Introduction to Technical Specification ISO 22002

Introducing Technical Specification ISO/TS

22002-1:2009 –Prescriptive Prerequisite Programmes for Food

Manufacturing

www.22000foodsafety.com

http://www.22000foodsafety.com/

What is Technical Specification ISO/TS 22002-1:2009?

ISO 22000:2005 sets out specific food safety requirements for organizations in the food chain.

One requirement of ISO 22000 is that organizations establish, implement and maintain prerequisite programmes to assist in controlling food safety hazards (Clause 7).

Technical Specification ISO/TS 22002-1:2009 is intended to be used to support food safety management systems meeting the requirements specified in ISO 22000:2005 and contains detailed requirements for prerequisite programmes.

21/7/2010 www.22000foodsafety.com



Technical Specification ISO/TS 22002-1:2009 is intended to be used in conjunction with ISO 22000:2005.

Technical Specification ISO/TS 22002-1:2009 was published on December 15th, 2009.

Technical Specification ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, involved in food manufacturing.

www.22000foodsafety.com 31/7/2010


http://9001manual.com/foodqualitymanual.php

What is ISO 22000:2005?

ISO 22000 is designed for the certification of established Food Safety Management Systems and so an organisations FSMS can be certified as compliant with this standard by an independent body.

An organisation can be in compliance with ISO 22000:2005 without being formally certified by an accredited body. An organisation can apply the food safety management system and state that the FSMS complies with ISO 22000, however, the system is likely to have more credibility with customers if it has been approved by an independent body.




What is ISO 22000:2005?

In order to comply with ISO 22000 an organisation shall:

Plan, implement, maintain and update a food safety management system to supply products that are safe for the consumer

Demonstrate compliance with applicable customer, statutory and regulatory food safety requirements

Demonstrate compliance with recognised industry codes of practice

Effectively communicate food safety issues to suppliers, customers and relevant parties in the food chain

Conform to the stated food safety policy Demonstrate such conformity to relevant interested

parties




What is ISO 22000:2005?

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission with prerequisite programmes. Hazard analysis is the key to an effective food safety management system.ISO 22000 assists in defining the system requirements to gather the information and knowledge in order to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the process and facilities used, are identified and assessed. During hazard analysis, the FSMS ensures hazard control by combining the prerequisite programmes, operational prerequisite programmes and HACCP plans.




ISO 22000 Definitions

Prerequisite Programme (PRP)

Base conditions and activities that are necessary to maintain a safe environment for the production, handling and provision of safe end products. These are infrastructure and maintenance prerequisites that an organisation has decided are the minimum pre-conditional hygienic conditions.




ISO 22000 Definitions

Operational Prerequisite Programme (Operational PRP)A prerequisite programme identified by the hazard analysis as essential in order to control food safety hazards in the product or in the process.

An operational prerequisite programme is a specified procedure(s) or instruction(s), specific to the nature and size of the operation, that enhances and/or maintains operational conditions to enable more effective control of food safety hazards and/or that controls the likelihood of introducing food safety hazards and their contamination of or proliferation in the product(s) and product processing environment.

Types of operational prerequisites include:Physical contamination controls ( e.g. Metal detection)Chemical contamination controls (e.g. Cleaning controls)Prevention of cross contamination (e.g. Allergen controls)





The new ISO 22002 Technical Specification specifies requirements to be specifically considered in relation to ISO 22000:2005 7.2.3 including:a) construction and layout of buildings and utilitiesb) layout of premises, including workspace and employee facilitiesc) supplies of air, water, energy and other utilitiesd) supporting services, including waste and sewage disposale) suitability of equipment and its accessibility for cleaning and maintenancef) management of purchased materials





The new ISO 22002 Technical Specification specifies requirements to be specifically considered in relation to ISO 22000:2005 7.2.3 including:g) measures for the prevention of cross-contaminationh) cleaning and sanitizingi) pest controlj) personnel hygiene

In addition Technical Specification ISO/TS 22002-1:2009 includes prerequisite programmes for rework, product recall procedures, warehousing, product information and consumer awareness, food defence, biovigilance and bioterrorism.





Exclusions to Technical Specification ISO/TS 22002-1:2009 need to be justified and documented by a hazard analysis, as prescribed in ISO 22000:2005 Clause7.4.

The following slides show the sections of Technical Specification ISO/TS 22002-1:2009 and a summary of the compliant documents provided in our ISO 22000 Certification Package.




