58.03.070 Sanitation Control Procedures; Good Manufacturing Practices

(a) Sanitation SOP. Each establishment licensed as a food processing plant (Sec. 58.0311), retail food establishment (Sec. 58.0312), and each facility of a class 1 meat vendor (Sec. 58.0509) or class 1 fish vendor (Sec. 50.0605), shall have and implement a written sanitation standard operating procedure (herein referred to as SSOP) or similar document that is specific to each location (including mobile processing station) where food products are produced, stored and/or sold. The SSOP should specify how the establishment will meet those sanitation conditions and practices that are to be monitored in accordance the Food Code policy and regulation manual. The SSOP shall be signed and dated by the individual with overall authority in the establishment. This signature shall signify that the establishment will implement the SSOPs in accordance with the requirements set forth in subsection (b)

(b) The SSOP shall be signed and dated upon initially implementing the SSOP and upon any modification to the SSOP.