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7. STANDARD OPERATING PROCEDURES (SOPS) <br /> A Standard Operating Procedure (SOP) is a set of written instructions that <br /> document a routine or repetitive activity followed by an organization. The <br /> development and use of SOPs are an integral part of a successful quality <br /> system as it provides individuals with the information to perform a job <br /> properly, and facilitates consistency in the quality and integrity of a product <br /> or end-result. The term"SOP" may not always be appropriate and terms <br /> such as protocols, instructions, worksheets, and laboratory operating <br /> procedures may also be used. For the purposes of this Guidance, the term, <br /> "SOP" will be used. <br /> In the Appendix are several SOPS to be customized by individual grocery <br /> facilities. Any wording in these documents that requires facility specific <br /> information such as the facility name has been highlighted in yellow for ease <br /> of personalization. <br /> These documents are not intended to be a comprehensive discussion on <br /> Hazardous Wastes, but will focus on practical considerations and <br /> requirements for the handling, labeling, and storage of, and communication <br /> regarding, hazardous wastes within a grocer's operational areas. <br /> The following SOPs are included in the Appendix of this guide for your <br /> reference: <br /> • Hazardous Waste Mana egement <br /> • Used Oil Management <br /> • Management of Parts Cleaning Units <br /> • Management of Waste Paints- All Facilities <br /> • Required Weekly Self-Inspections for Hazardous Waste Accumulation <br /> • Recommended Monthly Self-Inspections for Hazardous Waste <br /> Accumulation <br /> • Recommended Yearly Self-Inspections for Hazardous Waste <br /> Accumulation <br /> • Hazardous Waste Recordkeeping Annual Checklist <br /> EGA 26 M YZ015 <br />