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amcor

cl)DANONE

Food Safety SystemCertification 22000

4 FSAP

Institute of

4'r Paca!in!Professionals

raft foods

estIe"ood Food# "ood $ife

RC-iecaeon & Tr hSng

%E&A

At (etra PaP%O(EC(S *A('S "OOD'+

l M F%kAWMft4W

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PAS 22,-20..

ContentsFore/ord iii

Introduction i1

. Scoe .

2 Normati1e references .

, (erms and definitions 2

4 Esta3lisments 4

4. "eneral re5uirements 4

42 En1ironment 4

4, $ocations of esta3lisments 4

6 $ayout and /orsace 6


62 Internal desi!n# layout and traffic atterns 6

6, Internal structures and fittin!s 6

64 E5uiment 6

66 (emorary7mo3ile structures 6

68 Stora!e 6

8 9tilities 8


82 ater suly 8

8, Air 5uality and 1entilation 8

84 Comressed air and oter !ases 8

86 $i!tin! 8

: aste :

:. "eneral re5uirements :

:2 Containers for /aste :

:, aste mana!ement and remo1al :

:4 Drains and draina!e :

; E5uiment suita3ility and maintenance ;;. "eneral re5uirements ;

;2 *y!ienic desi!n ;

;, Food aca!in! contact surfaces ;

;4 (estin! and monitorin! ;

;6 Pre1enti1e and correcti1e maintenance ;

< Purcased materials and ser1ices .0

.08 Aller!en mana!ement .0

.. Cleanin! ..

... "eneral re5uirements ..

..2 Cleanin! a!ents and tools ..

.., Cleanin! ro!rammes ..

..4 'onitorin! cleanin! ro!ramme effecti1eness ..

.2 Pest control .2

.2. "eneral re5uirements .2

.22 Pest control ro!rammes .2

.2, Pre1entin! access .2

.24 *ar3oura!e and infestations .2

.26 'onitorin! and detection .2

.28 Eradication .2

., Personnel y!iene and facilities .,

.,. "eneral re5uirements .,

.,2 Personnel y!iene facilities and toilets .,

.,, Staff canteens and desi!nated eatin! areas .,

.,4 or/ear and rotecti1e clotin! .,

.,6 Illness and in?uries .,

.,8 Personal cleanliness .,

.,: Personal 3ea1iour .4

.4 %e/or .4


.42 Stora!e# identification and tracea3ility .4

.4, %e/or usa!e .6

.6 itdra/al rocedures .6


.62 itdra/al re5uirements .6

.8 Stora!e and transort .8


.82 areousin! re5uirements .8

.8, @eicles# con1eyances and containers = .8

.: Food aca!in! information and consumer a/areness .:

.:. "eneral re5uirements .:

.; Food defence# 3io1i!ilance and 3ioterrorism .:

.;. "eneral re5uirements .:

.;2 Access controls .:

.< Food aca!in! desi!n and de1eloment .;

.

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PAS 22,-20..

Fore/ord#(is Pu3licly A1aila3le Secification BPAS) as 3een reared 3y te ritis

Standards Institution BSI) to secify re5uirements for rere5uisite ro!rammes and

desi!n to assist in controllin! food safety aCards in te manufacture and ro1ision

of food aca!in!

(is PAS is intended to 3e used in con?unction /it

S EN ISO 22000 to suort mana!ement systemsdesi!ned to meet te re5uirements secified in S

EN ISO 22000

(e de1eloment of tis PAS /as sonsored 3y SSAFE

BSafe Suly of Afforda3le Food E1ery/ere)

A Steerin! "rou# consistin! of leadin! !lo3al

aca!in! and food manufacturin! comanies Blisted

3elo/)# /as led 3y Neil arsall on 3ealf of SSAFE

(e tecnical autors for PAS 22, /ere (racy urton

and Nancy Scoue of (e CocaCola Comany

Acno/led!ement is !i1en to te follo/in!

or!aniations tat assisted /it te de1eloment oftis PAS trou! mem3ersi of te Steerin! "rou-

= Alla

= Amcor Flei3les

= Danone

= Foundation for Food Safety Certification BFSSC)

= Institute of Paca!in! Professionals7FSAP BFood Safety

Alliance for Paca!in!)

= raft Foods

= Nestle

= O/ensIllinois

= ProCert

= %eam

= (etra Pa

= (e CocaCola Comany

= 9nile1er

SI# SSAFE# te (ecnical Autors and te Steerin!

"rou !reatly areciate te considera3le inut durin!

te consultation ase of te de1eloment of tis PAS

from numerous indi1iduals and or!aniations around

te /orld

Pu3lisin! information

(is PAS comes into effect on . Guly 20..

