I am currently in the process of writing SOP's for the company I work for (from scratch. No SOP's had been written prior to me joining, just very brief procedures to fulfil PRP requirements). We are working towards being prepared for BRC accreditation for Storage & Distribution (a long way away yet!).
We import and distribute a range of products, including chilled high risk/high care products (cheese and charcuterie) and ambient products (such as dried pastas, antipasti, flours, preserves, etc.)
Now my question regarding formatting and SOP's in general. Should I write separate procedures for, for example, Goods-in, to cover the chilled products and the ambient products? Or can I write it in the same document but in different sections for the different types of products?
What would be the best way to approach this?
My only experience prior to joining here is with ambient, low risk products so the SOP's I have experience with only needed to cover one type of product.
I would like to avoid writing reams as I will be using the SOP's for training and I am aware that our operatives might lose interest if the SOP's are too long.
Does anyone have any advice?
Thanks very much.