Professional Documents
Culture Documents
PAS 220:2008
Prerequisite Programmes in food safety for food manufacturing Programas Prerrequisito para la inocuidad en la fabricacin de alimentos
Contents/ Contenidos
Foreword Introduction 1 Scope 2 Normative references 3 Terms and definitions 4 Construction and layout of buildings 5 Layout of premises and workspace 6 Utilities air, water, energy 7 Waste disposal 8 Equipment suitability, cleaning and maintenance 9 Management of purchased materials 10 Measures for prevention of cross contamination 11 Cleaning and Sanitizing 12 Pest Control 13 Personnel hygiene and employee facilities 14 Rework 15 Product recall procedures 16 Warehousing 17 Product information/ consumer awareness 18 Food defence, bio vigilance and bioterrorism Prefacio Introduccin 1 Alcance 2 Referencias Normativas 3 Trminos y definiciones 4 Construccin y distribucin de edificios 5 Distribucin en planta de locales y reas de trabajo 6 Servicios aire, agua, energa 7 Eliminacin de desechos 8 Adecuacin, de equipos, limpieza y mantenimiento 9 Manejo de los materiales comprados 10 Medidas para la prevencin de la contaminacin cruzada 11 Limpieza y desinfeccin 12 Control de Plagas 13 Higiene del personal y las instalaciones de los empleados 14 Reproceso 15 Procedimientos de retiro de productos 16 Gestin del almacenamiento 17 Informacin sobre los productos/ concienciacin de consumidores 18 Proteccin de productos, biovigilancia y bioterrorismo
Foreword/ Prefacio
This Publicly Available Specification (PAS) has been prepared by the British Standards Institution (BSI) to specify requirements for prerequisite programmes to assist in controlling food safety hazards. This PAS is intended to be used in conjunction with BS EN ISO 22000 to support management systems designed to meet the requirements specified in BS EN ISO 22000. The development of this PAS was sponsored by the Confederation of the Food and Drink Industries if the European Union (CIAA). Acknowledgement is given to the following organizations and individuals who assisted with the development of this specification: Technical Author: Steve Mould (Kraft Foods) Organizations: Danone Kraft Foods Nestle Unilever Esta especificacin de disponibilidad pblica (PAS) ha sido preparada por la Institucin Britnica de Normas (BSI) para especificar requisitos para programas prerrequisito para ayudar a controlar peligros a la inocuidad e los alimentos. Esta PAS est dirigida a ser usada junto con la norma BS EN ISO 22000 para apoyar los sistemas de gestin designados a cumplir los requisitos especificados en la norma BS EN 22000. El desarrollo de esta PAS fue auspiciada por la Confederacin de Industrias de Alimentos y Bebidas de la Unin Europea (CIAA) Se otorga reconocimiento a las siguientes organizaciones e individuos quienes ayudaron al desarrollo de esta especificacin: Autor Tcnico: Steve Mould (Kraft Foods) Organizaciones: Danone Kraft Foods Nestle Unilever
PAS Steering Group Andrew Curtis Food and Drink Federation (FDF)
Grupo Directivo PAS Andrew Curtis Federacin de Alimentos y Bebidas (FDF) Bizhan Pourkomailian McDonalds Chris Lewis General Mills Europe (Representando el Comit de Higiene de FDF) Cor Groenveld Lloyds Register Quality Assurance Ltd. (LRQA) Miembro del grupo de trabajo ISO para el desarrollo de la norma ISO 22000:2005
Bizhan Pourkomailian McDonalds Chris Lewis General Mills Europe (Representing FDF Food Hygiene Committee) Cor Groenveld Lloyds Register Quality Assurance Ltd. (LRQA) Member of the ISO working group for developing ISO 22000:2005 2
Didier Sebeon French National Association of Food Industries (Representing CIAA) Member of the ISO working group for developing ISO 22000:2005 Dr Didier Blanc ProCert, Certification body Member of the ISO working group for developing ISO 22000:2005 Paul Whitehouse Unilever
Didier Sebeon Asociacin Nacional Francesa de Industrias de Alimentos (Representando a CIAA) Miembro del grupo de trabajo ISO para el desarrollo de la norma ISO 22000:2005 Dr Didier Blanc ProCert, Cuerpo certificador Miembro del grupo de trabajo ISO para el desarrollo de la norma ISO 22000:2005 Paul Whitehouse Unilever
