SSOP Sanitation Program
Security of water
Cleanliness of food contact surfaces during processing
Prevention of cross contamination
Hand washing, hand sanitizing and toilets facilities
Prevent pollutant cause unsafe, unhygienic
Proper mark, storage and use of poisonous chemical compound
Control of personnel's health condition
Pest Control
Environment hygiene control
Testing hygiene control
Glass control
HACCP Plan
Allergen and Genetic-modified Control Program
Certificate: HACCP, BRC, HALAL
