amcor

DANONE
Food Safety System
Certification 22000

cl)

4 FSAP
Institute of

4'r Pac a!in! Professionals

raft foods estIe

"ood Food# "ood $ife

C-iecaeon & Tr hSng

%E&A'
At (etra Pa
P%O(EC(S )*A('S "OOD'+

lM

F%kAWMft4W

PAS 22,-20..

Contents
Fore/ord 000 Introduction 000
. Sco2e 000 2 Normati1e references 000

iii i1
. .

, (erms and definitions 000 4 Esta3lis4ments 000

40. "eneral re5uirements 000 402 En1ironment 000

2 4
4 4

40, $ocations of esta3lis4ments 000 6 $ayout and /or s2ace 000

60. "eneral re5uirements 000

4 6
6

602 Internal desi!n# layout and traffic 2atterns 60, Internal structures and fittin!s 000
604 E5ui2ment 000

6 6
6

606 (em2orary7mo3ile structures 000

608 Stora!e 000

6
6

8 9tilities 000
80. "eneral re5uirements 000

8
8

802 )ater su22ly 000 80, Air 5uality and 1entilation 000 804 Com2ressed air and ot4er !ases 000 806 $i!4tin! 000
: )aste 000 :0. "eneral re5uirements 000 :02 Containers for /aste 000

8 8 8 8
: : :

:0, )aste mana!ement and remo1al 000

:04 Drains and draina!e 000

:
:

; E5ui2ment suita3ility and maintenance 000

;0. "eneral re5uirements 000 ;02 *y!ienic desi!n 000

;
; ;

;0, Food 2ac a!in! contact surfaces 000

;04 (estin! and monitorin! 000

;
;

;06 Pre1enti1e and correcti1e maintenance 000 < Purc4ased materials and ser1ices 000
<0. "eneral re5uirements 000

; < < <

<

<02 Selection and mana!ement of su22liers 000 <0, Incomin! ra/ materials 000 .0 Contamination and mi!ration 000
.00. "eneral re5uirements 000 .002 'icro3iolo!ical contamination 000

.0
.0 .0

PAS 22,-20..

.00, P4ysical contamination 000 .004 C4emical contamination 000 .006 C4emical mi!ration 000 .008 Aller!en mana!ement 000 00#000 000==== 000 000>000

.0 .0 .0 .0

.. Cleanin!
..0. "eneral re5uirements 000 ..02 Cleanin! a!ents and tools 000

..
.. ..

..0, Cleanin! 2ro!rammes

..04 'onitorin! cleanin! 2ro!ramme effecti1eness .2 Pest control 000 .20. "eneral re5uirements 000

..
.. .2 .2

.202 Pest control 2ro!rammes 000 .20, Pre1entin! access 000 .204 *ar3oura!e and infestations 000
.206 'onitorin! and detection 000 .208 Eradication 000

.2 .2 .2
.2 .2

., Personnel 4y!iene and facilities 000

.,0. "eneral re5uirements 000

.,
.,

.,02 Personnel 4y!iene facilities and toilets .,0, Staff canteens and desi!nated eatin! areas 000
.,04 )or /ear and 2rotecti1e clot4in! 000 .,06 Illness and in?uries

., .,
., ., .,

.,08 Personal cleanliness 000 .,0: Personal 3e4a1iour 000

.4 %e/or 000 .40. "eneral re5uirements 000

.4
.4 .4

.402 Stora!e# identification and tracea3ility

.40, %e/or usa!e 000 .6 )it4dra/al 2rocedures 000 .60. "eneral re5uirements 000 .602 )it4dra/al re5uirements 000

.4
.6 .6 .6 .6

.8 Stora!e and trans2ort 000 .80. "eneral re5uirements 000 .802 )are4ousin! re5uirements 000 .80, @e4icles# con1eyances and containers 000
.:0. "eneral re5uirements 000

.8 .8 .8

00=000 .8 .: Food 2ac a!in! information and consumer a/areness 000000000000000000000.:

.:

.; Food defence# 3io1i!ilance and 3ioterrorism 000

.;0. "eneral re5uirements 000 .;02 Access controls 000

.:
.: .:

.< Food 2ac a!in! desi!n and de1elo2ment 000

.<0. "eneral re5uirements 000 .<02 Communication and c4an!e control .<0, Desi!n 000 .<04 S2ecifications .<06 Process 1alidation

.;
.; .; .; .< .<

Ai3lio!ra24y 000

20

PAS 22,-20..

Fore/ord#
(4is Pu3licly A1aila3le S2ecification BPAS) 4as 3een 2re2ared 3y t4e Aritis4 Standards Institution BASI) to s2ecify re5uirements for 2rere5uisite 2ro!rammes and desi!n to assist in controllin! food safety 4aCards in t4e manufacture and 2ro1ision of food 2ac a!in!0
(4is PAS is intended to 3e used in con?unction /it4 AS EN ISO 22000 to su22ort mana!ement systems desi!ned to meet t4e re5uirements s2ecified in AS EN ISO 220000
(4e de1elo2ment of t4is PAS /as s2onsored 3y SSAFE

Pu3lis4in! information
(4is PAS comes into effect on . Guly 20..0

BSafe Su22ly of Afforda3le Food E1ery/4ere)0 A Steerin! "rou2# consistin! of leadin! !lo3al 2ac a!in! and food manufacturin! com2anies Blisted 3elo/)# /as led 3y Neil 'ars4all on 3e4alf of SSAFE0
(4e tec4nical aut4ors for PAS 22, /ere (racy Aurton

and Nancy Sc4ou22e of (4e CocaDCola Com2any0 Ac no/led!ement is !i1en to t4e follo/in! or!aniCations t4at assisted /it4 t4e de1elo2ment of t4is PAS t4rou!4 mem3ers4i2 of t4e Steerin! "rou2= Al2la = Amcor FleEi3les = Danone
= Foundation for Food Safety Certification BFSSC)

(4is PAS 4as 3een 2re2ared and 2u3lis4ed 3y ASI# /4ic4 retains its o/ners4i2 and co2yri!4t0 ASI reser1es t4e ri!4t to /it4dra/ or amend t4is PAS on recei2t of aut4oritati1e ad1ice t4at it is a22ro2riate to do so0 (4is PAS /ill 3e re1ie/ed at inter1als not eEceedin! t/o years# and any amendments arisin! from t4e re1ie/ /ill 3e 2u3lis4ed as an amended PAS and 2u3liciCed in 92date Standards0 (4is PAS is not to 3e re!arded as a Aritis4 Standard# Euro2ean Standard or International Standard0 In t4e e1ent t4at t4is PAS is 2ut for/ard to form t4e 3asis of a full Aritis4 Standard# Euro2ean Standard or International Standard# it /ill 3e /it4dra/n0

9se of t4is document

It 4as 3een assumed in t4e 2re2aration of t4is PAS t4at t4e eEecution of its 2ro1isions /ill 3e entrusted to a22ro2riately 5ualified and eE2erienced 2eo2le# for /4ose use it 4as 3een 2roduced0

= Institute of Pac a!in! Professionals7FSAP BFood Safety Alliance for Pac a!in!) = Fraft Foods = Nestle = O/ensDIllinois = ProCert
= %eEam

Presentational con1entions
(4e 2ro1isions of t4is PAS are 2resented in roman Bi0e0 u2ri!4t) ty2e0 Its re5uirements are eE2ressed in sentences in /4ic4 t4e 2rinci2al auEiliary 1er3 is +s4all+0 Commentary, recommendations, ex !anation and genera! informati"e materia! are resented in sma!!er ita!ic ty e, #sing the heading $%T&, and do not constit#te normati"e e!ements'

= (etra Pa = (4e CocaDCola Com2any = 9nile1er ASI# SSAFE# t4e (ec4nical Aut4ors and t4e Steerin! "rou2 !reatly a22reciate t4e considera3le in2ut durin! t4e consultation 24ase of t4e de1elo2ment of t4is PAS from numerous indi1iduals and or!aniCations around t4e /orld0

Contractual and le!al considerations

(4is 2u3lication does not 2ur2ort to include all t4e necessary 2ro1isions of a contract0 9sers are res2onsi3le for its correct a22lication0 Com2liance /it4 t4is PAS does not in itself confer immunity from le!al o3li!ations0

PAS 22,-20..

