A small meat processor must understand the basic principles behind Sanitation Standard Operating Procedures (SSOPs) and Good Manufacturing Practices (GMPs) and how to comply with them. For meat and poultry processors, SSOPs are the foundation of the plant's many food safety programs. Creating and complying with SSOPs can be challenging for the small processor. And understanding the similarities and differences between SSOPs and GMPs is difficult. This fact sheet provides a basic understanding of these two food safety regulations and guidelines for complying.