Basic of Standards Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)

$ 199

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Time

3.0 Hours

Modules

4 Lessons

Learning Recognition Framework (LRF) Level

Level 1 Foundations

Recognition Certificate

12k Enrolled

Course description

Forge consistency and compliance through effective procedures. This course equips front-line food and beverage processing employees with essential knowledge and practical, scenario-based learning to apply Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) effectively. Participants will learn how well-defined procedures improve product quality, strengthen food safety programs, and support regulatory compliance. Through practical online activities, the course focuses on defining and differentiating SOPs and SSOPs, understanding when and how to apply them, using appropriate formats, and maintaining accurate records. By mastering these practices, employees support operational efficiency, accountability, and confidence across all production activities.

Skills you will learn:

  • SOP SSOP application
  • Procedure differentiation
  • Compliance confidence
  • Accurate recordkeeping

Learning Objectives

Upon completing this course, you will be able to:
  • Build stronger food safety systems by defining SOPs and SSOPs and explaining how they support compliant, consistent operations.
  • Use the right procedure at the right time by differentiating SOPs vs. SSOPs and applying the correct format and type for each task.
  • Stay audit-ready with accurate records by managing documentation, updates, and clear frontline responsibilities for change control.
  • Drive performance through training by delivering effective onboarding, retraining, and blended training options (classroom, on-site, online) and measuring training effectiveness.

Who Should Take This Course?

  • Production and sanitation staff responsible for implementing daily procedures.
  • Quality assurance personnel involved in documentation and compliance.
  • Supervisors overseeing operations and food safety programs.

Course Outline & Major Topics

  1. Define SOPs and SSOPs and Their Roles in Supporting Food Safety
  2. SOPs and SSOPs Format and Records
  3. Know When to Update SOPs and SSOPs
  4. Training on SOPs and SSOPs

Course description

This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.

You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.

Skills you will learn:

Food Safety

Cleaning

Quality Assurance

Hazards

Decumention

Pest Sources

Chemical Hazards

Learning Objectives

Once you have completed the course, you will have obtained the skills to understand the importance and benefits of food safety. What a HACCP system is and who invented it including:
  • The benefits of a HACCP system
  • Hazards and how to control them
  • The importance of GMP and Prerequisite Programs
  • How to develop and implement a HACCP Plan
  • How to maintain and when to review a HACCP system
  • Reasons HACCP may fail and the most common non-conformities related to HACCP

Who Should Take This Course?

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

Course Outline & Major Topics

What is a Food Safety Program (HACCP System)
  • Who is HACCP and Who Invented It
  • What is Needed for a Successful HACCP System
  • Management Commitment
  • Importance of Line Workers
  • Benefits of HACCP System
  • Types of Hazards
  • Sources of Hazards
  • People/Uniforms
  • Equipment/Utensils/Tools
  • Incoming Material
  • Cleaning
  • Building as a Source of Hazard
  • Pest Source of Hazards
  • Water as Source of Hazards
  • Types of Biological Hazards
  • Growth Requirements for Microorganisms
  • Canadian and USA Allergen List
  • Physical Hazards
  • How Biological Hazards are Controlled
  • How Chemical Hazards are Controlled
  • How Physical Hazards are Controlled
  • How Chemical Hazards are Controlled
  • Cross-contamination
  • Potential Food Safety Concerns
  • Prerequisite Programs
  • Step 1: Finished Product (Product Description)
  • Step 2: Incoming Materials
  • Step 3: Process Flow
  • Step 4: Plant Schematic
  • Step 5: Hazard Analysis and Control of Hazards
  • Control Point
  • Step 6: Process Controls (PC)
  • Step 7: Critical Control Point
  • Critical Control Points Examples
  • Critical Limits
  • Monitoring
  • Monitoring Activities
  • Verification of Monitoring Records
  • Training of Employees
  • Verification of Training
  • Step 8: HACCP System Review
  • Review of your HACCP System
  • Update of your HACCP System when you have changes…
  • Reasons why HACCP may fail
  • Indicators of a Successful HACCP System
  • Employee Guide to GMPs
  • HACCP Process Flow
  • Meat Cooking Record CCP
  • Sample Receiving Record
  • SOP Receiving Ingredients

*Receive a nationally recognized certificate for participation in this course

$ 199

CA $299

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This course is available in the following languages:

Online learning

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