General cleaning/sanitizing elements of Standard Operating Procedures (SOPs) should not be integrated into the "regulatory" requirements of Sanitation SOPs (SSOPs), but should be maintained as a separate plant operational set of documents. To further explain this the rationale for keeping these separate, this article reviews SSOPs to define their requirements and how these differ from general SOPs.
According to industry estimates, at least one-third of food recalls in North America may directly be related to sanitation, hygiene and material handling issues in food facilities. On an associative note, the CDC lists unsanitary equipment and surfaces as one of the top five contributing factors of foodborne illness outbreaks.
Despite ongoing production pressures on meat and poultry operations managers, making the effort to follow best practice sanitary standards can not only enhance food safety and production but also add value to products.
We've gathered experts' best practice tips for how to make those jobs easier and avoid common problems. And they shared insights about the latest in cleaning technology and improvements to scientific methods for validating sanitation.