CHAPTER 2: PREREQUISITE PROGRAMS FOR GOOD MANUFACTURING

PRACTICES
2. Prerequisite programs for Good Manufacturing Practices
2.1.1. Definition
GMP (Good Manufacturing Practices) are guidelines for good manufacturing practices,
applied to facilities involved in the production and processing of food and
pharmaceuticals. GMP aims to control factors affecting product quality throughout all
stages, from facility design, construction, and equipment, to utensils used in processing;
from service conditions and preparation for processing to the actual processing,
packaging, storage, and management of personnel handling operations throughout
production and processing. It addresses every aspect of the production and quality control
process.
2.1.2. Role
As human health and safety gain increasing focus, markets have established stricter
standards for products and services in circulation. In Vietnam, the Ministry of Health
mandates that all food production and business facilities must be GMP certified.
Therefore, GMP standards serve as a mandatory prerequisite, helping businesses comply
with legal requirements and legally distribute their products on the market. Furthermore,
GMP plays a critical role for businesses seeking ISO 22000/HACCP certification for
their food safety management systems. GMP forms the foundation for the effective
operation and control of these systems.
2.1.3. Content and Format of GMP
Table 2.1 Content and Format of GMP
Factory Name Production Standards GMP (No.): Standard Name
Factory Address Product Name Effective From

1. Process: Describes the technical requirements or production procedure.

2. Explanation: Why is this process necessary?
3. Compliance Procedures: Outlines operational procedures, specific tasks, and
technical requirements to ensure product quality is not compromised.
4. Assignment of Responsibility and Monitoring Forms: Who assigns and controls
the tasks? Who monitors and supervises? Who performs the standard practices?
What are the monitoring forms?
 5. Corrective Actions: Executes and records corrective actions.
6. Verification: What needs to be verified? Who performs the verification?
7. Record Storage: What records are stored? Where? For how long?

2.1.4. Method and Procedure for Developing GMP

Reference Materials for Building a GMP Program:

- Current regulations and laws

- Standards and technical regulations

- Requirements of importing countries

- Technical requirements of clients

- New scientific information

- Customer feedback

- Practical experience

- Experimental data

GMP is built based on the production process of each specific product (or product group),
from the receipt of raw materials to the final finished product. The GMP for a product is a
collection of multiple standards.

One or more standards can be developed for a particular production step, and a single
standard can be applied to multiple steps. Below are the steps for building Good
Manufacturing Practice (GMP) standards

1. Describe the technological process diagram with all technical parameters and key
actions at each stage of the process.

2. At each stage (or part of a stage), identify specific factors affecting product quality
and establish operational procedures.

3. The procedures outlined in the standards must aim to achieve the objectives or
parameters set in the production process and must be established in the correct order
within the production process.
4. Establish monitoring procedures and monitoring forms for each stage. All steps from 1
to 4 of the process will be compiled into: "Summary Table for Developing Production
Standards (GMP)."

5. Write the standards in the correct format (GMP production standards table).

2.2 Good Manufacturing Practices (GMP) for Asparagus Soup

2.2.1. Technological Process Diagram for Prerequisite Programs

Main ingredient : Supplementary

asparagus ingredient

GMP
Receive
1 Chicken Cheese, MSG,
breast seasoning powder,
GMP Process salt, tapioca starch
2 GMP
Receive
4
GMP
Blanch
3 GMP Process Cheese MSG, seasoning
5 powder, salt,
tapioca starch
GMP
Boilling
6

GMP
Quantify
7

GMP
Puree
8

GMP
Heat
9

GMP Pour
10

GMP
Deaerated and Seal
11

GMP
Pasteurization
12

GMP
Package
13

GMP
Storage
14
 Figure 2.1 Technological process diagram
2.2 GMP Standards Table
Table 2.2 GMP Standards Table
STT GMP No GMP Name
1 GMP 01 Asparagus Receiving
2 GMP 02 Asparagus Processing
3 GMP 03 Blanching
4 GMP 04 Chicken Breast
Receiving
5 GMP 05 Chicken Breast
Processing
6 GMP 06 Boiling
7 GMP 07 Pouring
8 GMP 08 Pureeing
9 GMP 09 Heat Treatment
10 GMP 10 Filling
11 GMP 11 Vacuum Sealing
12 GMP 12 Pasteurization
13 GMP 13 Packaging
14 GMP 14 Storage

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
PRODUCTION STANDARDS GMP --/--/--
ASPARAGUS SOUP

GMP 1: RAW MATERIAL RECEIVING

1. PROCESS
The raw material receiving process includes the following steps:
- Asparagus is delivered to the factory via specialized transport vehicles. The receiving
team unloads the materials from the vehicle and transfers them to the raw material
receiving area. The raw materials are accompanied by documentation certifying their
origin and clear traceability of the batch.
- The Quality Control (QC) team will inspect the quality of the asparagus according to
the factory's standards.
- Once the asparagus passes the QC inspection and meets the required standards, it is
transferred by the factory's receiving team to the section responsible for raw material
handling before blanching.
2. EXPLANATION
Inspecting raw materials before production is essential to ensure food safety. This process
provides valuable information for the subsequent processing and production steps, as well
as for verifying the quality and safety of the ingredients used. It also serves as a basis for
payment to the supplier, confirming that the materials meet the required standards and
specifications.
3. PROCEDURES TO FOLLOW
- The company will only accept samples from raw material areas approved by the
relevant authorities, and the raw material supplier must be on the list of suppliers
approved by the company's director.
- The company will only accept batches of raw materials that meet the quality standards
of TCVN 11410: 2016 (Regulations on the quality of asparagus) and the company's
internal standards. The materials must be accompanied by complete information,
including: the name of the supplier, the certificate of origin of the raw material batch,
quantity, and type.
- The raw material receiving process follows the principle of "first come, first served."
- Each batch of raw materials should be delivered to the factory as quickly as possible.
- Individuals involved in this process must adhere to the factory's current hygiene
standards (SSOP04).
a. Preparation
The equipment used to transport asparagus from the vehicle to the factory must be
prepared. QC is responsible for supervising this process.
b. Implementation
Asparagus is transferred to the processing section. In the receiving section, the quantity
of asparagus is determined. The weight of the asparagus received is recorded and entered
into the system.
c. Technical Specifications
- Ensure that sensory criteria for color and smell are met: the asparagus should be fresh,
green, firm, with compact tips, and not damaged or yellowed.
- Store the asparagus at a cool temperature, ideally between 0°C and 4°C.
- Pesticide residues must not exceed the allowable limits as specified in Circular
50/2016/TT-BYT, which regulates the maximum residue limits of pesticides in food.
- Heavy metal content must not exceed the allowable limits according to QCVN 8-
2:2011/BYT, which sets the national technical regulations on the limits of heavy metal
contamination in food.
4. MONITORING AND RESPONSIBILITY ASSIGNMENT
- Any additions or modifications to this standard must be approved by the management
board.
- The QC process control team is responsible for ensuring the sanitation and safety of the
procedure.
- The production management team, including the director and team leaders, is
responsible for implementing and maintaining this standard.
- Before accepting each batch of raw materials into the factory, the purchasing staff must
collect samples to check for pesticide residues, following the designated form and the
pesticide residue analysis report: GMP 01 - BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
Follow the company’s work instructions and standard forms.
Corrective Action Form: GMP 01 – BM 02 (Appendix 2).
6. VERIFICATION
Production Operations Manager, HACCP Team Leader
7. RECORD STORAGE
- Store the monitoring form: GMP 01-BM 01
- Certificate of origin for raw materials
- Incident records, corrective actions, and the incident monitoring form: GMP 01-BM 02
- All records must be retained for a period of 2 years.
Date: … Month: … Year: …
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 2: ASPARAGUS RAW MATERIAL PROCESSING

