Disclaimer - I know there was 1, maybe 2 other topics with this subject but neither were exactly what I'm looking for. They're also over 6 years old and I didn't want to bump up that old of a thread. For info - we are a distributor of wild foods and seafood, going for Primus GFSI level 1 certification.
Hello helpful people of IFSQN,
In layman's terms I'm trying to find out what the difference between developing/labeling a set of procedures as an SOP vs an SSOP? I know the acronyms, Standard Operating Procedures and Sanitation Standard Operating Procedures but within a set of procedures what makes it specifically an SSOP? Is there a standard list of SSOPs that every food safety manual needs to include?
Currently, whoever started the project before me at my company had basically labeled all procedures as SSOPs anytime there's sanitizing steps included in part of the instructions. However my understanding is that there would be one SSOP for cleaning/sanitizing whatever item... then any SOPs that need that same whatever item cleaned it would reference that SSOP instead of repeating the steps again in that document.
I'm trying to wade through and separate the SOPs from what's basically an entire SSOP manual.
For a specific example we have an SSOP(SOP?) for processing mushrooms... in the procedures it starts with sanitizing the utensils/table/equipment then goes into procedures about receiving, then sorting, storage etc. Would that be an SSOP because it has sanitizing instructions included OR should it be an SOP with references to a main SSOP for table/utensil sanitation instructions.
Thanks for any help :)
One comment- these are old terminologies albeit still in current use. Equally old threads may still be relevant.
I think "whoever started the project before you" probably had quite a good understanding of the subject.
The difference as already noted is in the letter S = Sanitation.
These terminlogies can also overlap with terms like PRP, GMP, GHP, and a host of others. SSOP afaik is an American invention but much copied elsewhere.
You may consider SSOP as a subset of SOP where SOP can refer to literally "anything" whereas SSOP focuses on procedures which are regarded as key with respect to achieving satisfactory sanitation conditions in a factory/surrounds etc.
Procedures which are actually regarded as classifiable within the set of SSOP may vary with Industry/legislation but IMEX are often based around the "USA Big 8" as, i think, expounded by FDA for the Seafood sector.
Frankly, IMO, SOP speaks for itself. Its scope is unlimited (within the user's interpretation of "Procedure").
Regarding SSOP, I suggest you have a look at the (explanatory) attachment in the post/thread linked below. This is only 1 year old and defines the meaning of SSOP in the US meat industry. It also compares SSOP to GMP which is an equally popular terminology along with PRP.
PS - from memory, these items are the basis of the Big 8 -
SSOP - Seafood.pdf 136.09KB
(Comparison to previous mentioned attachment shows (a) a more explicitly chronological viewpoint by meat processors [USDA], (b) the latter are directly pointed towards CFR requirements [the big 8 are also there too as noted in last attachment below])
If you would like to see some examples of (Process) SOPs -
USDA,HACCP Based SOPs.doc 4.27MB
If you would like to see some operational examples of SSOPs (related to the Big 8) -
Seafood HACCP Alliance SSOPs.pdf 1021.91KB
PPS - For yr example I would not refer to the whole Process Procedure as a SSOP. Similarly to Tony i would also not attempt to include a detailed cleaning operation within the main Process description. I don't personally use the SOP terminology but i concur with your "OR". Again as per Tony, i have seen combined "Procedures" used but they can get top-heavy IMO. IMEX, if not Standard restricted, auditors prefer separated Cleaning sections, ie less eye-strain .