Fish Microbiology and Quality Assurance

Unit 9 - Assurance and management quality of fish

9.2.3. Sanitaion standard operating procedures (SSOP)
SSOPs are sanitation control procedures which are necessary for the production of quality food. Sanitation control procedures established and implemented by the the processing industries should involve documentation of sanitary progeramme in the form of SSOP. This contains details of in-plant procedures to be followed by a food processing firm to control, monitor and correct the key sanitation conditions and practices.

The objectives of SSOP are to,

• Describe the sanitary procedures to be used in a food processing facility.
• Provide the schedule for the sanitation procedures.
• Provide a training tool for employees.
• Identify trends and prevent re-occurring problems.
• Ensure understanding of acceptable sanitation practices by everyone involved from management to production workers.
• Provide a foundation to support a routine monitoring program.
• Encourage prior planning to implement corrections when necessary.
• Demonstrate commitment to buyers and inspectors.
• Establish improved sanitary practices and conditions in the plant.

Implementation of SSOP
The processing facilities should implement SSOP to ensure quality of food being processed. The SSOP developed should be specific to each processing unit and describe procedures associated with sanitary handling of food, cleanliness of the plant environment, and activities conducted to meet them.

Types of SSOP
The SSOP developed by the food processinf facility can be of twotypes,

• Informal SSOP
• Formal SSOP.

Informal SSOP outlines the frequency and procedures to be followed to control, monitor and correct deficiencies for a specific task/sanitation. And the formal SSOP is a written document in a standard format containing standard information for implementation of SSOP at each stage.

Requirements of SSOP
Irrspective of the type of SSOP developed by a processing unit, it should meet two important requirements.

• It should provide enough detail for someone to carry out the task in question.
• The procedures used should accurately reflect the activities being conducted.