1. PROCESS
After quality inspection, the asparagus is transferred to an air-bubble washing machine
and cut into smaller pieces of 3-4 cm, with tough, woody parts removed.
2. EXPLANATION
The asparagus is washed to remove dirt and bacteria, and cut into smaller pieces to
facilitate blanching and pureeing processes. Tough, woody parts are removed to ensure a
smooth texture in the final product.
3. PROCEDURES TO FOLLOW

- Only clean water is to be used for washing asparagus (in compliance with SSOP 1).
- Only sanitized tools should be used, following the company's standard cleaning
procedures (in compliance with SSOP 2).
- Equipment used in this step must be designated for this specific use (in compliance with
SSOP 2).
- Workers must maintain personal hygiene and wear full protective gear before handling
raw materials (in compliance with SSOP 3 and SSOP 4)
b. Washing Procedure
- Ensure the quantity of asparagus in the washing machine is appropriate for the
machine's capacity, avoiding overloading to maintain effective and even washing and air
bubbling.
- The asparagus should be evenly distributed in the washing tank so that all parts are
exposed to the bubbling air. Ensure that the asparagus is fully submerged and uniformly
washed.
- The washing duration should be between 2-5 minutes to thoroughly remove impurities
and microorganisms without damaging the asparagus.
- Adjust the air bubbling pressure and flow rate as needed, with pressure between 1-2 bar.
Monitor the bubbling process to avoid areas where the asparagus is not evenly exposed to
water and air.
- After bubbling, rinse the asparagus with clean water to remove impurities dislodged
during washing. Use a gentle spray to ensure all impurities are thoroughly washed off the
asparagus.
c. Cutting Procedure
- After washing and rinsing in the air-bubble washing machine, transfer the asparagus to
a clean cutting area on a sanitized worktable.
-Trim off the tough, woody base of the asparagus, cutting about 2-3 cm from the bottom.
- Use a peeling knife to gently peel the outer layer of the asparagus stem. Only peel the
stem area, avoiding the tender tip, as it is delicate.
- Cut the asparagus into 3-4 cm pieces.
d. Technical Specifications
- Washing time: 2-5 minutes; Washing pressure: 1-2 bar; Asparagus piece length: 3-4 cm
4. MONITORING AND RESPONSIBILITY ASSIGNMENT
-The production management team is responsible for assigning and overseeing the
implementation of this procedure.
- The team leader and workers in the asparagus processing stage are responsible for
strictly following this procedure.
- The production management team, including the director and team leaders, must
organize, implement, and maintain this standard.
- QC staff overseeing the processing stage are responsible for monitoring adherence to
this procedure: checking soaking and washing times, water replacement frequency,
processing techniques, and other relevant technical parameters. Monitoring results are
recorded in the Raw Material Processing Tracking Report GMP 02 - BM 01 (Appendix
1).
- Monitoring frequency: each soaking and washing batch.
5. CORRECTIVE ACTIONS
- QC monitoring this stage should check worker handling practices, and if requirements
are not met, immediately provide corrective guidance and inform the production team
leader or production management to address any violations.
- Corrective action form: GMP 02 – BM 02 (Appendix 2).
6. VERIFICATION
- Records of compliance with this procedure must be verified by the HACCP Team
Leader or the Head/Deputy of the Production Management Team (members of the
HACCP team).
7. RECORD RETENTION
- Store the Monitoring Form GMP 02-BM 01.
- Record incidents and corrective actions, and use the Incident Monitoring Form GMP
02-BM 02.
- All records must be retained for two years.
Date: … Month: … Year: …
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 3: BLANCHING
1. PROCESS
Asparagus is blanched in a weak alkaline solution of NaHCO3 for a specified time and
temperature to achieve the desired color for the product.
2. EXPLANATION
- Blanching asparagus helps eliminate the bitterness in the vegetable. It halts the
biochemical processes of the raw material and preserves the color of the product.
- It partially kills microorganisms, mainly those on the surface of the raw material.
- The process also eliminates air inside the cell, reducing the effects of oxygen (O2),
which can cause bloating of cans or bags and oxidation of vitamin C.
3. PROCEDURES TO FOLLOW
a. Action Procedures
- Only use clean water (complying with SSOP 1).
- Only use tools that have been properly sanitized according to the company's cleaning
standards (complying with SSOP 2).
- Workers must clean themselves and wear full protective gear before handling
equipment (complying with SSOP 4).
b. Execution Steps
- Turn on the electricity and the gas valve for the steam blanching equipment.
- Adjust the boiling temperature to 85-90°C and blanch the asparagus for 3-5 minutes.
- Place food containers on trays or carts and move them into the steam blanching
chamber.
- Close the chamber door and turn on the switch to start the blanching process.
- Monitor the blanching time and turn off the switch once the process is complete.
- Open the chamber door and remove the blanched food containers.
c. Technical Requirements
- Boiling temperature: 85-90°C.
- NaHCO3 concentration: 3%.
4. MONITORING AND RESPONSIBILITIES
a. Responsibilities
- Any additions or amendments to this standard must be approved by the management
board.
- QC personnel responsible for this stage must ensure hygienic safety throughout the
blanching process by monitoring temperature, time, and other technical parameters.
- The production management team, including the manager and team leaders, is
responsible for organizing and maintaining this standard.
- The monitoring results must be recorded in the Blanching Process Monitoring Report
GMP 03 - BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- If QC finds that blanching time, temperature, or raw materials do not meet the required
standards, they must isolate the product, immediately notify the team leader/production
supervisor/HACCP team leader for timely correction, ensure quality, and promptly
address any violations.
- The corrective action form is GMP 03 - BM 02 (Appendix 2).
6. VERIFICATION
- The records of compliance with this standard must be verified by the HACCP team
leader or the Head/Deputy of the Production Management Board (HACCP team
members).
7. RECORD STORAGE
-Keep the monitoring form GMP 03-BM 01.
- Store all incident records, corrective actions, and incident monitoring forms GMP 03-
BM 02.
- All records must be retained for a period of 2 years.
Date: … Month: … Year: …
Approved by:
 ET JOINT STOCK COMPANY
Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 4: CHICKEN BREAST RECEPTION