Publishing Information This PAS comes into effect on 25 October 2008. This PAS has been prepared and published by BSI which retains its ownership and copyright. BSI reserves the right to withdraw or amend this PAS on receipt of authoritative advice that it is appropriate to do so. This PAS will be reviewed at intervals not exceeding two years, and any amendments arising from the review will be published as an amended Publicly Available Specification and publicized in Update Standards. This PAS is not to be regarded as a British Standard, European Standard or International standard. In the event that this PAS is put forward to form the basis of a full British Standard, European Standard or International Standard, it will be withdrawn. Use of this document It has been assumed n the preparation of this PAS that the execution of its provisions will be entrusted to appropriately qualified and experienced people, for whose use it has been produced. Presentation conventions The provisions of this PAS are presented in roman (i.e. upright) type. Its requirements are expressed in sentences in which the principal auxiliary verb is shall. Its recommendations are expressed in sentences in which the principal auxiliary verb is should. Commentary, recommendations, explanation and general informative metrial is presented in smaller italic type, using the heading NOTE, and does not constitute a normative element. 3
Contractual and legal considerations This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with this PAS does not in itself confer immunity from legal obligations.
Introduction/ introduccin
BS EN ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement is that organization establish, implement and maintain prerequisite programmes (PRP) to assist in controlling food safety hazards (BS EN ISO 22000:2005, Clause 7). La norma BS EN ISO 22000 establece requisitos especficos de inocuidad de alimentos para las organizaciones en la cadena alimentaria. Uno de estos requisitos es que la organizacin establezca, implante y mantenga programas de prerrequisitos (PPR) para ayudar a controlar los peligros para la inocuidad alimentaria (BS EN ISO 22000:2005, numeral 7). Esta PAS est dirigida a ser usada para apoyar los sistemas de gestin diseados para cumplir los requisitos especificados en la norma BS EN ISO 22000 y establece los requisitos detallados para estos programas. Esta PAS no duplica los requisitos dados en la norma BS EN ISO 22000 y est dirigida a ser utilizada junto a la norma BS EN ISO 22000 y no en forma aislada.
This PAS is intended to be used to support management systems designed to meet the requirements specified in BS EN ISO 22000, and sets out the detailed requirements for those programmes.
This PAS does not duplicate requirements given in BS EN ISO 22000 and is intended to be used in conjunction with BS EN ISO 22000, not in isolation.
1 Scope/ alcance
This Publicly Available Specification (PAS) specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. Esta especificacin de disponibilidad pblica (PAS, por sus siglas en ingls) detalla los requisitos para establecer, implantar y mantener los Programas Prerrequisito (PPR) para ayudar a controlar los peligros para la inocuidad de alimentos La PAS Es aplicable a todas las organizaciones sin importar su tamao o complejidad, que se involucren en la etapa de manufactura de la cadena alimentaria que quieren implantar PPRs en el sentido de atender a los requisitos establecidos por la norma ISO 22000: 4
The PAS is applicable to all organizations, regardless of size or complexity, which is involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in BS ISO 22000:2005, Clause 7
2005, en su numeral 7. This PAS is neither designed nor intended for use in other parts of the food supply chain. Food manufacturing operations are diverse in nature and not all of the requirements specified in this PAS apply to an individual establishment or process Esta PAS no est diseada ni dirigida a ser usada en otras partes de la cadena alimentaria de suministros Las operaciones de manufactura de alimentos son de naturaleza diversas y no todos los requisitos especificados en esta PAS son aplicables a un establecimiento o proceso individual Nota: Donde se hagan exclusiones o se implanten medidas alternativas , ser necesario justificarlo a travs de un anlisis de peligros Toda exclusin o medida alterna adoptada no debera afectar la capacidad de la organizacin para cumplir con estos requisitos Ejemplos de este tipo de exclusiones incluyen los aspectos adicionales relativos a operaciones de manufactura listados abajo en los numerales i), ii), iii), iv) y v). Esta PAS especifica requisitos detallados para ser considerados en relacin con 7.2.3 de la norma BS EN ISO 22000:2005, especficamente; a) la construccin y distribucin en planta de edificios y servicios asociados b) distribucin en planta de locales incluyendo espacios de trabajo e instalaciones para los empleados; c) suministros de aire, agua, energa u otros servicios; d) servicios de apoyo incluyendo manejo de desechos slidos y efluentes; e) idoneidad de equipos y facilidad de acceso para limpieza mantenimiento y mantenimiento preventivo; f) manejo de materiales comprados; g) medidas preventivas contra la contaminacin cruzada; h) limpieza y desinfeccin; 5
