How to Write an Effective Standard Operating Procedure Workshop

Pacific Time
21 Apr 2019
Cancellation Policy
• 15+ business days before course date: 100% refund minus $100 registration fee
• 14-7 business days before the course date: 75% refund minus $100 registration fee
• 7 or less business days before the course date: 50% refund minus $100 registration fee
Course transfers are not allowed. If you are unable to send a substitute, please cancel your registration in accordance with the above guidelines to receive a refund.
8:15 am Registration Begins
8:30 am Course Introduction
Session 1 Definitions around Documentation
Session 2
  • Part I – Formatting Your SOP
  • Part II – Writing your SOP
  • Part III – Ensuring Success and Accuracy
Session 3 Document Control Program Requirements
Session 4 Writing a Standard Operating Procedure – Example
Session 5 Team Exercise
5:00 pm Class Adjourns
Price Qty*
Course Fee show details + $595.00 (USD)  

  • June 14, 2019
    8:00 am - 5:00 pm

In order to properly execute any Policy or Pre-Requisite Program, an employee needs to be trained on a well-documented Procedure. Standard Operating Procedures, SOPs, add consistency to programs by “standardizing” “procedures”. This one day workshop will walk you through the basic information needed to properly organize the necessary tasks involved in implementing any program. Experienced instructors will introduce the different structures and requirements of basic SOPs and help you discover where your weaknesses are. In addition, hands on exercises will demonstrate how to clearly and effectively convey instructions to your staff. At the end, you will have a solid roadmap to guide you through improving the structure of your SOPs for all of your programs. A clear procedure will enable a clear process which will produce a consistent, high quality product.

This class is for all sizes and levels of organizations. Instructors will address the basic needs for all programs and show you how to evolve them into larger, more complex structures.

Learning Objectives

Students will:

  • Identify the different sections needed for a properly written Standard Operating Procedure
  • Determine best practices for writing Standard Operating Procedures for their production and facility
  • Distinguish between a poorly written SOP and a well written SOP
  • Gain the knowledge needed to formulate a clear, concise, informative procedure to improve employee understanding

*Mérieux NutriSciences reserves the right to cancel if the class minimum of 5 attendees is not achieved. Maximum number of participants is 30.



5600 North River Road, Suite 800, Rosemont, Illinois, 60018

Click here for a list of hotels near the event location.

Registration Item

Course Fee: $595.00 (USD)

Cancellation Policy

Course Schedule


Ami Jo Akins
Ami Jo Akins

Ami has over twelve years’ experience in quality assurance and regulatory compliance in bottled water, brewed teas, carbonated beverages and olives/antipastos. She maintained a Pennsylvania State Certified Lab for Microbiology of Drinking Water. She successfully developed several HACCP plans and an SQF Program. She created a complete line of Organic and Nutraceutical beverages for a beverage company. It was her responsibility to determine label accuracy and maintain FDA compliance. Ami is very knowledgeable in HACCP and SQF Implementation. She has assisted our clients in the areas of HACCP Training, SQF Training, SQF Implementation, Interim QA Management and Laboratory Training. She received her B. S. degree in Food and Nutrition Science from Indiana University of Pennsylvania.

David Condon
David Condon, Ph.D.

Dr. Condon has many years of food industry experience having held leadership positions at Plant and Corporate level with responsibility for quality assurance, quality control, regulatory and food safety in facilities located domestically and internationally in companies making the following types of products; Liquid and dry powder blending, spray drying, flavors including reaction flavors, HVPs, yeasts, fruit preparations, hard candy and chill stable prepared salads and desserts.

Areas of Expertise:

  • ISO 9000, ISO 22000, SQF (Levels 2 and 3) and BRC certification,
  • HACCP Development, implementation and Training
  • Food Safety Preventive Controls (FSMA) development and implementation of Food Safety Plans, including preventive controls for process, supply chain, sanitation, allergens, recall and pre-requisite programs.
  • Development and implementation of Quality Assurance, Quality Control, Laboratory Management and documentation control systems.


Event Contact

  • Friday June 14th, 2019
    8:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences