Showing posts with label PAS 220. Show all posts
Showing posts with label PAS 220. Show all posts
Food Safety System Certification 22000 (FSSC)
Monday, February 10, 2014
FSSC 22000 contains a complete certification scheme for Food Safety Systems based on existing standards for certification (ISO 22000, ISO 22003 and technical specifications for sector PRPs). The certification will be accredited under the standard ISO guide 17021. Manufacturers that are already certified against ISO 22000 (ISO 22000:2007 Implementation) will only need an additional review against technical specifications for sector PRPs to meet this certification scheme. Organizations that want to integrate quality in their management systems follow the requirements of ISO 9001.
It is developed for the certification of food safety systems of organizations in the food chain that process or manufacture animal products, perishable vegetal products, products with a long shelf life, (other) food ingredients like additives, vitamins, bio-cultures and food packaging material manufacturing.
FSSC 22000 is ready for new scopes at the moment the necessary technical specifications for sector PRPs have been realized and large players in the international food sectors would request FSSC 22000 to cover these sectors.
Personal Hygiene in Food Preparation
FSSC 22000 has as mission to be the globally leading, independent, non-profit, ISO-bases and GFSI-accepted food safety certification scheme for the whole supply chain.
The FSSC 22000 certification scheme has been given full recognition by the Global Food Safety Initiative Board of Directors. This follows an extensive benchmarking process using the requirements laid out in the GFSI Guidance Document Version 6.
The Foundation for Food Safety Certification retains the ownership and the copyright and the licence agreements for certification bodies
More Information from FSSC 22000
PAS 220:2008, Construction and Layout of Buildings
Wednesday, November 30, 2011
This PAS specifies detailed requirements to be considered in relation to 7.2.3 of BS EN ISO 22000:2005 specifically construction and layout of building and associated utilities.
4.1 General Requirements
- Building should be designed , constructed and maintained in appropriate manner according to the nature of the processing operations especially related food safety operation.
- Building should not pose any hazard to the product.
- Building roofs should be self draining and no leakage.
4.2 Environment
- Consideration shall be given for any potential source of contamination to the product from local environment.
- Reviewed periodically.
4.3 Locations of Establishments
- Boundires should be clearly defied.
- Access should be controlled
- Maintained in a good order (vegetation tended)
- Roads, yards and parking areas shall be drained to prevent standing water and maintained.
This document is for information consult standard for further clarification
Source:
Purchase PAS 220 Food Safety StandardPAS apply to?
Monday, December 7, 2009
This PAS applies to all food manufacturers regardless of their complexity and size and is for use within the manufacturing stage only. It is not intended for other parts of the supply chain.
What Does PAS 220:2008 Specify?
PAS 220 specifies requirements for establishing, implementing and maintaining prerequisite programs to assist in controlling food safety hazards in the food manufacturing processes of the food supply chain. It is applicable to all organizations which are involved in the food manufacturing processes of the supply chain; and, PAS 220 is not designed nor intended for use in other parts of the food supply chain.
PAS 220 stipulates:| a) | construction and layout of buildings and associated utilities; |
| b) | layout of premises, including workspace and employee facilities; |
| c) | supplies of water, air, 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; |
| k) | rework; |
| l) | product recall procedures; |
| m) | warehousing; |
| n) | product information and consumer awareness; and |
| o) | food defense, biovigilance and bioterrorism |
Who Developed PAS 220:2008?
Development of PAS 220 was sponsored by the Confederation of the Food and Drink Industries of the European Union (CIAA). Contributing organizations to the specifications’ content included Kraft, Danone, Nestlé and Unilever. In addition to Cor Groenveld, Global Food Safety Manager and Sector Specialist of LRQA, members of the PAS 220 development Steering Group included representatives of the Food and Drink Federation (FDF), McDonald’s, General Mills Europe (representing the FDF Food Hygiene Committee), French National Association of Food Industries (representing CIAA), ProCert and Unilever.
ISO 22000 and Impact of PAS 220
Wednesday, July 1, 2009
The Foundation for Food Safety Certification (SCV) announced in December 2008 that it will develop the ISO 22000 and PAS 220 certification scheme for food safety systems of food manufacturers. This development is supported by the Confederation of the Food and Drink Industries of the
European Union (CIAA) and the scheme will be submitted to the GFSI to be benchmarked and approved.
Commenting on the initiative, Geoff Thompson, Chair of the CIAA Food and Consumer Policy Committee, said: "The ISO 22000/PAS 220 scheme marks a very significant step forward for all Food Processors. Both large and small manufacturers and retailers now have the opportunity to unite under a commonly agreed set of prerequisite programs for the international control of food safety hazards."
LRQA's Cor Groenveld, Chairman of the Board of the Foundation for Food Safety Certification added: “The objectives of our foundation are to facilitate a certification scheme that ensures high quality food safety audits in the whole food supply chain and to achieve harmonization in food safety standards and audits. Due to the fact that the combination of ISO 22000 and the PAS 220 is very similar to our GFSI HACCP approved standard we believe it is a logical next step to facilitate this harmonized scheme for Food Processors.”
The development of a harmonized scheme through ISO 22000 and PAS 220 will deliver substantial benefits to consumers and every member of the supply chain from plough to plate. The prime advantages that can be expected include:
1. Reduced risks
2. Improved food safety
3. Improved processes
4. Reduced costs from waste reduction
5. Better use of time and resources
6. Less product failures and better traceability throughout the supply chain (embodies and maintains the Codex Alimentarius HACCP)
7. As an international standard, ISO 22000 with PAS 220 can be used globally to benchmark organisations and to benchmark different facilities within international companies. This will help to improve performance internationally
8. Seamless integration with other standards such as ISO 9001, ISO 14001 and OHSAS 18001
9. Creates a culture of continuous improvement
European Union (CIAA) and the scheme will be submitted to the GFSI to be benchmarked and approved.
