SOP Master Class Graphic

Standard Operating Procedures (SOP) Master Class

$199.00

This course covers the main steps of Standard Operating Procedure (SOP) development, ensuring its effectiveness, basic SOP review and maintenance requirements. Learning material includes definition and examples of effective SOPs in food production environments, communication and team responsibilities, testing a prototype system and requirements for updating your facility’s SOP.

*Become a member to receive 20% off

Available!

Return to Store

Download Course Outline

This course covers the main steps of Standard Operating Procedure (SOP) development, ensuring its effectiveness, basic SOP review and maintenance requirements. Learning material includes definition and examples of effective SOPs in food production environments, communication and team responsibilities, testing a prototype system and requirements for updating your facility’s SOP.

Learning Objectives:

Once you have completed the course, you will be able to:

  • Explain the background and benefits of SOP
  • Understand the main steps of developing SOP, frequency of monitoring and verifying activities and responsibilities
  • Understand how to maintain SOP (review and update)
  • Know the difference between SOP and SSOP

Course Outline & Major Topics

  • Definition and Benefits of Standard Operating Procedures
    • Steps for Developing SOP
    • Checklist SOP
    • Flow Chart SOP
    • Photo/Graphical SOP Operating Pressure Washer
  • Making the SOP Understandable
    • Instruction Examples
    • Keep SOP Scope and Purpose in Mind
    • Templates: Scope
    • Templates: Purpose
    • Example: Shipping SOP
    • Example: Operating Pressure Washer SOP
    • Example: Metal Detecting SOP
  • Consult with Knowledgeable Employees
    • Make Document Controlled
    • Test the Procedure
  • SOP Maintenance
    • The Elements
    • Other Elements
    • Difference Between SOP and SSOP
    • SSOP Definition
    • SOP vs. SSOP
    • Indicators of Effective SOP and SSOP

*Receive a nationally recognized certificate for participation in this course

Who Should Take This Course?

  • New Hires
  • Line Workers
  • Supervisory and Management
  • Quality Assurance Teams
  • Food Safety Teams

*Become a member to receive 20% off