Académique Documents
Professionnel Documents
Culture Documents
First edition
2009-05-17
Synergy
Copyright notice
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Violators may be prosecuted.
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Summary
1
Scope..................................................................................................................................................................................................... 6
Definitions .............................................................................................................................................................................................. 7
3.1
cleaning............................................................................................................................................................................................ 7
3.2
contaminant ..................................................................................................................................................................................... 7
3.3
contamination................................................................................................................................................................................... 7
3.4
disinfection ....................................................................................................................................................................................... 7
3.5
establishment................................................................................................................................................................................... 7
3.6
3.7
3.8
3.9
3.10
4
General ................................................................................................................................................................................ 7
4.1.2
4.2
General ................................................................................................................................................................................ 7
4.2.2
Environment..................................................................................................................................................................................... 9
5.2
Workflow layout................................................................................................................................................................................ 9
5.3
5.4
Storage facilities............................................................................................................................................................................. 10
Utilities ................................................................................................................................................................................................. 11
6.1
6.2
6.3
Lighting .......................................................................................................................................................................................... 12
8.1
Equipment...................................................................................................................................................................................... 12
8.2
Maintenance .................................................................................................................................................................................. 13
10
Incoming materials......................................................................................................................................................................... 13
9.2
9.3
9.4
10.1
Segregation.............................................................................................................................................................................. 14
10.2
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12
10.3
10.4
Chemical contamination........................................................................................................................................................... 15
10.5
Rework management............................................................................................................................................................... 16
10.6
Allergen management.............................................................................................................................................................. 16
Cleaning ................................................................................................................................................................................... 16
11.2
Pest control.......................................................................................................................................................................................... 17
12.1
13
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15
13.2
13.3
13.4
13.5
13.6
Protective clothing.................................................................................................................................................................... 20
13.7
Visitors ..................................................................................................................................................................................... 20
14.2
Primary production................................................................................................................................................................... 21
14.2.1
General .............................................................................................................................................................................. 21
14.2.2
Growing.............................................................................................................................................................................. 21
14.2.3
Harvesting .......................................................................................................................................................................... 21
14.2.4
Breeding............................................................................................................................................................................. 21
14.2.5
Feedstuff ............................................................................................................................................................................ 21
14.2.6
Farm chemicals.................................................................................................................................................................. 22
14.3
Packaging ................................................................................................................................................................................ 22
14.4
Transport.................................................................................................................................................................................. 22
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Foreword
Synergy Global Standardisation Services is an international neutral and independent organisation with mission to draft and
publish standards and schemes completing the national or international standards, according to market needs.
Synergy standards and schemes are drafted by international expert groups in accordance with the rules and procedures
given in the Synergy quality management system. These rules and procedures are compliant with the standardisation best
practices, and in particular with the ISO Directives.
Synergy PRP 22000 was prepared by the following international experts:
Name
Country
Organisation
Representing
Blanc Didier
CH
ProCert
Certification bodies
Boisard Yves
ViaSyst
Monachus consulting
Primary production
Chambers Albert
CN
Collin Bernard
Charal
Industry
Gurin Pascale
Lactalis
Industry
Kouassi Olga
Primary production
Jouve Jean-Louis
University authorities
Le Lann Florence
ProCert
Certification bodies
Lglise Pascal
Carrefour Belgium
Retailers
Lundh Pethra
SWE
Axfood
Retailers
Meunier Paul
SQS Consulting
Russell Ronnie
IRL
University authorities
Saadi Ismal
TN
Amplitude Consulting
Consultants catering
SWE
ProSanitas (former)
Certification bodies
Vandemoortele
Industry
Stenstrm Joakim
Union Nele
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Introduction
Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer).
As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food
chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain.
Organizations within the food chain range from feed producers and primary producers through food manufacturers, transport
and storage operators and subcontractors to retail and food service outlets (together with inter-related organizations such as
producers of equipment, packaging material, cleaning agents, additives and ingredients). Service providers are also included.
The ISO 22000 standard, applicable to the entire food chain for featuring and operating a food safety management system
requires that prerequisite programmes (PRPs) shall be established, implemented and maintained according to the size and
type of the operation and the nature of the products being manufactured and/or handled, but does not specify those PRPs.
Aim of the present standard is to complete the ISO 22000 generic requirements by specifying prerequisite programmes
(PRPs) requirements to be associated to a food safety management system compliant with the ISO 22000 requirements.
