SANITATION STANDARD
OPERATING PROCEDURE
(SSOP)
Ensuring Clean and Safe Operations
WHAT IS A set of written procedures to maintain hygiene and
sanitation in
SSOP? food processing, manufacturing, or service
environments.
WHY IS SSOP IMPORTANT?
Prevents contamination
Ensures food safety Complies with regulatory
and public health requirements (FDA, USDA, etc.)
KEY COMPONENTS OF SSOP
Chemical Control Water and Air
Personnel Hygiene and Storage
Quality
Facility Sanitation Pest Control
Standards
Equipment Cleaning Management
Waste Monitoring and
and Maintenance
Management Documentation
PERSONNEL HYGIENE
STANDARDS
Personal cleanliness and hygiene practices followed by
workers to prevent contamination.
DOS DONTS
Wear clean
uniforms, gloves, WEAR JEWELRY OR
hairnets, and ACCESSORIES IN FOOD
masks. HANDLING AREAS.
Wash hands
WORK WHEN SICK OR
before and after
WITH OPEN WOUNDS.
handling food.
Use proper EAT, DRINK, OR SMOKE
protective gear IN FOOD PROCESSING
(e.g., aprons, ZONES.
gloves).
FACILITY SANITATION PROCEDURES
DEFINITION
The cleaning and maintenance of the physical environment.
KEY PRACTICES:
Clean floors, walls, and surfaces regularly.
Keep ventilation systems free from dust and mold.
Ensure proper drainage to avoid water buildup.
EQUIPMENT CLEANING AND MAINTENANCE
DEFINITION
Ensuring machinery and tools are sanitized and safe for use.
STEPS:
Disassemble removable parts for deep cleaning.
Wash and sanitize all surfaces.
Dry and store equipment properly.
Maintain a cleaning schedule for all tools.
CHEMICAL CONTROL AND STORAGE
DEFINITION
Safe handling, storage, and use of cleaning chemicals.
BEST PRACTICES:
Label and store chemicals separately from food.
Use only food-safe cleaning agents.
Train staff on safe handling procedures.
PEST CONTROL MANAGEMENT
DEFINITION
Preventing and controlling pests to maintain a hygienic environment.
PREVENTIVE MEASURES:
Seal entry points to prevent infestations.
Use traps and pest control services.
Store food properly and remove waste regularly.
WASTE MANAGEMENT PRACTICES
Proper disposal of food waste, packaging, and other materials.
Follow environmental
Separate recyclable and Keep waste bins covered and
regulations on waste
non-recyclable waste. emptied regularly.
disposal.
WATER AND AIR QUALITY STANDARDS
Ensuring clean water and proper air circulation tomaintain hygiene.
Key Standards:
Use potable water for
Regularly test water sources Maintain air filters and
cleaning and food
for contamination. ventilation systems.
processing.
MONITORING AND
DOCUMENTATION
Keeping records to ensure
compliance with sanitation
standards.
Cleaning schedules and logs.
Staff training records.
Incident reports (e.g., contamination, pest
issues).
COMMON
MISTAKES
Using dirty or wet rags for cleaning.
IN SSOP Inconsistent sanitation schedules.
Improper storage of food and cleaning chemicals.
Not enforcing hygiene rules among staff.
COMPLIANCE AND REGULATIONS
Regulatory Agencies:
USDA (United States HACCP (Hazard
FDA (Food and Drug
Department of Analysis and Critical
Administration) Agriculture) Control Points)
Why Compliance Matters?
Avoids legal issues.
Maintains product quality and consumer trust.
CONCLUSION
& BEST
PRACTICES
SSOP is essential for maintaining hygiene and food
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safety.
Regular training and strict enforcement are key.
Compliance with regulations protects businesses and
consumers.