Introduction
AS EN ISO 22000 sets out s2ecific food safety II

re5uirements for any or!aniCation in t4e food c4ain0 One suc4 re5uirement is t4at or!aniCations esta3lis4# im2lement and maintain 2rere5uisite 2ro!rammes BP%Ps) to assist in controllin! food safety 4aCards0 (4is PAS is intended to 3e used 3y food 2ac a!in! manufacturin! or!aniCations to su22ort mana!ement
systems desi!ned to meet t4e re5uirements for P%Ps

%e5uirements for desi!n 4a1e 3een included in t4is PAS 3ecause of t4e 2otential food safety ris t4at can arise if t4e food 2ac a!in! is not suita3le for t4e intended use0 It is essential t4at t4e 2ro2osed uses of t4e food 2ac a!in! are fully understood so t4at any food safety ris s can 3e identified and addressed t4rou!4 a22ro2riate food 2ac a!in! desi!n0

s2ecified in AS EN ISO 22000# and it sets out t4e detailed re5uirements for t4ose 2ro!rammes0

PAS 22,-20..

Sco2e
(4is Pu3licly A1aila3le S2ecification BPAS) s2ecifies re5uirements for esta3lis4in!# im2lementin! and maintainin! 2rere5uisite 2ro!rammes BP%Ps) and desi!n re5uirements to assist in controllin! food safety 4aCards in t4e manufacture of food 2ac a!in!0 (4is PAS is a22lica3le to all'or!aniCations# re!ardless of siCe or com2leEities# t4at manufacture food 2ac a!in!0
(4is PAS is not desi!ned or intended for use in ot4er

2arts of t4e food c4ain0 Food 2ac a!in! manufacturin! or!aniCations are di1erse in nature# and not all of t4e re5uirements s2ecified in t4is PAS a22ly to an indi1idual or!aniCation0 Eac4 or!aniCation is re5uired to conduct a documented food safety 4aCard and ris assessment t4at includes eac4 re5uirement0 )4ere eEclusions are made or alternati1e measures are im2lemented# t4ese need to 3e ?ustified 3y t4e food safety 4aCard and ris assessment0 (4is PAS is not a mana!ement system standard and is intended to 3e used 3y food 2ac a!in! manufacturin! or!aniCations t4at /is4 to im2lement P%Ps in suc4 a
/ay as to address t4e re5uirements s2ecified in AS EN

ISO 220000 (4is PAS is intended to 3e used in con?unction /it4

AS EN ISO 22000# not in isolation0

$%T& For the #r ose of this (AS, the term food inc!#des )e"erages'

2 Normati1e references
(4e follo/in! referenced documents are indis2ensa3le for t4e a22lication of t4is document0 For dated references# only t4e edition cited a22lies0 For undated references# t4e latest edition of t4e referenced document Bincludin! any amendments) a22lies0 AS EN ISO 22000# Food safety management systems Re*#irements for any organi+ation in t4e food chain

PAS 22,-20..

, (erms and definitions

For t4e 2ur2oses of t4is PAS# t4e follo/in! terms and definitions a22ly0 (4e terms and definitions !i1en in AS EN ISO 22000 also a22ly0

,08 esta3lis4ment
any 3uildin! or area in /4ic4 ra/ materials# intermediate materials# c4emicals or finis4ed food 2ac a!in! are 4andled# and t4e surroundin!s under t4e control of t4e same mana!ement HAda2ted from CodeE Alimentarius# 20,.

,0. certificate of analysis BCoA)

document 2ro1ided 3y t4e su22lier t4at indicates results of s2ecific tests7analysis# includin! test met4odolo!y# 2erformed on a defined lot of t4e su22lier's material

,0: finis4ed food 2ac a!in!

24ysical final out2ut of any ind of 2roduction 2rocess t4at ta es 2lace in food 2ac a!in! manufacturin! or!aniCations

,02 certificate of conformance BCoC)

document t4at confirms conformance to rele1ant s2ecifications or re!ulations $%T& This is sometimes referred to as a certificate of com !iance or dec!aration of com !iance ,-o C.'

,0; food 2ac a!in!

any 2roduct to 3e used for containment# 2rotection# 4andlin!# deli1ery# stora!e# trans2ort and 2resentation of food
$%T& Food ackaging may ha"e direct, indirect and no contact 3ith the food0 -irect food contact

s#rfaces or materia!s are in contact ,i'e' hysica!!y to#ching the food or in contact 3ith the heads ace. or 3i!! remo1al of sol1ents# !rease or lu3ricant# in residues or )e in ot4er o3?ectiona3le matter contact 3ith the food d#ring norma! #se of the food ackaging' 1ndirect food contact s#rfaces or materia!s are not in direct contact 3ith the food ,04 contaminant d#ring norma! use of t4e food ackaging, )#t any 3iolo!ical or c4emical a!ent# forei!n matter or ot4er there is the ossi)i!ity for s#)stances to su3stance not intentionally added to t4e 2roduct t4at may transfer into the food0 $on-contact surfaces or materia!s are not in direct contact 3ith the food com2romise its safety or suita3ility d#ring norma! #se of t4e food ackaging, and HAda2ted from CodeE Alimentarius# 20,. there is no ossi)i!ity for s#)stances to transfer $%T& 'easures for re"ention of ma!icio#s into the food0 Fig#re 4 i!!#strates t4is conce2t0 contamination are o#tside the sco e of this (AS' For f#rther information and g#idance on a22roac4es to the rotection of food 3usinesses from ,0< food 2ac a!in! /it4dra/al a!! forms of ma!icio#s attack, see (AS /0, Defendin! food and drin 0 "uidance for t4e deterrence# remo1al of nonconformin! food 2ac a!in! from t4e detection and defeat of ideolo!ically moti1ated and ot4er mar et# trade /are4ouses# distri3ution centres or forms of malicious attac on food and drin and t4eir customer o2erations and /are4ouses 3ecause it does su22ly arran!ements0 not meet s2ecified food safety standards or re5uirements

,0, cleanin!

,06 contamination
introduction or occurrence of a contaminant in t4e 2roduct or t4e 2roduction en1ironment HAda2ted from CodeE Alimentarius# 20,I $%T& 1n the context of this (AS, 2contamination2 may a!so refer to the introd#ction of non-intentiona!!y added s#)stances ,$1AS.'