The PRPs specified in this standard have been determined in reference to and substantially based on the Codex
Alimentarius Code of Practice General Principles of Food Hygiene.
Scope
This standard specifies prerequisite programmes (PRPs) requirements to be associated to a food safety management
system compliant with the ISO 22000 requirements.
It is applicable to all organizations, regardless of size, which are involved in any food chain category according to the ISO
22000 scope and want to implement systems that consistently provide safe products. The means of meeting any
requirements of this standard can be accomplished through the use of internal and/or external resources.
NOTE 1: for guidance on food chain categories see ISO TS 22003, Annex A
NOTE 2: for certification purposes, this standard can only be used in addition with ISO 22000.
This standard specifies detailed PRP requirements to be considered in relation to 7.2.3 of ISO 22000:2005, specifically:
a)
b)
c)
d)
e)
suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance;
f)
g)
h)
i)
pest control;
j)
personnel hygiene,
k)
control of operations
In addition, this standard addresses other aspects which are considered relevant to food chain operations such as strategic
food protection.
Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the
edition cited applies. For undated references, the latest edition of the referenced document (including any amendments)
applies.
ISO 22000, Food safety management systems Requirements for any organization in the food chain
ISO TS 22003, Food safety management systems Requirements for bodies providing audit and certification of food safety
management systems
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Definitions
For the purposes of this document, the terms and definitions given or referenced in ISO 22000 and the following apply.
3.1
cleaning
the removal of soil, food residue, dirt, grease or other objectionable matter.
3.2
contaminant
any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise
food safety or suitability.
3.3
contamination
3.4
disinfection
the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment,
to a level that does not compromise food safety or suitability.
3.5
establishment
any building or area in which food is handled and the surroundings under the control of the same management.
3.6
farm packing
3.7
food hygiene
conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
3.8
food handler
any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is
therefore expected to comply with food hygiene requirements
3.9
food suitability
assurance that food is acceptable for human consumption according to its intended use.
4
4.1
4.1.1
General requirements
Combination with ISO 22000
General
For the purpose of the present standard all the ISO 22000 requirements apply.
NOTE: applicable regulatory requirements stated in the clause 1 of ISO 22000 should be considered in the country of production and of
destination.
4.1.2
The PRP requirements of the present standard shall be applied as a suitable specific response to the ISO 22000 PRP
generic requirements (see ISO 22000, 7.2).
NOTE: by applying the PRP requirements of the present standard, the ISO 22000 7.2.3 requirement is in particular considered as fully
complied with. Control measures requirements of ISO 22000 clauses 7.4 to 7.6 are not addressed by the present standard.
Any national legal requirement related to food safety in the country of production or of destination that is more demanding
than this standard shall apply.
4.2
4.2.1
Due to the broad application scope of this standard, some PRP requirements determined in this standard may or may not
apply.
The table structure of the chapters 5 to 15 allows determining specifically which PRP requirement applies to which food
chain category according to Annex A.
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4.2.2
Conditional clauses
Requirements including wording such as where appropriate or where necessary shall be interpreted as applicable or not
applicable in consideration of one or several issues such as:
a)
b)
NOTE: state of the product depends in particular of type of treatment or packaging, raw, semi-processed, processed, packed, sealed,
sterilized.
c)
d)
hazards in presence;
type of area (e.g. high or low risk area).
Any non applicable decision shall be justified, recorded and periodically reviewed.
NOTE: for the justification of the non applicability of any PRP requirement, one should refer to factual data such as factory history, codes of
practices approved by the competent authority or scientific knowledge.
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5
5.1
5.1.1
5.1.2
5.1.3
5.1.5
5.1.6
5.1.7
5.2
5.2.1
5.2.2
5.2.3
5.2.4
L M
Environment
Potential sources of contamination from the environment shall be considered in the PRP and HACCP implementation.
Site boundaries shall be clearly defined and adequate drainage shall be in place around (raw) food storage or processing
buildings or areas.
Primary food production shall not be carried on in areas where the presence of potentially harmful substances would lead to an
unacceptable level of such substances in food.
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Establishments shall not be located anywhere where, after considering applicable protective measures, it is clear that there will
remain a threat to food safety or suitability. In particular, establishments shall normally be located away from:
a) environmentally polluted areas and industrial activities which pose a serious threat of contaminating food;
b) areas subject to flooding unless sufficient safeguards are provided;
c) areas prone to infestations of pests;
d) areas where wastes, either solid or liquid, cannot be removed effectively.