(is PAS as 3een reared and u3lised 3y SI#

/ic retains its o/nersi and coyri!t SI reser1es

te ri!t to /itdra/ or amend tis PAS on receit of

autoritati1e ad1ice tat it is aroriate to do so (is

PAS /ill 3e re1ie/ed at inter1als not eceedin! t/o

years# and any amendments arisin! from te re1ie/

/ill 3e u3lised as an amended PAS and u3licied in

9date Standards

(is PAS is not to 3e re!arded as a ritis Standard#

Euroean Standard or International Standard In

te e1ent tat tis PAS is ut for/ard to form te

3asis of a full ritis Standard# Euroean Standard or

International Standard# it /ill 3e /itdra/n

9se of tis document

It as 3een assumed in te rearation of tis PAS tat te

eecution of its ro1isions /ill 3e entrusted to

aroriately 5ualified and eerienced eole# for

/ose use it as 3een roduced

Presentational con1entions

(e ro1isions of tis PAS are resented in romanBie uri!t) tye Its re5uirements are eressed in

sentences in /ic te rincial auiliary 1er3 is +sall+

Commentary, recommendations, ex!anationand genera! informati"e materia! areresented in sma!!er ita!ic tye, #sing theheading $%T&, and do not constit#tenormati"e e!ements'

Contractual and le!al considerations

(is u3lication does not urort to include all te

necessary ro1isions of a contract 9sers are resonsi3le forits correct alication

Comliance /it tis PAS does not in itself confer

immunity from le!al o3li!ations

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PAS 22,-20..

IntroductionS EN ISO 22000 sets out secific food safety

re5uirements for any or!aniation in te food cain

One suc re5uirement is tat or!aniations esta3lis#II imlement and maintain rere5uisite ro!rammes

BP%Ps) to assist in controllin! food safety aards

(is PAS is intended to 3e used 3y food aca!in!

manufacturin! or!aniations to suort mana!ement

systems desi!ned to meet te re5uirements for P%Ps

secified in S EN ISO 22000# and it sets out tedetailed re5uirements for tose ro!rammes

%e5uirements for desi!n a1e 3een included in tis PAS

3ecause of te otential food safety ris tat can arise if

te food aca!in! is not suita3le for te intended use It

is essential tat te roosed uses of te food aca!in!

are fully understood so tat any food

safety riss can 3e identified and addressed trou!

aroriate food aca!in! desi!n

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PAS 22,-20..

Scoe

(is Pu3licly A1aila3le Secification BPAS) secifies

re5uirements for esta3lisin!# imlementin! and

maintainin! rere5uisite ro!rammes BP%Ps) and

desi!n re5uirements to assist in controllin! food safety

aards in te manufacture of food aca!in!

(is PAS is alica3le to all'or!aniations# re!ardless of

sie or comleities# tat manufacture food aca!in!

(is PAS is not desi!ned or intended for use in oter

arts of te food cain

Food aca!in! manufacturin! or!aniations aredi1erse in nature# and not all of te re5uirements

secified in tis PAS aly to an indi1idual

or!aniation Eac or!aniation is re5uired to conduct

a documented food safety aard and ris assessment

tat includes eac re5uirement ere eclusions are

made or alternati1e measures are imlemented# tese

need to 3e ?ustified 3y te food safety aard and ris

assessment

(is PAS is not a mana!ement system standard and is

intended to 3e used 3y food aca!in! manufacturin!

or!aniations tat /is to imlement P%Ps in suc a

/ay as to address te re5uirements secified in S EN

ISO 22000

(is PAS is intended to 3e used in con?unction /it

S EN ISO 22000# not in isolation

$%T& For the #rose of this (AS, the termfoodinc!#des )e"erages'

2 Normati1e references

(e follo/in! referenced documents are indisensa3le

for te alication of tis document For dated

references# only te edition cited alies For undated

references# te latest edition of te referenced

document Bincludin! any amendments) alies

S EN ISO 22000# Food safety managementsystems -Re*#irements for any organi+ation in te foodchain

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PAS 22,-20..

, (erms and definitions

For te uroses of tis PAS# te follo/in! terms anddefinitions aly

(e terms and definitions !i1en in S EN ISO 22000 alsoaly

,. certificate of analysis BCoA)

document ro1ided 3y te sulier tat indicates

results of secific tests7analysis# includin! test

metodolo!y# erformed on a defined lot of tesulier's material

,2 certificate of conformance BCoC)

document tat confirms conformance to rele1ant

secifications or re!ulations

$%T& This is sometimes referred to as acertificate of com!iance or dec!aration ofcom!iance o C.'

,, cleanin!remo1al of sol1ents# !rease or lu3ricant# in residues or

oter o3?ectiona3le matter

,4 contaminant

any 3iolo!ical or cemical a!ent# forei!n matter or oter

su3stance not intentionally added to te roduct tat may

comromise its safety or suita3ility

HAdated from Code Alimentarius# 2,.

$%T&easuresfor re"ention of ma!icio#scontamination are o#tside the scoe of this(AS' For f#rther information and g#idanceonaroaces tothe rotectionof food 3usinessesfroma!! forms of ma!icio#s attack, see (AS /0,Defendin! food and drin "uidance for te deterrence#

detection and defeat of ideolo!ically moti1ated and oter

forms of malicious attac on food and drin and teir

suly arran!ements

,6 contamination

introduction or occurrence of a contaminant in te

roduct or te roduction en1ironment

HAdated from Code Alimentarius# 2,

$%T& 1n the context of this (AS,2contamination2 may a!so refertotheintrod#ction of non-intentiona!!y addeds#)stances $1AS.'

