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BSI PD ISO/TS 22002-1:2009:2012 Edition

BSI PD ISO/TS 22002-1:2009:2012 Edition

$142.49

Prerequisite programmes on food safety – Food manufacturing

Published By Publication Date Number of Pages
BSI 2012 30
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This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

This Technical Specification 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 ISO 22000:2005, Clause 7.

This Technical Specification 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 Technical Specification apply to an individual establishment or process.

Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. 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 1), 2), 3), 4), and 5) below.

This Technical Specification specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3:

  1. construction and layout of buildings and associated utilities;

  2. layout of premises, including workspace and employee facilities;

  3. supplies of air, water, energy and other utilities;

  4. supporting services, including waste and sewage disposal;

  5. suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;

  6. management of purchased materials;

  7. measures for the prevention of cross-contamination;

  8. cleaning and sanitizing;

  9. pest control;

  10. personnel hygiene.

In addition, this Technical Specification adds other aspects which are considered relevant to manufacturing operations:

  1. rework;

  2. product recall procedures;

  3. warehousing;

  4. product information and consumer awareness;

  5. food defence, biovigilance and bioterrorism.

NOTE Measures for prevention of malicious contamination are outside the scope of this Technical Specification.

PDF Catalog

PDF Pages PDF Title
9 Scope
10 Normative references
Terms and definitions
12 Construction and layout of buildings
General requirements
Environment
13 Locations of establishments
Layout of premises and workspace
General requirements
Internal design, layout and traffic patterns
Internal structures and fittings
Location of equipment
14 Laboratory facilities
Temporary or mobile premises and vending machines
Storage of food, packaging materials, ingredients and non-fo
Utilities — air, water, energy
General requirements
Water supply
15 Boiler chemicals
Air quality and ventilation
Compressed air and other gases
16 Lighting
Waste disposal
General requirements
Containers for waste and inedible or hazardous substances
Waste management and removal
Drains and drainage
17 Equipment suitability, cleaning and maintenance
General requirements
Hygienic design
Product contact surfaces
Temperature control and monitoring equipment
Cleaning plant, utensils and equipment
Preventive and corrective maintenance
18 Management of purchased materials
General requirements
Selection and management of suppliers
Incoming material requirements (raw/ingredients/packaging)
19 Measures for prevention of cross-contamination
General requirements
Microbiological cross-contamination
Allergen management
20 Physical contamination
Cleaning and sanitizing
General requirements
Cleaning and sanitizing agents and tools
Cleaning and sanitizing programmes
21 Cleaning in place (CIP) systems
Monitoring sanitation effectiveness
Pest control
General requirements
Pest control programmes
Preventing access
Harbourage and infestations
Monitoring and detection
22 Eradication
Personnel hygiene and employee facilities
General requirements
Personnel hygiene facilities and toilets
Staff canteens and designated eating areas
23 Workwear and protective clothing
Health status
Illness and injuries
24 Personal cleanliness
Personal behaviour
Rework
General requirements
Storage, identification and traceability
25 Rework usage
Product recall procedures
General requirements
Product recall requirements
Warehousing
General requirements
Warehousing requirements
Vehicles, conveyances, and containers
26 Product information and consumer awareness
Food defence, biovigilance, and bioterrorism
General requirements
Access controls

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