The access to the site shall be controlled.
Potential pest harbourage (burrows, underground, stored items) shall be removed.
Food and raw materials shall not be stored on outside spaces. Outside stored items (e.g. packaging materials) shall be
adequately protected.
Workflow layout
Internal layout and process, product and personal flow shall be logical and designed to facilitate good hygiene practices and to
prevent contamination.
Workflow shall be documented.
There shall be dedicated chill and freeze facilities where appropriate.
On site laboratory, where there is a potential food safety hazard, shall not open directly on production areas.
NOTE: the former requirement addresses laboratory providing microbiological or chemical analysis.
5.2.5
5.2.6
5.2.7
F G H
NOTE : the organisation should consider in particular the previous use of the soil, the nature of the soil, the erosion, the water quality and level,
the existence of sustainable water sources, the impact on neighbour surfaces.
5.1.4
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5.3
5.3.1
5.3.2
5.3.3
5.3.4
5.3.5
5.3.6
5.4
5.4.1
5.4.2
5.4.3
5.4.4
5.4.5
F G H
L M
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Storage facilities
Adequate storage facilities shall be available to protect food, ingredients and packaging material from dust, condensation, drains,
waste, pests or other chemical, physical or microbiological sources of contamination.
Storage areas shall be dry and well ventilated.
Materials and products shall be stored off the floor, with sufficient space between materials and walls in order to allow inspection
and pest control activities. Exceptions for bulk or agricultural crop materials shall be justified and documented.
Non-food chemicals (e.g. cleaning materials, lubricants, fuels, pesticides and other hazardous substances) shall be stored
separately and on retention tank.
Procedures shall be in place to:
a) sort food and food ingredients to segregate material which is evidently unfit for human consumption;
b) dispose of any rejected material in a hygienic manner; and
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F G H
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L M
c)
5.4.6
5.4.7
5.4.8
6
6.1
6.1.1
Utilities
Water supply
An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, shall be
available whenever necessary. Potable water shall, as a minimum, meet the specifications published in the WHO Guidelines for
Drinking Water Quality.
6.1.3
Separate non-potable water systems (e.g. fire control, steam production, refrigeration) shall be identified and shall not connect
with, or allow reflux into, potable water systems.
Irrigation water shall be suitable and controlled.
6.1.4
6.1.5
6.1.2
NOTE : use of untreated sewage water is in particular not suitable for irrigation and fertigation purposes.
6.2
6.2.1
6.2.2
6.2.3
6.2.4
6.2.5
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6.2.6
6.3
6.3.1
6.3.2
6.3.3
7
7.1
7.1.1
7.1.2
7.1.3
7.1.4
7.1.5
7.1.6
8
8.1
8.1.1
8.1.2
8.1.3
Compressed air susceptible to enter in direct or indirect contact with food shall
a) be filtered as close to the point of use as practicable;
b) be provided by oil free compressors or compressors using oil of food grade.
8.1.5
F G H
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L M
Lighting
Adequate natural or artificial lighting shall be provided to enable the undertaking to operate in a hygienic manner. Where
necessary, lighting shall not be such that the resulting colour is misleading. The intensity shall be adequate to the nature of the
operation.
Lighting fixtures shall, where appropriate, be protected to ensure that food is not contaminated by breakages.
Within raw materials storage and food processing rooms, lights shall be protected and glass shall preferably be absent
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8.1.4
E
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Equipment and containers (other than once-only use containers and packaging) coming into contact with food, shall be designed
and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the
contamination of food.
Equipment and containers coming into contact with food shall be made of materials with no toxic effect in intended use.
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8.1.6
8.1.7
8.1.8
8.1.9
8.2
8.2.1
8.2.2
8.2.3
9
9.1
Equipment used to cook, heat treat, cool, store or freeze food shall be designed to achieve the required food temperatures as
rapidly as necessary in the interests of food safety and suitability, and maintain them effectively. Such equipment shall also be
designed to allow temperatures to be monitored and controlled. Where necessary, such equipment shall have effective means of
controlling and monitoring humidity, air-flow and any other characteristic likely to have a detrimental effect on the safety or
suitability of food. These requirements are intended to ensure that:
a) harmful or undesirable micro-organisms or their toxins are eliminated or reduced to safe levels or their survival and growth
are effectively controlled;
b) where appropriate, critical limits established in HACCP-based plans can be monitored; and
c) temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained.