1. PROCESS
Each batch of raw materials must be sampled and coded to check for banned antibiotics
before being accepted at the plant. The materials are transported from the primary food
producer to the inspection and reception area via trucks or container vehicles with storage
compartments. At the reception area, the materials are coded and checked for specific
criteria such as microbiological presence, moisture content, and sensory attributes.
2. EXPLANATION
- Only batches with confirmed results free of banned antibiotics, like chloramphenicol,
are purchased and accepted.
- Raw materials are received and weighed to determine their properties and mass, serving
as a basis for calculating processing ratios later on.
3. REQUIRED PROCEDURES
- Only sanitized equipment, cleaned according to the company's standard cleaning
procedures (SSOP 3), may be used.
- Tools used in the reception area must be dedicated equipment (SSOP 3).
- Personnel working in the reception area must be thoroughly cleaned and wear full
protective gear before handling raw materials (SSOP 4, SSOP 5).
- Only batches that meet the standards for banned antibiotics are accepted and purchased.
- Each batch of raw materials must be accompanied by complete documentation (Origin
Declaration, Customer Commitment Form, and Antibiotic Test Results Report) before
purchase and acceptance.
- Raw materials must not be placed directly on the ground.
- Rejected materials must be stored in separate containers and promptly removed from
the reception area after each load to prevent cross-contamination and ensure smooth
traffic flow in the area.
- After weighing, chicken is transferred to the workshop via a loading chute and placed in
a tank of clean water for washing. Workers in the reception area must prepare clean water
tanks at room temperature to wash the raw materials.
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES
a. Responsibilities
- The Raw Material Procurement Department is responsible for organizing the
implementation and maintenance of this procedure and resolving any issues related to
raw material batches that may affect product quality.
- The Production Management team is responsible for assigning, controlling, and
monitoring the execution of this procedure. They must report to the Board of Directors on
the quality of incoming raw materials in a timely manner.
- The team leader and workers in the raw material reception area are responsible for
strictly adhering to this procedure.
- QC in charge of raw material procurement is responsible for checking the quality of
materials, the origin declaration, commitment forms, and the antibiotic test result reports.
b. Monitoring Forms
- QC in charge of the raw material reception process is responsible for monitoring the
implementation of this procedure, checking the quality of the materials and any other
related technical specifications. The monitoring results must be recorded in the CCP
monitoring report, GMP 04 - BM 01 (Appendix 1).
- Monitoring frequency: Every batch of raw materials.
5. CORRECTIVE ACTIONS
- If QC identifies any raw material batch that fails to meet quality standards, they must
reject it and immediately report the issue to the Production Management team for timely
corrective action.
- Corrective action form GMP 04 – BM 02 (Appendix 2).
6. VERIFICATION
- The documentation of the implementation of this procedure must be verified by the
HACCP Team Leader or the Head/Deputy Head of the Production Management team
(members of the HACCP team).
7. DOCUMENT STORAGE
- Store monitoring form GMP 04 - BM 01.
- Store any incidents and corrective actions along with the monitoring form GMP 04 -
BM 02.
- All records must be stored for a period of 2 years.
Date…Month…Year...
Approved by

ET JOINT STOCK
COMPANY
Effective from:
Tel: xxx – Email: xx@xxx
--/--/--
PRODUCTION STANDARDS
GMP ASPARAGUS SOUP

GMP 5: CHICKEN BREAST HANDLING

1. PROCESS
- After quality inspection, the chicken breast is transferred to a water tank and soaked
for several hours to thaw. It then passes through a washing device to remove impurities
and microorganisms adhering to the surface of the chicken breast.
2. EXPLANATION OF REASONS
- The chicken breast is washed to remove dirt and bacteria.
- Thawing is done to facilitate the boiling process later.
3. PROCEDURES TO BE FOLLOWED
a. Procedures to Follow
- Only clean water should be used to wash the chicken breast.
- Only utensils that have been properly sanitized according to the company’s cleaning
procedure should be used.
- Equipment used in this process must be specialized for the task.
- Workers must clean themselves and wear full protective gear before handling the raw
material.
b. Washing Procedure
- Ensure that the chicken breast is washed evenly in the washing equipment.
- The washing time must be sufficient to completely remove impurities and
microorganisms, but without damaging or altering the chicken breast's properties.
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES
a. Responsibilities
- The Production Management team is responsible for assigning and controlling the
execution of this procedure.
- The team leader and workers in the handling process are responsible for strictly
following this procedure.
- QC in charge of the process is responsible for monitoring the execution of this
procedure: checking the soaking and washing times, water change frequency, handling
practices, and other relevant technical parameters. The monitoring results should be
recorded in the GMP 05 - BM 02 (Appendix 1) monitoring report.
- Monitoring frequency: For each batch of soaking and washing.
5. CORRECTIVE ACTIONS
- If QC monitors and finds that the process does not meet the required standards, they
must correct the procedure immediately and inform the production team leader or
Production Management to handle violations.
- Corrective action form GMP 05 – BM 02 (Appendix 2).
6. VERIFICATION
- The records for this procedure must be reviewed by the HACCP Team Leader or the
Head/Deputy Head of the Production Management team (members of the HACCP
team).
7. DOCUMENT STORAGE
- Store the GMP 05 - BM 01 monitoring form.
- Store any incidents, corrective actions, and the GMP 05 - BM 02 monitoring form.
- All documents should be kept for a period of 2 years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 6: BOILING CHICKEN

