Centro de Mando de Inocuidad Alimentaria 14 elementos
USDA FSIS Sanitation SOP (SSOP) Verification Checklist
Esta lista de verificación está en inglés.
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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