I usually say, “written SOPs with associated records for documentation.

” An SOP is
married to its documentation for recordkeeping.
I usually say, “written SOPs with associated records for documentation.” An SOP is
married to its documentation for recordkeeping.
tion of foodstuffs that get in contact with these utensils and equipment (Cruz et al.,
2006). 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.
 tion of foodstuffs that get in contact with these utensils and equipment (Cruz et al.,
2006). 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.

The following central

Thedirectives
followingofcentral
SSOP directives
have beenofdetermined
SSOP haveconsidering
been determined
the po-
considering the po-
tential sources of contamination:
tential sources cross-contamination
of contamination: cross-contamination
from raw to cookedfrom
products
raw to cooked products
(e.g., surface contact
(e.g.,
withsurface
contaminated
contact with
foods);
contaminated
contact of product
foods); contact
with nonpotable
of product with nonpotable
water (e.g., condensation
water (e.g.,
on exposed
condensation
products)
on exposed
or other products)
unsafe substances;
or other unsafe
contactsubstances; contact
with nonfood substances
with nonfood
(e.g., pesticides);
substancescontact
(e.g., pesticides);
with airborne
contact
substances;
with airborne
dis- substances; dis-
eases or inadequate eases
hygiene
or inadequate
of handlers;
hygiene
foreignofmatter;
handlers;
andforeign
pest control
matter;(Cruz
and pest
et control (Cruz et
al., 2006). al., 2006).

Food handlers seem Food

to behandlers
the mostseem
problematic
to be the topic
moststudied
problematic
in SSOP.
topicThe
studied
issue in
hasSSOP. The issue has
a multidimensionala nature
multidimensional
and involvesnature
several
andpsychological
involves several
aspects.
psychological
In a recentaspects. In a recent
report by Cunha etreport
al. (2015),
by Cunha
higheretlevels
al. (2015),
of stress
higher
andlevels
anxiety
of as
stress
welland
as lower
anxiety as well as lower
knowledge scores on knowledge
food-safety
scores
issues
on food-safety
were found issues
amongwere
foodfound
handlersamong
whofood
did handlers who did
not participate in food-safety
not participate
trainings,
in food-safety
suggestingtrainings,
that training
suggesting
is ablethat
to improve
training is able to improve
knowledge and possibly
knowledge
empower
and possibly
food handlers
empowerat the
food
same
handlers
time, increasing
at the sametheir
time, increasing their
self-efficacy and reducing
self-efficacy
anxiety
andandreducing
stress levels.
anxiety and stress levels.
Pathogenic Bacteria in Cheese, Their
Implications for Human Health and
Prevention Strategies
> Read full chapter
 > Read full chapter

Control Strategy
Control for
Strategy
Postharvest
for Postharvest
Mi- Mi-
crobiological
crobiological
Safety of Safety
Animal ofProd-
Animal Prod-
ucts During
uctsProcessing,
During Processing,
Marketing,
Marketing,
and and
Quality Measures
Quality Measures
Tagelsir Mohamed,Tagelsir
in Safety
Mohamed,
and Practice
in Safety
for Organic
and Practice
Food, 2019
for Organic Food, 2019

4 Sanitation Standard
4 Sanitation
Operating
Standard
Procedure
Operating Procedure
The SSOP is composed
The SSOP
of preoperational
is composedand of preoperational
operational activities.
and operational
There areactivities.
two There are two
components to these
components
activities: to
record
thesereview,
activities:
review
record
and review,
observation
reviewofand
the observation
SSOP of the SSOP
task, or both. task, or both.

