PAS 221:2013 Prerequisite programmes for food safety in food retail

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PAS 221:2013

Prerequisite programmes for food safety in food retail. Specification

Status : Current   Published : February 2013

Format
PDF

Format
HARDCOPY




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What is this PAS about?

It supplies a robust framework for helping control food safety hazards in the food retail sector. It was developed to support the use of management systems in the food industry and to help retailers comply with the international food safety standard, BS EN ISO 22000.

Who is this PAS for?

  • Quality assurance managers
  • Retail organizations that produce, manufacture, process or serve food on-site
  • Health and safety officers
  • Environmental health officers

Why should you use this PAS?

PAS 221 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety risks in retail. It ensures a common international methodology for the development of PRPs across the food retail sector and was created in response to the industry’s need to improve the management of supply chain quality and mitigate associated risks.

The standard gives guidance regarding the selection and management of suppliers, provides measures for the prevention of cross contamination and makes specific references to managing the processing and selling of food products by all food retailers, including supermarket chains. Other topics covered include waste handling, storage and pest control.

PRPs can be self-assessed as well as audited against by competent certifying bodies.

PAS 221 is part of a series of PASs which tackle different elements of the food chain. This series includes PRPs for food manufacturing, animal feed and packaging.

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Standard NumberPAS 221:2013
TitlePrerequisite programmes for food safety in food retail. Specification
StatusCurrent
Publication Date13 February 2013
Cross ReferencesBS EN ISO 22000:2005, PAS 96, ISO/TS 22002-2, BIP 2078, BIP 2128, BS EN ISO 22005, ISO/TS 22003, ISO/TS 22004
DescriptorsFood industry, Management, Food products, Safety measures, Food manufacturing processes, Physical distribution management, Retailing, Catering, Agriculture, Packaging, Commerce, Food control, Consumer-supplier relations, Quality management, Quality auditing
ICS67.020
CommitteeZZ/1
ISBN978 0 580 69284 0
PublisherBSI
FormatA4
DeliveryYes
Pages26
File Size1.297 MB
Price£100.00


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