Food Manufacturing Sanitation SSOP Checklist
Comprehensive Sanitation Standard Operating Procedures (SSOP) checklist covering FDA/HACCP eight core sanitation requirements for food manufacturing.
- Industry: Food Manufacturing
- Frequency: Daily/Pre-operational
- Estimated Time: 30-45 minutes
- Role: Sanitation Manager/QA
- Total Items: 44
- Compliance: FDA FSMA, HACCP, 21 CFR 117, GFSI Standards
1. Water Safety
SSOP 1
- Water supply potable and adequate?
- Ice made from potable water?
2. Food Contact Surfaces
SSOP 2
- Food contact surfaces clean and sanitized?
- No visible residue on equipment?
3. Cross-Contamination Prevention
SSOP 3
- Raw and RTE products separated?
- Employee practices prevent cross-contamination?
4. Hand Sanitizing
SSOP 4
- Hand sanitizing stations supplied?
- Employees washing hands properly?
5. Protect from Adulterants
SSOP 5
- Product protected from contamination?
- Chemicals stored properly away from food?
6. Toxic Compounds
SSOP 6
- All toxic compounds properly labeled?
- Used according to manufacturer directions?
7. Employee Health
SSOP 7
- Ill employees excluded from food handling?
- Wounds properly covered?
8. Pest Control
SSOP 8
- No evidence of pest activity?
- Pest control program effective?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Sanitation & Cleaning
Verify cleaning and sanitation standards are met
- Sanitizer at proper concentration (test strips)?
- Food contact surfaces clean and sanitized?
- Cleaning schedule current and followed?
- No signs of pest activity?
Documentation & Follow-Up Actions
Complete inspection records and assign corrective actions
- All violations documented with details?
- Corrective action timeline established?
- Staff informed of findings?
- Manager Signature
- Follow-Up Notes
Related Food & Hospitality Checklists
- Food Photography Set Sanitation Checklist
- Meal Kit Assembly Safety Checklist
- Food Co-Packer Audit Checklist
- Food Donation Safety Checklist
- Food Service Closing Safety Checklist
- Gluten-Free Food Preparation Checklist
- Reheating Food Safety Checklist
- Commercial Dishwasher Operation Checklist
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Why Use This Food Manufacturing Sanitation SSOP Checklist?
This food manufacturing sanitation ssop checklist helps food manufacturing teams maintain compliance and operational excellence. Designed for sanitation manager/qa professionals, this checklist covers 44 critical inspection points across 14 sections. Recommended frequency: daily/pre-operational.
Ensures compliance with FDA FSMA, HACCP, 21 CFR 117, GFSI Standards. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Food Manufacturing Sanitation SSOP Checklist cover?
This checklist covers 44 inspection items across 14 sections: 1. Water Safety, 2. Food Contact Surfaces, 3. Cross-Contamination Prevention, 4. Hand Sanitizing, 5. Protect from Adulterants, 6. Toxic Compounds, 7. Employee Health, 8. Pest Control, Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling, Sanitation & Cleaning, Documentation & Follow-Up Actions. It is designed for food manufacturing operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily/pre-operational. Each completion takes approximately 30-45 minutes.
Who should use this Food Manufacturing Sanitation SSOP Checklist?
This checklist is designed for Sanitation Manager/QA professionals in the food manufacturing industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.