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STANDARD SANITATION OPERATING PROCEDURE (SSOP)
FOR THE CONTROL OF SANITATION IN THE MANUFACTURE OF
VITAMIN A FORTIFIED PEANUT BUTTER 1
(Name of Company)
(Address of Company)
CONTROL NO I. SAFETY OF WATER SUPPLY.
A. Objective:
To ensure a consistent supply of an adequate volume of potable water for use in food processing and
other operations in a food plant. It includes water used in processing, personnel hygiene and
cleaning of equipment and facilities.
B. Procedure:
1. Water supply source: Water should be supplied from a source that meets the standards shown
in Appendix A. It should be analyzed by a reputable laboratory to check compliance with the
standards. Deep well water should be checked for possible cross contamination by ground water
and/ or during handling, prior to and when delivered to the plant.
2. Evaluation of water quality and potability: The water supply is checked daily for physical
characteristics and monthly for microbiological quality. The procedure for evaluating the water
for physical characteristics is in Appendix B. The results of evaluation are recorded in numbers
1.2 – 1.5 in Record No 1, Appendix C. The procedure for evaluating for microbiological quality
is in Appendix D. Results are recorded in the Report of Microbiological Analysis, Record No.
2, Appendix E.
3. Treatment with chlorine: The water should be treated to ensure its potability at all times, such
as chlorination. If chlorine treatment is used, the chlorine level of the water should be
maintained at 0.25 to 1.0 ppm (WHO, 1984). A procedure for water chlorination is in Appendix
F.
4. Inspection and maintenance of chlorine level: The required level of chlorine should be
maintained by Engineering personnel. It is also checked daily by the assigned Quality Control
personnel (QC personnel) every production shift or once a day if there is no processing
operation. A procedure for checking the chlorine level is shown in Appendix G. Results of
inspections are recorded in number 1.1 in the Daily Sanitation Inspection Checklist, Record No
1, Appendix C.
The detection of a low chlorine level at anytime is immediately reported by assigned QC
personnel to Engineering personnel through a Communication Slip, Record No. 3, Appendix H.
Chlorine should be manually added immediately by Engineering or QC personnel or the
production is stopped if the level required is not reached immediately. Engineering should
check the water chlorinator machine and other possible sources of the problem and take action to
ensure that the required chlorine level is reached.
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