Red meat processingRedestablishments

meat processing receive
establishments
beef and pork
receive
for further
beef andprocessing.
pork for further processing.
These establishments
Thesecut,establishments
grind, and packagecut, grind,
meat and
for further
packageprocessing.
meat for further
Estab- processing. Estab-
lishments monitorlishments
sanitationmonitor
steps and sanitation
record the steps
findings,
and record
as wellthe
asfindings,
any corrective
as well as any corrective
actions and preventive
actions
measures
and preventive
necessary. measures
All records,
necessary.
data, checklists,
All records,anddata,
other
checklists, and other
information pertaining
information
to the SSOP
pertaining
will betomaintained
the SSOP will
on file
be maintained
and made available
on file and
to made available to
the FSIS Consumerthe Safety
FSISInspector.
ConsumerThe Safety
establishment
Inspector. The
sanitation
establishment
crew performs
sanitation crew performs
daily organoleptic daily
sanitation
organoleptic
inspectionsanitation
after preoperational
inspection after
equipment
preoperational
cleaningequipment cleaning
and sanitizing. Theand
results
sanitizing.
will be The
recorded
resultsonwill
a preoperational
be recorded onsanitation
a preoperational
form. If sanitation
it form. If it
is found to be acceptable,
is foundthe to be
appropriate
acceptable, line
thewill
appropriate
be checked.line
If will
corrective
be checked.
actionsIf corrective actions
are needed, such actions
are needed,
will besuch
documented.
actions will be documented.

If the equipment does

If thenotequipment
pass organoleptic
does not examination,
pass organoleptic
the corrective
examination,
actions
the corrective actions
will be implementedwillasbestated
implemented
on the establishment's
as stated on thesanitation
establishment's
plan. Thesanitation
estab- plan. The estab-
lishment personnellishment
monitorpersonnel
the cleaning
monitor
of thethe
equipment
cleaning and
of the
retrain
equipment
employees,
and retrain employees,
if necessary. The corrective
if necessary.
actions
The must
corrective
be designed
actions must
to prevent
be designed
direct product
to prevent direct product
contamination or adulteration,
contamination and
orare
adulteration,
recorded on and
theare
preoperational
recorded on the sanitation
preoperational sanitation
forms. forms.

The parts of 9 Code

The
of parts
Federal
of Regulation
9 Code of Federal
(CFR) 416
Regulation
dealing with
(CFR)SSOP
416 dealing
includeswith SSOP includes
development of SSOPs
development
(416.12),of
implementation
SSOPs (416.12),ofimplementation
SSOPs (416.13),ofmaintenance
SSOPs (416.13), maintenance
of SSOPs (416.14),of
corrective
SSOPs (416.14),
actions (416.15),
correctiveand
actions
record-keeping
(416.15), and
requirements
record-keeping requirements
(416.16) (CFR, 2018).
(416.16) (CFR, 2018).

Establishments producing
Establishments
RTE products
producinghaveRTE
a special
products
responsibility
have a special
for sanitation
responsibility for sanitation
because of the highbecause
risk of of
foodborne
the high illness
risk of due
foodborne
to postlethality
illness due
contamination
to postlethality contamination
of RTE product. Theof main
RTE product.
concern The
is the
main
contamination
concern is the
of RTE
contamination
products with
of RTE
L. products with L.
monocytogenes. Establishments
monocytogenes. must
Establishments
focus on preventing
must focus
contamination
on preventingwithcontamination
L. with L.
monocytogenes, which can be introduced by contaminated food contact surfaces,
employees, or the environment. Cross-contamination occurs when postlethality
exposed RTE product directly contacts a surface that has been contaminated with
bacteria.
 monocytogenes, which can be introduced by contaminated food contact surfaces,
employees, or the environment. Cross-contamination occurs when postlethality
exposed RTE product directly contacts a surface that has been contaminated with
bacteria.

