PD ISO/TS 22002-1:2009

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Construction and layout of buildings
5 Layout of premises and workspace
6 Utilities - air, water, energy
7 Waste disposal
8 Equipment suitability, cleaning and maintenance
9 Management of purchased materials
10 Measures for prevention of cross contamination
11 Cleaning and sanitizing
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product recall procedures
16 Warehousing
17 Product information/consumer awareness
18 Food defence, biovigilance and bioterrorism
Bibliography

Defines requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

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 ISO22000:2005, Clause7. 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 ISO22000:2005, 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 ISO22000:2005, 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; pest control; personnel hygiene. In addition, this Technical Specification adds other aspects which are considered relevant to manufacturing operations: rework; product recall procedures; warehousing; product information and consumer awareness; food defence, biovigilance and bioterrorism. NOTE Measures for prevention of malicious contamination are outside the scope of this Technical Specification.