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    Manoo Malik
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    Prerequisites control the general operational issues that should be controlled and supplement the Hazard Analysis and Critical Control Point system (HACCP) 'Traditional' essentials are good hygiene practices that should be in place before implementing HACCP to enable the system to concentrate on the most significant hazards. ISO published a food safety management standard in 2005 - food safety management SystemsRequirements for any organisations in the food industry.

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    Prerequisites control the general operational issues that should be controlled and supplement the Hazard Analysis and Critical Control Point system (HACCP) 'Traditional' essentials are good hygiene practices that should be in place before implementing HACCP to enable the system to concentrate on the most significant hazards. ISO published a food safety management standard in 2005 - food safety management SystemsRequirements for any organisations in the food industry.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    44 views11 pages

    PRP 01 English

    Uploaded by

    Manoo Malik
    Prerequisites control the general operational issues that should be controlled and supplement the Hazard Analysis and Critical Control Point system (HACCP) 'Traditional' essentials are good hygiene practices that should be in place before implementing HACCP to enable the system to concentrate on the most significant hazards. ISO published a food safety management standard in 2005 - food safety management SystemsRequirements for any organisations in the food industry.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 11

    OverviewofPrerequisite ProgramsforFoodManufacture (PAS220)

    PRP1

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    Definition
    Definition
    basicconditionsandactivitiesthatarenecessary tomaintainanhygienicenvironmentsuitablefor theproductionofsafefood

    Prerequisitescontrolthegeneraloperational issuesthatshould becontrolledand supplementtheHazardAnalysisandCritical ControlPointsystem(HACCP)

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    HACCPandPrerequisites
    Programmesaregoodhygienepracticesthat shouldbeinplacebefore implementing HACCPtoenabletheHACCPsystemto concentrateonthemostsignificanthazards

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    ThePathtoSafeFood

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    TraditionalEssentials
    GoodManufacturingPractice
    Layout Buildings Equipment People Cleaning Chemicals RawMaterials Storage Products Packaging

    Regulation(EC)No852/2004
    Generalrequirementsforfoodpremises Specificrequirementsinroomswhere foodstuffsareprepared,treatedor processed Transport Equipmentrequirements Foodwaste Watersupply Personalhygiene Provisionsapplicabletofoodstuffs Provisionsapplicabletothewrappingand packagingoffoodstuffs Heattreatment Training

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    ISOInternationalStandards
    ISO(InternationalOrganizationforStandardization) establishedin1906 worldsleadingdeveloperofInternationalStandards verywideanddiversestandardsinallindustrysectors networkofnationalstandardsinstitutesin157countries( basedononememberpercountry) nongovernmentalorganizationwithpublicandprivate representatives publishedmorethan16000standardsbetween1946and 2007 standardsdevelopedbytechnicalcommittees standardofinterestisISO22000
    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    ISO22000andPAS220
    ISOpublishedafoodsafetymanagementstandardin 2005 FoodSafetyManagementSystems Requirementsforanyorganisationsinthefoodchain RequirementsforprerequisiteprogrammesinISO 22000aregeneric PAS220waspublishedin2008tosupplementISO 22000 P=PublicA=AvailableS=Specification PAS220:2008Prerequisiteprogrammesonfoodsafety forfoodmanufacturing Developedbyfoodmanufacturers
    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    PAS220 DefinedPrerequisites
    Constructionandlayoutof buildings Layoutofpremisesand workspace Utilitiesair,water,energy Wastedisposal Equipmentsuitability, cleaningandmaintenance Managementofpurchased materials Measurestopreventcross contamination

    Cleaningandsanitizing Pestcontrol Personnelhygieneand employeefacilities Rework Productrecallprocedures Warehousing Productinformation/ consumerawareness Fooddefence, biovigilance and bioterrorism

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    PAS220andGFSIBasicLevel Requirements
    Constructionandlayoutof buildings Layoutofpremisesand workspace Utilitiesair,water ,energy Wastedisposal Equipmentsuitability, cleaningandmaintenance Managementofpurchased materials Measurestopreventcross contamination Cleaningandsanitizing Pestcontrol Personnelhygieneand employeefacilities Rework Productrecallprocedures Warehousing Productinformation/ consumerawareness Fooddefence,biovigilance andbioterrorism

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    QUESTIONS?

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

    LicensetoReuse
    2009CocaColaCompanyandMichiganStateUniversity, licensedusingCreativeCommonsAttributionShareAlike3.0 Unported(CCBYSA). Source:2009MichiganStateUniversity,originalat http://www.fskntraining.org,licensedusingCreativeCommons AttributionShareAlike3.0Unported. Toviewacopyofthislicense,visit http://creativecommons.org/licenses/bysa/3.0/ orsendalettertoCreativeCommons, 559NathanAbbottWay,Stanford,California94305,USA.

    2009CocaColaCompanyandMichiganStateUniversity,originalathttp://www.fskntraining.org,CCBYSA

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