Containers for waste, by-products, and inedible or dangerous substances shall be identifiable, suitably constructed and where
appropriate made of impervious and washable material.
Containers used to hold dangerous substances shall be identified and, where appropriate, shall be lockable to prevent malicious
or accidental contamination of food.
Piping and ductworks shall be cleanable, drainable and with no dead end.
F G H
L M
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Maintenance
Establishments and equipment shall be kept in an appropriate state of repair and condition to:
a) facilitate all sanitation procedures;
b) function as intended, particularly at critical steps;
c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and chemicals.
Planned maintenance programme shall be in place.
Contractors and in-house maintenance teams shall be aware of and adhere to company hygiene standards
9.1.2
9.1.3
No incoming material (raw, ingredient, packaging) shall be accepted by an establishment if it is known to contain parasites,
undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be
reduced to an acceptable level by normal sorting and/or processing.
Where appropriate, specifications for incoming materials shall be identified and applied (see also ISO 22000, 7.3.3.1).
All food safety relevant purchased material shall be registered for the intended use.
9.1.4
9.1.5
9.1.1
NOTE: this applies in particular as well to cleaning agents, lubricants, fuels, pesticides and other hazardous substances.
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9.1.6
9.1.7
9.1.8
9.2
F G H
L M
9.2.1
Procedures for selection, approval and continued monitoring of the suppliers shall be implemented. These procedures shall be
targeted on the control of potential food safety hazards.
9.2.2
NOTE: it is reasonably expected that suppliers should be able to demonstrate conformity with the requirements of a food safety management
system consistent with HACCP Principles.
9.2.3
The results of suppliers monitoring, assessment and follow-up actions shall be recorded.
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9.3
9.3.1
Stock rotation
Products shall be despatched on a first in first out principle.
NOTE: the FEFO principle might also be suitable.
9.3.2
9.3.3
9.4
9.4.1
9.4.2
9.4.3
9.4.4
9.4.5
9.4.6
There shall be control of harvested crop to ensure correct rotation and an optimal product quality.
Raw materials, work in progress, packaging and finished goods shall be adequately labelled to allow effective stock rotation
based on first in first out principle.
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10.1.2
10.1.3
10.1.4
F G H
L M
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Appropriate measures shall be taken to avoid cross-contamination by personnel, contractors and visitors. The necessity of
restricting or controlling access to processing areas shall be assessed. Where risks are particularly high, access to processing
areas shall be only via a changing facility, whereby personnel may need to be required to put on clean protective clothing
including footwear and wash their hands before entering.
NOTE: personnel include all kind of personnel involved in the food processing or storage area, e.g. staff or service, maintenance or repair
personnel.
Surfaces, utensils, equipment, fixtures and fittings shall be thoroughly cleaned and where necessary disinfected after raw food,
particularly meat and poultry, has been handled or processed.
There shall be separation of raw and cooked products and utensils in high/low risk production areas.
There shall be a quarantine area for all reject/on hold products.
Rework shall be controlled.
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10.2.2
10.2.3
10.2.4
10.2.5
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10.3.2
10.3.3
10.3.4
10.3.5
10.3.6
10.3.7
Appropriate measures, based on hazard assessment, shall be in place to prevent contamination of foods by foreign bodies such
as glass, metal or hard plastic shards from machinery or equipment, dust, harmful fumes.
NOTE: appropriate measures may be: adequate covers over equipments or containers for exposed materials or products; use of screens,
sieves or filters.
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Suitable detection, rejection or screening devices such as magnets, metal-detectors or X-ray shall be used where necessary.
Glass and hard plastic components in equipment shall be avoided where possible. Where they are used, periodic inspection
requirements and appropriate procedures in case of breakage shall be in place.
A glass register and glass breakage records shall be maintained.
Issue of knives/blades shall be controlled and their condition regularly checked.
Filters and sieves shall be inspected regularly.
Where feasible wood shall be avoided in production areas.
Chemicals shall be stored on retention tank in a secure area and be used by trained personnel.
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10.4.2
10.4.3
F G H
L M
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Storage, handling and use of rework shall not threaten the food safety.
Rework shall be stored separately and clearly labelled.
Traceability records shall be maintained for any rework.
Segregation from rework material and packaging material shall avoid any contamination.
