PAS 220:2008 is withdrawn and replaced by
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.
Contents:
- Foreword
- Introduction
- Scope
- 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
- Rework
- Product recall procedures
- Warehousing
- Product information/consumer awareness
- Food defence, biovigilance and bioterrorism
- Bibliography
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