Given worries about safety and the emerging standards ISO, the international body responsible for standardization, decided to produce a safety standard covering the entire supply chain. The ISO 22000 was launched in 2005 in order to meet this requirement. ISO 22000 has become one of the most recognized global food safety standards. It lists over 60 codes of practice and guideline documents associated with the food sector. Despite this, it also has its limitations, and has often been quoted as being non user-friendly. Some have argued that the requirements it places are too high.
Publicly Available Specification (PAS) 220 is a new complementary standard to ISO 22000. It has been designed to address the technical limitations around PRPs in ISO 22000 for the food manufacturing sector. PAS 220:2008 was developed by BSI and sponsored by Danone, Kraft Foods, Nestlé and Unilever through the Confederation of the Food and Drink Industries of the EU (CIAA). Other stakeholders involved in the development process included representatives from the Food and Drink Federation (FDF), McDonald's, General Mills Europe, and certification bodies.
FSSC 22000 is a new global food safety scheme which brings together ISO 22000 and PAS 220 certification for the food manufacturing industry. The scheme has been designed to meet the GFSI's benchmarking requirements. This new scheme has been looked upon favorably as it is believed that as companies are already used to working with ISO standards and are familiar with the risk and management systems based approach adopted by ISO 22000 and PAS 220, they may find it easier to align with these rather than with other standards. It remains to be seen if this system is effective.
Ref: www.ezinearticles.com
Tuesday, November 9, 2010
Thursday, November 4, 2010
PAS SUMMARY
“PAS 220 provides a common set of pre-requisite programs that can be used by any food manufacturer who wishes to establish an ISO 22000 certified food safety management system,” comments Steve Mould, Technical Author of PAS 220 and Worldwide Quality Chain Management Systems Program Manager at Kraft Foods. “What sets this standard apart from others is the wide consultation and public reviews that were conducted by BSI during its development. This is a standard that the industry has created by working together.”
PAS 220 details the PRPs used by food and beverage manufacturers and is intended to be used in conjunction with ISO 22000. Its focus is to ensure that processes are in place to minimize, mitigate or eliminate potential food safety hazards from affecting the products, including product contamination, food safety hazard levels and the product processing environment.
PAS 220 addresses concerns that existed with ISO 22000 and is designed, in combination with ISO 22000, to bridge the gap between ISO 22000 and the Global Food Safety Initiative (GFSI) requirements. GFSI was launched in 2000 with the mission: 'Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers.'
Covering important aspects of food safety which can be often overlooked in the food manufacturing sector such as warehouse requirements, rework, food defense, biovigilance and bioterrorism, the publication of PAS 220 will substantially strengthen ISO 22000 and enhance initiatives to harmonize global food safety standards.
PAS 220 details the PRPs used by food and beverage manufacturers and is intended to be used in conjunction with ISO 22000. Its focus is to ensure that processes are in place to minimize, mitigate or eliminate potential food safety hazards from affecting the products, including product contamination, food safety hazard levels and the product processing environment.
PAS 220 addresses concerns that existed with ISO 22000 and is designed, in combination with ISO 22000, to bridge the gap between ISO 22000 and the Global Food Safety Initiative (GFSI) requirements. GFSI was launched in 2000 with the mission: 'Continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers.'
Covering important aspects of food safety which can be often overlooked in the food manufacturing sector such as warehouse requirements, rework, food defense, biovigilance and bioterrorism, the publication of PAS 220 will substantially strengthen ISO 22000 and enhance initiatives to harmonize global food safety standards.
PAS 220, CORE REQUIREMENTS
PAS 220 is made up of the core requirements specified in ISO 22000 under sub clause 7.2.3, but with the additional requirements that have been considered important and relevant to the food manufacturing process. A brief summary is given below
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
1. The scope - applicable to all food manufacturing organizations.
2. Normative reference identifies the reference materials.
3. 19 terms and definitions to compliment the 82 in ISO 9001 and 17 in ISO 22000
4. The construction and layout of buildings for contamination control and prevention.
5. The layout of premises and workspace
6. Utilities - air, water, energy covering water quality, approved chemicals, ventilation etc.
7. Waste disposal - containers for waste or hazardous substances, waste management, drains and drainage.
8. Equipment suitability, cleaning and maintenance specifies that equipment should be made of material inert to the food being processed.
9. The management of purchased materials covers the selection of suppliers and the handling of received goods.
10. Physical, microbiological and allergen contamination is covered in the section dealing with measures for prevention of cross contamination.