1. PROCESS
After handling the chicken breast, the chicken is boiled in an industrial boiler for about
20 minutes at a temperature of 140°C. After boiling, the chicken is removed from the
boiler and soaked in cold water for 10 minutes to cool down. Then, workers will separate
the meat from the bones, discarding the skin and retaining only the meat and bones.
2. EXPLANATION OF REASONS
- Boiling the chicken at the appropriate temperature and time helps to separate the meat
from the bones easily.
- Soaking the chicken in cold water helps to cool it down quickly and facilitates easier
separation of meat from bones.
- During the separation process, the skin is removed, and only the meat and bones are
kept.
3. PROCEDURES TO BE FOLLOWED
- Only use sanitized tools as per the company's cleaning standard (follow SSOP 2).
- The equipment used in this process must be specialized ( SSOP 3).
- Workers must clean themselves and wear full protective gear before handling the
product (SSOP 4).
- All equipment must be clean and made of non-corrosive materials.
- At the beginning of the production shift, the operator must clean the chicken stock
boilers (SSOP 2).
- The water used for boiling must meet hygiene standards (SSOP 1).
- Regularly clean the ceiling; ensure no condensation occurs on it (SSOP 5).
- Workers must report any health issues that could affect food safety and surfaces that
come into contact with food (SSOP 7).
- QC and equipment operators must monitor the boiling process every 5-10 minutes to
ensure that the chicken stock does not overcook and cause cloudy water or boiler
malfunctions.
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES
- The workshop manager is responsible for organizing and maintaining the
implementation of this procedure.
- Workers handling the raw materials are responsible for adhering to this procedure.
- QC is responsible for monitoring and checking the procedure.
- QC in charge of the handling process is responsible for supervising the execution of this
procedure. The monitoring results should be recorded in the GMP 06 - BM 01 monitoring
report (Appendix 1).
5. CORRECTIVE ACTIONS
- If QC observes that the process does not meet the requirements, corrective actions must
be taken immediately, and the production team leader or Production Management must
be notified to handle violations.
- A backup boiler should always be available in case of malfunction.
- Corrective action form GMP 06 - BM 02 (Appendix 2).
6. VERIFICATION
-Production management, HACCP team members, and the workshop manager must
verify the records for this area at least once a week.
7. DOCUMENT STORAGE
- Store the GMP 06 - BM 01 monitoring form.
- Store any incidents, corrective actions, and the GMP 06 - BM 02 monitoring form.
- All documents should be kept for a period of 2 years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 7: WEIGHING AND MEASURING INGREDIENTS

1. PROCESS
Main ingredients (asparagus) and additional ingredients (chicken breast, cheese,
seasoning, salt, starch) are measured after processing and preparation. The ingredients are
weighed according to the predetermined ratios using either automatic or manual
measuring devices. Once measured, the ingredients are transferred to the next step, which
is grinding.
2. EXPLANATION OF REASONS
- Ensuring ingredients are measured in the correct proportions is crucial for maintaining
the quality and flavor of the final product.
- The accuracy of the weighing process directly impacts product quality, so using precise
measuring equipment is essential.
3. PROCEDURES TO BE FOLLOWED
- The weighing area must be clean and sanitized before starting (SSOP 2, SSOP 3).
- Only use sanitized tools to handle the ingredients (SSOP 2).
- Prior to starting, check and calibrate the measuring equipment to ensure accuracy.
- Confirm the ingredient proportions before beginning the weighing process.
- Ensure that all weighing equipment is clean and sanitized after each batch.
a. Ingredient Weighing for Grinding Process
- Boiling chicken water, asparagus, chicken breast, and cheese are measured in the
following proportions:
- Boiling chicken water: 50.58%
- Asparagus: 40%
- Chicken breast: 2.7%
- Cheese: 2.7%
b. Ingredient Weighing for Heating Process
- Additional ingredients for the heating process are weighed in the following proportions:
- Starch: 3.3%
- Salt: 0.2%
- MSG: 0.26%
- Seasoning: 0.26%
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES
- The production management team is responsible for organizing and maintaining the
implementation of this procedure.
- The workshop manager and workers at the weighing station are responsible for adhering
to this procedure.
- QC personnel are responsible for controlling the process.
QC in charge of the process must monitor the implementation of this procedure. The
monitoring results should be recorded in the GMP 07 - BM 01 report (Appendix 1).
5. CORRECTIVE ACTIONS
- In case of an issue, the person detecting the problem must immediately report it to QC,
isolate the affected batch, and submit a report of the issue. Depending on the severity, the
batch may be recycled (partial or whole) or discarded.
- Corrective actions should be recorded in the GMP 07 - BM 02 form (Appendix 2).
6. VERIFICATION
- The records for monitoring the execution of this procedure must be reviewed by the
HACCP team leader or the Head/Deputy Head of Production Management – QC
(HACCP team member).
7. DOCUMENT STORAGE
- Store the GMP 07 - BM 01 monitoring form.
- Store records of incidents and corrective actions, as well as the GMP 07 - BM 02
monitoring form.
- All documents should be kept for a period of 2 years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 8: GRINDING PROCESS

1. PROCESS
After weighing, asparagus, chicken breast, cheese, and chicken broth are placed in the
grinder to be finely processed.
2. EXPLANATION
- Reducing ingredient size prevents bulkiness.
- Breaking down asparagus releases nutrients.
- Grinding ensures easier pouring and prevents machine clogging.
- Allows for convenient consumption as the product can be eaten directly or cooked with
ease.
3. PROCEDURES TO BE FOLLOWED
- The grinding area must be clean before starting (SSOP 2, SSOP 3).
- Only use sanitized equipment to handle ingredients (SSOP 2).
- Eliminate areas within and outside the production facility where pests may hide to
prevent their entry (SSOP 8).
- The grinder blade must be cleaned and sanitized after each batch.
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES

- The production management team is responsible for organizing and maintaining this
procedure.
- The workshop manager and operators are responsible for executing this procedure.
- QC personnel are responsible for overseeing the process.
- The grinding process is monitored every 15 minutes, and results are recorded in GMP
08 - BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- In case of an issue, the person who detects the issue must report it to QC, isolate the
batch, and document the issue. Based on severity, the batch will be partially or fully
recycled or discarded.
- Corrective actions are recorded in GMP 08 – BM 02 (Appendix 2).
6. VERIFICATION
- Records of the implementation of this procedure are verified by the HACCP team leader
or Production Management – QC (HACCP team member).
7. DOCUMENT STORAGE
- Store the GMP 08-BM 01 monitoring form.
- Store incident records and corrective actions in GMP 08-BM 02.
- All records are kept for 2 years.
Date…Month…Year
Approved by
 ET JOINT STOCK COMPANY
Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 9: HEATING PROCESS

1. PROCESS
After grinding, the mixture is transferred to a cooking pot, where additional seasonings
and tapioca starch are added.
2. EXPLANATION
- Cooking develops the flavor of the product.
- The heating process eliminates harmful microorganisms and substances that could spoil
the taste and reduce the shelf life of the product.
3. PROCEDURES TO BE FOLLOWED
a. Standard Procedures
- Use only sanitized equipment according to the company’s cleaning protocol (SSOP 02).
- Dedicated equipment and utensils should be used at this stage (SSOP 03).
- Employees must follow personal hygiene practices and wear proper protective gear
before handling equipment (SSOP 04).
b. Operational Steps
- Turn on the power and heat the pot to start the motor, which rotates the internal stirring
blade.
- Heat the mixture for 15-20 minutes at 85-90°C.
- Allow it to cool to 40°C, then add tapioca starch. Stir for an additional 90 seconds to
ensure uniform viscosity.
- Monitor the heating time and switch off the power when finished.
- Open the pot lid and begin the filling process.
c. Technical Requirements
- Heating time: 15-20 minutes at a temperature of 85-90°C.
4. MONITORING AND ASSIGNMENT OF RESPONSIBILITIES
- Any amendments to this procedure must be approved by the Director.
- QC personnel assigned to this stage are responsible for ensuring safety and hygiene.
- The production management team, including the Director and team leaders, is
responsible for organizing and maintaining compliance.
- Supervisors and operators must monitor the process in accordance with this procedure.
- QC staff are responsible for monitoring the implementation of this procedure, with
results recorded in GMP 09 - BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- In the event of a problem, the individual who detects it must report it to QC for isolation
of the batch and document the issue. Based on severity, the batch will either be
partially/fully reprocessed or discarded.
- Corrective actions are recorded in GMP 09 - BM 02 (Appendix 2).
6. VERIFICATION
- Records of compliance with this procedure must be verified by the HACCP team leader
or a member of the Production Management – QC team.
7. DOCUMENT STORAGE
- Store the GMP 09-BM 01 monitoring form.
- Store incident records and corrective actions in GMP 09-BM 02.
- All records must be kept for two years.
Date…Month…Year
Approved by
 ET JOINT STOCK COMPANY
Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 10: FILLING PROCESS