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10.6.2
10.6.3
10.6.4
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Where necessary, products shall be protected from allergen cross-contamination by cleaning, line change procedures, or work
sequencing.
Rework containing allergens shall only be incorporated in products containing the same allergens.
Employees shall receive a specific allergen awareness and practices training.
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Cleaning shall remove food residues and dirt which may be a source of contamination. The necessary cleaning methods and
materials will depend on the nature of the food business. Disinfection may be necessary after cleaning.
Cleaning and disinfection operations shall not introduce a risk of product contamination.
NOTE : for this purpose, these operations are preferably realised at the end of the production cycle or in absence of any products.
11.1.3
11.1.4
11.1.5
11.1.6
11.1.7
Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow,
vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids.
Cleaning procedures shall involve, where appropriate:
a) removing gross debris from surfaces;
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12 Pest control
12.1 Pest control
12.1.1
12.1.2
12.1.3
12.1.4
Adequate sanitation, inspection of incoming materials and effective monitoring shall be used to minimise the likelihood of
infestation and thereby limit the need for pesticides.
Buildings shall be kept in good repair and condition to prevent pest access and to eliminate potential pest breeding sites.
Holes, drains and other places where pests are likely to gain access shall be kept sealed. Where sealing is not possible (e.g.
open windows, doors and ventilators) measures like wire mesh screens shall be in place to reduce the problem of pest entry.
Animals shall, wherever possible, be excluded from the grounds of factories and food processing plants.
NOTE: for primary production pets should be excluded from facilities as barns, storage facilities, milking rooms, etc.
12.1.5
12.1.6
Potential food sources for pest shall be stored in pest-proof containers and/or stacked above the ground and away from walls.
Areas both inside and outside food premises shall be kept clean. Where appropriate, refuse shall be stored in covered, pestproof containers.
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13 Personal hygiene
13.1 Personal hygiene standards and behaviour
13.1.1
13.1.2
13.1.3
13.1.4
Personal shall maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head
covering, and footwear.
Documented hygiene standards, based on the nature of the activities and the associated potential food safety hazards shall be in
place.
Staff shall be properly trained against the documented hygiene standards.
The hygiene instructions shall be provided by way of clear signs (pictures) or in the predominant language(s) of the workforce,
and be visibly displayed.
13.2.2
13.2.3
13.2.4
Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal hygiene can be maintained and
to avoid contaminating food. Where appropriate, facilities should include:
a) adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably
temperature controlled) water;
b) lavatories of appropriate hygienic design; and
c) adequate changing facilities for personnel.
Such facilities shall be suitably located for direct entry to production areas, with the exception of toilets.
For crops growing farms, the personal hygiene facilities shall
a) be located in the fields proximity;
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NOTE: acceptable proximity is expected to be within 500m or at an increased distance, provided that there is reasonable and adequate transport available to the
personnel.
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13.2.5
13.2.6
13.2.7
13.2.8
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13.3.7
13.3.8
13.3.9
Medical screening procedures shall prevent people known, or suspected, to be suffering from, or to be a carrier of a disease or
illness likely to be transmitted through food, shall not be allowed to enter any food handling area if there is a likelihood of their
contaminating food.
Any person so affected shall immediately report illness or symptoms of illness to the management.
Adequate covering of cuts, grazes and boils shall be in place.
The medical screening procedures shall ensure, unless documented justified assessment is available, that food handlers
undergo a medical examination prior employment.
Further medical examination of a food handler shall only be carried out if clinically or epidemiologically indicated.
Conditions which shall be reported to management in order to assess the need for medical examination and/or possible
exclusion from food handling, include:
a) jaundice;
b) diarrhoea;
c) vomiting;
d) fever;
e) sore throat with fever;
f)
visibly infected skin lesions (boils, cuts, etc.);
g) discharges from the ear, eye or nose.
Sickness reporting and return to work procedures shall be in place
Where appropriate in food handling or processing areas, cuts and wounds, where personnel are permitted to continue working,
shall be covered by suitable waterproof dressings. These dressings shall be brightly coloured and metal detectable where
appropriate. Any lost dressing shall be reported immediately.
The medical screening procedure shall apply to contractors and visitors.
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People engaged in food handling activities shall refrain from behaviour which could result in contamination of food, for example:
a) smoking;
b) spitting;
c) chewing or eating;
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13.4.2
13.4.3
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13.5.2
Personnel shall always wash their hands when personal cleanliness may affect food safety, for example:
a) at the start of food handling activities;
b) immediately after using the toilet or blowing the nose; and
c) after handling raw food or any contaminated material, where this could result in contamination of other food items.