Establishments areEstablishments
to implement practices
are to implement
to preventpractices
cross-contamination
to prevent cross-contamination
to ensure to ensure
that sanitation is properly
that sanitation
maintained,
is properly
with special
maintained,
attention
withtospecial
areas where
attention
product
to areas where product
is stored or handledis after
storeda lethality
or handledtreatment
after a lethality
has beentreatment
applied tohas
thebeen
product.
applied to the product.
parts before finding yourself in a recall investigation? A risk assessment is a focused
research project to determine the effectiveness of sanitation. My personal opinion
is that every facility should voluntarily conduct its own risk assessment annually
in which equipment is disassembled beyond the routine SSOPs in the hunt for
pathogen niches.
parts before finding yourself in a recall investigation? A risk assessment is a focused
research project to determine the effectiveness of sanitation. My personal opinion
is that every facility should voluntarily conduct its own risk assessment annually
in which equipment is disassembled beyond the routine SSOPs in the hunt for
pathogen niches.
be maintained and retrievable, and the records maintenance period must be
specified.
 be maintained and retrievable, and the records maintenance C. period must be
specified.
The surfaces of truckThetrailers,
surfacescontainers,
of truck trailers,
rail cars,
containers,
pallets, and railother
cars,containers
pallets, and
D.other containers
should be considered should
nonfood
be considered
contact surfaces.
nonfoodFood contact
shouldsurfaces.
not comeFoodinto
should not come into
contact with these contact
surfaces.with
Additionally,
these surfaces.
nonfoodAdditionally,
contact surfaces
nonfoodofcontact
equip- surfaces of equip-
ment and utensils ment
must andbe cleaned
utensilsandmust sanitized
be cleaned
as frequently
and sanitized as necessary
as frequently as necessary
to prevent insanitaryto prevent
conditions.insanitary
Food-carrying
conditions.containers
Food-carrying
should containers
be in good should be in good
repair and, ideally, repair
designedand,andideally,
manufactured
designed and for their
manufactured
intended purpose.
for their intended purpose.
Container walls, floors,
Container
and ceilings
walls, floors,
must be andcleaned
ceilingsandmust sanitized
be cleanedas neces-
and sanitized
E. as neces-
sary to remove contaminants,
sary to remove adulterants,
contaminants,
and harmful
adulterants,
substances.
and harmful
Cleaningsubstances. Cleaning
implies freedom from implies
visible
freedom
soil, while
fromsanitation
visible soil,refers
whiletosanitation
the removal refers
of to the removal of
bacteria. The use ofbacteria.
quat, chlorine,
The useand of quat,
iodine chlorine,
is recommended
and iodinefor is recommended
sanitation for sanitation
procedures. A floodprocedures.
rinse is recommended
A flood rinsefor is recommended
the removal of for all chemicals.
the removal of all chemicals.
Cleanliness may beCleanliness
visually verified
may be by visually
the use verified
of a flashlight
by the or usephysically
of a flashlight F. or physically
verified by sight, feel,
verified
and smell.
by sight,
Bioluminescence
feel, and smell.ATP Bioluminescence
testing is recommend- ATP testing is recommend-
ed due its ability provide
ed dueaits direct
ability
measure
provideofa biological
direct measure
concentration
of biological
and concentration
to and to
immediately provide immediately
results. provide results.
Nonfood compounds Nonfood
and proprietary
compounds substances
and proprietary
used for substances
cleaning and usedsani-
for cleaning
G. and sani-
tation must be controlled
tation mustand used
be controlled
only for their
and used
intended
only use.
for their intended use.
Employees must beEmployees
trained, free mustfrom
be illness,
trained,practice
free fromgood illness,
hygiene,
practice
weargoodH.hygiene, wear
durable, appropriate durable,
and cleanappropriate
clothing,andandclean
adhereclothing,
to writtenandstandards
adhere to andwritten standards and
procedures. procedures.
Water should be potable,
Water should
tested onbe potable,
at least an tested
annualon basis,
at leastand an used
annualat basis, and used at
specified temperaturesspecified
and pressures
temperatures that and
will pressures
minimize thatthe usewillof minimize
detergentsthe use of detergents
or other chemicals.or other chemicals.
SSOPs cover the entire establishment and all shifts of operation. These procedures
include at a minimum frequency of cleaning, cleaning procedures, and designated
plant personnel. SSOPs must be signed and dated by the “overall authority,” usually
the owner or plant manager. The FSIS also requires (shall) perform preoperational
SSOPs prior to production and other SSOPs as written.
 SSOPs cover the entire establishment and all shifts of operation. These procedures
include at a minimum frequency of cleaning, cleaning procedures, and designated
plant personnel. SSOPs must be signed and dated by the “overall authority,” usually
the owner or plant manager. The FSIS also requires (shall) perform preoperational
SSOPs prior to production and other SSOPs as written.

