Sanitation SOP (Standard Operating Procedure)
Course Outline


(This is designed to assist facilities in meeting the requirements of the Pathogen Reduction/HACCP Regulation. Participants should have an understanding of the need of for having both pre-operational and operational sanitation SOPs and should write a sanitation SOP as part of the course. This course is designed to meet the short-term needs of the industry to have Sanitation SOPs in place by January 1997.)

I. Basic Microbiology and Food Safety

II. Personal Hygiene

III. Facilities and Equipment

IV. Cleaning and Sanitizing

V. Pre Operational Sanitation SOPs

Pre-Requisite Program Course


(This course is designed to provide a more in-depth knowledge and details relating to pre-requisite programs. It is a longer term course and will provide a basis for industry to continue to strengthen their food safety programs.)


I. Overview of Food Safety

II. Food Microbiology

III. Contamination and Foodborne Illness

IV. Personal Hygiene

V. Purchasing and Receiving Safe Food/Ingredients

VI. Keeping Food/Ingredients Safe in Storage

VII. Sanitary Facilities and Equipment

VIII.Cleaning and Sanitizing

IX. Organizing a Cleaning/Sanitizing Program

X. Integrated Pest Management

XI. Recalls

XII. Personnel Training

XIII.Regulatory Issues

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