PAS 220
What is PAS 220?
The Publicly Available Specification (PAS) 220 has been
developed to specify requirements for prerequisite programs to
assist in controlling food safety standards within the
manufacturing processes of the food supply chain and is intended to
be used in conjunction with
ISO
22000.
Development of PAS 220 was sponsored by the Confederation of the
Food and Drink Industries of the European Union (CIAA). The
confederation of the Food and Drink Industries of the European
Union (CIAA) sponsored the development of the PRPs.
The development team included food sector specialists from some of
the world's major food companies including Kraft, Danone, Nestlé
and Unilever. It was published in October 2008 by
BSI.
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.
Who is PAS 220 for?
It is applicable to all organisations which are involved in the
food manufacturing processes of the supply chain. PAS 220 is not
designed nor intended for use in other parts of the food supply
chain. It should be used in conjunction with ISO 22000.
What Does PAS 220 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.
PAS 220 stipulates:
- construction and layout of buildings and associated
utilities;
- layout of premises, including workspace and employee
facilities;
- supplies of water, air, 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;
- rework;
- product recall procedures;
- warehousing;
- product information and consumer awareness;
and
- food defense, biovigilance and
bioterrorism
Find out more about
ISO 22000