Standard Operating Procedure(SOP)

manufacturing
FSANZ
Verified April 2026

Definition

SOP — a documented set of step-by-step instructions for performing routine food manufacturing operations consistently and safely.

Regulatory Source

  • Standard 3.2.1— Food safety programs — SOPs are the documented control measures and instructions that implement a food safety program
  • Standard 3.2.2— Food safety practices — food businesses must implement systematic practices; SOPs document how these are carried out consistently

Last verified against current standards: April 2026

Regulatory authority: Food Standards Australia New Zealand (FSANZ)

Related Terms

Good Manufacturing Practice

GMP — a system of processes, procedures, and documentation that ensures food products are consistently produced and controlled according to quality and safety standards.

HACCP

Hazard Analysis and Critical Control Points — a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce them to safe levels.

Quality Assurance

A systematic approach to ensuring food products consistently meet specified quality standards, encompassing raw material checks, in-process monitoring, and finished product testing.

Manage Standard Operating Procedure (SOP) compliance in Batchbase

Batchbase automates FSANZ compliance, nutrition labelling, allergen tracking, and batch costing for Australian food manufacturers.

Built to meet Standard 3.2.1, Standard 3.2.2 requirements.