,0.0 intermediate material

24ysical out2ut of 2art of t4e 2roduction 2rocess t4at still re5uires furt4er 2rocessin! to create finis4ed food 2ac a!in! $%T& For exam !e, a !astic o3der, gran#!es or f!akes ,inc!#ding 2master)atch2., ink, coating, adhesi"e, re- o!ymer, any semi-finished materia! and artic!e suc4

PAS 22,-20..

Fi!ure .

Food 2ac a!in! conce2ts and food contact

as a fi!m, sheet or !aminate re*#iring f#rther rocessing5reform#!ation ste2s to 3ecome a finished materia! or artic!e' 1n short, this is any rod#ct that is not a 3asic chemica! and not yet a finished materia! or artic!e, and inc!#des artrocessed, semi-con"erted and con1erted materia!s'

,0., nonDintentionally added su3stance

BNIAS)
im2urity in t4e materials used in# or a decom2osition or reaction 2roduct formed durin!# t4e 2roduction 2rocess

,0.4 2ac in! materials

materials used to 4old and 2rotect food 2ac a!in! durin! s4i22in!# trans2ort and stora!e

,0.. la3el
2rinted matter t4at is# or is intended to 3e# 2art of t4e finis4ed 2ac a!e con1eyin! s2ecific information a3out t4e contents of t4e 2ac a!e# t4e food in!redients and any stora!e and 2re2aration re5uirements $%T& This inc!#des the ackage itse!f, rinted matter that is, or is intended to )e, attached to the ackage or a sticker used for o"er!a)e!!ing'

,0.6 setDoff
transfer of su3stances from one side of a material or 2roduct to t4e ot4er side t4rou!4 direct contact 3et/een t4e sides caused 3y t4e stac in! or reelin! of t4e material or 2roduct

,0.8 s2ecification
,0.2 mi!ration
transfer of su3stances from an eEternal source Be0!0 2ac a!in! material# en1ironment) to food $%T& Transfer of su3stances can take !ace )y migration thro#gh the su3strate# )y setDoff to t4e re"erse side and s#)se*#ent migration into food# or )y gas hase transfer' detailed descri2tion of t4e 2ro2erties and re5uirements of a material or 2roduct# in 2articular its tec4nical and s2ecific suita3ility

,0.: /aste
any su3stance or o3?ect t4at t4e food 2ac a!in! manufacturin! or!aniCation discards or intends or is re5uired to discard

PAS 22,-20..

4 Esta3lis4ments
40. "eneral re5uirements
Esta3lis4ments s4all 3e desi!ned# constructed and maintained in a manner fit for t4e nature and 2ur2ose of t4e food 2ac a!in! manufacturin! o2erations to 3e carried out# t4e food safety 4aCards associated /it4 t4ose o2erations and t4e 2otential sources of contamination0 Auildin!s s4all 3e of dura3le construction t4at 2resents no food safety 4aCard to t4e food 2ac a!in!0 $%T& For exam !e, roofs sho#!d )e se!fdraining and not !eak' (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

402 En1ironment
Consideration s4all 3e !i1en to 2otential sources of contamination from t4e local en1ironment0 $%T& 26oca! en"ironment2 interna! and externa! areas0 inc!#des )oth

40, $ocations of esta3lis4ments

(4e 3oundaries of esta3lis4ments s4all 3e clearly identified0 All areas /it4in t4e 3oundaries of esta3lis4ments s4all 3e e2t in a condition t4at /ill 2rotect a!ainst contamination0

PAS 22,-20..

6 $ayout and /or s2ace

60. "eneral re5uirements
Internal layouts s4all 3e desi!ned# constructed and maintained to facilitate !ood 4y!iene and manufacturin! 2ractices0 (4e mo1ement 2atterns of materials# 2roducts and 2eo2le and t4e layout of e5ui2ment s4all 3e desi!ned to 2rotect a!ainst contamination sources and unintended miEin! of materials or 2roducts0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

604 E5ui2ment
E5ui2ment s4all 3e desi!ned and located to facilitate !ood 4y!iene and manufacturin! 2ractices and monitorin!0 E5ui2ment s4all 3e located to 2ermit access for o2eration# cleanin! and maintenance0

606 (em2orary7mo3ile structures

(em2orary structures s4all 3e desi!ned# located and constructed to 2re1ent 2est 4ar3oura!e and contamination0

602 Internal desi!n# layout and traffic 2atterns

Auildin!s s4all 2ro1ide sufficient s2ace to allo/ a lo!ical flo/ of materials# 2roducts and 2eo2le t4rou!4 t4e 2roduction 2rocess0 O2enin!s intended for transfer of materials and 2roducts Be0!0 trans2ort 4oses# con1eyors) s4all 3e desi!ned to 2re1ent entry of forei!n matter and 2ests0

608 Stora!e
Facilities used to store ra/ materials# intermediate materials# c4emicals or finis4ed food 2ac a!in! s4all 2ro1ide 2rotection from dust# condensation# drains# /aste and ot4er sources of contamination0 Internal stora!e areas s4all 3e dry and /ell 1entilated0 'onitorin! and control of tem2erature and 4umidity s4all 3e a22lied /4ere necessary0 If ra/ materials# intermediate materials# c4emicals or finis4ed food 2ac a!in! are stored outside# measures s4all 3e in 2lace to mana!e contamination 4aCards0 Stora!e areas s4all 3e desi!ned or arran!ed to allo/ se!re!ation of ra/ materials# intermediate materials# c4emicals and finis4ed food 2ac a!in!0 %a/ materials# intermediate materials# c4emicals and finis4ed food 2ac a!in! t4at are suita3le for food contact s4all 3e se!re!ated from t4ose t4at are not0 All ra/ materials# intermediate materials# c4emicals and finis4ed food 2ac a!in! s4all 3e stored off t4e floor and /it4 sufficient distance from t4e /alls to allo/ ins2ection0 Stora!e areas s4all 3e desi!ned to allo/ maintenance and cleanin! and to 2re1ent contamination and deterioration0 C4emicals and ot4er 4aCardous su3stances s4all 3e suita3ly la3elled# secured in closed containers and used in accordance /it4 manufacturers' instructions0

60, Internal structures and fittin!s

)alls and floors s4all 3e /as4a3le or cleana3le# as a22ro2riate for t4e food safety 4aCards associated /it4 t4e food 2ac a!in! 2roduction0 Standin! /ater s4all 3e 2re1ented in areas /4ere food safety may 3e im2acted0 Drains s4all 3e tra22ed and co1ered0 Ceilin!s and o1er4ead fiEtures s4all 3e desi!ned to 2re1ent 3uildDu2 of dirt and condensation and s4all 3e accessi3le for ins2ection and cleanin!0 In areas /4ere routine cleanin! of o1er4ead fiEtures and structures is not feasi3le or 2ractical# e5ui2ment s4all 3e co1ered0 EEternal o2enin! doors# /indo/s# roof 1ents and fans in 2roduction and stora!e areas s4all 3e closed or screened Be0!0 insect screens# air curtains)0 $%T& &xterna! o enings sho#!d )e a"oided 3here"er ossi)!e' Where this is not ossi)!e, kee ing t4ese o enings closed is the referred o tion'

PAS 22,-20..

8 9tilities
80. "eneral re5uirements
(4e 2ro1ision and distri3ution routes for utilities to and around 2roduction and stora!e areas s4all 3e desi!ned to 2re1ent contamination0 (4e effecti1eness of measures ta en to 2rotect a!ainst 2otential contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

804 Com2ressed air and ot4er !ases

Com2ressed air and ot4er !as systems used in food 2ac a!in! manufacturin! s4all 3e constructed and maintained so as to 2re1ent contamination0 (4e food 2ac a!in! manufacturin! or!aniCation s4all esta3lis4 re5uirements for !ases used for direct food 2ac a!in! contact Bincludin! t4ose used for trans2ortin!# 3lo/in! or dryin! ra/ materials# intermediate materials# finis4ed food 2ac a!in! or e5ui2ment) and s4all monitor accordin!ly0 Oil used for com2ressors s4all 3e food !rade /4ere1er t4ere is a 2otential for contamination0 %e5uirements for filtration# 4umidity and micro3iolo!y s4all 3e assessed0 Control and monitorin! measures s4all 3e a22lied as determined 3y t4e assessment0 $%T& Fi!tration of t4e air sho#!d )e as c!ose to the oint of use as is ractica)!e'

802 )ater su22ly

(4e su22ly of 2ota3le /ater or /ater suita3ly treated to 2re1ent contamination s4all 3e sufficient to meet t4e needs of t4e food 2ac a!in! 2roduction 2rocess0 (4e food 2ac a!in! manufacturin! or!aniCation s4all esta3lis4 re5uirements for /ater Bincludin! ice or steam) used for direct food 2ac a!in! contact or cleanin! and s4all monitor accordin!ly0 NonD2ota3le /ater s4all 4a1e a se2arate su22ly system# la3elled# not connected to t4e 2ota3le /ater system and 2re1ented from0refluEin! into t4e 2ota3le /ater system0

80, Air 5uality and 1entilation

(4e food 2ac a!in! manufacturin! or!aniCation s4all esta3lis4 re5uirements for air used for direct food 2ac a!in! contact and s4all monitor accordin!ly0 Suita3le and sufficient 1entilation Bnatural or mec4anical) s4all 3e 2ro1ided to remo1e eEcess or un/anted steam# dust and odours0 %oom air su22ly 5uality s4all 3e controlled to 2re1ent air3orne micro3iolo!ical contamination0 $%T& Food ackaging suc4 as a er and )oard co#!d otentia!!y s# ort micro)io!ogica! gro3th if a ro riate controls are not in !ace'

806 $i!4tin!
(4e li!4tin! 2ro1ided Bnatural or artificial) s4all allo/ correct o2eration of t4e food 2ac a!in! 2roduction 2rocess0

$%T& The intensity of the !ighting sho#!d )e a ro riate to the nat#re of t4e @entilation systems s4all 3e desi!ned and constructed o eration' suc4 t4at air does not flo/ from contaminated areas to clean areas0 )4ere t4ere is a food safety 4aCard Be0!0 manufacture of containers suc4 as ?ars# cans# 3ottles or trays)# li!4t fiEtures @entilation systems s4all 3e accessi3le for cleanin!# s4all 3e 2rotected to 2re1ent contamination of ra/ filter c4an!in! and maintenance0 materials# intermediate materials# c4emicals# finis4ed food 2ac a!in! and e5ui2ment in t4e case of 3rea a!es0

PAS 22,-20..

: )aste
:0. "eneral re5uirements
Systems s4all 3e in 2lace to identify# collect# remo1e and dis2ose of /aste in a manner t4at 2re1ents contamination0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

:0, )aste mana!ement and remo1al

Pro1ision s4all 3e made for t4e se!re!ation# stora!e and remo1al of /aste0 )aste s4all not 3e allo/ed to accumulate in 2roduction or stora!e areas0 Food 2ac a!in! desi!nated as /aste s4all 3e disfi!ured or destroyed so t4at trademar s or food in!redient information cannot 3e reused0 %emo1al and destruction s4all 3e carried out 3y a22ro1ed dis2osal contractors0 (4e food 2ac a!in! manufacturin! or!aniCation s4all retain records of destruction0

:02 Containers for /aste

Containers for /aste s4all 3ea) clearly identified for t4eir intended 2ur2oseJ 3) located in a desi!nated areaJ c) constructed of im2er1ious material t4at can 3e readily cleanedJ d) closed /4en not in immediate use# and loc ed if 4aCardous0

:04 Drains and draina!e

Drains s4all 3e desi!ned# located and constructed to 2re1ent contamination0

PAS 22,-20..

; E5ui2ment# suita3ility and maintenance

A

;0. "eneral re5uirements

E5ui2ment s4all 3e desi!ned to 2re1ent contamination0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

;02 *y!ienic desi!n

All 2arts of e5ui2ment comin! into contact /it4 food 2ac a!in! s4all 3e desi!ned and constructed to facilitate cleanin! and maintenance0 E5ui2ment s4all meet esta3lis4ed 2rinci2les of 4y!ienic desi!n# includin!a) smoot4# accessi3le# cleana3le food 2ac a!in! contact surfacesJ 3) selfDdrainin! Bfor /et 2rocesses)J c) use of construction materials com2ati3le /it4 t4e intended food 2ac a!in!# lu3ricants and cleanin! or flus4in! a!ents0 Pi2in! and duct/or s4all 3e cleana3le and draina3le and s4all not cause condensation or lea a!e t4at could contaminate food 2ac a!in!0 @al1e connections and controls s4all 4a1e failDsafes to 2re1ent contamination0 E5ui2ment com2onents containin! metals of no/n toEicity Be0!0 mercury) s4all not 3e allo/ed /4ere t4ey could com2romise t4e food safety of t4e food 2ac a!in!0 (4e effecti1eness of e5ui2ment used for control of food safety criteria in t4e 2roduction 2rocess s4all 3e monitored and documented0

;06 Pre1enti1e and correcti1e maintenance

A 2re1enti1e maintenance 2ro!ramme s4all 3e in 2lace0 (4e 2re1enti1e maintenance 2ro!ramme s4all include all e5ui2ment used to monitor and control food safety 4aCards0
$%T& &xam !es of suc4 e*#i ment inc!#de screens and fi!ters ,inc!#ding air fi!ters., magnets,

meta! detectors and 7-ray detectors' Correcti1e maintenance s4all 3e carried out in suc4 a /ay as to 2re1ent contamination of ra/ materials# intermediate materials or finis4ed food 2ac a!in! on ad?acent e5ui2ment0 'aintenance re5uests t4at im2act t4e food safety of t4e food 2ac a!in! s4all 3e !i1en 2riority0 (em2orary fiEes s4all not com2romise t4e food safety of t4e food 2ac a!in!0 A re5uest for re2lacement 3y a 2ermanent re2air s4all 3e included in t4e maintenance sc4edule0

;0, Food 2ac a!in! contact surfaces

Food 2ac a!in! contact surfaces s4all 3e constructed from materials suita3le for t4e intended use# to 2re1ent contamination0

;04 (estin! and monitorin!

Inline and online test facilities s4all 3e controlled to 2re1ent food 2ac a!in! contamination0

E5ui2ment used for irradiation 2rocesses s4all meet t4e (4e 2rocedure for releasin! maintained e5ui2ment 2ro1isions !i1en in rele1ant food 2ac a!in! 3ac into 2roduction s4all include cleanDu2 and 2reDuse ins2ection0 s2ecifications0

PAS 22,-20. .

