Quality Control Principles and Processes

The first step in setting up standard operation procedures (SOPs) is to break the whole production process down into the individual steps and then to describe each of the key processes and activities separately. These typically follow the product flow. This can either be limited to the processes within the facility (if the risk of contamination is limited to the processes inside the facility) or include the whole chain from raw product producer to end consumer. The latter is described as "farm to fork". The product flow itself is usually seperated into dirty to clean areas and raw to cooked product. When planning a new facility this flow should be translated into the layout of the facility to prevent cross-contamination.

At each step of the process the specific activities involved and desired outcomes are then described in detail. The description usually involves the raw materials and ingredients used, the equipment and utensils needed, the methods of preparation, any recipes or formulas used, the packaging and storage conditions, data collection points and record keeping, staff involved, responsibilities, etc.)