This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.
This Technical Specification is applicable to all organizations, regardless of size or complexity, which 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 22000:2005, Clause 7.
This Technical Specification is neither designed nor intended for use in other parts of the food supply chain. Food manufacturing operations are diverse in nature and not all of the requirements specified in this Technical Specification apply to an individual establishment or process.
Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under 1), 2), 3), 4), and 5) below.
This Technical Specification specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3:
construction and layout of buildings and associated utilities;
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;
In addition, this Technical Specification adds other aspects which are considered relevant to manufacturing operations:
2) product recall procedures;
4) product information and consumer awareness;
5) food defence, biovigilance and bioterrorism.
TECHNICAL SPECIFICATION ISO/TS 22002-1:2009(E): Prerequisite programmes on food safety — Part 1: Food manufacturing
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