Guides/Sanitation SSOPs for seafood plants
Sanitation SSOPs for seafood plants
HACCP does not replace sanitation. SSOPs for cleaning, pest control, and hygienic practices keep prerequisite hazards out of your CCP list — and protect RTE lines from Listeria.
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Prerequisites vs CCPs
Many chemical residue and hygiene hazards are controlled through SSOPs. Your hazard analysis should say when a prerequisite is enough.
RTE line zoning
Separate raw and cooked traffic, control utensils, and clean on a defined schedule. Document verification of cleaning.
Keep the written HACCP focused
Use HACCP Engine for the HACCP plan itself while your sanitation manual covers SSOP details.
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