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ties along with corrective actions must be maintained for a minimum of six months (48 hours on-site). Further action steps for the meat or poultry processor to complete include: 1. Finding, reading and retaining a copy of the current GMPs for your specific type of food plant. These regulations are located in the Code of Federal Regulations (CFR), Title 21, Part 110. 2. Finding, reading and retaining a copy of the SSOP requirements for meat and poultry processing (CFR, Title 9, Part 416). 3. Developing written policies for personal hygiene that address SSOPs including handwashing, gloves, hairnets, policies for sick employees, etc. 4. Including written SSOPs in the

employee training program, specifically those associated with personal hygiene and the plant’s policies on checking that employees are following the established procedures. 5. Including all sanitation procedures in the SSOPs. In addition, ensure that all sanitation procedures document the verification frequencies, identify responsible persons and supervisory personnel, and describe in detail all verification activities. The best way for any meat and poultry operation to ensure their Sanitation SOP remains effective is to routinely review and evaluate it. It’s essential to review records to decide what did or didn’t work. Evaluate monitoring procedures and frequencies to consider if

they are working. Also, evaluate previous corrective actions. Did they work? Can they be improved? It’s also important to review results of any microbiological testing and consider whether those results show that the environment is getting sanitized efficiently. Finally, be willing to revise SSOPs as often as necessary – operations change all the time, therefore sanitation procedures need to be adjusted accordingly. If changes are made, sign and date them for future reference. ■
This list is to be used only as a guideline. Address specific questions to your supervisor.

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Meat&Poultry - February 2012

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