They define sanitation, hygiene, humane handling, interventions, corrective action, storage, release, traceability, and recall. 

The HACCP system depends on written controls that control, reduce to acceptable limits, or eliminate hazards before adulterated product can enter commerce. 

You have to know which SOP controls the issue before the issue turns into drift, delay, or the release of an adulterated product.

Each SOP answers a different hazard or operation.

• The sanitation SOPs control startup and in-process sanitation. 
• The Personal Hygiene SOP controls disease, handwashing, clothing, and floor hygiene standards. 
• Good Commercial Practices controls humane handling in slaughter. 
• Acid Wash controls the antimicrobial intervention. 
• Testing controls, sampling, and test discipline. 
• CAPA controls corrective and preventive action. 
• Receiving, Refrigeration, and Storage controls product and storage conditions. 
• Pre-Shipment Review controls release readiness. 
• Trace and Lotting controls product identity and traceability. 
• Recall controls response when a product has to be removed from commerce.