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�. 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 Management <br /> • Used Oil Management <br /> • Management of Parts Cleaning Units <br /> • Management of Waste Paints - All Facilities <br /> • Required Weekly Self4nspections for Hazardous Waste Accumulation <br /> • Recommended Monthly Self-Inspections for Hazardous Waste <br /> Accumulation <br /> • Recommended Yearly Self4rispections for Hazardous Waste <br /> Accumulation <br /> • Hazardous Waste Recordkeeping Annual Checklist <br /> CGA 26 MAY 2015 <br />