Description
This standard specifies the requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. This standard is applicable to all organizations, regardless of size or complexity, which is involved in the manufacturing step of food chain and wish to implement PRP in such a way to address the requirements specified in SZNS ISO 22000: 2005, Clause 7.
TABLE OF CONTENTS
| Content | Page |
| Introduction | v |
| 1 Scope | 1 |
| 2 Normative references | 2 |
| 3 Terms and definitions | 2 |
| 4 Construction and layout of buildings | 4 |
| 5 Layout of premises and workspace | 5 |
| 6 Utilities – air, water, energy | 6 |
| 7 Waste disposal | 8 |
| 8 Equipment suitability, cleaning and maintenance | 9 |
| 9 Management of purchased materials | 10 |
| 10 Measures for prevention of cross-contamination | 11 |
| 11 Cleaning and sanitizing | 12 |
| 12 Pest control | 13 |
| 13 Personnel hygiene and employee facilities | 15 |
| 14 Rework | 17 |
| 15 Product recall procedures | 18 |
| 16 Warehousing | 18 |
| 17 Product information and consumer awareness | 19 |
| 18 Food defence, biovigilance, and bioterrorism | 19 |
| Bibliography | 20 |