< Purc4ased materials and ser1ices

<0. "eneral re5uirements
Purc4asin! of materials# ser1ices and su3contracted acti1ities t4at may im2act food safety of food 2ac a!in! s4all 3e controlled suc4 t4at t4e su22liers used 4a1e t4e ca2a3ility to meet t4e s2ecified re5uirements0 $%T& Ser"ices may inc!#de ,)#t are not !imited to. third- arty storage and re3ork )y s#)contractors' (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0 %a/ materials s4all 3e ins2ected# tested or co1ered 3y CoAICoC to 1erify conformance to s2ecified re5uirements 2rior to acce2tance or use0 (4e met4od of 1erification s4all 3e documented0 )4ere incomin! ra/ materials are from a recycled source# measures s4all 3e in 2lace to 1erify food safety and tracea3ility re5uirements are met 2rior to acce2tance0 )4ere recycled materials# 2lantD3ased materials or functional Be0!0 nanotec4nolo!y) additi1es are used# t4ere s4all 3e sufficient data to ena3le 4aCard assessment for food contact and safety and conformance to a22lica3le re!ulatory re5uirements# and all claims s4all 3e documented0 $%T& The ins ection fre*#ency and sco2e may )e )ased on the ha+ard resented )y the materia! and the ha+ard assessment of the s ecific s# !iers' %a/ materials t4at do not conform to rele1ant s2ecifications s4all 3e 4andled under a documented 2rocedure t4at 2re1ents t4eir unintended use0 Access 2oints to 3ul ra/ materials recei1in! lines s4all 3e identified# ca22ed and secured0 Disc4ar!e into suc4 systems s4all ta e 2lace only after a22ro1al and 1erification of t4e ra/ materials recei1ed0

<02 Selection and mana!ement of su22liers

(4ere s4all 3e a defined 2rocess for t4e selection# a22ro1al and monitorin! of su22liers# includin!a) assessment of t4e su22liers' a3ility to meet food safety re5uirementsJ 3) descri2tion of 4o/ su22liers are assessed0 (4e met4od used s4all 3e ?ustified 3y 4aCard assessment# includin! t4e 2otential food safety 4aCard to t4e food 2ac a!in!J c) assessment 3y com2etent 2ersonsJ $%T& &xam !es of a descri tion of ho3 s# !iers are assessed inc!#de8 a. a#dit of the s# !ying site acce ting materia!s for rod#ction9 ). a rior to

ro riate third- arty certification'

d) monitorin! t4e 2erformance of t4e su22lier to 1erify continued a22ro1al status0 $%T& Monitoring may inc!#de conformance to s ecifications, meeting CoA re*#irements and satisfactory a#dit outcomes0

<0, Incomin! ra/ materials

$oads on deli1ery 1e4icles s4all 3e c4ec ed 2rior to# and durin!# unloadin! to 1erify t4at food safety and safety of ra/ materials 4as 3een maintained durin! transit Be0!0 seals are intact)0 )4ere tam2erDe1ident seals are used# a 1erification 2rocess s4all 3e in 2lace to 1erify conformance to rele1ant customer or re!ulatory re5uirements0

PAS 22,-20..

.0

Contamination and mi!ration

.004 C4emical contamination
Only a22ro1ed c4emicals s4all 3e 2ermitted on site0 All c4emicals on site s4all 3e suita3le for t4e intended use and s4all 3e controlled to 2re1ent contamination0 A re!ister of 4aCardous materials s4all 3e maintained# and measures s4all 3e in 2lace to 2re1ent crossD contamination 3et/een materials t4at are suita3le for food contact0 $%T& :a+ardo#s materia!s sho#!d inc!#de ha+ardo#s c4emicals or com2onents 3ith contamination otentia!'

.00. "eneral re5uirements

Pro!rammes s4all 3e in 2lace to 2re1ent# detect and control contamination and aller!ens0 'easures to 2re1ent micro3iolo!ical# 24ysical and c4emical contamination s4all 3e included0 )4ere eEternal 2roduct testin! is re5uired# it s4all 3e carried out 3y an accredited test facility or one t4at follo/s international test facility !uidelines0 )4ere inD4ouse testin! is carried out# cali3ration of e5ui2ment s4all 3e carried out a!ainst national standards or ot4er
If

accurate means0 'iEin! of ra/ or intermediate materials s4all 3e 2re1ented /4ere 4aCard assessment re1eals a food safety 4aCard0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.006 C4emical mi!ration

Printed and coated materials s4all 3e 4andled and stored in t4eir intermediate and finis4ed states in suc4 a manner t4at transfer of su3stances to t4e food contact side 1ia setDoff or ot4er mec4anism is reduced to a safe le1el a22ro2riate for t4ese materials as defined 3y 4aCard assessment0 Pac in! materials Be0!0 2allets) s4all 3e made of suita3le material and 3e clean# dry and free from c4emicals t4at could 2otentially contaminate t4e food 2ac a!in! Bsuc4 as insecticides# fun!icides# 2esticides or ot4er c4emicals)0 $%T& 1n some cases# treatment of a!!ets may)e necessary to meet reg#!atory or customer re*#irements' )4ere t4ere is a 2otential food safety 4aCard due to mi!ration or ot4er transfer mec4anism# controls s4all 3e im2lemented to 2re1ent or control t4e 4aCard0

.002 'icro3iolo!ical contamination

)4ere t4ere is a 2otential for micro3iolo!ical contamination# measures s4all 3e im2lemented to 2re1ent or control t4e 4aCard0

.00, P4ysical contamination

)4ere !lass and 3rittle material are used Bfor a22lications ot4er t4an t4e food 2ac a!in! 2roduction itself) in 2roduction or stora!e areas# 2eriodic ins2ection re5uirements and defined 2rocedures in case of 3rea a!e s4all 3e 2ut in 2lace0 "lass 3rea a!e records s4all 3e maintained /4ere rele1ant to food safety0 $%T& "lass and )ritt!e materia!s Bsuc4 as hard !astic com onents in e*#i ment, sight g!asses on storage 1essels) sho#!d )e a"oided 3here ossi)!e' (4e use of loose fastenin!s Be0!0 dra/in! 2ins and sta2les) s4all not 3e allo/ed in 2roduction and stora!e areas0 Ot4er 2otential sources of 24ysical contamination Be0!0 /ooden 2allets# tools# ru33er seals# 2ersonal 2rotecti1e clot4in! and e5ui2ment# nife 3lades# 4ard 2lastic) s4all 3e considered0

.008 Aller!en mana!ement

)4ere a 2otential for contamination from aller!ens 4as 3een identified# controls s4all 3e im2lemented to 2re1ent or control t4e 4aCard and to record and la3el accordin!ly0 $%T& Com onents s#ch as inks and oi!s can sometimes contain or 3e deri"ed from a!!ergenic materia!' 1nformation sho#!d 3e a"ai!a)!e from the re!e"ant s# !ier to identify any s#ch risks'

PAS 22,-20..

.. Cleanin!

