3 replies to this topic

[bbekbekk]

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 :)

[Tony-C]

Hello helpful people of IFSQN,

 

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.

 

Thanks for any help :)

 

Hi there,

 

That is what I would do, have the cleaning procedure referenced but not duplicated in the SOP or alternatively have both combined in one document. It doesn't really matter as long as you have a system, whichever works best for yourself and the operators really.

 

Kind regards,

 

Tony

[Charles.C]

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 :)

 

Hi bbk,

 

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.

 

http://www.ifsqn.com...ard/#entry89318

 

PS - from memory, these items are the basis of the Big 8 -

 

 SSOP - Seafood.pdf   136.09KB   220 downloads

(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   498 downloads

 

If you would like to see some operational examples of  SSOPs (related to the Big 8) -

 

 Seafood HACCP Alliance SSOPs.pdf   1021.91KB   151 downloads

 

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 .

[bbekbekk]

Hi there,

 

That is what I would do, have the cleaning procedure referenced but not duplicated in the SOP or alternatively have both combined in one document. It doesn't really matter as long as you have a system, whichever works best for yourself and the operators really.

 

Kind regards,

 

Tony

 

Thank you, this is exactly the direction I took. I don't find it necessary to have the same set of steps copy/pasted over and over again ON TOP OF an additional SSOP with the same directions lol. 

 

 

 

Hi bbk,

 

One comment- these are old terminologies albeit still in current use. Equally old threads may still be relevant.

 

Yes, I scoured through all the threads that popped up in my search and read them several times before posting my question as they didn't seem to answer the question I was looking for.  

 

I think "whoever started the project before you" probably had quite a  good understanding of the subject.

 

Actually no, they had no understanding and just copied all the available 'HACCP-BASED SOPs" online, in 2012, added our company logo and titled them SSOPs with a generic section in each one on cleaning.. There are maybe a few tailored procedures for our processes but even those are very broad and left up to interpretation, all things I've read say they need to be specific instructions. *Overwhelming*  I basically started from scratch when I was assigned this, with no formal training, no one to ask (except this lovely forum and google) and no one to help assist me. Oh well, I shall continue trucking on..   

 

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 .

 

Yeah pretty much leaned that way after posting the question and thinking about it more.. I figured if the answers on here told me that was the wrong way to go, I could easily swap it back lol. 

 

Thank you much for the responses and the links :) :) off to read more.