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Seafood Sanitation Control Procedures (SSOP) Checklist
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Verify that a seafood processor monitors the eight key sanitation conditions and practices required by the FDA seafood HACCP regulation to prevent product adulteration.
21 CFR 123.1121 CFR 11021 CFR 117 Subpart BFDA Fish and Fishery Products Regulation
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Water & Contact Surface Safety
- Is the safety of water that contacts food or food-contact surfaces, and of ice, monitored and verified as potable? *
- Is there protection against cross-connections and backflow between potable and non-potable systems? *
- Are food-contact surfaces (utensils, gloves, equipment) maintained in clean and sanitary condition? *
Cross-Contamination Prevention
- Are measures in place to prevent cross-contamination from raw to cooked product, personnel, and unsanitary objects? *
- Are handwashing, hand-sanitizing, and toilet facilities maintained and adequately stocked? *
- Is product, packaging, and contact surfaces protected from lubricants, condensate, and other chemical/physical contaminants? *
Chemicals & Employee Health
- Are toxic compounds, cleaners, and sanitizers properly labeled, stored, and used? *
- Is employee health controlled so that individuals with conditions that could contaminate product are excluded from handling? *
- Are pests excluded from the food plant through an effective pest control program? *
Monitoring & Records
- Is each of the eight sanitation conditions monitored at a frequency sufficient to ensure conformance? *
- Are sanitation monitoring and correction records maintained? *
- Are sanitation deficiencies corrected in a timely manner and the corrections documented? *
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