They shall avoid handling ready-to-eat food, where appropriate.
Appropriate protective clothing, footwear and head gear shall be provided for personnel, contractors and visitors.
NOTE: personnel include all kind of personnel involved in the food processing or storage area, e.g. staff or service, maintenance or repair
personnel.
This clothing shall not be used for other purposes than food handling or processing.
Clean protective clothing and/or gloves shall be used and changed at an appropriate frequency.
Hear, beard and moustaches shall be protected, unless hazard analysis determines otherwise.
Protective clothing shall be hygienically laundered, at appropriate intervals.
Protective clothing shall be designed to prevent product contamination (e.g. because of buttons or outside pockets).
Captive footwear made from non absorbent materials shall be worn in high risk production areas.
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13.7 Visitors
13.7.1
Visitors to food manufacturing, processing, handling or production (e.g. greenhouses, poultry barns, hog barns, dairies) areas
should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section.
14 Control of operations
14.1 General - time and temperature control
14.1.1
14.1.2
14.1.3
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Producers shall as far as practicable implement measures to:
a) control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or
any other agent used in primary production;
b) control plant and animal health so that it does not pose a threat to human health through food consumption, or adversely
affect the suitability of the product; and
c) protect food sources from faecal and other contamination.
14.2.2 Growing
14.2.2.1 Health status of plants shall be controlled.
Integrated Crop Management techniques or equivalent shall be in place for the judicious use of chemicals during growing and
14.2.2.2
post harvest treatment to control residues.
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NOTE: e.g. GlobalGAP or other GAP (good agricultural practice) programs for crop production.
14.2.2.3
14.2.2.4
14.2.3
14.2.3.1
14.2.3.2
14.2.3.3
14.2.3.4
14.2.4
14.2.4.1
14.2.4.3
14.2.4.4
14.2.4.5
When appropriate, training for the administering and use of pesticides, herbicides and fungicides shall be in place.
The effect of chemicals used in previous harvests on soil and water should be assessed
Harvesting
All produce packed and handled directly in the field, orchard or greenhouse shall be removed from the field overnight.
All field packed produce shall be covered to prevent contamination once packed.
Bits of packaging material and non-produce waste shall be removed from the field.
Post harvest treatment products, waxes and biocides that are banned in the destination country shall not be used.
Breeding
Health status of animals shall be controlled.
The drugs utilized shall be appropriate for the treatment/control required and used in the prescribed quantities and time limits
under veterinary supervision or veterinary approval.
Veterinary medicines shall be stored in a locked room or cupboard.
Record of all drugs administered shall be maintained. Records of the veterinary prescription shall be maintained.
Drugs that are banned in the destination country shall not be used.
14.2.4.6
14.2.5
14.2.5.1
14.2.5.2
14.2.4.2
NOTE: Protection against diseases and pests should be achieved with minimal amount of drugs.
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NOTE: for application of plant protection products or post harvest treatment, records should include as a minimum: name of reference of farm, field, orchard or
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14.3 Packaging
14.3.1
14.3.2
14.3.3
Packaging design and materials shall provide adequate protection for products to minimize contamination, prevent damage, and
accommodate proper labelling.
Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the
specified conditions of storage and use.
Where appropriate, reusable packaging should be suitably durable, easy to clean and, where necessary, disinfect.
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14.4 Transport
14.4.1
14.4.2
Each establishment shall assess the hazard to products posed by potential climate changes, malicious
contamination, acts of sabotage, vandalism or terrorism and shall put in place proportional protective
measures.
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Annex A
(normative)
Food chain categories according to ISO TS 22003
Category
codes
Categories
Farming 1 (Animals)
Farming 2 (Plants)
Processing 1
(Perishable animal products)
including all activities after farming, e.g.
slaughtering
Processing 2
(Vegetal perishable product)
Examples of sectors
animals; fish; egg production; milk production;
beekeeping; fishing; hunting; trapping; including farm
packing
fruits; vegetables; grain; spices; horticultural products;
including farm packing
meat; poultry; eggs; dairy and fish products
fresh fruits and fresh juices; preserved fruits; fresh
vegetables; preserved vegetables
Processing 3
(long shelf life at ambient temperature)
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Feed production
Catering
Distribution
Services
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