,8 esta3lisment

any 3uildin! or area in /ic ra/ materials#

intermediate materials# cemicals or finised food

aca!in! are andled# and te surroundin!s under te

control of te same mana!ement

HAdated from Code Alimentarius# 2,.

,: finised food aca!in!

ysical final outut of any ind of roduction rocesstat taes lace in food aca!in! manufacturin!or!aniations

,; food aca!in!

any roduct to 3e used for containment# rotection#andlin!# deli1ery# stora!e# transort and resentationof food

$%T& Food ackaging may ha"e direct, indirect

and no contact 3ith thefoodirectfood contacts#rfaces or materia!s are in contact i'e'

hysica!!y to#ching thefood or in contact 3ith the headsace. or 3i!!)e incontact 3ith thefoodd#ring norma! #seofthefood ackaging' 1ndirectfoodcontact s#rfaces ormateria!s are not in direct contact 3ith thefoodd#ring norma! use of te foodackaging, )#tthere is the ossi)i!ity for s#)stances totransfer into thefood$on-contact surfacesormateria!s are not in directcontact3ith the foodd#ring norma! #seof te foodackaging, andthere is no ossi)i!ity for s#)stancestotransferinto the foodFig#re 4 i!!#stratestis concet

,< food aca!in! /itdra/al

remo1al of nonconformin! food aca!in! from te

maret# trade /areouses# distri3ution centres or

customer oerations and /areouses 3ecause it does

not meet secified food safety standards or

re5uirements

,.0 intermediate material

ysical outut of art of te roduction rocess tat

still re5uires furter rocessin! to create finised foodaca!in!

$%T& For exam!e, a !astic o3der, gran#!es orf!akesinc!#ding 2master)atch2., ink, coating,adhesi"e,re-o!ymer, any semi-finished materia! andartic!esuc

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PAS 22,-20..

Fi!ure . Food aca!in! concets and food contact

as a fi!m, sheet or !aminate re*#iring f#rtherrocessing5reform#!ationstes to 3ecome afinished

materia! or artic!e' 1n short, this is any rod#ctthat is not a3asicchemica! and not yet afinished materia! or artic!e, and inc!#des art-rocessed, semi-con"erted and con1ertedmateria!s'

,.. la3el

rinted matter tat is# or is intended to 3e# art of te

finised aca!e con1eyin! secific information a3out

te contents of te aca!e# te food in!redients and

any stora!e and rearation re5uirements

$%T& This inc!#des the ackage itse!f, rintedmatter that is, or is intended to )e, attachedto the ackage or a sticker used for o"er-!a)e!!ing'

,.2 mi!ration

transfer of su3stances from an eternal source Be!

aca!in! material# en1ironment) to food

$%T& Transferof su3stances cantake !ace )ymigration thro#gh thesu3strate#)ysetoff to tere"erse side and s#)se*#ent migrationinto

food#or )ygas hase transfer'

,., nonintentionally added su3stanceBNIAS)

imurity in te materials used in# or a decomosition orreaction roduct formed durin!# te roduction rocess

,.4 acin! materials

materials used to old and rotect food aca!in!

durin! siin!# transort and stora!e

,.6 setoff

transfer of su3stances from one side of a material or

roduct to te oter side trou! direct contact

3et/een te sides caused 3y te stacin! or reelin! of tematerial or roduct

,.8 secification

detailed descrition of te roerties and re5uirements of

a material or roduct# in articular its tecnical and secific

suita3ility

,.: /aste

any su3stance or o3?ect tat te food aca!in!

manufacturin! or!aniation discards or intends or is

re5uired to discard

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PAS 22,-20..

4 Esta3lisments

4. "eneral re5uirements

Esta3lisments sall 3e desi!ned# constructed and

maintained in a manner fit for te nature and urose

of te food aca!in! manufacturin! oerations to 3e

carried out# te food safety aards associated /it

tose oerations and te otential sources of

contamination

uildin!s sall 3e of dura3le construction tat resents

no food safety aard to te food aca!in!

$%T& For exam!e, roofs sho#!d )e se!f-draining and not !eak'

(e effecti1eness of measures taen to rotect a!ainst

contamination of te food aca!in! sall 3e

eriodically re1ie/ed

42 En1ironment

Consideration sall 3e !i1en to otential sources of

contamination from te local en1ironment

$%T& 26oca! en"ironment2 inc!#des )othinterna! and externa!areas

4, $ocations of esta3lisments

(e 3oundaries of esta3lisments sall 3e clearly

identified

All areas /itin te 3oundaries of esta3lisments sall3e

et in a condition tat /ill rotect a!ainst

contamination

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PAS 22,-20..