Commenting on the initiative, Geoff Thompson, Chair of the CIAA Food and Consumer Policy Committee, said: "The ISO 22000/PAS 220 scheme marks a very significant step forward for all Food Processors. Both large and small manufacturers and retailers now have the opportunity to unite under a commonly agreed set of prerequisite programs for the international control of food safety hazards."
LRQA's Cor Groenveld, Chairman of the Board of the Foundation for Food Safety Certification added: “The objectives of our foundation are to facilitate a certification scheme that ensures high quality food safety audits in the whole food supply chain and to achieve harmonization in food safety standards and audits. Due to the fact that the combination of ISO 22000 and the PAS 220 is very similar to our GFSI HACCP approved standard we believe it is a logical next step to facilitate this harmonized scheme for Food Processors.”
The development of a harmonized scheme through ISO 22000 and PAS 220 will deliver substantial benefits to consumers and every member of the supply chain from plough to plate. The prime advantages that can be expected include:
1. Reduced risks
2. Improved food safety
3. Improved processes
4. Reduced costs from waste reduction
5. Better use of time and resources
6. Less product failures and better traceability throughout the supply chain (embodies and maintains the Codex Alimentarius HACCP)
7. As an international standard, ISO 22000 with PAS 220 can be used globally to benchmark organisations and to benchmark different facilities within international companies. This will help to improve performance internationally
8. Seamless integration with other standards such as ISO 9001, ISO 14001 and OHSAS 18001
9. Creates a culture of continuous improvement
PAS 220 Core Requirements
PAS 220 is made up of the core requirements specified in ISO 22000 under sub clause 7.2.3, but with the additional requirements that have been considered important and relevant to the food manufacturing process. A brief summary is given below; however, further details are available at www.food.lrqa.com
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
PAS 220
“PAS 220 provides a common set of pre-requisite programs that can be used by any food manufacturer who wishes to establish an ISO 22000 certified food safety management system,” comments Steve Mould, Technical Author of PAS 220 and Worldwide Quality Chain Management Systems Program Manager at Kraft Foods. “What sets this standard apart from others is the wide consultation and public reviews that were conducted by BSI during its development. This is a standard that the industry has created by working together.”
PAS 220 details the PRPs used by food and beverage manufacturers and is intended to be used in conjunction with ISO 22000. Its focus is to ensure that processes are in place to minimize, mitigate or eliminate potential food safety hazards from affecting the products, including product contamination, food safety hazard levels and the product processing environment.
PAS 220 addresses concerns that existed with ISO 22000 and is designed, in combination with ISO 22000, to bridge the gap between ISO 22000 and the Global Food Safety Initiative (GFSI) requirements. GFSI was launched in 2000 with the mission: 'Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers.'
Covering important aspects of food safety which can be often overlooked in the food manufacturing sector such as warehouse requirements, rework, food defense, biovigilance and bioterrorism, the publication of PAS 220 will substantially strengthen ISO 22000 and enhance initiatives to harmonize global food safety standards.
PAS 220 details the PRPs used by food and beverage manufacturers and is intended to be used in conjunction with ISO 22000. Its focus is to ensure that processes are in place to minimize, mitigate or eliminate potential food safety hazards from affecting the products, including product contamination, food safety hazard levels and the product processing environment.
PAS 220 addresses concerns that existed with ISO 22000 and is designed, in combination with ISO 22000, to bridge the gap between ISO 22000 and the Global Food Safety Initiative (GFSI) requirements. GFSI was launched in 2000 with the mission: 'Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers.'
Covering important aspects of food safety which can be often overlooked in the food manufacturing sector such as warehouse requirements, rework, food defense, biovigilance and bioterrorism, the publication of PAS 220 will substantially strengthen ISO 22000 and enhance initiatives to harmonize global food safety standards.
REQUIREMENTS OF PAS 220:2008
Tuesday, June 2, 2009
PAS 220:2008 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 ISO 22000. (ISO 22000 and Impact of PAS 220)
PAS 220:2008 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 220:2008 specifies detailed requirements to be considered including:
Construction and layout of buildings and associated utilities (PAS 220:2008, Construction and Layout of Building)
Layout of premises, including workspace and employee facilities
Supplies of air, water, energy and other utilities
Supporting services, including waste and sewage disposal
Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
Management of purchased materials
Measures for the prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene.
It also adds other aspects that are considered relevant to manufacturing operations:
Rework
Product recall procedures
Warehousing
Product information and consumer awareness
Food defence, biovigilance and bioterrorism
You can also get information
PAS 220 Core Requirements
What does PAS 220:2008 Specify?
source:BSI GROUP
PAS 220:2008 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 220:2008 specifies detailed requirements to be considered including:
Construction and layout of buildings and associated utilities (PAS 220:2008, Construction and Layout of Building)
Layout of premises, including workspace and employee facilities
Supplies of air, water, energy and other utilities
Supporting services, including waste and sewage disposal
Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
Management of purchased materials
Measures for the prevention of cross contamination
Cleaning and sanitizing
Pest control
Personnel hygiene.
It also adds other aspects that are considered relevant to manufacturing operations:
Rework
Product recall procedures
Warehousing
Product information and consumer awareness
Food defence, biovigilance and bioterrorism
You can also get information
PAS 220 Core Requirements
What does PAS 220:2008 Specify?
source:BSI GROUP
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