Pas 2202008
Pas 2202008
Pas 2202008
PAS 220:2008
Contents
Page
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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
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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
This PAS comes into effect on 25 October 2008. It has been assumed in the preparation of this PAS
that the execution of its provisions will be entrusted
This PAS has been prepared and published by BSI which to appropriately qualified and experienced people,
retains its ownership and copyright. BSI reserves the for whose use it has been produced.
right to withdraw or amend this PAS on receipt of
authoritative advice that it is appropriate to do so. This Presentational conventions
PAS will be reviewed at intervals not exceeding two
The provisions of this PAS are presented in roman
years, and any amendments arising from the review
(i.e. upright) type. Its requirements are expressed in
will be published as an amended Publicly Available
sentences in which the principal auxiliary verb is “shall”.
Specification and publicized in Update Standards.
Its recommendations are expressed in sentences in
which the principal auxiliary verb is “should”.
This PAS is not to be regarded as a British Standard,
European Standard or International Standard. In the
Commentary, recommendations, explanation and
event that this PAS is put forward to form the basis
general informative material is presented in smaller
of a full British Standard, European Standard or
italic type, using the heading NOTE, and does not
International Standard, it will be withdrawn.
constitute a normative element.
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.
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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;
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tolerances, which are required to achieve a defined positive air pressure, modified traffic flow patterns.
level of acceptability or quality
3.16 label
3.8 food grade printed matter that is part of the finished product
lubricants and heat transfer fluids formulated to be package conveying specific information about the
suitable for use in food processes where there may be contents of the package, the food ingredients and
incidental contact between the lubricant and the food any storage and preparation requirements
NOTE This includes, but is not limited to:
3.9 disinfection a) the package itself, printed matter attached to the
reduction, by means of chemical agents and/or physical package, or a sticker used for over-labelling;
methods, of the number of micro-organisms in the b) multi packs which have an inner label on the individual
environment, to a level that does not compromise product and an outer combined label for the whole
food safety contents.
[Adapted from Codex Alimentarius, 2.3]
3.17 product recall
3.10 cleaning in place (CIP) removal of a non-conforming product from the
system that cleans solely by circulating and/or flowing market, trade and warehouses, distribution centres
chemical detergent solutions and water rinses by and/or customer warehouses because it does not meet
mechanical means onto and over surfaces to be specified standards
cleaned
3.18 First Expired First Out (FEFO)
3.11 cleaning out of place (COP) stock rotation based on the principle of despatching
system where equipment is disassembled and cleaned earliest expiration dates first
in a tank or in an automatic washer by circulating
a cleaning solution and maintaining a minimum 3.19 First In First Out (FIFO)
temperature throughout the cleaning cycle stock rotation based on the principle of despatching
earliest received products first
3.12 sanitizing
the process of cleaning, followed by disinfection
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
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maintenance. Contact surfaces shall not affect, or be impermeable and rust or corrosion free.
affected by, the intended product or cleaning system.
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.
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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.
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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.
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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;
regulatory compliance are maintained. identified, located and removed from all necessary
points of the supply chain.
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
Licensed copy: The University of Hong Kong, The University of Hong Kong, Version correct as of 21/10/2011 23:49, (c) BSI
ISBN 978-0-580-62878-8