..0. "eneral re5uirements

Cleanin! 2ro!rammes s4all 3e esta3lis4ed to maintain t4e 2roduction e5ui2ment and en1ironment in a 4y!ienic condition0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

..0, Cleanin! 2ro!rammes

Cleanin! 2ro!rammes s4all s2ecify# as a minimuma) areas and items of e5ui2ment to 3e cleanedJ 3) res2onsi3ility for t4e cleanin! tas s s2ecifiedJ c) cleanin! met4odBs) and fre5uencyJ d) monitorin! and 1erification arran!ements for t4e cleanin!0

..02 Cleanin! a!ents and tools

E5ui2ment s4all 3e maintained in a condition t4at facilitates cleanin!0 Cleanin! a!ents s4all 3e clearly identified# stored se2arately and used only in accordance /it4 manufacturers' instructions0 Cleanin! tools s4all 3e of 4y!ienic desi!n and maintained in a condition t4at does not 2resent a 2otential source of contamination0

..04 'onitorin! cleanin! 2ro!ramme effecti1eness

Cleanin! 2ro!rammes s4all 3e monitored# at fre5uencies s2ecified 3y t4e food 2ac a!in! manufacturin! or!aniCation# to assess t4eir continuin! suita3ility and effecti1eness0

PAS 22,-20..

.2 Pest control
.20. "eneral re5uirements
Cleanin!# ins2ection and monitorin! 2rocedures s4all 3e im2lemented to 2re1ent creatin! an en1ironment conduci1e to 2est acti1ity0 I'A' (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0
+sesames

lillefl

.202 Pest control 2ro!rammes

(4e food 2ac a!in! manufacturin! or!aniCation s4all 4a1e a desi!nated 2erson to mana!e 2est control acti1ities or deal /it4 a22ointed eE2ert contractors0 Pest mana!ement 2ro!rammes s4all 3e documented and s4all identify tar!et 2ests and address 2lans# met4ods# sc4edules# control 2rocedures and# /4ere necessary# 2ersonnel trainin! re5uirements0 Pro!rammes s4all include a list of c4emicals t4at are a22ro1ed for use in s2ecified areas of t4e esta3lis4ment0

N=00

KLieloiiiiiiiM

i;Oas

0l0iP iiimisI;' rs .

.206 'onitorin! and detection

Pest monitorin! 2ro!rammes s4all include t4e 2lacin! of detectors and tra2s in ey locations to identify 2est acti1ity0 A ma2 of detectors and tra2s s4all 3e maintained0 Detectors and tra2s s4all 3e desi!ned and located to 2re1ent contamination of ra/ materials# intermediate materials# finis4ed food 2ac a!in! and e5ui2ment0 Detectors and tra2s s4all 3e of ro3ust# tam2erDresistant construction0 (4ey s4all 3e a22ro2riate for t4e tar!et 2est0 Detectors and tra2s s4all 3e ins2ected at a fre5uency intended to identify ne/ 2est acti1ity0 (4e results of ins2ections s4all 3e analyCed to identify trends in 2est acti1ity0

.20, Pre1entin! access

Esta3lis4ments s4all 3e maintained in !ood re2air0 *oles and ot4er 2otential 2est access 2oints s4all 3e sealed0 EEternal doors# /indo/s or 1entilation o2enin!s s4all 3e desi!ned to 2re1ent entry of 2ests0

.204 *ar3oura!e and infestations

%a/ materials# intermediate materials or finis4ed food 2ac a!in! found to 3e infested s4all 3e 4andled in suc4 a /ay as to 2re1ent contamination of ot4er ra/ materials# intermediate materials# finis4ed food 2ac a!in! or t4e esta3lis4ment0 Potential 2est 4ar3oura!e Be0!0 3urro/s# under!ro/t4# stored items) s4all 3e remo1ed0 )4ere eEternal s2ace is used for stora!e# stored items s4all 3e 2rotected from /eat4er and 2est dama!e Be0!0 3ird dro22in!s)0

.208 Eradication
Eradication measures s4all 3e 2ut in 2lace immediately after e1idence of infestation is re2orted0 Pesticide a22lication s4all 3e restricted to trained 2ersonnel and s4all 3e controlled to 2re1ent food safety 4aCards0 %ecords of 2esticide use s4all 3e maintained to s4o/ t4e ty2e# 5uantity and concentrations usedJ /4ere# /4en and 4o/ a22liedJ and t4e tar!et 2est0

PAS 22,-20..

., Personnel 4y!iene and facilities

.,0. "eneral re5uirements
%e5uirements for 2ersonal 4y!iene and 3e4a1iour 2ro2ortional to t4e 4aCard 2osed to t4e food 2ac a!in! s4all 3e esta3lis4ed and documented0 All 2ersonnel# 1isitors and contractors s4all 3e re5uired to com2ly /it4 t4e documented re5uirements0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.,04 )or /ear and 2rotecti1e clot4in!

Personnel /4o /or in or enter into 2roduction or stora!e areas s4all /ear /or clot4in! t4at is fit for 2ur2ose# clean and in !ood condition0 )or clot4in! s4all not 3e used for any ot4er 2ur2ose and s4all not 3e stored in t4e same loc er as 2ersonal clot4in!0 )or clot4in! s4all 2ro1ide co1era!e so t4at 4air# 2ers2iration and loose items cannot contaminate ra/ materials# intermediate materials# finis4ed food 2ac a!in! or e5ui2ment 3ased on a food safety 4aCard assessment0 )4ere !lo1es are used for food 2ac a!in! contact# t4ey s4all 3e clean and in !ood condition0 Personal 2rotecti1e e5ui2ment# /4ere re5uired# s4all 3e desi!ned to 2re1ent contamination and s4all 3e maintained in 4y!ienic condition0

.,02 Personnel 4y!iene facilities and toilets

Personnel 4y!iene facilities s4all 3e a1aila3le to maintain t4e de!ree of 2ersonal 4y!iene re5uired 3y t4e food 2ac a!in! manufacturin! or!aniCation0 (4e facilities s4all 3e located close to t4e 2oints /4ere 4y!iene re5uirements a22ly and s4all 3e clearly desi!nated0 Accordin! to t4eir siCe and com2leEity# food 2ac a!in! manufacturin! or!aniCations s4alla) 2ro1ide an ade5uate num3er and location of means of /as4in!# dryin! and# /4ere re5uired# sanitiCin! 4ands Bincludin! /as4 3asins# su22ly of 4ot and cold or tem2eratureDcontrolled /ater# and soa2 or sanitiCer)J 3) 2ro1ide an ade5uate num3er and location of toilets of 4y!ienic desi!n# eac4 /it4 4and /as4in! and dryin! facilitiesJ c) 4a1e toilet facilities t4at do not o2en directly onto 2roduction areasJ d) 4a1e ade5uate c4an!in! facilities for 2ersonnelJ e) 2ro1ide loc ers for all 2ersonnel /4o /or in 2roduction# la3oratory and stora!e areas0

.,06 Illness and in?uries

Personnel# 1isitors and contractors s4all 3e re5uired to re2ort rele1ant infections# conditions or diseases in accordance /it4 t4e food 2ac a!in! manufacturin! or!aniCation's re5uirements0 Peo2le no/n or sus2ected to 3e infected /it4# or carryin!# a disease or illness transmissi3le t4rou!4 food s4all 3e 2re1ented from 4andlin! food 2ac a!in!0 In 2roduction areas# 2ersonnel /it4 /ounds or 3urns s4all 3e re5uired to co1er t4em /it4 s2ecified dressin!s0 Any lost dressin! s4all 3e re2orted to t4e direct su2er1isor immediately0

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

Staff canteens and desi!nated areas for food stora!e and consum2tion s4all 3e situated and a22ro2riately mana!ed to 2re1ent contamination of 2roduction areas0

.,08 Personal cleanliness

Personnel /4o are /or in! in 2roduction areas s4all 3e re5uired to /as4 t4eir 4andsa) 3efore startin! any food 2ac a!in! 4andlin! acti1itiesJ 3) immediately after usin! t4e toilet# eatin!# smo in! or drin in! Bot4er t4an /ater)J c) immediately after 4andlin! any 2otentially contaminated material0 $%T& :and-c!eaning rod#cts s#ita)!e for food safety ,e'g' odo#r!ess. sho#!d )e #sed'

PAS 22,-20..

