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Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging- Establishments, Layout (workspace) and Utilities

Saturday, August 9, 2014



The British Standards Institution, BSI, has launched a new standard to streamline food safety systems between food manufacturers and the packaging they use for their productsThis PAS is intended to meet requirements for PRP's specified in ISO 22000:2005 and PAS is not a management system standard to be used as in isolation.

We discussed the Basic Information about PAS 223:2011 in another article.

We discussed the Basic content in this article Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging and now in much more detail from Establishments, Layout and worspace, and Utilities. 
The prerequisites requirements discussed for Establishments includes guidelines about design, construction, location of establishment, maintenance, internal  and external environment conditions maintained for the nature purpose of the food packaging manufacturing operations. It means hat all areas within the boundaries of organization shall protect the against any contamination.
Layout and workplace prerequisites includes internal design, layout, traffic patterns, internal structures including fittings, equipment, any temporary/mobile structures, storage of raw material, intermediate materials and finished product packaging
Internal designs should be designed and constructed to support good hygiene and manufacturing practices. All movement pattern designed in way to protect from contamination all the times. External and internal opening should be handled/closed in a proper way to reduce any chances of contamination. 
Storage used to store raw materials, intermediate materials, chemicals or finished food packaging shall provide protection from dust, condensation, drains, waste and other sources of contamination. All items should stored off the floor and sufficient distance from the walls.  
Utilities gives details about the distribution routes around production ans storage to prevent contamination. Water (Ice or steam), Air quality and ventilation used in direct food packaging must have requirements and monitored accordingly. Room air supply shall be controlled to prevent microbial contamination. Ventilation systems to be designed and constructed to flow from clean to contaminated area, cleaning, filter changing and maintenance. Compressed air and other gases systems shall be constructed, maintained and monitored. The intensity of light shall be appropriate to the nature of operation.  

Food Safety System Prerequisite Program PAS 223:2011 in Manufacture and Food Packaging

Friday, August 1, 2014

PAS 223:2011
The British Standards Institution, BSI, has launched a new standard to streamline food safety systems between food manufacturers and the packaging they use for their products.
Personal Hygiene in Food Preparation Areas: Key to Delivering a Safe Product
This PAS is intended to meet requirements for PRP's specified in ISO 22000:2005 and PAS is not a management system standard to be used as in isolation. 
Basic Information about PAS 223:2011 
The main contents are 

  1. Scope
  2. Normative references
  3. Terms and definitions
  4. Establishments
  5. Layout and Work Space includes design
  6. Utilities includes water, air quality, compressed air and other gases, Lighting
  7. Waste includes drain and drainage
  8.  Equipment suitability and maintenance
  9. Purchased materials and services
  10. Contamination and migration
  11. Cleaning include programs
  12. Pest control
  13. Personnel hygiene and facilities
  14. Rework include usage
  15. Withdrawal Procedures 
  16. Storage and transport
  17. Food packaging information and consumer awareness
  18. Food defense, bio-vigilance and bio-terrorism (FSSC 22000 Guidance on PAS 223 Section 16 & 18)
  19.  Food packaging design and development
  20. Specifications
  21. Process Validation
More information about contents will be updated in coming days

Prerequisite programmes on food safety -- Part 2: Catering-ISO/TS 22002-2:2013

Thursday, February 20, 2014

ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering.
ISO/TS 22002-2:2013 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.
The scope of ISO/TS 22002-2:2013 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.
Users of catering can belong to vulnerable groups, such as children, elderly and/or ill people.
In some countries, the term "food services" is used synonymously with catering.
The application of ISO/TS 22002-2:2013 does not exempt the user from compliance with current and applicable legislation. Where local legal requirements are in specified for parameters (temperatures, among others) given in ISO/TS 22002-2:2013, the local requirements shall be used by the food business.
Catering operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-2:2013 apply to an individual establishment or process.
Although the use of ISO/TS 22002-2:2013 is not mandatory for complying with the requirements in ISO 22000:2005, 7.2, there is a requirement for deviations (exclusions made or alternative measures implemented) to be justified and documented when ISO/TS 22002-2:2013 is used as reference for the PRPs implemented. It is not intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000. ISO 22000 Implementation
ISO/TS 22002-2:2013 specifies detailed requirements to be considered in relation to ISO 22000:2005, 7.2.3.
In addition, ISO/TS 22002-2:2013 adds other aspects such as product recall procedures which are considered relevant to catering operations.Developing ISO 22000 Procedures
ISO/TS 22002-2:2013 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
More Information ISO/TS 22002:2013