[Company Name]

[Address Line 1]
[Address Line 2]

sSOP Pre-Production

Approval (sign) Document # SOP Title: Pre-Production

sSOP

Print name: Revision Date: Replaces: None

Scope This sSOP gives step by step instructions on how to clean

equipment and facilities at the beginning of production for HACCP
and Retail Beef Grind.
Purpose This SOP is written in conformance with GMP.

Requirements Cleaning supplies, potable water, and sanitizer.

Responsibilities The FSP or designee is responsible for ensuring this SOP is in use.
Plant workers are responsible for carrying out cleaning duties in
conformance with SOP.

Storage The documentation generated by and for this SOP will be stored ON
SITE for a minimum of 6 months. Following the primary 6 month
storage, the files are to be available either ON SITE or within a 48
hour window from an OFFSITE storage facility for a minimum of
three years.

Verification and Management will watch trained employees implement the SOP en
Validation mode in the order the steps are listed. We will know that this step
improves Safety by a review of applicable logs.

Corrective Management will assess the procedures and implement a CAR as

Action Program needed for failure to comply.

Documents Pre-Production Checklist

Generated:

Trade Secret Confidential Commercial Information

[Company Name]
[Address Line 1]
[Address Line 2]

sSOP Pre-Production
Procedure:

General Instructions:

● All food contact equipment will be disassembled, cleaned, and sanitized at the
start of the production shift. Food contact surfaces will be cleaned and sanitized
at the beginning of the production shift.
● Food contact equipment and non-food contact surfaces will be organoleptically
inspected at the start of each production shift by the shift Manager.
● The shift Manager will inspect equipment, other food-contact surfaces, and
facilities after cleaning and sanitization to monitor the effectiveness of cleaning
and sanitizing.
● Any necessary corrective actions should be performed and documented in the
Corrective Action Log. The corrective actions taken must prevent direct product
contamination or adulteration. The results will be recorded on a Pre-Production
Checklist. If the results are found to be acceptable, production may begin. If
Corrective Actions are needed, such actions will be documented. If new
inspection procedures are adopted, this sSOP will be modified accordingly,
signed, and dated.

Procedures for cleaning and sanitizing equipment:

● As equipment is disassembled it should be observed for missing or worn parts

that might cause debris accumulation and pose a food safety hazard.
● Replace or repair parts and equipment as necessary and document what was
done in a CAR.
● An approved cleaner will be applied to pieces/utensils/parts. Cleaner will be used
in accordance with manufacturer's instructions.

Method:

1. Take each piece of equipment and disassemble into component pieces.

2. Apply an approved cleaner to pieces/utensils/parts.
3. Cleaner will be used in accordance with manufacturer's instructions.
4. Rinse all pieces/utensils/parts with water.
5. Sanitize pieces/utensils/parts with approved sanitizer or 180°F water.
6. Sanitizer will be used in accordance with manufacturer's instructions.

Trade Secret Confidential Commercial Information

[Company Name]
[Address Line 1]
[Address Line 2]

sSOP Pre-Production
7. REASSEMBLE EQUIPMENT WITHOUT RINSING
8. Store cleaning equipment in a clean and sanitary manner.
Facility Care:

● Facilities will be cleaned at the start of each shift as needed to maintain a

clean production environment. Facilities means floors, ceilings, walls and
other surfaces that are not in contact with food but need to be clean to
maintain a wholesome and safe product.

Cleaning Frequency:

● Clean ceilings as needed.

● If necessary, clean the cooler / freezer floors, walls, once a month.
● Shield or remove product before cleaning to prevent it from being splashed.
● Follow the Cleaning Procedures described above. If cooler shelves and racks
are in need of cleaning, remove product and clean using the Cleaning
Procedures described below.

Floors, walls, and ceilings cleaning procedures:

1. Sweep up and discard debris. Special attention should be paid to where the
flooring meets the walls. Inspect the ceiling for debris and remove as necessary.
2. Facilities are scrubbed / mopped with approved cleaner and appropriate brush.
3. Rinse cleaned surfaces with water.

Trade Secret Confidential Commercial Information

[Company Name]
[Address Line 1]
[Address Line 2]

sSOP Pre-Production
Signatory Approval:
Print Name

Sign Name

Title

Date

Implementation/Revision History:
Date Action

Implementation

Trade Secret Confidential Commercial Information