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)
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)
Food safety plan
Addresses biological, chemical and physical food safety hazards
There are lots of examples available:
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.