Free inspection template
Daily Sanitation SOP (SSOP) Log
Run this Daily Sanitation SOP (SSOP) Log from your phone — online or offline — and get a finished PDF report when you're done.
Overview
What is required in a Daily Sanitation SOP (SSOP)?
FDA regulations (21 CFR 117.35) require food-contact surfaces to be cleaned as often as necessary, and in wet processing, cleaned and sanitized before use and after any interruption that could cause contamination. Meat and poultry processing facilities face a stricter bar: USDA FSIS Sanitation Standard Operating Procedures (SSOP) regulations, 9 CFR 416.11 through 416.17, require written procedures carried out daily. These include pre-operational SSOPs before product is exposed and operational SSOPs during the run. Each check must be authenticated by initials and date, with corrective actions logged when a procedure fails and records kept at least 6 months. Most facilities check sanitizer concentrations against FDA Food Code 2022 (§4-501.114), the model code adopted by most states with local amendments: chlorine 50 to 100 ppm, iodine 12.5 to 25 ppm, and quat per the product label, commonly around 200 ppm.
This log covers 40 checkpoints across seven sections: pre-operational sanitation, sanitizer concentration, employee hygiene and GMPs (Good Manufacturing Practices, the baseline hygiene rules for anyone working around food), operational sanitation during the run, an optional ATP swab test (a quick meter reading that confirms a surface is actually clean, not just visibly clean), and corrective actions with sign-off. 7 items are marked critical, covering things like sanitized food-contact surfaces, sanitizer concentration in range, and raw and ready-to-eat separation, so a single fail forces "Corrective Action Required" regardless of the overall score. It is built for the production manager, QA lead, or sanitor in a small food-processing facility, run daily before and during production. It covers sanitation, not the CCP (Critical Control Point) monitoring in haccp-ccp-monitoring.
The checklist
Every checkpoint, in full
A read-only preview of the live template. Clone it to run the inspection on mobile, where each item records Pass, Fail or N·A with optional photos and notes.
Log Header
4 checksNOTENote on Usage
Based on FDA current good manufacturing practice (21 CFR 117, Subpart B) and the SSOP recordkeeping framework of USDA FSIS (9 CFR 416); sanitizer ranges follow the FDA Food Code. Completing it does not guarantee regulatory compliance or food safety. The facility remains responsible for its written sanitation program, for correcting any deficiency before product is exposed, and for retaining records per its regulatory requirements.
Production date
Facility / production line or area
Shift
Sanitor / QA monitor name
Person performing and authenticating this sanitation check.
Pre-Operational Sanitation
9 checksFood-contact surfaces visibly clean and free of residueCritical
Inspect equipment, tables, belts, and tools under good light for product residue, films, or debris.
Food-contact surfaces sanitized before useCritical
Equipment disassembled and cleaned where required
No product residue or buildup carried over from the previous runCritical
A key allergen cross-contact control between production runs.
Utensils and small parts cleaned and sanitized
Non-food-contact surfaces (walls, floors, drains) clean
No overhead condensation or drips above product zones
Pest activity or evidence observed?
Droppings, gnaw marks, insects, or live pests. Yes requires corrective action before production.
Photo — pre-operational condition (optional)
Sanitizer Concentration & Verification
5 checksSanitizer type
Measured sanitizer concentration
Measure with a test kit for the sanitizer in use. Typical food-contact ranges: chlorine ~50–100 ppm, iodine 12.5–25 ppm, quat per the product label (often ~200 ppm). Confirm against the sanitizer's label directions.
Sanitizer concentration within the required range for the sanitizer usedCritical
Test method
Sanitizer solution temperature
Informational — some sanitizers require a minimum water temperature to be effective; confirm against the label.
Employee Hygiene & GMPs
6 checksHandwashing stations stocked (soap, towels, warm water) and functional
Employees in clean garments, hair/beard restraints, and required PPE
Proper handwashing and glove use observedCritical
No bare-hand contact with ready-to-eat product
No jewelry, eating, drinking, or gum in production areas
Ill or injured employees restricted or reassigned per policy
Operational Sanitation
5 checksFood-contact surfaces re-cleaned and sanitized at the required frequencyCritical
Hands and gloves washed/sanitized between tasks and after contamination
Raw and ready-to-eat products separated to prevent cross-contaminationCritical
Waste removed; floors and drains maintained during the run
Water and ice from potable sources; no floor-to-product contact
ATP / Verification Swabs
4 checksATP (or other rapid) verification swab performed?
ATP swab result
Relative light units. Compare to your device's pass / caution / fail limits (these vary by instrument).
ATP results within your acceptance limit
Surfaces swabbed / notes
Corrective Actions & Sign-off
6 checksAny deficiencies requiring corrective action?
Corrective action taken (what, when, by whom)
Affected surfaces re-cleaned and re-inspected acceptable
Photo — corrected condition
Additional notes
QA / sanitor verification signature
Yours to edit
Not quite how your site runs?
Clone it and the checklist becomes yours in seconds. Reword a checkpoint, drop in a whole new section, flag what's critical, and add photo or signature fields wherever proof matters. No code, no form-building. And if you'd rather start clean, build a template from scratch in the same builder.
Field procedure
How to run this inspection
Walk the site area by area. Mark each checkpoint Pass, Fail or N·A as you go, and add a photo on any Fail to document it for the report.
STEP 01
Log Header
Check all items in the Log Header area and record Pass, Fail or N·A for each.
STEP 02
Pre-Operational Sanitation
Verify before any product is exposed. Each item must be acceptable before production begins.
STEP 03
Sanitizer Concentration & Verification
Check all items in the Sanitizer Concentration & Verification area and record Pass, Fail or N·A for each.
STEP 04
Employee Hygiene & GMPs
Check all items in the Employee Hygiene & GMPs area and record Pass, Fail or N·A for each.
STEP 05
Operational Sanitation
Maintained during production to prevent direct contamination of product.
STEP 06
ATP / Verification Swabs
Optional rapid verification of cleaning effectiveness.
Run your first Daily Sanitation SOP (SSOP) Log today
Clone the template, inspect from your phone, and hand over a finished PDF report before you leave the floor.