Okay heres a brief way to develop an SOP, and comply with the SQF code
- What? (What is your SOP about? Purpose?)
- Who? (List who is responsible for what)
- When? (Frequency of tasks, duties, how often each item is carried out)
- Procedure (list all your steps that needed to be conducted).
From the SQF code for dry, and liquid waste disposal:
11.9.1 Dry and Liquid Waste Disposal
18.104.22.168 The responsibility and methods used to collect and handle dry, wet and liquid waste and store prior to
removal from the premises shall be documented and implemented. (This is your WHO and procedure)
22.214.171.124 Waste shall be removed on a regular basis and not build up in food handling or processing areas. (This is in your procedure, you must state this as well as IMPLEMENT IT).
Designated waste accumulation areas shall be maintained in a clean and tidy condition until external waste
collection is undertaken. ( Again in your procedure state this and IMPLEMENT IT).
126.96.36.199 Trolleys, vehicles waste disposal equipment, collection bins and storage areas shall be maintained in a
serviceable condition and cleaned and sanitized regularly so as not to attract pests and other vermin. (In procedure state this and IMPLEMENT IT).
188.8.131.52 Adequate provision shall be made for the disposal of all solid processing waste including trimmings,
inedible material and used packaging. (In procedure state this and IMPLEMENT IT).
184.108.40.206 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked
materials. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm
compliance. (PROCEDURE AND ACTUAL IMPLEMENTATION).
heres a sample template for you:
Edited by The Food Scientist, 01 July 2019 - 05:59 PM.