1. PROCESS
The product is vacuum-sealed in packaging bags, then transferred to the sterilization
stage.
2. EXPLANATION
The soup is portioned according to the specified packaging size to ensure proper
sterilization after heating.
3. PROCEDURES TO BE FOLLOWED
- The filling area must be thoroughly sanitized before starting (SSOP 02, SSOP 03).
- Only sanitized equipment should be used to handle ingredients (SSOP 02).
- Workers must follow hygiene practices and wear protective equipment before handling
food (SSOP 04).
- The storage area for packaging materials must contain only the packaging for finished
products and must be cleaned daily (SSOP 05).
- Pest control should be enforced both inside and outside the production area to prevent
entry (SSOP 08).
- The filling area, tools, and packaging should all be clean and dry.
- Packaging taken from storage should be checked for cleanliness and quality, and placed
on pallets for use.
4. MONITORING AND RESPONSIBILITIES
- The production management team is responsible for organizing and maintaining this
process.
- Supervisors, workers, and QC staff assigned to this stage are responsible for following
this protocol.
- Monitoring results should be recorded on GMP 10-BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- If an issue arises, the individual who discovers it must report it to QC to isolate the
affected product batch and document the incident. Based on the severity, the batch may
be partially/fully reprocessed or discarded.
- Corrective actions are documented in GMP 10-BM 02 (Appendix 1).
6. VERIFICATION
Monitoring records for this protocol should be verified by the HACCP Team Leader or a
member of Production Management – QC.
7. DOCUMENT STORAGE
- Store the monitoring form GMP 10-BM 01.
- Incident records and corrective actions should be stored in GMP 10-BM 02.
- All records must be retained for two years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 11: DEGASSING AND SEALING PROCESS

1. PROCESS
A vacuum pump is used to remove all air inside the vacuum chamber and packaging. At a
specific vacuum pressure, the packaging is fully air-free. The heating element then seals
the bag, and the seal is cooled to complete the process.
2. EXPLANATION
- Prevents oxidation reactions, such as lipid oxidation, certain vitamin oxidation, and
discoloration.
- Vacuum sealing inhibits the growth of aerobic microorganisms, especially mold,
reducing spoilage.
3. PROCEDURES TO BE FOLLOWED
- Only sanitized tools and equipment should be used, in line with company sanitation
standards (SSOP02).
- Workers must maintain personal hygiene and wear protective gear when handling the
product (SSOP03, SSOP04).
- Frequently clean the ceiling to prevent condensation (SSOP05).
- Workers must report any illness that could contaminate food or contact surfaces
(SSOP07).
Vacuum Sealing Steps
Step 1: Prepare the bag
- Place the product in vacuum-resistant packaging. Ensure no liquid or debris at the
opening.
Step 2: Insert the bag
- Position the bag opening in the sealing area. Ensure alignment within the sealing
elements.
- Connect the vacuum machine to a power source and open its lid.
Step 3: Set time
- Sealing time: 5-7 seconds for vacuum bags, 8-10 seconds for zip-lock, aluminum, or
kraft bags.
Step 4: Vacuum
- Press "Start" to initiate vacuuming. The machine removes air, creating a sealed
environment.
Step 5: Seal
- After vacuuming, the machine automatically seals the bag with heat.
Step 6: Finish
- Once the sealing is complete, the machine stops. Carefully remove and inspect the bag.
4. MONITORING AND RESPONSIBILITIES
- Production management is responsible for organizing and maintaining this procedure.
- Supervisors, workers, and the assigned QC personnel are accountable for following this
protocol.
- Monitoring results should be recorded in GMP 11-BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- If an issue arises, the person identifying it should inform QC to isolate the affected
product batch and document the incident. Based on severity, the batch may be
reprocessed (partially or fully) or discarded.
- Corrective actions are recorded on GMP 11-BM 02 (Appendix 2).
6. VERIFICATION
Monitoring records for this protocol should be verified by the HACCP Team Leader or
QC from Production Management.
7. DOCUMENT STORAGE
- Store the monitoring form GMP 11-BM 01.
- Incident records and corrective actions are stored in GMP 11-BM 02.
- All documents must be retained for two years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 12: STERILIZATION

1.PROCESS
After vacuum sealing, the product is placed in a retort cooker for cooking and
sterilization.
2. EXPLANATION
- Cooks the product.
- Eliminates microorganisms and deactivates enzymes.
- Extends the product's shelf life.
3. REQUIRED PROCEDURES
a. Operational Procedures
- Water used in the retort cooker must be clean (SSOP01).
- Workers must maintain personal hygiene and wear protective equipment before
handling products (SSOP04).
- Retort sterilizer must be inspected, maintained, and sanitized regularly before use
(SSOP03).
- Only sanitized tools may be used to transfer products in and out of the retort (SSOP02).
- Regular ceiling cleaning is required to prevent condensation (SSOP05).
- Workers must report illnesses that could contaminate food or surfaces (SSOP07).
- All areas for insects or rodents inside and outside the production workshop must be
regularly inspected and treated to prevent infestations (SSOP08).
- Monitor operational parameters for stable temperature and time.
- After sterilization, the product must be cooled, quality-checked, and not allowed to
accumulate in the retort area.
b. Technical Specifications
- Heat the product from room temperature to sterilization temperature (65-95°C).
- Hold the product at sterilization temperature for a specified time, generally 5–30
minutes, depending on the product.
- Cool the product rapidly, typically below 20°C or 10°C depending on the product.
4. MONITORING AND RESPONSIBILITIES
- Production management is responsible for organizing and controlling the
implementation of this protocol.
- Supervisors and line workers must adhere to this protocol.
- QC in the processing section is responsible for monitoring water temperature, water
replacement frequency, retort loading and unloading, retort temperature, and all related
technical parameters. Monitoring results are recorded on GMP 12-BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- If QC observes the retort cooker does not reach the specified temperature, adjustments
should be made, and workers reminded. Violations regarding water replacement
frequency may result in corrective action and penalties. Non-compliant product batches
are isolated and discarded.
- QC responsible for unloading should remove and discard any defective products (e.g.,
damaged packaging, open seals). Regular occurrences require investigation and
preventive measures.
- Corrective actions are recorded on GMP 12-BM 02 (Appendix 2).
6 .VERIFICATION
Records of this protocol must be verified by the HACCP Team Leader or QC (HACCP
Team member) from Production Management.
7. DOCUMENT STORAGE
- Store monitoring forms GMP 12-BM 01.
- Incident records and corrective actions are stored in GMP 12-BM 02.
- All records must be kept for two years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 13: PACKAGING

