Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

USDA FSIS Training 2020 > Sanitation Standard Operating Procedures (SSOPs) > Flashcards

Sanitation Standard Operating Procedures (SSOPs) Flashcards

1
Q

What is covered by Regulation 416.11?

A
  • Each establishment must develop, implement, and mainting writtern operation procedures for sanitation in compliance with further regulations
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What directives cover SSOPs

A

5000.1 and 5000.4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is covered by Regulation 416.12?

A
  • Development of SSOPs
    a. SSOPs should describes all establishment procedures conducted daily, before and during operations, to prevent direct contamination/ adulteration of product
    b. SSOPs shall be signed and dated by on-site authority of establishment. Shall also be signed if any modifications are made
    c. Pre-Op procedures should be identified and should include cleaning of food surfaces of facilites/ equipment/ utensils
    d. SSOPs specify frequency of procedures and identify employees responsible for implementation and maintenance of these
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the SSOP Verification Tasks

A
  1. Pre op record review
  2. Pre-Op Review and observation task
  3. Operational Record Review Task
  4. Operational Review and Observation Task
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is covered by Regulation 416.13?

A
  • Implementation of SSOPs
    a. Each establishment conducts pre-op procedures from SSOPs prior to start of operations
    b. Establishment conducts inspections at the frequency noted in SSOPs
    c. Each establishment monitors implementation daily for SSOP procedures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is covered by Regulation 416.14?

A
  • Maintenance of SSOPs
    a. Each establishment must review routinely the effectiveness of its SSOPs and effectiveness in preventing adulteration/ contamination with revision as needed
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is covered by Regulation 416.15?

A
  • Corrective actions
    a. Each establishment must take appropriate corrective actions due to failure of SSOPs
    b. Actions include dispostion of products, restoring sanitary conditions, and prevent recurrence of direct contamination
    c. Plant should modify SSOPs accordingly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is covered by Regulation 416.16?

A
  • Recording requirements
    a. Establishment must maintain daily logs to implement and monitor SSOPs and any corrective action taken
    b Records must be maintained for at least 6 months and made available to FSIS
    c. Records must be maintained at the establishemnt for 48 hours, must be made available to FSIS for 24 hours
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is covered by Regulation 416.17?

A
  • Agency verification
  • FSIS verifies adequacy and effictiveness of SSOPs a. Review SSOP
    b. Review daily records documenting following of SSOPs
    c. Direct observation of SSOP implementaiton
    d. Direct observation of sanitary conditions in the establish
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What four regulatory requirements must be met by establishments during each SSOP task?

A

a. Implementation
b. Maintenance
c. Corrective action
d. Record keeping

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the four tasks associated with SSOP compliance?

A
  1. Pre-Operational SSOP Record Review
  2. Pre- Op SSOP Review and Observation
  3. Operational SSOP Record Review
  4. Operational SSOP Review and observation
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Generally describe Pre-Operational SSOP Record Review?

A
  • Use recordkeeping verification activity to verify plant implements procedures in SSOP effectively to prevent contamination of food contact surface or adulteration of product
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Generally describe Pre-Operational SSOP Review and Observation

A
  • Use Review and Observation verification activity and Recordkeeping Verification activity to verify plant is implementing SSOP procedures to prevent contamination and adulteration prior to operation
  • Should select “Both” in PHIS for task
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Generally describe Operational SSOP Record Review

A
  • Use reecordkeeping verification to verify plant is enforcing SSOP to prevent contamination and adulteration during operations
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Generally describe Operational SSOP Review and Observation

A
  • Use Review and Observation verification activity and Recordkeeping Verification activity to verify plant is implementing SSOP procedures to prevent contamination and adulteration prior to operation
  • Should select “Both” in PHIS for task
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the four tasks performed by IPP during Pre-Op/ Operational SSOP record review?

A
  1. Review written SSOP - familiarize yourself with the pre-op and op plan in plant
  2. Verify the SSOP continues to meet requirements of 416.1
  3. Verify establishment has maintained daily records that demonstrate pre-op and operational procedures as written, monitor procedures daily/ specified frequency, take immediate action as necessary
  4. Verify all record keeping in accordance with 416.16
17
Q

What are the four tasks performed by IPP during Pre-Op/ Operational SSOP review and observation?

A
  1. Review the written Sanitation SOP
  2. Verify that SSOP meets requirements of 416.12
  3. Observe the establishment conducting its monitoring activities and implementation and address failures accordingly
  4. Inspect one or more areas using an organoleptic (hand’s on) exam to assess sanitary conditions
18
Q

What tools should be used when preforming Pre-Op/ Operaation tasks?

A
  • Pen
  • Retain tag
  • Notepad
19
Q

What should be done when IPP notices contaminated food contact surfaces?

A
  • Reject the affected equipment
  • Notify the establishment
  • Document the noncompliance on NR
20
Q

When do new preventative measures need to be implemented?

A
  • When product has been contaminated/ adulterated by an unclean surface
  • It is the responsiblility of the plant to clean surfaces (416.16 a)
21
Q

What areas should be examined during operation sanitation SOP Review/ Observation?

A
  • Areas that have the highest risk for insanitary conditions or product contamination
  • IPP should be monitoring that contamination does not occur from equipment/ employees/ facility
22
Q

What should be done if a contaminated food surface is noted if this is noted in the SSOP? If not in the SSOP?

A
  • An NR should be written whether this is in the SSOP or not
23
Q

What should be done when once the IPP is finished with their inspection?

A
  • Compare this with the establishment’s inspection
  • Inspector can ask what observation were made if a record was not yet completed
  • Establishments should propose a temporary solution for issues if a permanent solution cannot be made immediately
24
Q

What are additional areas of contamination?

A
  • Condensation
  • Lead pipes
  • Dead end pipes
  • Scaling rust
  • Etc

USDA FSIS Training 2020 (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions