinguish and compare SSOP, GMP and HACCP

1. WHAT IS SOP?

SSOP stands for four English words Sanitation Standard Operating Procedures which means Sanitation Procedures and Sanitary Control Procedures, in short, Sanitary Standard Operating Procedures.

2. WHAT IS STANDARD SSOP?

The SSOP standard is understood as a list of cleaning codes and hygiene control procedures.

SSOP is a prerequisite standard that must be implemented in parallel with the GMP standard even if there is no HACCP program. Furthermore, the SSOP standard contributes to the effectiveness of the HACCP standard.

3. CONTENT AND FORM OF SSOP

The system of fields that need to be built according to SSOP standards includes:

SSOP 1: Safety of water sources.
SSOP 2: Safety of ice.
SSOP 3: Product contact surfaces.
SSOP 4: Prevent cross-contamination.
SSOP 5: Personal hygiene.
SSOP 6: Protect product from contamination.
SSOP 7: Use and storage of chemicals.
SSOP 8: Health of workers.
SSOP 9: Pest control.
SSOP 10: Waste.
SSOP 11: Product recall.

The mechanism of food processing and the content of the SSOP may vary by facility.

SSOP standard content

Methods for developing SSOP . hygiene rules

To better understand the method of developing SSOP hygiene standards. We take specific examples for 8 control areas as follows:

Objective:Cleaning the factory and equipment:

– All food contact surfaces of processing equipment and utensils must be cleaned and disinfected before work and after the end of the workday.-

– The workshop of the production area must be cleaned and disinfected after the end of the working day.

– Ensure the removal of biological, chemical and physical hazards on product contact surfaces.

  • Regulations:

All food contact surfaces of equipment and utensils such as sinks, baskets, baskets, worktops, knives and scissors must:

  • Clean thoroughly with basic detergent.
  • Disinfect with water with a chlorine concentration of 100 ppm.
  • Rinse with clean water with a residual chlorine concentration not exceeding 5 ppm.
  • Dry or drain before production.
  • Frequency of cleaning and disinfection: beginning of working hours, mid-shift and end of production shift.
  • The premises and non-food contact parts and surfaces need to be cleaned and disinfected at the end of the shift.
  • Clean with suitable detergent (base or acid or dipole).
  • Disinfect with water with a chlorine concentration of not less than 100 ppm.
  • Drains and manholes in washing and packaging areas must be inspected, scrubbed, cleaned and disinfected at the end of the shift.
  • The QC department conducts daily hygiene checks of the factory, equipment and tools at the beginning and the end of the working shift and conducts periodic checks during the
  • week and month for the above contents. Test results should be recorded on a consistent, documented form of the PRP program.
  • When testing can use evaluation methods:
  • Sensory: Use a clean white cloth to examine the product contact surfaces of equipment and tools.
  • If in doubt, microbiological methods such as cotton swabs, culture of rinse water after sterilization or rapid methods such as the use of mixed dry media or ATP electrophoresis can be used.

Form of SSOP

The documentation that demonstrates the SSOP Sanitary Standard Operating Procedures typically includes:

  1. Administrative information:

– Company name and address

– Product name, item group

– Number and name of hygiene standard code

– Date and signature of the person authorized to approve.

2. Main information:

Requirements: Based on the company’s conditions and policies on quality and regulations of other competent authorities.

– Current condition: Describe the actual condition of the company (original documents, illustrative diagram if any)

– Procedures that need to be done

– Assignment to perform and monitor: Monitoring form, how to supervise, assign supervisors, monitoring frequency, perform and record corrective actions.

4. OPERATION PROCESS OF SSOP

Sanitary Standard Operating Procedures SSOP must be cultured, a Good Manufacturing Practice Program is not necessary.

GMPs are normally part of the SSOP procedures and in the operating instructions and hygiene controls in the HACCP program.

However, hygiene monitoring is not necessarily part of the HACCP program and vice versa when moderation is the standard of monitoring.

Each company must regularly control the conditions in the production process and how they are used to ensure, at a minimum, compliance with the production conditions.

SSOP Operation Procedure

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