Publicly Available Specification (PAS) 220 specifies requirements for prerequisite programmes to assist in controlling food safety hazards. PAS 220 should be used in conjunction with BS EN ISO 22000. BS EN ISO 22000 sets out specific food safety requirements for organizations in the food chain. This PAS is intended to be used to support management systems designed to meet the requirements specified in BS EN ISO 22000. It sets out the detailed requirements for those programmes.
This PAS does not duplicate requirements given in BS EN ISO 22000 and is intended to be used in conjunction with BS EN ISO 22000, not in isolation.
PAS 220 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. It applies to all organizations, regardless of size or complexity. It also applies to all who 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.
PAS 220 is not designed or intended for use in other parts of the food supply chain. Food manufacturing operations are diverse and not all of the requirements specified in this PAS apply to an individual establishment or process.
PAS 220 specifies detailed requirements to be considered including:
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.
It also adds other aspects that 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.
Contents:
Foreword
Introduction
Scope
Normative references
Terms and definitions
Construction and layout of buildings
Layout of premises and workspace
Utilities – air, water, energy
Waste disposal
Equipment suitability, cleaning and maintenance
Management of purchased materials
Measures for prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene and employee facilities
Rework
Product recall procedures
Warehousing
Product information/consumer awareness
Food defence, biovigilance and bioterrorism
Bibliography
See BSI's press release for PAS 220
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