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Home » Topics » Sanitation » SSOPs

SSOPs
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Sanitation Standard Operating Procedures (SSOPs) are written procedures or programs used to maintain equipment and the facility environment in a sanitary condition for food processing, and are a fundamental part of a food safety plan.

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Total Protection for Food Safety eBook
eBook

Total Protection for Food Safety

June 7, 2022

A comprehensive "Total Protection" approach to food safety not only helps alleviate the stress of food safety management for better piece of mind, but also delivers a more successful overall result. In this exclusive eBook from Food Safety Magazine, you’ll learn how best-in-class sanitation and chemical solutions are combined with pest control and intervention solutions to enhance your overall approach and management of food safety.



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food equipment sanitation

Into the Wee Hours, Sanitation and Safety Keep Working Side by Side

Without improved controls, operational efficiencies used to reduce sanitation time will result in a higher risk to both food and worker safety
Hilarie Warren M.P.H., C.I.H. Jenny Houlroyd M.S.P.H., C.I.H. Wendy White M.Sc.
April 19, 2022

This article will focus on why third-shift food and beverage sanitation work can be so challenging and dangerous, why it receives so much attention from OSHA, and what resources and control strategies are available for employers. The authors discuss the physical and chemical challenges with food processing equipment design and sanitation requirements as they relate to the safe performance of cleaning tasks. 


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Brussel Sprouts

Why SSOPs are the Foundation of a Well-Functioning Food Safety Program

Key Elements of Sanitation Standard Operating Procedures
Angela Anandappa Ph.D.
August 17, 2021

The Rationale of Redefining a Sanitation Program

Robert W. Powitz Ph.D., M.P.H., RS, C.F.S.P.
June 24, 2020
When it comes to defining “clean” in the food industry, an objective definition does not exist, and each facility must recognize that what is deemed clean now may not stay clean when subjected to the environment.
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The Importance of Cleaning for Food Safety

Barbara Kanegsberg Ed Kanegsberg Ph.D.
August 20, 2019
Without appropriate cleaning, effective disinfection can be difficult or impossible to achieve.
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Reduced Moisture Design & Sanitation: Best Practices

Karl Thorson Gina R (Nicholson) Kramer RS/REHS
April 16, 2019
The application and advantages of designing a reduced-moisture sanitation program that minimizes microbial “bloom” and trims costs are described.
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Validation, Verification, and Monitoring of Cleaning in Food Processing Factories

Duane Grassmann
February 20, 2019
Performing cleaning verification, monitoring, and validation will be difficult at best without control of the cleaning process.
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Top Ten Misconceptions about Sanitation

Angela Anandappa Ph.D.
October 11, 2018
Sanitation is in fact the most important function that will happen in every single factory, packinghouse, deli, or restaurant every single day.
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Incorporating Predictive Maintenance into Your Preventive Maintenance Program

April 13, 2018
Preventive maintenance is one of the six basic prerequisite programs that benefits processors in more ways than just food safety.
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Thermal Inactivation of Wine Spoilage Yeasts to Validate Steam Sanitation Protocols in Wineries

April 1, 2018
Management of spoilage organisms is generally accomplished by following Good Manufacturing Practices and Good Hygiene Practices in the winery.
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More Articles Tagged with 'SSOPs'
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