1. PROCESS
After sterilization, the bags are moved to the boxing area.
2. EXPLANATION
This step facilitates convenient storage, distribution, and warehousing of the product.
3. REQUIRED PROCEDURES
a. Compliance Procedures
- The boxing area, boxing machines, and box lids must be thoroughly cleaned and
disinfected according to the company’s standard sanitation procedures (SSOP02).
- Workers must maintain personal hygiene and wear protective equipment before starting
work (SSOP03, SSOP04).
b. Boxing Procedure
- Boxes must be intact and free of water damage.
- Box labeling must include: production date, manufacturing unit, size, product name,
expiration date, and company code to match the product inside.
- Each carton should contain 12 bags for easy transportation and distribution. The boxing
process is automated.
4. MONITORING AND RESPONSIBILITIES
- Production management is responsible for organizing and supervising the
implementation of this standard.
- Team leaders and packing workers are responsible for strictly following this standard.
- QC in the packing section monitors compliance by checking box size, quantity of bags
per box, and defective box count. Monitoring results are recorded on GMP 13-BM 01
(Appendix 1).
5. CORRECTIVE ACTIONS
- QC responsible for this section will monitor worker handling. If standards are not met,
immediate correction is required, and the production team leader or production
management must be informed to take action against non-compliant workers.
- Corrective actions are recorded on GMP 13-BM 02 (Appendix 2).
6.VERIFICATION
Records of this standard must be verified by the HACCP Team Leader or QC (HACCP
Team member) from Production Management.
7. DOCUMENT STORAGE
- Store monitoring forms GMP 13-BM 01.
- Incident records and corrective actions are stored in GMP 13-BM 02.
- All records must be retained for two years.
Date…Month…Year
Approved by

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx Effective from:
--/--/--
PRODUCTION STANDARDS GMP
ASPARAGUS SOUP

GMP 14: STORAGE

1. PROCESS
After packaging, products must be stored in conditions that meet the temperature and
humidity requirements to maintain quality. The storage facility should be well-ventilated
to prevent mold and maintain stable environmental conditions.
2.EXPLANATION

Storage ensures product quality stability in preparation for distribution.

3. REQUIRED PROCEDURES
a. Operational Procedures
- Tools and equipment must be cleaned according to the company’s standard methods
(SSOP03).
- Only designated equipment should be used for this step (SSOP03).
- Workers must maintain personal hygiene and wear appropriate protective gear
(SSOP05).
- Check and operate transport equipment for storage handling.
b. Storage Procedures
- Stack finished product cartons in the storage area following FIFO (First-In, First-Out)
principles.
- Stack boxes from the bottom up.
- Maintain a distance of 10 cm from the floor, 50 cm from the ceiling, and 50 cm from
the walls.
- Leave walkways of 1.2 to 1.8 meters.
- QC monitors layout, arrangement, and storage duration (12 months). Record product
entry and exit dates.
c. Technical Requirements
- Product cartons must be suitable for storage.
- Storage temperature: 2–6°C.
4. MONITORING AND RESPONSIBILITIES
- Supervisors and workers in the homogenization step are responsible for complying with
this standard.
- QC staff are responsible for monitoring compliance with this standard. Monitoring
results are recorded on GMP 14-BM 01 (Appendix 1).
5. CORRECTIVE ACTIONS
- QC responsible for this section will inspect worker handling and equipment settings. If
standards are not met, adjustments must be made immediately, and the production team
leader must be informed. Corrections are recorded in the incident report in the appendix.
- Corrective actions are recorded on GMP 14-BM 02 (Appendix 2).
6. VERIFICATION
Monitoring records must be verified by the HACCP Team Leader or QC from Production
Management.
7. DOCUMENT STORAGE
- Store monitoring forms GMP 14-BM 01.
- Incident records and corrective actions are stored in GMP 14-BM 02.
- All records must be retained for two years.
Date…Month…Year
Approved by
 CHAPTER 3: PREREQUISITE PROGRAM - SSOP
3.1.Definition
The SSOP (Sanitation Standard Operating Procedures) is a hygiene process and a set of
procedures that control sanitation within a facility.
3.2. Role
Controls all factors related to food safety and hygiene quality of products throughout the
production and processing stages, from receiving raw materials to final products.
Supports the goal of maintaining GMPs, reducing the number of critical control points in
the HACCP plan.
Increases the effectiveness of the HACCP plan and is essential even when there is no
HACCP program.
3.3. SSOP Description Table
 Table 3.1 SSOP Standards Table
STT SSOP No SSOP Name
1 SSOP 01 Water Source Safety
2 SSOP 02 Product Contact Surfaces
3 SSOP 03 Prevent Cross-Contamination
4 SSOP 04 Personal Hygiene
5 SSOP 05 Protecting Products from Contaminants
6 SSOP 06 Use and Storage of Chemicals
7 SSOP 07 Employee Health
8 SSOP 08 Pest Control
9 SSOP 09 Waste Management
10 SSOP 10 Product Recall

3.4. SSOP for Asparagus Soup

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx
Effective from:
STANDARD SANITATION --/--/--
OPERATING PROCEDURE (SSOP)
FOR ASPARAGUS SOUP