Technical Specification ISO/TS 22002-1:2009


ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

4. Construction and layout of buildings

4.1 General requirements PRP 4.1 Design and Construction of Buildings

4.2 Environment PRP 4.2 Environment Prerequisite Programmes

4.3 Locations of establishments PRP 4.3 Site Location and Standards







5. Layout of premises workspace

5.1General requirements PRP 5.1 Layout of Premises and Workspace

5.2 Internal design, layout and traffic patterns

PRP 5.2 Internal Design and Layout

5.3 Internal structures PRP 5.3 Internal Structure

5.4 Location of equipment PRP 5.4 Equipment Design and Location

5.5 Laboratory facilities PRP 5.5 Laboratory Facilities

5.6 Temporary/mobile premises and vending machines

PRP 5.6 Temporary Structures and Vending Machine Facilities

5.7 Storage of food, packaging

materials, ingredients and non food chemicals

PRP 5.7 Storage







6. Utilities – air, water, energy

6.1 General requirements PRP 6.1 Site Services

6.2 Water supply PRP 6.2 Control of Water Supply

6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals

6.4 Air quality ventilation PRP 6.4 Control of Air Supply

6.5 Compressed air and other gases PRP 6.5 Control of Compressed Air and Gases

6.6 Lighting PRP 6.6 Lighting







7. Waste disposal

7.1 General requirements PRP 7.1 Waste Management

7.2 Containers for waste and inedible or hazardous substances

PRP 7.2 Waste Container Management

7.3 Waste management and removal PRP 7.3 Waste Disposal

7.4 Drains and drainage PRP 7.4 Drainage Systems







8. Equipment suitability, cleaning and maintenance

8.1 General requirements PRP 8.1 Equipment Prerequisite Programmes

8.2 Hygienic design PRP 8.2 Equipment Hygienic Design

8.3 Product contact surfaces PRP 8.3 Food Contact Surfaces

8.4 Temperature control and monitoring equipment

PRP 8.4 Monitoring Equipment

8.5 Cleaning plant, utensils and equipment

PRP 8.5 Equipment Cleaning

8.6 Preventive and corrective maintenance

PRP 8.6 Maintenance Prerequisite Programmes







9. Management of purchased materials

9.1 General requirements PRP 9.1 Purchasing Prerequisite Programmes

9.2 Selection and management of suppliers

PRP 9.2 Supplier Approval and Monitoring

9.3 Incoming material requirements (raw/ingredients/packaging)

PRP 9.3 Control of Incoming Materials







10. Measures for prevention of cross contamination

10.1 General requirements PRP 10.1 Prevention of Contamination

10.2 Microbiological cross contamination

PRP 10.2 Prevention of Microbiological Contamination

10.3 Allergen management PRP 10.3 Allergen Control System

10.4 Physical contamination PRP 10.4 Prevention of Physical Contamination







11. Cleaning and sanitizing

11.1 General requirements PRP 11.1 Cleaning Prerequisite Programmes

11.2 Cleaning and sanitizing agents and tools

PRP 11.2 Cleaning Agents and Equipment

11.3 Cleaning and sanitizing programmes

PRP 11.3 Cleaning Procedures

11.4 Cleaning in place (CIP) systems PRP 11.4 CIP Systems Prerequisites

11.5 Monitoring sanitation effectiveness PRP 11.5 Monitoring of Cleaning Effectiveness







12. Pest control

12.1 General requirements PRP 12.1 Pest Control Prerequisites

12.2 Pest control programmes PRP 12.2 Pest Control Programme

12.3 Preventing access PRP 12.3 Prevention of Pest Access

12.4 Harbourage and infestations PRP 12.4 Prevention of Pest Harbourage

12.5 Monitoring and detection PRP 12.5 Pest Monitoring

12.6 Eradication PRP 12.6 Pest Eradication







13. Personnel hygiene and employee facilities

13.1 General requirements PRP 13.1 Personal Hygiene and Personnel Facilities Prerequisites

13.2 Personnel hygiene facilities and toilets

PRP 13.2 Personnel Hygiene Facilities

13.3 Staff canteens and designated eating areas

PRP 13.3 Personnel Canteen Facilities

13.4 Work wear and protective clothing PRP 13.4 Protective Work Wear

13.5 Health status PRP 13.5 Medical Screening

13.6 Illness and injuries PRP 13.6 Illness Reporting Systems

13.7 Personal cleanliness PRP 13.7 Personal Cleanliness

13.8 Personal behaviour PRP 13.8 Personal Behaviour







14. Rework

14.1 General requirements PRP 14.1 Rework Prerequisite Programmes

14.2 Storage. Identification and traceability

PRP 14.2 Rework Storage Identification and Traceability

14.3 Rework usage PRP 14.3 Rework Usage Prerequisites







15. Product recall procedures

15.1 General requirements PRP 15.1 Product Recall Prerequisite Programmes

15.2 Product recall requirements PRP 15.2 Product Recall Procedure Prerequisites







16. Warehousing

16.1 General requirements PRP 16.1 Storage Prerequisites

16.2 Warehousing requirements PRP 16.2 Warehousing Prerequisites

16.3 Vehicles, conveyances and containers

PRP 16.3 Despatch and Distribution Prerequisites







17. Product information/consumer awareness

17.1 Product information PRP 17.1 Product Information Prerequisites

17.2 Labelling of pre-packaged foods PRP 17.2 Product Labelling Controls







18. Food defence, biovigilance and bioterrorism

18.1 General requirements PRP 18.1 Food Defence System

18.2 Access controls PRP 18.2 Access Controls



About Technical Specification ISO/TS 22002-1:2009

In addition to Prerequisite Programmes the www.22000foodsafety.com ISO 22000 Certification Package contains Verification Records for each Prerequisite Programme and a set of Operational Prerequisite Programmes and corresponding Validation Records.





Introduction to Technical Specification ISO 22002

Documents

new iso

food safety issues

food chain

requirement of iso

technical specification

food manufacturing

food safety hazards

stated food safety policy