6 $ayout and /orsace


Internal layouts sall 3e desi!ned# constructed and

maintained to facilitate !ood y!iene and

manufacturin! ractices

(e mo1ement atterns of materials# roducts and

eole and te layout of e5uiment sall 3e desi!ned

to rotect a!ainst contamination sources and

unintended miin! of materials or roducts

(e effecti1eness of measures taen to rotect a!ainstcontamination of te food aca!in! sall 3e


62 Internal desi!n# layout andtraffic atterns

uildin!s sall ro1ide sufficient sace to allo/ a lo!ical

flo/ of materials# roducts and eole trou! te

roduction rocess

Oenin!s intended for transfer of materials and

roducts Be! transort oses# con1eyors) sall 3edesi!ned to re1ent entry of forei!n matter and ests

6, Internal structures and fittin!s

alls and floors sall 3e /asa3le or cleana3le# as

aroriate for te food safety aards associated /it

te food aca!in! roduction

Standin! /ater sall 3e re1ented in areas /ere food

safety may 3e imacted

Drains sall 3e traed and co1ered

Ceilin!s and o1eread fitures sall 3e desi!ned to

re1ent 3uildu of dirt and condensation and sall 3e

accessi3le for insection and cleanin!

In areas /ere routine cleanin! of o1eread fitures

and structures is not feasi3le or ractical# e5uiment

sall 3e co1ered

Eternal oenin! doors# /indo/s# roof 1ents and fans

in roduction and stora!e areas sall 3e closed or

screened Be! insect screens# air curtains)

$%T& &xterna! oenings sho#!d )e a"oided3here"er ossi)!e' Where this is notossi)!e, keeingtese oeningsclosed isthereferred otion'

64 E5uiment

E5uiment sall 3e desi!ned and located to facilitate

!ood y!iene and manufacturin! ractices and

monitorin!

E5uiment sall 3e located to ermit access for

oeration# cleanin! and maintenance

66 (emorary7mo3ile structures

(emorary structures sall 3e desi!ned# located and

constructed to re1ent est ar3oura!e and

contamination

68 Stora!e

Facilities used to store ra/ materials# intermediate

materials# cemicals or finised food aca!in! sall

ro1ide rotection from dust# condensation# drains#

/aste and oter sources of contamination

Internal stora!e areas sall 3e dry and /ell 1entilated

onitorin! and control of temerature and umiditysall 3e alied /ere necessary

If ra/ materials# intermediate materials# cemicals or

finised food aca!in! are stored outside# measures

sall 3e in lace to mana!e contamination aards

Stora!e areas sall 3e desi!ned or arran!ed to allo/

se!re!ation of ra/ materials# intermediate materials#

cemicals and finised food aca!in! %a/ materials#

intermediate materials# cemicals and finised food

aca!in! tat are suita3le for food contact sall 3e

se!re!ated from tose tat are not

All ra/ materials# intermediate materials# cemicals and

finised food aca!in! sall 3e stored off te floor

and /it sufficient distance from te /alls to allo/

insection

Stora!e areas sall 3e desi!ned to allo/ maintenance

and cleanin! and to re1ent contamination and

deterioration

Cemicals and oter aardous su3stances sall 3e

suita3ly la3elled# secured in closed containers and used in

accordance /it manufacturers' instructions

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PAS 22,-20..

89tilities


(e ro1ision and distri3ution routes for utilities to and

around roduction and stora!e areas sall 3e desi!ned to

re1ent contamination


otential contamination of te food aca!in! sall 3e


82 ater suly(e suly of ota3le /ater or /ater suita3ly treated

to re1ent contamination sall 3e sufficient to meet

te needs of te food aca!in! roduction rocess

(e food aca!in! manufacturin! or!aniation sall

esta3lis re5uirements for /ater Bincludin! ice or steam)

used for direct food aca!in! contact or cleanin! and

sall monitor accordin!ly

Nonota3le /ater sall a1e a searate suly system#

la3elled# not connected to te ota3le /ater system

and re1ented fromrefluin! into te ota3le /atersystem

8, Air 5uality and 1entilation


esta3lis re5uirements for air used for direct food

aca!in! contact and sall monitor accordin!ly

Suita3le and sufficient 1entilation Bnatural or

mecanical) sall 3e ro1ided to remo1e ecess or

un/anted steam# dust and odours

%oom air suly 5uality sall 3e controlled to re1ent

air3orne micro3iolo!ical contamination

$%T& Food ackagingsucas aer and )oardco#!d otentia!!y s#ort micro)io!ogica!gro3th if aroriatecontrols arenot in !ace'

@entilation systems sall 3e desi!ned and constructed

suc tat air does not flo/ from contaminated areas toclean areas

@entilation systems sall 3e accessi3le for cleanin!#

filter can!in! and maintenance

84 Comressed air and oter !ases

Comressed air and oter !as systems used in food

aca!in! manufacturin! sall 3e constructed and

maintained so as to re1ent contamination


esta3lis re5uirements for !ases used for direct food

aca!in! contact Bincludin! tose used for

transortin!# 3lo/in! or dryin! ra/ materials#

intermediate materials# finised food aca!in! or

e5uiment) and sall monitor accordin!ly

Oil used for comressors sall 3e food !rade /ere1er

tere is a otential for contamination

%e5uirements for filtration# umidity and micro3iolo!y

sall 3e assessed Control and monitorin! measures sall

3e alied as determined 3y te assessment

$%T& Fi!trationof teair sho#!d )e as c!osetotheointof useas is ractica)!e'

86 $i!tin!