SSOP 01: WATER SOURCE SAFETY

1. REQUIREMENTS
The water used in food processing or for equipment sanitation purposes must comply
with Circular 41/2018/TT-BYT on potable water quality.
2. CURRENT CONDITIONS
- The water source used throughout the processing and equipment sanitation process is
supplied by the city's water plant, pumped to an overhead tank, and dosed with chlorine
via a dosing pump to control the residual chlorine content in the incoming water. The
factory's water supply system is made of plastic pipes.
- The residual chlorine level is monitored with a colorimeter, and it is maintained at 1
ppm.
3. PROCEDURES TO FOLLOW
- Only use water that meets the required standards.
- Ensure there is no cross-connection between clean water pipes and wastewater pipes.
- Regularly clean and disinfect the water treatment system and the water storage tank
every 3 months.
- Procedure: First, drain the tank, scrub with soap, then flush with clean water, followed
by rinsing with 100 ppm chlorine. Afterward, rinse with clean water again before refilling
the tank.
- The water faucet should not directly touch the floor, and after use, it should be hung up
on a hook. The water tank should have a designated scoop for drawing water, and this
scoop should not be used for handling any ingredients.
- The water supply system should be shown in a schematic diagram, and each water
faucet in the workshop should be clearly numbered for monitoring purposes.
- The source water must be tested for physical, chemical, and microbiological quality
once a year. After the water source, microbiological testing is also conducted annually.
Each faucet in the workshop should be tested for microbiological quality at least once per
year (according to the attached plan).
- Any changes to the schematic diagram must be updated accordingly.
- Any changes to this plan must be updated, and laboratory test records should be kept
fully.
4. RESPONSIBILITIES FOR IMPLEMENTATION AND MONITORING
- The technical team is responsible for daily monitoring of the operation, cleaning, and
maintenance of the water supply and treatment system. The monitoring results are
recorded on the water supply system monitoring form.
- QC supervises the use and sanitation of water in the workshop. The results of this
monitoring are recorded on the Water Sanitation and Use Monitoring Form (SSOP – BM
01) (Appendix 3).
- In case of an issue, the designated supervisor must isolate the water supply system and
notify the HACCP team leader to take timely action.
5. CORRECTIVE ACTIONS
- If the residual chlorine level does not meet the standard (i.e., < 0.5 ppm or > 1 ppm), the
QC department must promptly adjust the chlorine level by increasing or decreasing the
chlorine dosing using the dosing pump.
- If any issues are found with the water treatment and supply process (e.g.,
malfunctioning chlorine dosing pump or contamination with pathogenic
microorganisms), the factory must immediately stop production. The time of the issue
should be determined, and all products produced during the time the affected water
source was used should be isolated until the cause is identified and corrective actions are
taken.
- Products produced during the water supply issue period will be sampled and analyzed.
Only products that meet quality standards will be released for distribution.
6. INSPECTION
- The HACCP team leader is responsible for verifying the implementation of this
procedure.
- All test results regarding water safety will be reviewed by the HACCP team leader or
the Head or Deputy Head of the Production Management Department (HACCP team
members).
7. RECORD RETENTION
- Water sampling and analysis plans.
- Water sanitation and use monitoring form: SSOP – BM 01.
- Corrective action form: SSOP – BM 02.
- All records must be reviewed and retained in the company's SSOP files for at least 2
years.
Date: ... Month:… Year:…
Approved by
 ET JOINT STOCK COMPANY
Tel: xxx – Email: xx@xxx
Effective from:
STANDARD SANITATION --/--/--
OPERATING PROCEDURE (SSOP)
FOR ASPARAGUS SOUP

SSOP 02: SURFACES IN CONTACT WITH PRODUCTS

1. REQUIREMENTS
Surfaces that come into contact with the product, including gloves, aprons, boots, and
production tools such as containers, baskets, knives, chopping boards, tables, tanks, bins,
and scales, as well as surfaces indirectly contacting the product like ceilings, walls,
floors, lights, windows, machines, and drainage systems, must ensure and maintain good
hygiene conditions before and during the production process.
2. CURRENT CONDITIONS AT THE COMPANY
- All processing tools and sampling instruments such as covered containers and sample
collection sticks are made of stainless steel (316).
- All storage and handling equipment is made of stainless steel.
- Equipment that comes into contact with the product is made of stainless steel and placed
in easily cleanable locations.
- Protective clothing that comes into direct contact with the product includes:
+ Boots and gloves made of rubber.
+ Full-body suits with hoods.
- Cleaning chemicals used on product-contact surfaces include soap, disinfectants, sterile
water, alkalis, and acids.
- For difficult-to-reach surfaces such as pipes, storage tanks, and sterilization equipment,
the CIP (Cleaning in Place) system is used for automatic cleaning.
- Product-contact surfaces are cleaned before and after the production process.
3. PROCEDURES TO FOLLOW
3.1. PREPARATION
Prepare cleaning tools from designated areas of each workshop, including brushes (large
brushes for cleaning floors and small brushes for cleaning containers), soap, cleaning
chemicals, and water hoses. These tools are dedicated for sanitation purposes.
- Prepare a chlorine solution with a concentration of 50ppm – 100ppm (using a pre-
measured dosing cup).
- Prepare a NaOH solution with a concentration of 0.5% – 1.5%.
- Prepare an HNO3 solution with a concentration of 0.5% – 1%.
3.2. CLEANING AFTER PRODUCTION
For processing and sampling tools such as covered containers and sample collection
sticks:
- Rinse with water to remove any remaining product residue.
- Immerse in hot water.
- Use brushes (or cleaning mesh) and soap to remove contaminants from the tools.
- Rinse thoroughly with clean water to remove soap.
- Soak in a chlorine solution (50ppm – 100ppm), ensuring the tools are fully submerged,
then rinse with clean water before reuse.
- If there is a long gap between two production runs, soak the tools in a chlorine solution
(50ppm – 100ppm) until the next shift, then rinse with clean water before reuse.
For protective clothing (boots and rubber gloves):
- Rinse with clean water.
- Use a cleaning mesh and soap to wash them thoroughly.
- Rinse again with clean water.
- Soak in a chlorine solution (50ppm – 100ppm) for a minimum of 15 minutes.
- Rinse with clean water and dry or use a dryer before reuse. Both the inside and outside
of the items must be cleaned.
3.3. CLEANING DURING PRODUCTION
Processing and sampling tools should be gathered and cleaned in a designated area using
a chlorine solution (50ppm – 100ppm), then rinsed with clean water. Cleaning should be
done at least once every hour.
Gloves should be soaked in a chlorine solution (30ppm – 50ppm), then rinsed and soaked
in clean water before continuing production. Cleaning should be done at least once every
2 hours.
3.4. PRE-PRODUCTION CLEANING
- If there is a short transition period between two shifts, the equipment should be cleaned
with water before use.
- If there is a longer gap before the next production cycle, pre-production cleaning should
follow the same steps as post-production cleaning.
General Requirements:
- Cleaning and disinfection should only be done after production, not while products are
still present.
- Cleaning tools and chemicals must be stored in designated areas, with cleaning tools
kept in sealed plastic bins, and labels used for identification.
- Cleaning and disinfecting chemicals must also be clearly labeled.
4. RESPONSIBILITIES AND SUPERVISION
- The Production Management Team Leader is responsible for organizing and
implementing this procedure.
- QC is responsible for supervising the implementation of this procedure.
- Workers at each stage are responsible for following this procedure.
- Laboratory staff at each production stage are responsible for sampling and analyzing pH
and microbiological quality before and after each production shift.
- QC in production teams is responsible for supervising the cleaning of the factory,
machines, equipment, and personal hygiene (twice daily). The inspection results are
recorded in the Daily Sanitation Inspection Report (Factory, Equipment, Production
Tools) (SSOP - BM 03) (Appendix 3) and the Daily Personal Hygiene Inspection Report
(SSOP - BM 04) (Appendix 3).
5. CORRECTIVE ACTIONS
- If microbiological or pH issues arise, the batch should be isolated, and the production
management team must be notified to address the issue and ensure workers follow the
procedure correctly.
- If QC finds sanitation conditions do not meet the required standards, a re-cleaning must
be done until the standards are met before production can resume.
6. INSPECTION
- The HACCP Team Leader is responsible for verifying compliance with this procedure.
7. RECORD RETENTION
- Microbiological analysis results for product-contact surfaces.
- Daily Sanitation Inspection Report (Factory, Equipment, Production Tools) (SSOP -
BM 03).
- Daily Personal Hygiene Inspection Report (SSOP - BM 04).
- All records that have been reviewed must be retained in the company's SSOP file for at
least 2 years.
Date: ...Month:…Year: …
Approved by:

