PAS 220-2008
Prerequisite programmes on food safety for food manufacturing
- Standard No.
- PAS 220-2008
- Release Date
- 2008
- Published By
- British Standards Institution (BSI)
- Scope
- This Publicly Available Specification (PAS) specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This PAS is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in BS EN ISO 22000:2005, Clause 7. This PAS is neither designed nor intended for use in other parts of the food supply chain. 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. This PAS specifies detailed requirements to be considered in relation to 7.2.3 of BS EN ISO 22000:2005, specifically: a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials; g) measures for the prevention of cross contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene. In addition, this PAS adds other aspects which are considered relevant to manufacturing operations: i) rework; ii) product recall procedures; iii) warehousing; iv) product information and consumer awareness; v) food defence, biovigilance and bioterrorism.