(e li!tin! ro1ided Bnatural or artificial) sall allo/correct oeration of te food aca!in! roduction

rocess

$%T& The intensity of the !ightingsho#!d )earoriate to the nat#re of teoeration'

ere tere is a food safety aard Be! manufacture of

containers suc as ?ars# cans# 3ottles or trays)# li!t fitures

sall 3e rotected to re1ent contamination of ra/

materials# intermediate materials# cemicals#

finised food aca!in! and e5uiment in te case of3reaa!es

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PAS 22,-20..

: aste

:. "eneral re5uirements

Systems sall 3e in lace to identify# collect# remo1e and

disose of /aste in a manner tat re1ents

contamination




:2 Containers for /asteContainers for /aste sall 3e-

a) clearly identified for teir intended uroseJ

3) located in a desi!nated areaJ

c) constructed of imer1ious material tat can 3e

readily cleanedJ

d) closed /en not in immediate use# and loced if

aardous

:, aste mana!ement and remo1al

Pro1ision sall 3e made for te se!re!ation# stora!e

and remo1al of /aste

aste sall not 3e allo/ed to accumulate in roduction or

stora!e areas

Food aca!in! desi!nated as /aste sall 3e disfi!ured or

destroyed so tat trademars or food in!redient

information cannot 3e reused %emo1al and destruction

sall 3e carried out 3y aro1ed disosal contractors (efood aca!in! manufacturin! or!aniation sall retain

records of destruction

:4 Drains and draina!e

Drains sall 3e desi!ned# located and constructed to


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I

PAS 22,-20..

; E5uiment# suita3ility and maintenance

;. "eneral re5uirements

E5uiment sall 3e desi!ned to re1ent contamination




;2 *y!ienic desi!n

All arts of e5uiment comin! into contact /it food

aca!in! sall 3e desi!ned and constructed to

facilitate cleanin! and maintenance

E5uiment sall meet esta3lised rinciles of y!ienic

desi!n# includin!-

a) smoot# accessi3le# cleana3le food aca!in! contact

surfacesJ

3) selfdrainin! Bfor /et rocesses)J

c) use of construction materials comati3le /it te

intended food aca!in!# lu3ricants and cleanin! or

flusin! a!ents

Piin! and duct/or sall 3e cleana3le and draina3leand sall not cause condensation or leaa!e tat could

contaminate food aca!in!

@al1e connections and controls sall a1e failsafes to


E5uiment comonents containin! metals of no/n

toicity Be! mercury) sall not 3e allo/ed /ere tey

could comromise te food safety of te food

aca!in!

;, Food aca!in! contact surfaces

Food aca!in! contact surfaces sall 3e constructed

from materials suita3le for te intended use# to re1ent

contamination

;4 (estin! and monitorin!

Inline and online test facilities sall 3e controlled to

re1ent food aca!in! contamination

(e effecti1eness of e5uiment used for control of food

safety criteria in te roduction rocess sall 3e

monitored and documented

;6 Pre1enti1e and correcti1emaintenance

A re1enti1e maintenance ro!ramme sall 3e in lace

(e re1enti1e maintenance ro!ramme sall include

all e5uiment used to monitor and control food safety

aards

$%T& &xam!esof suce*#iment inc!#descreens

and fi!ters inc!#ding air fi!ters., magnets,meta!detectors and 7-ray detectors'

Correcti1e maintenance sall 3e carried out in suc a

/ay as to re1ent contamination of ra/ materials#intermediate materials or finised food aca!in! on

ad?acent e5uiment

aintenance re5uests tat imact te food safety of te

food aca!in! sall 3e !i1en riority

(emorary fies sall not comromise te food safety

of te food aca!in! A re5uest for relacement 3y a

ermanent reair sall 3e included in te maintenance

scedule

E5uiment used for irradiation rocesses sall meet te (e rocedure for releasin! maintained e5uiment

ro1isions !i1en in rele1ant food aca!in! 3ac into roduction sall include cleanu and reusesecifications insection

I

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< Purcased materials and ser1ices

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.0Contamination and mi!ration

.0. "eneral re5uirements

Pro!rammes sall 3e in lace to re1ent# detect and

control contamination and aller!ens easures to

re1ent micro3iolo!ical# ysical and cemical

contamination sall 3e included

ere eternal roduct testin! is re5uired# it sall 3e

carried out 3y an accredited test facility or one tat

follo/s international test facility !uidelines ere

inouse testin! is carried out# cali3ration of e5uiment

sall 3e carried out a!ainst national standards or oter

If accurate means

iin! of ra/ or intermediate materials sall 3e

re1ented /ere aard assessment re1eals a food

safety aard




.02 'icro3iolo!ical contamination

ere tere is a otential for micro3iolo!ical

contamination# measures sall 3e imlemented to

re1ent or control te aard

.0, Pysical contamination

ere !lass and 3rittle material are used Bfor

alications oter tan te food aca!in! roduction

itself) in roduction or stora!e areas# eriodic

insection re5uirements and defined rocedures in case

of 3reaa!e sall 3e ut in lace

"lass 3reaa!e records sall 3e maintained /ere

rele1ant to food safety

$%T&"lassand )ritt!e materia!sBsucas hard!asticcomonents in e*#iment, sight g!asses onstorage1essels)sho#!d )e a"oided 3here ossi)!e'

