2008 - Prerequisite Programmes On Food Safety
2008 - Prerequisite Programmes On Food Safety
2008 - Prerequisite Programmes On Food Safety
(C) BSI
PAS 220:2008
Contents
Page
Foreword ................................................................................................................................ ii
Introduction .......................................................................................................................... 1
1 Scope .................................................................................................................................... 1
14 Rework .............................................................................................................................. 18
16 Warehousing ................................................................................................................. 19
Bibliography ......................................................................................................................... 20
Foreword
This Publicly Available Specification (PAS) has been prepared by the British Standards
Institution (BSI) to specify requirements for prerequisite programmes to assist in
controlling food safety hazards. This PAS is intended to be used in conjunction
with BS EN ISO 22000 to support management systems designed to meet the
requirements specified in BS EN ISO 22000.
Organizations
• Danone
• Kraft Foods
• Nestle
• Unilever
Bizhan Pourkomailian
McDonald’s
Chris Lewis
General Mills Europe
(Representing FDF Food Hygiene Committee)
Cor Groenveld
Lloyd’s Register Quality Assurance Ltd. (LRQA)
Member of the ISO working group for developing
ISO 22000:2005
Didier Sebeon
French National Association of Food Industries
(Representing CIAA)
Member of the ISO working group for developing
ISO 22000:2005
Dr Didier Blanc
ProCert, Certification body
Member of the ISO working group for developing
ISO 22000:2005
Paul Whitehouse
Unilever
Introduction 1 Scope
This Publicly Available Specification (PAS) specifies
requirements for establishing, implementing and
BS EN ISO 22000 sets out specific food safety maintaining prerequisite programmes (PRP) to assist
requirements for organizations in the food chain. in controlling food safety hazards.
One such requirement is that organizations establish,
implement and maintain prerequisite programmes This PAS is applicable to all organizations, regardless
(PRP) to assist in controlling food safety hazards of size or complexity, which are involved in the
(BS EN ISO 22000:2005, Clause 7). This PAS is intended manufacturing step of the food chain and wish
to be used to support management systems designed to implement PRP in such a way as to address the
to meet the requirements specified in BS EN ISO 22000, requirements specified in BS EN ISO 22000:2005,
and sets out the detailed requirements for those Clause 7.
programmes.
This PAS is neither designed nor intended for use in
This PAS does not duplicate requirements given in other parts of the food supply chain.
BS EN ISO 22000 and is intended to be used in
conjunction with BS EN ISO 22000, not in isolation. Food manufacturing operations are diverse in nature
and not all of the requirements specified in this PAS
apply to an individual establishment or process.
NOTE Where exclusions are made or alternative measures
implemented, these need to be justified by a hazard
assessment. Any exclusions or alternative measures adopted
should not affect the ability of the organization to comply
with these requirements. Examples of such exclusions
include the additional aspects relevant to manufacturing
operations listed under i), ii), iii), iv) and v) below.
2 Normative references
f) management of purchased materials; The following referenced documents are indispensable
g) measures for the prevention of cross contamination; for the application of this PAS. For dated references,
only the edition cited applies. For undated references,
h) cleaning and sanitizing;
the latest edition of the referenced document
i) pest control; (including any amendments) applies.
j) personnel hygiene.
BS EN ISO 22000:2005, Food safety management
In addition, this PAS adds other aspects which are systems – Requirements for any organization in the
considered relevant to manufacturing operations: food chain, Clause 7
i) rework;
ii) product recall procedures;
iii) warehousing;
iv) product information and consumer awareness;
v) food defence, biovigilance and bioterrorism.
3.13 sanitation
all actions dealing with cleaning or maintaining
hygienic conditions in an establishment, ranging
from cleaning and/or sanitizing of specific equipment
to periodic cleaning activities throughout the
establishment (including building, structural, and
grounds cleaning activities)
3.15 zoning
demarcation of an area within an establishment where
specific operating, hygiene or other practices may be
Consideration shall be given to potential sources of NOTE Examples of physical separation may include walls,
contamination from the local environment. barriers or partitions, or sufficient distance to minimize risk.
