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BSI PAS 221:2013

BSI PAS 221:2013

$78.10

Prerequisite programmes for food safety in food retail. Specification

Published By Publication Date Number of Pages
BSI 2013 26
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This PAS specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards.

This PAS is applicable to all organizations, regardless of size or complexity. This PAS is not a management system standard and is intended to be used by food retailing organizations that wish to implement PRPs in such a way as to address the requirements specified in Clause 7 of BS EN ISO 22000:2005. It is not intended to be used in isolation.

This PAS is neither designed nor intended for use in other parts of the food supply chain.

Food retailing operations are diverse in nature and not all of the requirements specified in this PAS apply to an individual establishment or process.

Where exclusions are made or alternative measures implemented, these need to be justified by a risk assessment. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements.

The requirements of this PAS are designed for retailers who sell food.

NOTE 1 Examples of such retailers include, but are not limited to:

  • supermarkets;

  • hypermarkets;

  • convenience stores;

  • cash and carry;

  • mass/club stores;

  • food halls in department stores;

  • bakeries, butchers, etc.

NOTE 2 For food safety in restaurants/catering facilities in general, refer to ISO/TS 22002-2.

PDF Catalog

PDF Pages PDF Title
3 Contents
5 Foreword
6 Introduction
7 1 Scope
2 Normative references
8 3 Terms and definitions
10 4 Retail premises and exterior surroundings
4.1 General
4.2 Exterior surroundings of retail premises
11 5 Layout of retail premises and workspace
5.1 General
5.2 Internal design, layout
5.3 Internal structures and fittings
5.4 Location of equipment
5.5 Temporary structures
5.6 Storage of food, packaging materials, ingredients and non-food chemicals
12 6 Utilities – air, water, energy
6.1 General
6.2 Water supply
6.3 Air quality and ventilation
6.4 Compressed air and other gases
6.5 Lighting
13 7 Waste disposal
7.1 General
7.2 Containers for waste and inedible or hazardous substances
7.3 Waste management and removal
7.4 Drains and drainage
8 Equipment suitability and maintenance
8.1 General
8.2 Hygienic design
8.3 Temperature control and monitoring equipment
14 8.4 Preventive and corrective maintenance
15 9 Management of purchased products, materials and services
9.1 General
9.2 Selection and management of suppliers
9.3 Incoming material requirements(raw/ingredients/packaging)
16 10 Contamination
10.1 General
10.2 Microbiological contamination
10.3 Allergen management
10.4 Physical contamination
17 11 Cleaning, sanitizing and disinfection
11.1 General
11.2 Cleaning and sanitizing agents and tools
11.3 Cleaning and sanitizing programmes
11.4 Cleaning in place (CIP) systems
18 12 Pest control
12.1 General
12.2 Pest control programmes
12.3 Preventing access
12.4 Harbourage and infestations
12.5 Monitoring and detection
12.6 Eradication
19 13 Personnel hygiene and employee facilities
13.1 General
13.2 Personnel hygiene facilities and toilets
13.3 Personnel canteens and designated eating areas
13.4 Work wear and protective clothing
13.5 Health status
20 13.6 Illness and injuries
13.7 Personal cleanliness
13.8 Personal behaviour
21 14 Rework
14.1 General
14.2 Storage, identification and traceability
14.3 Rework usage
15 Product returns and recall procedures
15.1 General
15.2 Product recall and general product return procedures
22 16 Warehousing and storage
16.1 General
16.2 Wareroom/warehousing
17 Product information/consumer awareness
17.1 Product information
17.2 Labelling of foods
23 18 Food defence, biovigilance and bioterrorism
Bibliography

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BSI PAS 221:2013
$78.10