11. Cleaning and sanitizing
12. Pest Control including pest control programs, preventing access, harbourage and infestations, monitoring and detection, and eradication.
13. Personnel hygiene and employee facilities - locker facilities, toilets, staff canteens and designated areas. It also addresses work wear, protective clothing, health status, illness and injury, employee cleanliness and behavior in a processing and warehousing environment.
14. Rework is an integral part of the process with regard to traceability and allergen control. Repackage is also considered as rework material.
15. Product recall procedures include the requirement for a key contact list and traceability of product produced under similar conditions as the recall product.
16. Warehousing - cleanliness, dryness, ventilation, dust and temperature control, separate areas for storage of chemicals, and designated areas for non-conforming materials. Warehouse practices such as FIFO/FEFO, vehicle upkeep and maintenance.
17. Product information/consumer awareness - how information is presented to the consumer to facilitate informed decisions.
18. Food defense, biovigilance and bioterrorism - protective measures to guard against acts of terrorism, tampering, sabotage and access control.
ISO 22000 and Impact of PAS 220
The Foundation for Food Safety Certification (SCV) announced in December 2008 that it will develop the ISO 22000 and PAS 220 certification scheme for food safety systems of food manufacturers. This development is supported by the Confederation of the Food and Drink Industries of the
European Union (CIAA) and the scheme will be submitted to the GFSI to be benchmarked and approved.
Commenting on the initiative, Geoff Thompson, Chair of the CIAA Food and Consumer Policy Committee, said: "The ISO 22000/PAS 220 scheme marks a very significant step forward for all Food Processors. Both large and small manufacturers and retailers now have the opportunity to unite under a commonly agreed set of prerequisite programs for the international control of food safety hazards."
LRQA's Cor Groenveld, Chairman of the Board of the Foundation for Food Safety Certification added: “The objectives of our foundation are to facilitate a certification scheme that ensures high quality food safety audits in the whole food supply chain and to achieve harmonization in food safety standards and audits. Due to the fact that the combination of ISO 22000 and the PAS 220 is very similar to our GFSI HACCP approved standard we believe it is a logical next step to facilitate this harmonized scheme for Food Processors.”
The development of a harmonized scheme through ISO 22000 and PAS 220 will deliver substantial benefits to consumers and every member of the supply chain from plough to plate. The prime advantages that can be expected include:
1. Reduced risks
2. Improved food safety
3. Improved processes
4. Reduced costs from waste reduction
5. Better use of time and resources
6. Less product failures and better traceability throughout the supply chain (embodies and maintains the Codex Alimentarius HACCP)
7. As an international standard, ISO 22000 with PAS 220 can be used globally to benchmark organisations and to benchmark different facilities within international companies. This will help to improve performance internationally
8. Seamless integration with other standards such as ISO 9001, ISO 14001 and OHSAS 18001
9. Creates a culture of continuous improvement
European Union (CIAA) and the scheme will be submitted to the GFSI to be benchmarked and approved.
Commenting on the initiative, Geoff Thompson, Chair of the CIAA Food and Consumer Policy Committee, said: "The ISO 22000/PAS 220 scheme marks a very significant step forward for all Food Processors. Both large and small manufacturers and retailers now have the opportunity to unite under a commonly agreed set of prerequisite programs for the international control of food safety hazards."
LRQA's Cor Groenveld, Chairman of the Board of the Foundation for Food Safety Certification added: “The objectives of our foundation are to facilitate a certification scheme that ensures high quality food safety audits in the whole food supply chain and to achieve harmonization in food safety standards and audits. Due to the fact that the combination of ISO 22000 and the PAS 220 is very similar to our GFSI HACCP approved standard we believe it is a logical next step to facilitate this harmonized scheme for Food Processors.”
The development of a harmonized scheme through ISO 22000 and PAS 220 will deliver substantial benefits to consumers and every member of the supply chain from plough to plate. The prime advantages that can be expected include:
1. Reduced risks
2. Improved food safety
3. Improved processes
4. Reduced costs from waste reduction
5. Better use of time and resources
6. Less product failures and better traceability throughout the supply chain (embodies and maintains the Codex Alimentarius HACCP)
7. As an international standard, ISO 22000 with PAS 220 can be used globally to benchmark organisations and to benchmark different facilities within international companies. This will help to improve performance internationally
8. Seamless integration with other standards such as ISO 9001, ISO 14001 and OHSAS 18001
9. Creates a culture of continuous improvement
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