Personnel s4all 3e re5uired to refrain from sneeCin! or cou!4in! o1er ra/ materials# intermediate materials or finis4ed food 2ac a!in!0 S2ittin! BeE2ectoratin!) s4all 3e 2ro4i3ited0 Fin!ernails s4all 3e e2t clean and trimmed0

.4 %e/or
.40. "eneral re5uirements
%e/or s4all 3e stored# 4andled and used in suc4 a /ay t4at t4e food safety 2erformance of food 2ac a!in!# 5uality# tracea3ility and re!ulatory com2liance are maintained0
$%T& 1n this (AS, the term 2re3ork2 inc!#des materia!s

.,0: Personal 3e4a1iour

A documented 2olicy s4all descri3e t4e 3e4a1iour re5uired of 2ersonnel in 2roduction and stora!e areas0 (4e 2olicy s4all# at a minimum# co1era) 2ermissi3ility of smo in!# drin in! Bot4er t4an /ater)# eatin! and c4e/in! in desi!nated areas onlyJ 3) control measures to 2re1ent 4aCards 2resented 3y 2ermitted ?e/elleryJ $%T& (ermitted <e3e!!ery inc!#des s ecific ty2es of <e3e!!ery t4at may)e 3orn )y ersonne! in rocessing and storage areas 3ecause of re!igio#s, ethnic, medica! and c#!t#ra! im erati"es' c) 2ermissi3ility of 4a1in! 2ersonal items# suc4 as smo in! materials and medicines# in desi!nated areas onlyJ d) 2ro4i3ition of t4e use of nail 2olis4# false nails and false eyelas4esJ e) control measures to restrict /ritin! im2lements or loose items in areas /4ere t4ey could contaminate ra/ materials# intermediate materials or finis4ed food 2ac a!in!J f) maintenance of 2ersonal loc ers so t4at t4ey are e2t free from ru33is4 and soiled clot4in!J !) 2ro4i3ition of stora!e of food 2ac a!in! contact tools in 2ersonal loc ers0

intended for onsite

rocessing'

(4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.402 Stora!e# identification and tracea3ility

Stored re/or s4all 3e se!re!ated and 2rotected a!ainst contamination0 %e/or s4all 3e clearly identified and la3elled to allo/ tracea3ility0 (racea3ility records for re/or s4all 3e maintained0 (4e re/or classification or t4e reason for re/or desi!nation s4all 3e recorded Be0!0 finis4ed food 2ac a!in! name# 2roduction date# s4ift# 2roduction line of ori!in)0

.40, %e/or usa!e

)4ere re/or is to 3e incor2orated 3ac into t4e 2roduction 2rocess# t4e acce2ta3le 5uantity# ty2e and conditions of re/or use s4all 3e s2ecified0 (4e met4od of addition# includin! any necessary 2re2rocessin! sta!es# s4all 3e defined0 'easures s4all 3e in 2lace to 2re1ent re/or 2rocesses allo/in! ra/ materials# intermediate materials or finis4ed food 2ac a!in! to 3e contaminated /it4 materials not intended for food contact0 @alidation records s4all 3e e2t to demonstrate t4at conformance to re!ulatory and customer re5uirements is maintained 3y follo/in! t4e s2ecified re/or 2rocess0

PAS 22,-20..

.6 )it4dra/al 2rocedures
.60. "eneral re5uirements
Systems s4all 3e in 2lace to identify# locate and remo1e# from all necessary 2oints of t4e su22ly c4ain# food 2ac a!in! failin! to meet re5uired food safety standards0 $%T& Refer to =S &$ 1S% >>???, C!a#se @'4?'A, 2:and!ing of otentia!!y #nsafe rod#cts2, and C!a#se
@'4?'4, 2Withdra3a!s2'

.602 )it4dra/al re5uirements

A list of ey contacts in t4e e1ent of a /it4dra/al s4all 3e maintained and s4all 3e accessi3le at all times0 A 2rocedure s4all 3e in 2lace to notify affected customerBs) immediately of /it4dra/al situations0 )4ere food 2ac a!in! is /it4dra/n due to immediate 4ealt4 4aCards# t4e food safety of ot4er food 2ac a!in! 2roduced under t4e same conditions s4all 3e e1aluated0

(4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.80. "eneral re5uirements

%a/ materials# intermediate materials and finis4ed food 2ac a!in! s4all 3e stored in clean# dry# /ellD 1entilated s2aces 2rotected from dust# condensation# fumes# odours or ot4er sources of0 contamination0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.802 )are4ousin! re5uirements

Effecti1e control of /are4ousin! tem2erature# 4umidity and ot4er en1ironmental conditions s4all 3e 2ro1ided /4ere re5uired 3y food 2ac a!in! or stora!e s2ecifications0 )aste and c4emicals Bcleanin! 2roducts# lu3ricants and 2esticides) s4all 3e stored se2arately0 A se2arate area or ot4er means of se!re!atin! food 2ac a!in! materials identified as nonconformin! s4all 3e 2ro1ided0 S2ecified stoc rotation systems t4at meet customer# food safety and re!ulatory re5uirements s4all 3e o3ser1ed0 Stoc s4all 3e used in t4e correct order and /it4in t4e allocated s4elfDlife0

.80, @e4icles# con1eyances and containers

@e4icles# con1eyances and containers s4all 3e maintained in a state of re2air# cleanliness and condition consistent /it4 re5uirements !i1en in rele1ant s2ecifications and contracts0 @e4icles# con1eyances and containers s4all 2ro1ide 2rotection a!ainst dama!e or contamination of t4e food 2ac a!in!0 Control of tem2erature and 4umidity s4all 3e a22lied# recorded and accessi3le /4ere re5uired0 All deli1ery 1e4icles and s4i22in! containers s4all 3e su3?ect to a documented 4y!iene and inte!rity c4ec 2rior to loadin!0 Food 2ac a!in! s4all 3e 2rotected from contamination durin! loadin! o2erations0 )4ere re5uired 3y t4e food 2ac a!in! manufacturin! or!aniCation# 3ul containers s4all 3e dedicated to a s2ecified food 2ac a!in! material0 )4ere s2ecified 3y re!ulatory or customer re5uirements# outer /ra22in! and deli1ery 1e4icles s4all 3e e5ui22ed /it4 uni5ue nonDtoEic# su22lierD identifia3le# tam2erDe1ident seals to indicate any 1iolation or attem2ted 1iolation0

PAS 22,-20..

