CERTIFICATE OFCOMPLETIONJenny VillalonHas successfully completed the courseBasics of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)*September 30, 2024FPSC-CTAC.COMJennefer Griffith, Executive Director Food Processing Skills Canada (FPSC)
CERTIFICATE OF
COMPLETION
Jenny Villalon
Has successfully completed the course
Basics of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)*
September 30, 2024
FPSC-CTAC.COM
Jennefer Griffith, Executive Director
Food Processing Skills Canada (FPSC)
Basics of Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs)*
Jenny Villalon
This course covers the background and understanding of what a standard operating procedure and sanitation standard operating procedure are. Participants will be able to learn and identify how these are set up and why they are important to the food industry.
Skills / Knowledge
- 1. Understand and differentiate between SOP and SSOP and how to use them.
- 2. Identify responsibilities for monitors and verifiers.
- 3. Gain knowledge in what to do in case of deviation.
- 4. Why training is important.
Issued on
September 30, 2024
Expires on
Does not expire
Evidence
90%