{"data":{"id":"us/21-cfr-120.6","jurisdiction":"us","citation":"21 CFR 120.6","heading":"Sanitation standard operating procedures.","body":"(a) Sanitation controls. Each processor shall have and implement a sanitation standard operating procedure (SSOP) that addresses sanitation conditions and practices before, during, and after processing. The SSOP shall address:\n(1) Safety of the water that comes into contact with food or food contact surfaces or that is used in the manufacture of ice;\n(2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;\n(3) Prevention of cross contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to processed product;\n(4) Maintenance of hand washing, hand sanitizing, and toilet facilities;\n(5) Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;\n(6) Proper labeling, storage, and use of toxic compounds;\n(7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and\n(8) Exclusion of pests from the food plant.\n(b) Monitoring. The processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter and in subpart B of part 117 of this chapter that are appropriate both to the plant and to the food being processed. Each processor shall correct, in a timely manner, those conditions and practices that are not met.\n(c) Records. Each processor shall maintain SSOP records that, at a minimum, document the monitoring and corrections prescribed by paragraph (b) of this section. These records are subject to the recordkeeping requirements of § 120.12.\n(d) Relationship to Hazard Analysis and Critical Control Point (HACCP) plan. Sanitation standard operating procedure controls may be included in the HACCP plan required under § 120.8(b). However, to the extent that they are implemented in accordance with this section, they need not be included in the HACCP plan.","path":["Title 21—Food and Drugs","CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES","SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION","PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS","Subpart A—General Provisions"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-21.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:47Z","sha256":"fdb455f8f97c302a7c8fe42f18ada1d9a52cb80192ac34f4b8e4759d535a47f5","source_id":"us-cfr","stale":true,"prev":"us/21-cfr-120.5","next":"us/21-cfr-120.7"},"notice":"GroundRules: Original legal text. Not legal advice."}