.; Food defence# .: Food 2ac a!in! information and consumer 3io1i!ilance and 3ioterrorism a/areness
.:0. "eneral re5uirements
)4ere food 2ac a!in! is 2rinted /it4 food safety information# measures s4all 3e in 2lace to 2re1ent mis2rintin! and 1erify t4at t4e information is com2liant /it4 all customer and re!ulatory re5uirements0 $%T& Food safety information inc!#des ,)#t is not !imited to. ingredient lists# a!!ergen statements, identification codes and instr#ctions for #se' Controls s4all 3e in 2lace to 2re1ent t4e use of o3solete 2rintin! media Be0!0 2re2rinted material# 2rintin! 2lates)0 'anufacturin!# re/or # stora!e and distri3ution 2rocesses s4all 3e desi!ned and im2lemented to 2re1ent miEin! of food 2ac a!in! /it4 different food safety information /it4in a !i1en 3atc40 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.;0. "eneral re5uirements

Eac4 food 2ac a!in! manufacturin! or!aniCation s4all assess t4e 4aCard 2osed 3y 2otential acts of sa3ota!e# 1andalism or terrorism and s4all 2ut in 2lace 2ro2ortional 2rotecti1e measures0 $%T& 4 This sho#!d inc!#de consideration of trans ort and distri)#tion, as 3e!! as onsite acti"ities' 1t sho#!d inc!#de oints suc4 as8 a. )#i!ding and infrastr#ct#re design to #na#thori+ed entry, 3) reference checks for ersonne!, rod#ction sec#rity c. contro! of confidentia! information9 d. sec#rity of storage and areas# e. management of incidents'
$%T& > For f#rther information and g#idance on

re"ent

a roaches to the rotection of food 3usinesses from a!! forms of ma!icio#s attack, see (AS /0, Defendin! food and drin 0 "uidance for t4e deterrence# detection and defeat of ideolo!ically moti1ated and ot4er forms of malicious attac on food and drin and t4eir su22ly arran!ements0 (4e site security assessment s4all 3e e2t u2 to date0 Personnel s4all 3e trained in site security measures0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0

.;02 Access controls

Potentially sensiti1e areas Be0!0 2roduction areas# utility ser1ices) /it4in t4e esta3lis4ment s4all 3e identified# ma22ed and su3?ect to access control0 $%T& Where feasi3le# access sho#!d )e hysica!!y restricted )y #se of !ocks, e!ectronic key card or a!ternati"e systems0

PAS 22,-20..

.< Food 2ac a!in! desi!n and de1elo2ment

.<0. "eneral re5uirements
All a22lica3le food safety re5uirements from re!ulatory aut4orities and any additional customer re5uirements s4all 3e identified and addressed in t4e desi!n 2rocess0 (4e effecti1eness of measures ta en to 2rotect a!ainst contamination of t4e food 2ac a!in! s4all 3e 2eriodically re1ie/ed0
$%T& Fig#re > i!!#strates an exam !e of information

f!o3s a!ong the food

ackaging s#

!y chain'

Ne/ tec4nolo!y and ne/ manufacturin! 2rocesses t4at may im2act t4e food safety 2erformance of t4e food 2ac a!in! s4all not 3e introduced /it4out notification of t4e affected customerBs) in accordance /it4 contractual o3li!ations0

.<02 Communication and c4an!e control

(4e food 2ac a!in! manufacturin! or!aniCation s4all 4a1e in 2lace a 2rocedure to o3tain t4e information necessary to desi!n food 2ac a!in! suita3le for its intended use0 (4ere s4all 3e a 2rocess in 2lace to 1erify t4at c4an!es in re5uirements are communicated alon! t4e food 2ac a!in! su22ly c4ain0

.<0, Desi!n
Com2lete and accurate su22ortin! documents confirmin! t4e suita3ility of t4e materials for t4e intended a22lication s4all 3e a1aila3le for all intermediate materials used to manufacture t4e food 2ac a!in!0 Intermediate material com2osition# finis4ed food 2ac a!in! com2osition and mi!ration data B/4ere a22lica3le) s4all 3e a1aila3le to demonstrate

Fi!ure 2 D Information flo/s alon! t4e food 2ac a!in! su22ly c4ain
informatior# Finis4ed 2ac Finis4ed

on 2otential# mi!rants 0

nii!Jation nformaRi0nE a

!oods Buse
V i fWrr2!tio #i0 J#

BSoC') i #0
%a/ material manufacturers Pac a!in! manufacturer

r
Pac er7Filler

i l on 2at4)0Q

consumer

nQfi4 t?!n on
use reoa ty2eJ0

o rr atiot;o'n sTse f2adty2eUy

use 2ofiditio4s;0

#asA cor ditionso

$%T& 4 Se"era! materia!s may )e used )y a food ackaging man#fact#ring organi+ation to rod#ce the finished food ackaging ,e'g' !astic fi!m, a er, ink, ad4esi1e)0 $%T& > Se"era! finished artic!es may)e used )y the acker5fi!!er to rod#ce the finished ack8 e'g' 4' )ott!e, !a)e!, closure# e'g' >' carton )ox, inner !iner'

PAS 22,-20..

conformance to rele1ant food safety re!ulatory and customer re5uirements in t4e countries /4ere t4e end 2roduct is intended to 3e used# /4ere no/n0 Com2liance data Be0!0 mi!ration data) s4all include t4e intended conditions under /4ic4 t4e food 2ac a!in! is to 3e used0

.<06 Process 1alidation

@alidation data Be0!0 information from 2roduction trials or testin!) s4all 3e a1aila3le to demonstrate t4at t4e manufacturin! 2rocess is ca2a3le of 2roducin! food 2ac a!in! to acce2ted s2ecifications and t4at t4e s2ecified trans2ort conditions to t4e customerBs) do not com2romise t4e0 food safety or functionality of t4e food 2ac a!in!0 $%T& (re"io#s "a!idation data may)e used for ne3 food ackaging and 2rocesses if they are simi!ar to existing ones0

.<04 S2ecifications
Food safety re5uirements and s2ecifications s4all 3e de1elo2ed and maintained# and a 2rocess s4all 3e in 2lace to 1erify t4at t4ese s2ecifications are a!reed 3y t4e food 2ac a!in! manufacturin! or!aniCation and t4e customerBs)0 S2ecifications s4all include all food safetyDrele1ant 2arameters0

PAS 22,-20..

Ai3lio!ra24y
For dated references# only t4e edition cited a22lies0 For undated references# t4e latest edition of t4e referenced document Bincludin! any amendments) a22lies0

Furt4er readin!
AIP 20:;# Managing food safety the >>??? 3ay

Standards 2u3lications
PAS <8# -efending food and drink' B#idance for the deterrence# detection and defeat of ideo!ogica!!y moti"ated and ot4er forms of ma!icio#s attack on food and drink and their s# !y arrangements

ISO7(S 2200,# Food safety management systems - Re*#irements for )odies ro"iding a#dit and certification of food safety management systems ISO7(S 22004-2006# Food safety management systems B#idance on the a !ication of 1S% >>???8>??C

Ot4er 2u3lications
CodeE Alimentarius# Recommended internationa! code of 2ractice D Benera! rinci !es of food hygiene

ISAN <:;D0D6;0D:4.:0D;

Aritis4 Standards Institution

,;< C4is/ic *i!4 %oad $ondon )4 4A$

9nited Fin!dom
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