Sanitation Standard Operating Procedures (ssops) Training Course in Nepal
Introduction
In any food processing or handling environment, the meticulous implementation of Sanitation Standard Operating Procedures (SSOPs) is not just a regulatory mandate but the absolute bedrock for preventing contamination, controlling pathogens, and ensuring the consistent production of safe, high-quality food products. Mastering Sanitation Standard Operating Procedures (SSOPs) is absolutely critical for food safety personnel, quality assurance teams, production staff, and sanitation crews seeking to establish, implement, and verify effective cleaning and sanitization programs that meet stringent industry and regulatory standards. This essential training course is designed to equip food safety supervisors, QA/QC technicians, sanitation leads, production line operators, HACCP team members, and compliance officers with the specialized knowledge and practical skills required for developing comprehensive SSOPs, understanding various cleaning chemicals and their applications, implementing effective pre-operational and operational sanitation practices, verifying cleaning effectiveness through swabbing and ATP testing, and maintaining meticulous documentation for compliance. Participants will gain a comprehensive understanding of the vital role of SSOPs in a robust food safety management system, the nuances of maintaining a hygienic processing environment, the challenges of preventing allergen cross-contact through sanitation, and the critical role of well-trained personnel in executing these vital procedures flawlessly. This program emphasizes practical application, adherence to industry best practices, and real-world scenarios pertinent to effective sanitation programs, empowering you to confidently manage cleanliness and hygiene within your food facility.
Target Audience
- Food Safety Managers & Supervisors
- Quality Assurance (QA) & Quality Control (QC) Personnel
- Sanitation & Hygiene Crews/Leads
- Production Managers & Supervisors
- Line Operators & Food Handlers
- HACCP Team Members
- Regulatory Compliance Officers
- Auditors (Internal & External)
Course Objectives
- Master the fundamental principles and regulatory basis of Sanitation Standard Operating Procedures (SSOPs).
- Learn sophisticated techniques for developing clear, comprehensive, and effective SSOPs for various operations.
- Develop proficiency in understanding and safely utilizing different types of cleaning chemicals and sanitizers.
- Understand advanced strategies for implementing pre-operational and operational sanitation programs.
- Explore best practices in cleaning validation and verification methods, including visual inspection and ATP testing.
- Grasp advanced techniques for identifying and eliminating microbial harborage points through sanitation.
- Learn about robust approaches to managing allergenic residues through specialized cleaning protocols.
- Identify the critical role of documentation, record-keeping, and corrective actions in SSOP management.
- Develop skills in training personnel on SSOPs and fostering a culture of cleanliness.
- Understand the evolving regulatory requirements and industry guidelines for SSOPs.
- Formulate strategies for continuous improvement and optimization of sanitation programs.
Duration
5 Days
Course Outline
Module 1. Introduction to SSOPs and Their Importance
- Defining Sanitation Standard Operating Procedures (SSOPs) and their purpose
- The critical role of SSOPs in preventing foodborne illness and contamination
- Regulatory requirements for SSOPs (e.g., FSMA, HACCP prerequisites, GFSI standards)
- Benefits of well-implemented SSOPs: compliance, product quality, extended shelf life
- Consequences of inadequate sanitation: recalls, outbreaks, fines, brand damage
Module 2. Principles of Effective Cleaning & Sanitization
- The difference between cleaning, sanitizing, and disinfecting
- The 5-step cleaning process: pre-rinse, wash, rinse, sanitize, dry
- Understanding different types of soils (fat, protein, carbohydrates) and their removal
- Selection and safe handling of cleaning chemicals (detergents, acids, alkalis)
- Selection and application of sanitizers (chlorine, quats, peroxyacetic acid)
Module 3. Developing Comprehensive SSOPs
- Components of a well-written SSOP: clear steps, responsible parties, frequency, materials
- Hazard analysis for specific equipment, areas, and processes
- Identifying critical parameters for effective cleaning and sanitation
- Flowcharting and visual aids in SSOP development
- Customizing SSOPs for specific facility needs and equipment
Module 4. Pre-Operational & Operational Sanitation
- Procedures for cleaning and sanitizing equipment before starting production
- Environmental sanitation during production (operational sanitation)
- Managing potential contamination risks during shift changes and breaks
- Control of personnel movement to prevent recontamination
- Implementing "clean as you go" principles
Module 5. Cleaning Validation & Verification
- Methods for verifying cleaning effectiveness: visual inspection, organoleptic checks
- ATP (Adenosine Triphosphate) testing: principles, application, interpretation
- Microbiological swabbing for indicator organisms and pathogens (pre-op and environmental)
- Allergen verification methods (e.g., rapid test kits)
- Documentation and trending of verification results
Module 6. Equipment Design, Maintenance & Sanitation
- Hygienic design principles for food processing equipment (cleanability, drainability)
- Importance of preventative maintenance in facilitating sanitation
- Dismantling and reassembling equipment for thorough cleaning
- Challenges in cleaning complex equipment and identifying harborage points
- Role of equipment selection in overall sanitation effectiveness
Module 7. SSOPs Management & Continuous Improvement
- Training and competency assessment for personnel performing SSOPs
- Record-keeping requirements for SSOP execution and verification
- Corrective actions for deviations and failures in sanitation
- Auditing SSOPs: internal audits, regulatory inspections, third-party audits
- Using SSOP data for continuous improvement and trend analysis
Training Approach
This course will be delivered by our skilled trainers who have vast knowledge and experience as expert professionals in the fields. The course is taught in English and through a mix of theory, practical activities, group discussion and case studies. Course manuals and additional training materials will be provided to the participants upon completion of the training.
