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USDA FSIS Sanitation SOP (SSOP) Verification Checklist

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Verification checklist for Sanitation Standard Operating Procedures in USDA-inspected meat and poultry establishments.

USDAFSIS9 CFR 416

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Written SSOP Requirements

  • Are written SSOPs developed, dated, and signed by a responsible establishment official? *
  • Do the SSOPs identify all procedures to be conducted before and during operations? *
  • Do the SSOPs specify frequency and identify the employee(s) responsible? *

Pre-Operational Sanitation

  • Do pre-operational procedures address food-contact surfaces of facilities, equipment, and utensils? *
  • Are food-contact surfaces visibly clean and sanitary prior to the start of operations? *
  • Is pre-operational sanitation conducted and documented before each production day? *

Operational Sanitation

  • Are operational sanitation procedures conducted during production to prevent direct product contamination? *
  • Are mid-shift cleanup and equipment sanitizing performed at defined frequencies? *
  • Is potable water at appropriate temperature used for cleaning and sanitizing? *

Monitoring, Corrective Action & Records

  • Does the establishment routinely monitor implementation of the SSOPs? *
  • Are corrective actions taken and documented when SSOPs fail to prevent contamination? *
  • Do corrective actions include product disposition and measures to prevent recurrence? *
  • Are daily sanitation records dated and signed by the responsible individual? *
  • Are records maintained for at least 6 months and available for FSIS review? *

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