The effectiveness of measures taken to protect against 5.3 Internal structures and fittings
potential contaminants shall be periodically reviewed. Process area walls and floors shall be washable or
cleanable, as appropriate for the process or product
4.3 Locations of establishments hazard. Materials shall be resistant to the cleaning
system applied.
The site boundaries shall be clearly identified.
Wall floor junctions and corners shall be designed to
Access to the site shall be controlled.
facilitate cleaning.
The site shall be maintained in good order. Vegetation NOTE It is recommended that wall floor junctions are
shall be tended or removed. Roads, yards and parking rounded in processing areas.
areas shall be drained to prevent standing water and
shall be maintained. Floors shall be designed to avoid standing water.
7 Waste disposal
6.5 Compressed air and other gases 7.1 General requirements
Compressed air, carbon dioxide, nitrogen and other Systems shall be in place to ensure that waste materials
gas systems used in manufacturing and/or filling shall are identified, collected, removed and disposed of in a
be constructed and maintained so as to prevent manner which prevents contamination of products or
contamination. production areas.
Piping and ductwork shall be cleanable, drainable, and The programmes shall specify what is to be cleaned
with no dead ends. (including drains), the responsibility, the method of
cleaning (e.g. CIP/COP), the use of dedicated cleaning
Equipment shall be designed to minimize contact tools, removal or disassembly requirements and
between the operator’s hands and the products. methods for verifying the effectiveness of the cleaning.
Tools and equipment shall be of hygienic design and Parameters for CIP systems shall be defined and
maintained in a condition which does not present a monitored (including type, concentration, contact
potential source of extraneous matter. time and temperature of any chemicals used).
12 Pest control
12.1 General requirements Detectors and traps shall be of robust, tamper resistant
Hygiene, cleaning, incoming materials inspection and construction. They shall be appropriate for the target
monitoring procedures shall be implemented to avoid pest.
creating an environment conducive to pest activity.
The detectors and traps shall be inspected at a
frequency intended to identify new pest activity. The
12.2 Pest control programmes results of inspections shall be analysed to identify
The establishment shall have a nominated person trends.
to manage pest control activities and/or deal with
appointed expert contractors. 12.6 Eradication
Pest management programmes shall be documented Eradication measures shall be put in place immediately
and shall identify target pests, and address plans, after evidence of infestation is reported.
methods, schedules, control procedures and, where
Pesticide use and application shall be restricted to
necessary, training requirements.
trained operatives and shall be controlled to avoid
Programmes shall include a list of chemicals which product safety hazards.
are approved for use in specified areas of the
Records of pesticide use shall be maintained to show
establishment.
the type, quantity and concentrations used; where,
when and how applied, and the target pest.
12.3 Preventing access
Buildings shall be maintained in good repair. Holes,
drains and other potential pest access points shall be
sealed.
Establishments shall:
a) provide adequate numbers, locations and means of
hygienically washing, drying and, where required,
sanitizing hands (including wash basins, supply of
hot and cold or temperature controlled water, and
soap and/or sanitizer);
b) have sinks designated for hand washing, separate
from sinks for food use and equipment cleaning
stations;
NOTE Taps at hand wash stations should not be hand
operated.
c) provide an adequate number of toilets of
appropriate hygienic design, each with hand
washing, drying and, where required, sanitizing
facilities;
d) have employee hygiene facilities that do not open
directly onto production, packing or storage areas;
e) have adequate changing facilities for personnel;
f) have changing facilities sited to enable food
handling personnel to move to the production area
in such a way that risk to the cleanliness of their Employees’ own food shall be stored and consumed in
work wear is minimized. designated areas only.
13.3 Staff canteens and designated eating 13.4 Work wear and protective clothing
areas Personnel who work in, or enter into, areas where
Staff canteens and designated areas for food storage exposed products and/or materials are handled shall
and consumption shall be situated so that the potential wear work clothing that is fit for purpose, clean and
for cross contamination of production areas is in good condition (e.g. free from rips, tears or fraying
minimized. material).
Staff canteens shall be managed to ensure hygienic Clothing mandated for food protection or hygiene
storage of ingredients and preparation, storage and purposes shall not be used for any other purpose.
serving of prepared foods. Storage conditions and
storage, cooking and holding temperatures, and time Work wear shall not have buttons. Work wear shall not
limitations, shall be specified. have outside pockets above waist level.