Tailor-Made Course
This course can also be tailor-made to meet organization requirement. For further inquiries, please contact us on: Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Training Venue
The training will be held at our Skills for Africa Training Institute Training Centre. We also offer training for a group at requested location all over the world. The course fee covers the course tuition, training materials, two break refreshments, and buffet lunch.
Visa application, travel expenses, airport transfers, dinners, accommodation, insurance, and other personal expenses are catered by the participant
Certification
Participants will be issued with Skills for Africa Training Institute certificate upon completion of this course.
Airport Pickup and Accommodation
Airport pickup and accommodation is arranged upon request. For booking contact our Training Coordinator through Email: info@skillsforafrica.org, training@skillsforafrica.org Tel: +254 702 249 449
Terms of Payment: Unless otherwise agreed between the two parties’ payment of the course fee should be done 10 working days before commencement of the training.
| Dates | Fees | Location | Apply |
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| 07/07/2025 - 11/07/2025 | $1500 | Nairobi, Kenya |
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| 14/07/2025 - 18/07/2025 | $3500 | Johannesburg, South Africa |
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| 21/07/2025 - 25/07/2025 | $1500 | Nairobi, Kenya |
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| 04/08/2025 - 08/08/2025 | $1500 | Nairobi, Kenya |
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| 11/08/2025 - 15/08/2025 | $1750 | Mombasa, Kenya |
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| 18/08/2025 - 22/08/2025 | $1500 | Nairobi, Kenya |
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| 25/08/2025 - 29/08/2025 | $1500 | Nairobi, Kenya |
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| 01/09/2025 - 05/09/2025 | $1500 | Nairobi, Kenya |
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| 08/09/2025 - 12/09/2025 | $3500 | Dar es Salaam, Tanzania |
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| 15/09/2025 - 19/09/2025 | $1500 | Nairobi, Kenya |
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| 22/09/2025 - 26/09/2025 | $1500 | Nairobi, Kenya |
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| 06/10/2025 - 10/10/2025 | $1500 | Nairobi, Kenya |
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| 13/10/2025 - 17/10/2025 | $3000 | Kigali, Rwanda |
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| 20/10/2025 - 24/10/2025 | $1500 | Nairobi, Kenya |
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| 27/10/2025 - 31/10/2025 | $1500 | Nairobi, Kenya |
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| 03/11/2025 - 07/11/2025 | $1500 | Nairobi, Kenya |
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| 10/11/2025 - 14/11/2025 | $1750 | Mombasa, Kenya |
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| 17/11/2025 - 21/11/2025 | $1500 | Nairobi, Kenya |
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| 24/11/2025 - 28/11/2025 | $1500 | Nairobi, Kenya |
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| 01/12/2025 - 05/12/2025 | $1500 | Nairobi, Kenya |
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| 08/12/2025 - 12/12/2025 | $1500 | Nairobi, Kenya |
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| 15/12/2025 - 19/12/2025 | $1500 | Nairobi, Kenya |
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| 05/01/2026 - 09/01/2026 | $1500 | Nairobi, Kenya |
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| 12/01/2026 - 16/01/2026 | $1500 | Nairobi, Kenya |
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| 19/01/2026 - 23/01/2026 | $1500 | Nairobi, Kenya |
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| 26/01/2026 - 30/01/2026 | $1500 | Nairobi, Kenya |
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| 02/02/2026 - 06/02/2026 | $1500 | Nairobi, Kenya |
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| 09/02/2026 - 13/02/2026 | $1500 | Nairobi, Kenya |
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| 16/02/2026 - 20/02/2026 | $1500 | Nairobi, Kenya |
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| 23/02/2026 - 27/02/2026 | $1500 | Nairobi, Kenya |
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| 02/03/2026 - 06/03/2026 | $1500 | Nairobi, Kenya |
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| 09/03/2026 - 13/03/2026 | $3000 | Kigali, Rwanda |
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| 16/03/2026 - 20/03/2026 | $1500 | Nairobi, Kenya |
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| 23/03/2026 - 27/03/2026 | $1500 | Nairobi, Kenya |
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| 06/04/2026 - 10/04/2026 | $1500 | Nairobi, Kenya |
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| 13/04/2026 - 17/04/2026 | $1750 | Mombasa, Kenya |
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| 20/04/2026 - 24/04/2026 | $1500 | Nairobi, Kenya |
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| 04/05/2026 - 08/05/2026 | $1500 | Nairobi, Kenya |
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| 11/05/2026 - 15/05/2026 | $4500 | Dubai, UAE |
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| 18/05/2026 - 22/05/2026 | $1500 | Nairobi, Kenya |
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| 25/05/2026 - 29/05/2026 | $1500 | Nairobi, Kenya |
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