Standard Operating Procedures for Seafood Canning - Part 1: Food Safety and Good Manufacturing Practices

Learn about Standard Operating Procedures (SOP) and Sanitation Standard Operating Procedures (SSOP) for seafood canning in this 19-minute video from NPTEL-NOC IITM. Explore national and international standards, as well as Good Manufacturing Practices (GMP) in the food industry. Gain insights into food safety, cleanliness protocols, education and training requirements, equipment handling, non-food contact areas, processing operations, environmental considerations, and proper lighting. Enhance your understanding of essential practices for maintaining quality and safety in seafood canning operations.

Introduction
Food Safety
Good Manufacturing Practices
GMP
cleanliness
education training
equipment
nonfood contact
processing operation
environment
lighting
outro