NOTE Zips or press stud fastenings are acceptable.
Work wear shall be laundered to standards and at Additional medicals shall be carried out at intervals
intervals suitable for the intended use of the garments. defined by the organization, subject to legal
restrictions in the country of operation.
Work wear shall provide adequate coverage to ensure
that hair, perspiration, etc. cannot contaminate the
product.
13.6 Illness and injuries
Where permitted by law, employees shall be required
Hair, beards and moustaches shall be protected to report the following conditions to management for
(i.e. completely enclosed) by restraints unless hazard possible exclusion from food handling areas: jaundice,
analysis indicates otherwise. diarrhoea, vomiting, fever, sore throat with fever,
visibly infected skin lesions (boils, cuts or sores) and
Where gloves are used for product contact, they shall discharges from the ear, eye or nose.
be clean and in good condition.
People known or suspected to be infected with, or
NOTE Use of latex gloves should be avoided where possible.
carrying, a disease or illness transmissible through food
Shoes for use in processing areas shall be fully enclosed shall be prevented from handling food or food contact
and made from non absorbent materials. materials.
Personal protective equipment, where required, shall In food handling areas, personnel with wounds or
be designed to prevent product contamination and burns shall be required to cover them with specified
maintained in hygienic condition. dressings. Any lost dressing shall be reported to
supervision immediately.
NOTE Dressings should be brightly coloured and metal
13.5 Health status detectable where appropriate.
Employees shall undergo a medical examination prior
to employment in food contact operations (including
site catering), unless documented hazard or medical 13.7 Personal cleanliness
assessment indicates otherwise. Personnel in food production areas shall be required
to wash and, where required, sanitize hands: b) control measures to minimize hazards presented by
a) before starting any food handling activities; permitted jewellery;
b) immediately after using the toilet or blowing NOTE Permitted jewellery includes specific types of
the nose; jewellery which may be worn by the personnel in
processing and storage areas, taking into account
c) immediately after handling any potentially
religious, ethnic, medical and cultural imperatives.
contaminated material.
c) permissibility of personal items, such as smoking
Personnel shall be required to refrain from sneezing materials and medicines, in designated areas only;
or coughing over materials or products. Spitting d) prohibition of the use of nail polish, false nails and
(expectorating) shall be prohibited. false eyelashes;
e) prohibition of carrying of writing implements
Fingernails shall be kept clean and trimmed. behind the ears;
f) maintenance of personal lockers so that they are
13.8 Personal behaviour kept free from rubbish and soiled clothing;
A documented policy shall describe the behaviours g) prohibition of storage of product contact tools and
required of personnel in processing, packing and equipment in personal lockers.
storage areas. The policy shall at a minimum cover:
a) permissibility of smoking, eating, chewing in
designated areas only;
Segregation requirements for rework (e.g. allergen) Where products are withdrawn due to immediate
shall be documented and met. health hazards, the safety of other products produced
under the same conditions shall be evaluated. The
Rework shall be clearly identified and/or labelled to need for public warnings shall be considered.
allow traceability. Traceability records for rework shall
be maintained.
Bibliography
For dated references, only the edition cited applies. Further reading
For undated references, the latest edition of the
BIP 2078, Managing food safety the 22000 way
referenced document (including any amendments)
applies. BIP 2128, ISO 22000 Food safety – Guidance and
workbook for food manufacturers
Standards publications BS EN ISO 22005, Traceability in the feed and food
PAS 96, Defending food and drink. Guidance for the chain – General principles and basic requirements for
deterrence, detection and defeat of ideologically system design and implementation
motivated and other forms of malicious attack on
ISO/TS 22003, Food safety management systems –
food and drink and their supply arrangements
Requirements for bodies providing audit and
certification of food safety management systems
Other publications
ISO/TS 22004:2005, Food safety management systems –
Codex Alimentarius, Recommended international code Guidance on the application of ISO 22000:2005
of practice – General principles of food hygiene
WHO, World Health Organization – Guidelines for
drinking-water quality
ISBN 978-0-580-62878-8