SANITATION CONTROL PROCEDURE (SCP) FOR SANITATION STANDARD OPERATING PROCEDURE (SSOP)

Objectives.
1. To learn how to develop Sanitation Standard Operating Procedures (SSOP);
2. To know how to monitor for sanitary "conditions and practices"; and
3. To learn approaches to maintenance of sanitary conditions and practices.

Who should attend. Food handlers, food processing line workers, sanitation/plant hygiene supervisors, QA/QC personnel, and production managers/supervisors wanting assistance in complying with government's Food GMP regulation.

Methodology. Food handlers, food processing line workers, sanitation/plant hygiene supervisors, QA/QC personnel, and production managers/supervisors wanting assistance in complying with government's Food GMP regulation.

Outline
   * Opening program and surfacing of expectations
   * Introduction of the course
   * 8 Sanitary Conditions
           1. Safety of Water
           2. Conditions and Cleanliness of Food Contact Surfaces
   * Mini-workshop on conditions 1 and 2
   * Film-showing : Good Manufacturing Practices
   * Lecture -Discussion Continuation
           3. Prevention of Cross -contamination
           4. Maintenance of hand-washing, hand-sanitizing and toilet facilities
   * Mini-workshop on conditions 3 and 4
   * Film-showing: Sanitation in fish processing
           5. Protection of food from adulterants
           6. Proper labeling, storage and use of toxic compounds
   * Mini-workshop on conditions 5 and 6
   * Lecture-Discussion Continuation
           7. Control of employee health conditions
           8. Exclusion of Pests Mini-workshop on conditions 7 and 8
   * Examples of SSOP Plan and Sanitation Control Records
   * Presentation of Workshop Outputs and Processing by Teams

Duration: 8 hours