UMES EXTENSION
3A. WHAT IS INVOLVED IN AN SOP? To develop Standard Operating Procedures, you break down the whole process into definable steps and describe them. It is best to organize them in sections, for instance: harvesting SOP’s, drying SOP’s, sanitary SOP’s, etc. Keep MDH in mind because after approval of your SOP’s, they will use your SOP’s as the standard for any inspection. Sanitation SOPs cover: Equipment, food contact surfaces, packaging, and building water Employee health, hygiene, and clothing Labeling and storage of chemicals Pest control program In a cleaning and sanitizing SOP, include: Cleaner and sanitizer storage location How to clean and sanitize, incorporating label directions Frequency of cleaning and sanitizing What records are used to monitor the procedures READ 3B
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