| (a) Standard Operating Procedures. Each establishment should have and implement written standard operating procedures (herein referred to as SOP) to ensure conformance with conditions and practices as specified in this subchapter and applicable §§229.211 - 229.222 of this title (relating to Current Good Manufacturing Practice and Good Warehousing Practice in Manufacturing, Packing, or Holding Human Food). The SOP should specify how the establishment will meet these conditions and practices. (b) Monitoring of SOPs. Each processor should monitor the conditions and practices described in the SOP with sufficient frequency to ensure, at a minimum, conformance with conditions and practices specified in this subchapter and applicable §§229.211 - 229.222 of this title appropriate to the facility and that relate to the following: (1) personnel practices and training; (2) construction and maintenance of facilities; (3) sanitary controls; (4) transportation of distressed and/or reconditioned product; (5) product evaluation and reconditioning; (6) disposal of nonsalvageable food; and (7) records. (c) SOP records. Each processor should maintain records that, at a minimum, document the monitoring prescribed by subsection (b) of this section. These records are subject to the requirements of §229.552 of this title (relating to Records). |
