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PAS 220 - PowerPoint PPT Presentation

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PAS 220
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  1. PAS 220:2008 PREREQUISITE PROGRAMMES ON FOOD SAFETY FOR FOOD MANUFACTURING

  2. A publicly available specification prepared by the British Standards Institution (BSI) to specify the requirements for prerequisite programmes to assist in controlling food safety hazards. PAS 220

  3. INTENTION: To be used in conjunction with BS EN ISO 22000 to support management systems to meet requirements with regard to prerequisite programmes. PAS 220

  4. PAS 220 ISO 22000 BRC SANS 10330 HACCP PREREQUISITE PROGRAMS

  5. PAS 220 is applicable to ALL organizations, regardless of size and complexity, which are involved in a step of the food chain. Food manufacturing operations are diverse in nature therefore not all the requirements in the PAS 220 may apply to an individual organization. PAS 220

  6. Why are prerequisite programmes necessary? PAS 220

  7. Prerequisite programmes are the basic conditions and activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and distribution of safe food products. PAS 220

  8. PRPs assist in controlling the likelihood of introducing food safety hazards such as biological, chemical or physical in the product or processing environment. PAS 220 MACHINERY

  9. NOTE PRPs need to be appropriate to the product and processes of the organization. PAS 220

  10. Prerequisite programmes can cover a wide range of activities. PAS 220 specifies requirements related to the following: PAS 220

  11. CONSTRUCTION AND LAYOUT OF BUILDINGS Appropriate design and construction of buildings Consideration of potential sources of contamination from the environment Identification of boundaries and access control. Maintenance of buildings and surrounding areas. PAS 220

  12. LAYOUT OF PREMISES AND WORKSPACE Designed to facilitate good hygiene and manufacturing processes Logical flow of materials, products and people Physical separation of raw from processed areas Protection of openings intended for transfer of materials Internal structures and fittings such as walls, floors, ceilings, windows Location of equipment Laboratory facilities Temporary structures Storage facilities PAS 220

  13. UTILITIES – AIR, WATER, ENERGY Sufficient supply of potable water Boiler chemical approved Established requirements for filtration, humidity and microbiological specifications for air used as an ingredient or in direct contact with food Compressed air Adequate lighting to enable operation in a hygienic manner PAS 220

  14. WASTE DISPOSAL Identification, collection and disposal of waste materials Appropriate containers for waste Segregation and storage of waste Drains and drainage PAS 220

  15. EQUIPMENT SUITABILITY, CLEANING AND MAINTENANCE Design and construction of food contact equipment Hygienic design eg. Smooth, accessible, compatible with intended products Temperature control and monitoring equipment Cleaning plant, utensils and equipment Preventive and corrective maintenance PAS 220

  16. MANAGEMENT OF PURCHASED MATERIALS Selection and management of suppliers Incoming material requirements Inspection of incoming material Nonconforming received materials Identification, segregation and handling of purchased materials PAS 220

  17. MEASURES FOR PREVENTION OF CROSS CONTAMINATION Microbiological cross contamination Allergen management Physical contamination Chemical contamination PAS 220

  18. CLEANING AND SANITIZING Cleaning and sanitizing agents and tools Cleaning and sanitizing programmes Cleaning in place (CIP) systems Monitoring sanitation effectiveness PAS 220

  19. PEST CONTROL Pest control programmes Preventing access Harborage and infestations Monitoring and detection Eradication PAS 220

  20. PERSONNEL HYGIENE AND EMPLOYESS FACILITIES Adequate numbers, locations and means of hygienically washing and drying Adequate number of toilets Not directly open into production Changing facilities for personnel Canteens and designated areas for food storage Work wear and protective clothing Health status Illness and injuries Personal cleanliness Personal behavior PAS 220

  21. REWORK Storage, identification and traceability Segregation requirements for rework Classification for rework Rework usage – permissible incorporation PAS 220

  22. PRODUCT RECALL PROCEDURES Recall requirements System for identification, location and removal Need for public warning PAS 220

  23. WAREHOUSING Effective control of warehousing temperature, humidity and environmental conditions Proper stacking Waste materials, lubricants, chemicals, cleaning materials and pesticides stored separately Vehicles, conveyances and containers PAS 220

  24. PRODUCT INFORMATION / CONSUMER AWARENESS Proper presentation Labeling of pre-packed foods PAS 220

  25. FOOD DEFENCE, BIOVIGILANCE AND TERROISIM Assessment of hazards to products posed by potential acts of sabotage, vandalism or terrorism Access controls PAS 220

  26. PAS 220 – IS THIS SOMETHING NEW? SANS 10049 - REQUIREMENTS FOR A PREREQUISITE PROGRAMME (PRP) SYSTEM SANS 10330 – PREREQUISITE REQUIREMENTS (CLAUSE 6 ) ISO 2200 - PREREQUISITE REQUIREMENTS (CLAUSE 7.2) PAS 220

  27. ESTABLISHING REQUIREMENTS FOR PAS 220 DESIGN Buildings Internal layout Movement patterns Openings Walls, floors, drains, ceilings and overhead fixtures Equipment Laboratory Storage areas Distribution of utilities PAS 220

  28. DOCUMENTED POLICY Personal behavior PAS 220

  29. PAS 220 PROCEDURES, PROTOCOLS, PROGRAMMES Protocols for air quality monitoring and control Waste management Cleaning and sanitizing programmes Preventative maintenance programmes Procedures for releasing maintained equipment Selection, approval and monitoring of suppliers Prevention, control and detection of contamination Defined procedures for use and breakage of glass / brittle material Pest management Monitoring programmes Personnel hygiene Product recall Labeling procedures

  30. RECORDS Destruction of waste Raw material conformance Hazard assessment Glass breakage Pesticide usage Traceability records for rework Records are evidence of compliance to the requirements and necessary for review purposes. PAS 220

  31. SABS APPROACH TO AUDITING PAS 220 Requirements are audited in audits for compliance to SANS 10330 and ISO 22000. Previously SANS 10049 used as guideline (currently under revision) PRPs is one of 25 “clauses” for requirements in SANS 10330 and one of 34 in ISO 22000. As such, the records of the audits were included in the entire audit scope and although records of these conformance inspection are maintained in the auditors trails, details were not included in the report. Report format will be altered to highlight conformance to PAS 220 requirements (eg as in BRC report) An additional certificate will be issued to existing companies who comply with the requirements of the PAS 220. PAS 220

  32. THE END GOAL A LOCALLY ACCEPTED AND RECOGNIZED CERTIFICATION BY ALL PARTIES AND STAKEHOLDERS THAT WILL CONTRIBUTE TO A REDUCTION IN MULTPLE AUDITS WITH THE AIM OF PROVIDING SAFE FOOD TO CONSUMERS AT AN ECONOMICAL PRICE. PAS 220

  33. THANK YOU THE END