How to Write an Effective Standard Operating Procedure Workshop

Central Time
18 Jun 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.
8:45 am Registration Begins
9:00 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
  • May 3, 2019
    9:00 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.

*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

Registration is no longer open.

Cancellation Policy

Course Schedule


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 May 3rd, 2019
    9:00 am - 5:00 pm

Margaret Ciaccio

Instructional Designer

Merieux NutriSciences