PREREQUISITE PROGRAMMES FOR FOOD SAFETY IN FOOD RETAIL - SPECIFICATION

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2013

Publisher

British Standards Institution

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Retail premises and exterior surroundings
5 Layout of retail premises and workspace
6 Utilities - air, water, energy
7 Waste disposal
8 Equipment suitability and maintenance
9 Management of purchased products, materials and
services
10 Contamination
11 Cleaning, sanitizing and disinfection
12 Pest control
13 Personnel hygiene and employee facilities
14 Rework
15 Product returns and recall procedures
16 Warehousing and storage
17 Product information/consumer awareness
18 Food defence, biovigilance and bioterrorism
Bibliography

Defines requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards.

Committee	ZZ/1
DocumentType	Standard
Pages	26
PublisherName	British Standards Institution
Status	Current

ISO/TS 22004:2005	Food safety management systems Guidance on the application of ISO 22000:2005
ISO/TS 22002-2:2013	Prerequisite programmes on food safety — Part 2: Catering
BIP 2078 : 2007	MANAGING FOOD SAFETY THE 22000 WAY
BS EN ISO 22005:2007	Traceability in the feed and food chain. General principles and basic requirements for system design and implementation
ISO/TS 22003:2013	Food safety management systems Requirements for bodies providing audit and certification of food safety management systems
BIP 2128 : 2007	ISO 22000 FOOD SAFETY - GUIDANCE AND WORKBOOK FOR FOOD MANUFACTURERS
BS EN ISO 22000:2005	Food safety management systems. Requirements for any organization in the food chain