(e use of loose fastenin!s Be! dra/in! ins and

stales) sall not 3e allo/ed in roduction and stora!e

areas

Oter otential sources of ysical contamination Be!/ooden allets# tools# ru33er seals# ersonal rotecti1e

clotin! and e5uiment# nife 3lades# ard lastic)

sall 3e considered

.04 Cemical contamination

Only aro1ed cemicals sall 3e ermitted on site

All cemicals on site sall 3e suita3le for te intended

use and sall 3e controlled to re1ent contamination

A re!ister of aardous materials sall 3e maintained# and

measures sall 3e in lace to re1ent cross

contamination 3et/een materials tat are suita3le for

food contact

$%T& :a+ardo#s materia!s sho#!d inc!#deha+ardo#scemicals or comonents3ith contaminationotentia!'

.06 Cemical mi!ration

Printed and coated materials sall 3e andled and stored

in teir intermediate and finised states in suc a manner

tat transfer of su3stances to te food

contact side 1ia setoff or oter mecanism is reduced to a

safe le1el aroriate for tese materials as

defined 3y aard assessment

Pacin! materials Be! allets) sall 3e made of suita3le

material and 3e clean# dry and free from cemicals tat

could otentially contaminate te food aca!in!

Bsuc as insecticides# fun!icides# esticides or oter

cemicals)

$%T& 1nsome cases#treatment of a!!ets may)enecessary to meetreg#!atoryor customerre*#irements'

ere tere is a otential food safety aard due to

mi!ration or oter transfer mecanism# controls sall

3e imlemented to re1ent or control te aard

.08 Aller!en mana!ement

ere a otential for contamination from aller!ens

as 3een identified# controls sall 3e imlemented to

re1ent or control te aard and to record and la3el

accordin!ly

$%T& Comonents s#chasinks and oi!s cansometimes containor 3ederi"ed from a!!ergenicmateria!' 1nformation sho#!d3ea"ai!a)!e fromthe re!e"ant s#!iertoidentify any s#ch risks'

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.. Cleanin!

... "eneral re5uirements

Cleanin! ro!rammes sall 3e esta3lised to maintain

te roduction e5uiment and en1ironment in a

y!ienic condition




..2 Cleanin! a!ents and tools

E5uiment sall 3e maintained in a condition tat

facilitates cleanin!

Cleanin! a!ents sall 3e clearly identified# stored

searately and used only in accordance /it

manufacturers' instructions

Cleanin! tools sall 3e of y!ienic desi!n and

maintained in a condition tat does not resent aotential source of contamination

.., Cleanin! ro!rammes

Cleanin! ro!rammes sall secify# as a minimum-

a) areas and items of e5uiment to 3e cleanedJ

3) resonsi3ility for te cleanin! tass secifiedJ

c) cleanin! metodBs) and fre5uencyJ

d) monitorin! and 1erification arran!ements for te

cleanin!

..4 onitorin! cleanin! ro!rammeeffecti1eness

Cleanin! ro!rammes sall 3e monitored# at

fre5uencies secified 3y te food aca!in!

manufacturin! or!aniation# to assess teir continuin!

suita3ility and effecti1eness

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.2 Pest control


Cleanin!# insection and monitorin! rocedures sall

3e imlemented to re1ent creatin! an en1ironment

conduci1e to est acti1ityIA

+sesames



eriodically re1ie/ed lillefl

KLieloiiiiiiiM

=.22 Pest control ro!rammes(e food aca!in! manufacturin! or!aniation sall

a1e a desi!nated erson to mana!e est control

acti1ities or deal /it aointed eert contractors

Pest mana!ement ro!rammes sall 3e documented

i;as0l0iP iiimisI;' rs .

and sall identify tar!et ests and address lans#

metods# scedules# control rocedures and# /ere

necessary# ersonnel trainin! re5uirements

Pro!rammes sall include a list of cemicals tat are

aro1ed for use in secified areas of te

esta3lisment

.2, Pre1entin! access

Esta3lisments sall 3e maintained in !ood reair

*oles and oter otential est access oints sall 3e

sealed

Eternal doors# /indo/s or 1entilation oenin!s sall

3e desi!ned to re1ent entry of ests

.24 *ar3oura!e and infestations%a/ materials# intermediate materials or finised food

aca!in! found to 3e infested sall 3e andled in suc

a /ay as to re1ent contamination of oter ra/

materials# intermediate materials# finised food

aca!in! or te esta3lisment

Potential est ar3oura!e Be! 3urro/s# under!ro/t#

stored items) sall 3e remo1ed

ere eternal sace is used for stora!e# stored items

sall 3e rotected from /eater and est dama!e Be!

