MessageDear All,
I have to agree with Liz a SOP is a Std operating procedure. In countries
outside the USA people use these to control many many aspects of their
management system ( ie implemnetation of GHP and control measures) above and
beyond the FDA requirements and to communicate the information to their
workers. A narrative description may not be much use to your workers.
When writing procedures always remember:
1. Who is going to read this, for what purpose: workers, auditors,
management, new people ect...
2. Can your staff (workers and management) read ???
3. Can your staff read English ?
4. Is there a better way of communicating this information ? video, cartoon,
posters......
Here are a few more clues for form design especially monitoring:
All monitoring forms should contain the following information:
· title;
· document control code which shows that the record sheet is current;
· date of monitoring;
· signature of person doing the monitoring;
· section for comments so that anything unusual or actions taken can be
noted;
· printed name next to the signature
· supervisors signature and printed name
· time monitoring was carried out
· frequency of the monitoring
· critical limits
· corrective action
Things to consider when developing a monitoring form:
· Who is using the form and for what purpose?
· The users literacy/numeracy levels
· The levels of paperwork involved
· The process is being monitored not product
· Are control measures being carried out ?
· The form can be used as a legal document
· Does it meet National Standards for Sampling Plans
· Will it meet the needs of your Quality Assurance system?
Clare Winkel
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of Liz Best
Sent: Wednesday, 14 January 2004 10:41 AM
To: 'kevin lyman'; karla.ruzicka@noaa.gov
Cc: karlafish@aol.com; seafood@ucdavis.edu
Subject: RE: Definition of SSOP
I have defined SSOP as
"Standard Sanitation Operating Procedures"
where operating procedures (including the 8 sanitation points of FDA
HACCP) are defined, written and applied to all processing areas, equipment,
utensils, storage and parameter areas that require wet or dry cleaning and
sanitizing or verfication as under FDA HACCP on known schedules that are
validated through inspections, monitoring and testing recordkeeping
protocals.
Liz Best AGS
-----Original Message-----
From: kevin lyman [mailto:klyman@tiac.net]
Sent: Tuesday, January 13, 2004 8:33 PM
To: karla.ruzicka@noaa.gov
Cc: karlafish@aol.com; seafood@ucdavis.edu
Subject: Definition of SSOP
Karla and UC Davis List members.
A very belated Happy New year. My interprutation of a Standard
Sanitation Proceedure is a Narrative Description of the proper method for
sanitizing a seafood plant and its associated equipment. Please comment on
your opinion as to the accuracy of this interprutation..Peter Howgate,
What's your opinion as to the accuracy of this interprutation? Thanks to
all.
Kevin Lyman
John Nagle Company
This archive was generated by hypermail 2b29 : Wed Jan 14 2004 - 04:22:48 PST