ABSTRACT
Informal Sanitation Standard Operating Procedures (SSOP) may simply outline the frequency and procedures to be followed to control, monitor and correct deficiencies for a specific task or sanitation concern. SSOP plans are recommended because they describe the sanitary procedures to be used in the plant; provide the schedule for the sanitation procedures; provide a training tool for employees; identify trends and prevent re-occurring problems; ensure that everyone, from management to production workers. The HACCP-like features for monitoring and record keeping were considered necessary “to develop a culture throughout the seafood industry in which processors assume an operative role in controlling sanitation in their plants”. Food-borne diseases are largely preventable, if good personal hygiene is observed. All personnel working with food should be trained in basic food hygiene. The Good Manufacturing Practices are required for HACCP compliance of aquatic food and mainly focus on eight control steps pertaining to sanitation.