ET JOINT STOCK COMPANY

Tel: xxx – Email: xx@xxx
Effective from:
STANDARD SANITATION --/--/--
OPERATING PROCEDURE (SSOP)
FOR ASPARAGUS SOUP

SSOP 3: CROSS-CONTAMINATION PREVENTION

1. REQUIREMENTS
Prevent cross-contamination from unsanitary objects into products, workers in unclean
areas, packaging materials, and surfaces that come into contact with products, including
tools, gloves, protective clothing, and unclean environments into clean environments.
2. CURRENT CONDITIONS AT THE COMPANY
- The factory is located far from the raw material reception area. The surrounding
environment is clean and well-ventilated, with walls separating the production area from
the outside.
- The layout of the factory is organized to keep different production stages separate, such
as the raw material reception area, raw material processing area, production area,
pasteurization area, and packaging area. Pathways for raw materials, waste, and
packaging materials are designed to minimize contamination risks.
- Production tools and product-contact surfaces are made from non-corrosive materials
(plastic or stainless steel), water-resistant, and easy to clean and sanitize.
- All company staff are provided with full protective clothing.
- Strict control is maintained over worker movement between different production areas.
- The factory’s drainage system operates properly, without backflow.
3. PROCEDURES TO FOLLOW
- The production line is set up in a linear flow to ensure no cross-over between different
production stages.
- Only one product or a group of products with similar risks should be produced at a time.
If switching to a different product, a thorough cleaning of tools and equipment is
required.
- The ceiling, lights, and machines in the production area must be maintained and cleaned
weekly.
- Floors, walls, and drainage systems should be smooth and easy to clean. These areas
must be cleaned and sanitized with a chlorine solution (100 - 200 ppm) before and after
production.
- Ceilings must be regularly maintained, repaired, and cleaned to prevent condensation,
mold growth, and peeling, which could fall into products.
- All doors connecting to the outside should remain closed and have plastic curtains to
prevent insects from entering the production area.
- Staff entering the production area must adhere to SSOP05 (Personal Hygiene
Procedure).
- Tools should be clearly distinguished: cleaning tools, working tools, food-contact tools,
and tools for finished and semi-finished products. Waste collection tools should be
clearly marked.
- Workers moving from earlier stages of production to later stages must change their
protective clothing and follow all cleaning procedures outlined in SSOP04 (Cleaning
Procedures).
- Doors for processing rooms and ventilation openings in production or packaging areas
should not open directly to the outside environment.
4. SUPERVISION AND RESPONSIBILITIES
- Team leaders and supervisors are responsible for implementing this procedure.
- Workers are responsible for following the procedure.
- The technical team assigned to cleaning duties is responsible for cleaning lights,
machines, and equipment once a week.
- QC responsible for the production team is in charge of supervising cleaning tasks at
least twice daily and unplanned inspections (if any), ensuring the cleanliness of the
factory, equipment, tools, and personal hygiene. Inspection results are recorded in the
Daily Sanitation Inspection Report (Factory, Equipment, Production Tools) (SSOP - BM
03) and the Daily Personal Hygiene Inspection Report (SSOP - BM 04) (Appendix 3).
- Any modifications or additions to this procedure must be approved by the Board of
Directors.
5. CORRECTIVE ACTIONS
- If cross-contamination occurs, QC must immediately report it to the team leader,
Production Management, and the HACCP team leader for timely corrections and ensure
the quality is maintained.
- Any violations of this procedure should be addressed promptly with corrective actions.
6. INSPECTION
- The HACCP team leader is responsible for verifying compliance with this procedure.
7. RECORD RETENTION
- Microbiological test reports for the product.
- Daily Sanitation Inspection Report (Factory, Equipment, Production Tools) (SSOP -
BM 03) and the Daily Personal Hygiene Inspection Report (SSOP - BM 04).
- All records must be retained in the company’s SSOP files for at least 2 years.
Date: … Month: … Year: …
Approved by:
 ET JOINT STOCK COMPANY
Tel: xxx – Email: xx@xxx
Effective from:
STANDARD SANITATION --/--/--
OPERATING PROCEDURE (SSOP)
FOR ASPARAGUS SOUP

SSOP 04: PERSONAL HYGIENE

1. REQUIREMENTS
All personnel working in the production area must strictly adhere to personal hygiene
procedures. They must maintain good personal hygiene practices during work and apply
necessary measures to prevent contamination of products or any product components
with microorganisms or foreign substances.
2. CURRENT CONDITIONS AT THE COMPANY
- Adequate handwashing and sanitizing stations are provided at the entry points to the
production area.
- Changing rooms for protective clothing are directly connected to the production area.
The changing rooms are equipped with hooks for clean protective clothing and personal
items.
- The company has a laundry service for protective clothing to ensure that workwear is
properly cleaned.
- The restroom facilities are appropriately located and equipped with necessary hygiene
and sanitizing equipment.
3. PROCEDURES TO FOLLOW
- Worker hygiene checks should be performed twice daily.
- Continuous monitoring of worker hygiene practices and adherence to personal hygiene
rules during production is required.
- The functionality and maintenance of handwashing and sanitizing stations, worker
protective clothing, changing rooms, and restroom areas should be checked twice daily. If
any equipment or facilities show signs of wear or inadequacy, the designated QC staff
must report it to the HACCP team leader for immediate corrective action, ensuring
compliance with SSOP regulations.
4. SUPERVISION AND RESPONSIBILITIES
- Team leaders and supervisors are responsible for implementing and enforcing this
procedure.
- Workers are responsible for following the personal hygiene procedure.
- The cleaning staff is responsible for monitoring and reminding workers to comply with
personal hygiene requirements as outlined in this SSOP.
This procedure is essential to ensure the safety and quality of the products by maintaining
a clean and hygienic working environment.