Resources and trainings for developing sanitation standard operating procedures (SOPs; also known as SSOPs).
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Writing a SOP
A guide to writing sanitation standard operating procedures (SSOPs), with an explanation of the reasoning behind SSOPs, necessary components, tips for writing, and sample SSOPs to serve as guidance.
This document explains the details of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.
This is an introductory course on food safety and sanitary practices for commercial manufacturers of food products.This course teaches you the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security, and more.
This short video explains what biofilms are, the threat that they pose to food safety, and how to mitigate them.
A detailed guide, with pictures, to wet sanitation procedures as part of an SSOP. This document also includes an employee training record at the bottom.
A database of cleaning chemicals and agents that have been approved for foods processing and manufacturing facilities in New York State.