3ird droin!s)

.26 'onitorin! and detection

Pest monitorin! ro!rammes sall include te lacin! of

detectors and tras in ey locations to identify est

acti1ity A ma of detectors and tras sall 3e

maintained

Detectors and tras sall 3e desi!ned and located to

re1ent contamination of ra/ materials# intermediate

materials# finised food aca!in! and e5uiment

Detectors and tras sall 3e of ro3ust# tamerresistant

construction (ey sall 3e aroriate for te tar!et

est

Detectors and tras sall 3e insected at a fre5uency

intended to identify ne/ est acti1ity (e results of

insections sall 3e analyed to identify trends in est

acti1ity

.28 Eradication

Eradication measures sall 3e ut in lace immediately

after e1idence of infestation is reorted

Pesticide alication sall 3e restricted to trained

ersonnel and sall 3e controlled to re1ent food

safety aards

%ecords of esticide use sall 3e maintained to so/ te

tye# 5uantity and concentrations usedJ /ere# /en

and o/ aliedJ and te tar!et est

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., Personnel y!iene and facilities

.,. "eneral re5uirements

%e5uirements for ersonal y!iene and 3ea1iour

roortional to te aard osed to te food

aca!in! sall 3e esta3lised and documented All

ersonnel# 1isitors and contractors sall 3e re5uired to

comly /it te documented re5uirements




.,2 Personnel y!iene facilitiesand toilets

Personnel y!iene facilities sall 3e a1aila3le to

maintain te de!ree of ersonal y!iene re5uired 3y

te food aca!in! manufacturin! or!aniation (e

facilities sall 3e located close to te oints /ere

y!iene re5uirements aly and sall 3e clearly

desi!nated

Accordin! to teir sie and comleity# food aca!in!

manufacturin! or!aniations sall-a) ro1ide an ade5uate num3er and location of means

of /asin!# dryin! and# /ere re5uired# sanitiin!

ands Bincludin! /as 3asins# suly of ot and cold

or temeraturecontrolled /ater# and soa or

sanitier)J

3) ro1ide an ade5uate num3er and location of toilets

of y!ienic desi!n# eac /it and /asin! and

dryin! facilitiesJ

c) a1e toilet facilities tat do not oen directly onto

roduction areasJ

d) a1e ade5uate can!in! facilities for ersonnelJ

e) ro1ide locers for all ersonnel /o /or inroduction# la3oratory and stora!e areas

.,, Staff canteens and desi!natedeatin! areas

Staff canteens and desi!nated areas for food stora!e

and consumtion sall 3e situated and aroriately

mana!ed to re1ent contamination of roduction

areas

.,4 or/ear and rotecti1e clotin!

Personnel /o /or in or enter into roduction or

stora!e areas sall /ear /or clotin! tat is fit for

urose# clean and in !ood condition

or clotin! sall not 3e used for any oter urose

and sall not 3e stored in te same locer as ersonal

clotin!

or clotin! sall ro1ide co1era!e so tat air#

ersiration and loose items cannot contaminate ra/materials# intermediate materials# finised food

aca!in! or e5uiment 3ased on a food safety aard

assessment

ere !lo1es are used for food aca!in! contact#

tey sall 3e clean and in !ood condition

Personal rotecti1e e5uiment# /ere re5uired# sall 3e

desi!ned to re1ent contamination and sall 3e

maintained in y!ienic condition

.,6 Illness and in?uriesPersonnel# 1isitors and contractors sall 3e re5uired to

reort rele1ant infections# conditions or diseases in

accordance /it te food aca!in! manufacturin!

or!aniation's re5uirements

Peole no/n or susected to 3e infected /it# or

carryin!# a disease or illness transmissi3le trou! food

sall 3e re1ented from andlin! food aca!in!

In roduction areas# ersonnel /it /ounds or 3urns sall

3e re5uired to co1er tem /it secified dressin!s Any lost

dressin! sall 3e reorted to te directsuer1isor immediately

.,8 Personal cleanliness

Personnel /o are /orin! in roduction areas sall 3e

re5uired to /as teir ands-

a) 3efore startin! any food aca!in! andlin!

acti1itiesJ

3) immediately after usin! te toilet# eatin!# smoin!

or drinin! Boter tan /ater)J

c) immediately after andlin! any otentially

contaminated material

$%T& :and-c!eaning rod#cts s#ita)!e for foodsafety e'g' odo#r!ess. sho#!d )e #sed'

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Personnel sall 3e re5uired to refrain from sneein! or

cou!in! o1er ra/ materials# intermediate materials orfinised food aca!in! Sittin! Beectoratin!) sall 3e

roi3ited

Fin!ernails sall 3e et clean and trimmed

.,: Personal 3ea1iour

A documented olicy sall descri3e te 3ea1iour

re5uired of ersonnel in roduction and stora!e areas

(e olicy sall# at a minimum# co1er-

a) ermissi3ility of smoin!# drinin! Boter tan

/ater)# eatin! and ce/in! in desi!nated areas onlyJ3) control measures to re1ent aards resented 3y

ermitted ?e/elleryJ

$%T& (ermitted

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.6 itdra/al rocedures


Systems sall 3e in lace to identify# locate and remo1e#

from all necessary oints of te suly cain# food

aca!in! failin! to meet re5uired food safety

standards

$%T& Referto=S &$ 1S% >>???, C!a#se @'4?',2:and!ing of otentia!!y #nsafe rod#cts2,and C!a#se@'?'4, 2Withdra3a!s2'

(e effecti1eness of measures taen to rotect a!ainstcontamination of te food aca!in! sall 3e