Monitoring procedures
Monitoring
will be procedures
established will
by plant
be established
personnelby to plant
verifypersonnel
implemen- to verify implemen-
tation of the SSOPstation
(Section
of the
416.13).
SSOPsThe (Section
written416.13).
SSOPsThe mustwritten
be routinely
SSOPs reviewed
must be routinely reviewed
and effectiveness assessed.
and effectiveness
Revision assessed.
are requiredRevision
(shall)are
as necessary
required (shall)
to keep
as them
necessary to keep them
effective and current
effective
with respect
and current
to changes
with respect
in facilities,
to changes
equipment,
in facilities,
utensils,
equipment, utensils,
operations, or personnel
operations,
(Section
or personnel
416.14). The(Section
establishment
416.14). The
mustestablishment
also maintainmust also maintain
daily records sufficient
dailyto
records
document
sufficient
the implementation
to document theand implementation
monitoring ofand monitoring of
the SSOPs and anythecorrective
SSOPs and
actionanytaken
corrective
(Section
action
416.16).
takenThe
(Section
establishment
416.16). The
is establishment is
required to maintain
required
6 months
to maintain
of written 6 months
records,of andwritten
they must
records,
be available
and they tomust be available to
FSIS upon request,FSIS
if within
uponthe
request,
last 48 h
if within
of plant
theoperation,
last 48 h oforplant
withinoperation,
24 h. or within 24 h.

It is the establishment’s
It is the
responsibility
establishment’s
to implement
responsibility
the procedures
to implement as they
the procedures
are as they are
written in the SSOPs.
written
If theinestablishment
the SSOPs. If theor FSIS
establishment
determinesorthat FSISthe
determines
SSOPs failthat the SSOPs fail
to prevent direct contamination
to prevent direct or adulteration
contamination of product,
or adulteration
the establishment
of product, themust establishment must
implement correctiveimplement
actions that
corrective
includeactions
the appropriate
that includedisposition
the appropriate
of product,
disposition of product,
restoration of sanitary
restoration
conditions,
of sanitary
and measures
conditions,
to prevent
and measures
recurrence.
to prevent
It is also
recurrence. It is also
required that SSOPs required
should that
describe
SSOPs theshould
procedures
describe
thatthe
theprocedures
establishment
that will
the establishment
take will take
to prevent direct contamination
to prevent direct or adulteration
contamination of product
or adulteration
(Sectionof416.15).
product (Section 416.15).

FSIS has responsibility

FSIS to
hasverify
responsibility
that the establishment
to verify that the
is conducting
establishment
the SSOPs
is conducting
as the SSOPs as
written. Specifically,
written.
they will
Specifically,
verify the they
adequacy
will verify
and effectiveness
the adequacyofand
theeffectiveness
Sanitation of the Sanitation
SOPs and the procedures
SOPs and specified
the procedures
therein byspecified
determining
therein
that
bythey
determining
meet the that they meet the
requirements of this
requirements
part (416). Such
of this
verification
part (416).may
Such
include
verification
the following:
may include the following:

1. Reviewing the1.SSOPs; Reviewing the SSOPs;

2. Reviewing the2.daily records

Reviewing
documenting
the dailythe
records
implementation
documenting of the SSOPs
implementation of the SSOPs
and the procedures specified
and thetherein
procedures
and anyspecified
corrective
therein
actions
andtaken
any corrective
or actions taken or
required to be taken; required to be taken;
3. Direct observation
3. of the Direct
implementation
observation of the SSOPs
implementation
and the procedures
of the SSOPs and the procedures
specified therein and anyspecified
corrective
therein
actions
andtaken
any corrective
or required
actions
to be taken
taken;or
and
required to be taken; an
4. Direct observation
4. or testing
Directtoobservation
assess the sanitary
or testingconditions
to assess in
thethe
sanitary
establish-
conditions in the establish
ment. ment.
Hazard analysis and critical control
point programs for raw oyster process-
ing and handling
Fig. 12.1. Process flow
Fig. 12.1.
diagram.
Process flow diagram.