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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.

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

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