One of the core components of a fully implemented food safety plan are sanitation controls. Sanitation controls, as described in U.S. Food and Drug Administration’s Food Safety Modernization Act (FSMA) Final Rule for Preventive Controls for Human Food, are “procedures, practices and processes to ensure the facility is maintained in a sanitary condition to minimize or prevent hazards such as environmental pathogens, hazards from employees handling food, and food allergens.” Procedures and practices that ensure consistent outcomes in obtaining and maintaining a site that meets the definition are Standard Sanitation Operating Procedures (SSOPs). Essentially, SSOPs define the chemicals, tools, and step- by-step processes required to clean a piece of equipment or structure.
Equipment cleaning procedures (SSOPs) provide the basis for consistent cleaning of equipment and structures and define the tools, equipment, and sequencing of steps to effectively and efficiently restore equipment and/or facility structures to a clean and food safe condition. They provide a basis for training of employees to ensure consistent outcomes.