1. Basic Steps of Sanitation
SSOP Protocol
Basic Steps of Sanitation
Terry Willis – Senior Advisor-Food Division

2. Regulatory Standards
The FDA Food Safety Modernization Act (FSMA) is the most in-depth reform of food safety laws in more than 50 years.
Signed into law on January 4, 2011, the goal is to ensure the U.S food supply is safe by shifting the focus from responding to contamination to prevention.
Part of these standards is the development of Sanitation Standard Operating Procedures (SSOP).
According to 9 CFR “Each official establishment shall develop, implement, and maintain written standard operating procedures for sanitation (Sanitation SOP’s) in accordance
with the requirements of this part.”

3. Procedure Development
This presentation is intended to prepare you to develop and audit written cleaning procedures.
The following templets meet the FSMA, USDA and GFSI information requirements to be included within SSOP’s.

5. Basic Steps OF Sanitation
Prep Work
Pre- Rinse
Wash
Post Rinse
Inspect/Validate
Sanitize
Reassemble

6. Prep Work Always….. Disassemble
Cover the electrical components
Disassemble
Remove excess food debris (inedible containers)
Use shovel & squeegee when possible

9. Pre-Rinse Water hose temperature (120° – 140°F)
Rinse inside to outside
Top to bottom
Rinse floor

11. Wash Chemical, Concentration, Temperature, Time Application equipment
Titration testing (frequency)
Foam thin layer from bottom to top
Allow to sit (5 -10 minutes)
Scrub- green pad or appropriate colored brush
Never allow to dry!!!!

13. Post Rinse Water hose (temperature- 120°-140°F or cold or ambient)
Inside to outside
Top to bottom
Condensate removal if applicable

15. Inspect/Verify Visualize with a flashlight (preferably)
Re-clean if necessary
Notify QA (or whoever appropriate) to inspect and verify

17. Sanitize Chemical , Concentration- apply after testing (swab, etc.)
Application equipment
Titration testing and frequency

19. Reassemble
Re-assemble then sanitize any equipment or surface which has been contacted