.62 itdra/al re5uirements

A list of ey contacts in te e1ent of a /itdra/al sall 3e

maintained and sall 3e accessi3le at all times

A rocedure sall 3e in lace to notify affected

customerBs) immediately of /itdra/al situations

ere food aca!in! is /itdra/n due to immediate

ealt aards# te food safety of oter food

aca!in! roduced under te same conditions sall 3e

e1aluated

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%a/ materials# intermediate materials and finised

food aca!in! sall 3e stored in clean# dry# /ell

1entilated saces rotected from dust# condensation#

fumes# odours or oter sources of contamination




.82 areousin! re5uirements

Effecti1e control of /areousin! temerature# umidity

and oter en1ironmental conditions sall 3e ro1ided

/ere re5uired 3y food aca!in! or stora!e

secifications

aste and cemicals Bcleanin! roducts# lu3ricants and

esticides) sall 3e stored searately

A searate area or oter means of se!re!atin! food

aca!in! materials identified as nonconformin! sall 3e

ro1ided

Secified stoc rotation systems tat meet customer#

food safety and re!ulatory re5uirements sall 3e

o3ser1ed Stoc sall 3e used in te correct order and

/itin te allocated selflife

.8, @eicles# con1eyances and containers

@eicles# con1eyances and containers sall 3e

maintained in a state of reair# cleanliness and condition

consistent /it re5uirements !i1en in rele1antsecifications and contracts

@eicles# con1eyances and containers sall ro1ide

rotection a!ainst dama!e or contamination of te

food aca!in!

Control of temerature and umidity sall 3e alied#

recorded and accessi3le /ere re5uired

All deli1ery 1eicles and siin! containers sall 3e

su3?ect to a documented y!iene and inte!rity cec

rior to loadin!

Food aca!in! sall 3e rotected from contamination

durin! loadin! oerations ere re5uired 3y te food

aca!in! manufacturin! or!aniation# 3ul containers

sall 3e dedicated to a secified food aca!in!

material

ere secified 3y re!ulatory or customer

re5uirements# outer /rain! and deli1ery 1eicles sall 3e

e5uied /it uni5ue nontoic# sulier

identifia3le# tamere1ident seals to indicate any

1iolation or attemted 1iolation

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.: Food aca!in!

information and consumera/areness

.:. "eneral re5uirements

ere food aca!in! is rinted /it food safety

information# measures sall 3e in lace to re1ent

misrintin! and 1erify tat te information is comliant

/it all customer and re!ulatory re5uirements

$%T& Food safety information inc!#des)#t is not !imited to. ingredientlists#

a!!ergen statements, identificationcodesand instr#ctions for #se'

Controls sall 3e in lace to re1ent te use of o3solete

rintin! media Be! rerinted material# rintin!

lates)

anufacturin!# re/or# stora!e and distri3ution

rocesses sall 3e desi!ned and imlemented to

re1ent miin! of food aca!in! /it different food

safety information /itin a !i1en 3atc




.; Food defence#

3io1i!ilance and3ioterrorism

.;. "eneral re5uirements

Eac food aca!in! manufacturin! or!aniation sall

assess te aard osed 3y otential acts of sa3ota!e#

1andalism or terrorism and sall ut in lace

roortional rotecti1e measures

$%T& 4 This sho#!d inc!#de consideration oftransort and distri)#tion, as 3e!! as onsite

acti"ities' 1t sho#!d inc!#de ointssucas8

a. )#i!ding and infrastr#ct#re designtore"ent#na#thori+ed entry,

3) referencechecks for ersonne!,

c. contro! of confidentia! information9

d. sec#rity of storage and rod#ction

areas# e. management of sec#rity

incidents'

$%T& > For f#rther information and g#idance

on

aroachestothe rotectionof food 3usinesses

froma!! forms of ma!icio#s attack, see (AS /0,Defendin!

food and drin "uidance for te deterrence# detection

and defeat of ideolo!ically moti1ated and oter forms

of malicious attac on food and drin and teir suly

arran!ements

(e site security assessment sall 3e et u to date

Personnel sall 3e trained in site security measures


contamination of te food aca!in! sall 3eeriodically re1ie/ed

.;2 Access controls

Potentially sensiti1e areas Be! roduction areas# utility

ser1ices) /itin te esta3lisment sall 3e identified#

maed and su3?ect to access control

$%T& Where feasi3le# access sho#!d )ehysica!!y restricted )y #se of !ocks,e!ectronic key card or a!ternati"esystems

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.< Food aca!in! desi!n and de1eloment

. Se"era! finished artic!es may)eused)y theacker5fi!!ertorod#ce the finished ack8

e'g' 4' )ott!e, !a)e!,closure#

e'g' >' carton )ox, inner !iner'

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conformance to rele1ant food safety re!ulatory and

customer re5uirements in te countries /ere te end

roduct is intended to 3e used# /ere no/n

Comliance data Be! mi!ration data) sall include te

intended conditions under /ic te food aca!in! is

to 3e used

.

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i3lio!ray

For dated references# only te edition cited alies For

undated references# te latest edition of te referenced

document Bincludin! any amendments) alies

Standards u3lications

PAS

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ISN

Pas223[1] Word

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