Food Safety Command Center 14 items
USDA FSIS Sanitation SOP (SSOP) Verification Checklist
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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