PAS 220 Prerequisite programmes on food safety for food manufacturing

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PAS 220:2008

Prerequisite programmes on food safety for food manufacturing

Status : Withdrawn   Published : October 2008

*To ask about withdrawn titles contact the BSI Knowledge Centre,
+44 20 8996 7004

PAS 220:2008 is withdrawn and replaced by
ISO/TS 22002-1:2009

What is it?

PAS 220 outlines requirements for controlling food safety hazards in food manufacturing environments. The specification must be used in conjunction with BS EN ISO 22000, which gives recommendations on specific food safety measures for all organizations in a food supply chain. PAS 220 applies to management systems designed to help food manufacturing organizations of all sizes meet the BS EN ISO 22000 standard. It provides detailed guidelines on how to design and implement relevant food safety management systems. PAS 220 only applies to food manufacturers in the supply chain. It supports but does not replace BS EN ISO 22000.

How does it work?

PAS 220 provides food safety requirements for food manufacturers of all sizes and does not provide guidance to specific types of food manufacturing. The specification includes recommendations for the following: construction and layout of facilities; energy and water supply; waste disposal; cleaning and maintaining equipment; preventing cross contamination; and pest control. PAS 220 also provides guidance on correct product recall procedures and responding to bioterrorism. Using the specification will improve supplier relations and your reputation within the food industry.

Who should buy it?

  • Those involved in food manufacturing 
  • Those responsible for managing health and safety or operations.

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.


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
Product recall procedures
Product information/consumer awareness
Food defence, biovigilance and bioterrorism

See BSI's press release for PAS 220

Also available

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Standard NumberPAS 220:2008
TitlePrerequisite programmes on food safety for food manufacturing
Publication Date25 October 2008
Withdrawn Date26 January 2012
Cross ReferencesBS EN ISO 22000:2005, PAS 96, BIP 2078, BIP 2128, BS EN ISO 22005, ISO/TS 22003, ISO/TS 22004:2005
DescriptorsFood industry, Management, Food products, Safety measures, Food manufacturing processes, Buildings, Waste disposal, Food manufacturing equipment, Cleaning, Maintenance, Food control, Consumer-supplier relations, Pest control, Hygiene, Personal hygiene, Storage, Security
ISBN978 0 580 62878 8
File Size3.081 MB
NotesReplaced by ISO/TS 22002-1:2009

*To ask about withdrawn titles contact the BSI Knowledge Centre,
+44 20 8996 7004
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