SSOP & HACCP

Sanitation Standard Operating Procedures & Hazard Analysis Critical Control Point

All processing facilities under federal and state continuous inspection are required to have SSOP’s and HACCP’s. The MDA website says that it can be very challenging to make SSOP and HACCP plans that are in-line with regulatory requirements. These regulatory requirements are continually evolving, but MDA can be very helpful in navigating through this process.

Sanitation Standard Operating Procedures (SSOPs)

(Federal Policy)

  • SSOPs are a description of a facility’s cleaning program and how the cleaning program is monitored

  • Requirements are very specific and touch on pest control, durability of construction, lighting, ventilation, plumbing, sewage disposal, water supply, employee hygiene, sanitary operations, equipment and utensils, monitoring and recordkeeping.

  • There are lots of examples available that can be used as templates for designing SSOPs:

This document has a model SSOP from the USDA

Hazard Analysis Critical Control Point (HACCP)

(Federal Policy)

  • Food safety plan

  • Addresses biological, chemical and physical food safety hazards

  • There are lots of examples available:

    • Here’s one example

    • There are lots of examples put together by the University of Wisconsin Extension

  • Before filling out a HACCP, a person needs to attend a HACCP Workshop. Minnesota has a HACCP coordinator and contacts that can provide more information about these workshops.

  • The NMPAN website has a lot of good information and FAQs on HACCPs

Facilities may need to provide certain spaces and amenities for inspectors.