Chapter 16 - The Use of Standard Operating Procedures (SOPs)

Abstract

Standard Operating Procedures (SOPs) are procedure-level practices for key day-to-day functions and activities and provide the foundation or backbone for effective food safety and quality programs. To be effective, SOPs must be thorough, clearly written specifying the “who, why, what, where, when, and how” a task is to be performed, and implemented with appropriate documentation. Effective SOPs promote consistency in implementing processes or procedures (even when there are personnel changes) and may increase efficiency through reduced employee workload. In the United States, SOPs and Sanitation Standard Operating Procedures (SSOPs) are required as part of prerequisite programs in Hazard Analysis Critical Control Point (HACCP) regulations. SOPs are also an important element of prerequisite programs required under the Global Food Safety Initiatives (GFSI) auditing schemes and other food safety and quality systems. This chapter provides an overview of SOPs, their importance, development, and implementation.