Note: where exclusions are made or alternative measures implemented this need to be justified by a hazard assessment Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under i), ii), iii), iv), and v) below
This PAS specifies detailed requirements to be considered in relation to 7.2.3 of BS EN ISO 22000:2005, specifically;
a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities;
c) supplies of air, water, energy and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials g) measures for the prevention of cross contamination; h) cleaning and sanitizing;
i) pest control j) personnel higiene In addition this PAS adds other aspects which are considered relevant to manufacturing operations: i) rework; ii) product recall procedures; iii) warehousing; iv) product information and consumer awareness v) food defence, biovigilance and bioterrorism
i) control de plagas; j) hygiene del personal. Adicionalmente, esta PAS agrega otros aspectos que se consideren relevantes para las operaciones de manufactura: i) reproceso ii) procedimientos de retiro de producto iii) gestin del almacenamiento iv) informacin sobre el producto y concienciacin del consumidor v) proteccin de los alimentos, bovigilancia y bioterrorismo
[Adapted from Codex Alimentarius, 2.3] NOTE: Measures for prevention of malicious contamination are outside the scope or this PAS. For further information and guidance on approaches to the protection of food business from all forms of malicious attack see PAS 96.
Removal of soil, food residue, dirt, grease Eliminacin de suciedad, residuos de or other objectionable matter. alimentos, suciedad, grasa u otra materia objetable. [Adapted from Codex Alimentarius, 2.3] [Adaptado del Codex Alimentarius; 2.3]
System that cleans solely by circulation and/or flowing chemical detergent solutions and water rinses by mechanical means onto and over surfaces to be cleaned.
Sistema que se limpia solamente por circulacin y/o haciendo fluir una solucin de agente qumico detergente y enjuagues de agua por medios mecnicos en y sobre las superficies a ser limpiadas
NOTE: This includes, but is not limited to: a) the package itself, printed matter attached to the package, or a sticker used for over-labelling b) multipacks which have an inner label or individual product and an outer combined label for the whole contents.
3.18 First expired first out (FEFO)/ primeros en vencerse primeros en salir
Stock rotation based on the principle of despatching earliest expiration dates first. Rotacin de inventario basada en despachar primero lo de pronta fecha de 10
vencimiento.
3.19 First in first out (FIFO)/ primeros en entrar primeros en salir (PEPS)
Stock rotation based on the principle of Rotacin de inventario basada en dispatching earliest received products first. despachar primero lo que se haya recibido primero.
NOTE: For example, roofs should be self- NOTA: Por ejemplo, los techos deberan draining and not leak. drenarse por s solos y no deben tener goteras.
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5.2 Internal design, layout and traffic patterns/ Diseo interno, distribucin en planta y patrones de circulacin
The building shall provide adequate space, with a logical flow of materials, products and personnel, and physical separation of raw and processed areas.. El edificio debe proporcionar espacio adecuado con un flujo lgico e materiales, productos y personal, as como separacin fsica de reas de crudos y procesados.
NOTE: Examples of physical separation NOTA: Los ejemplos de separacin fsica may include walls, barriers or partitions, or pueden incluir paredes, barreras o sufficient distance to minimize risk particiones, o suficiente distancia para minimizar el riesgo.
washable or cleanable, as appropriate for the process or product hazard. Materials shall be resistant to cleaning system applied.
deben ser lavables o deben poderse limpiar de manera apropiada para el peligro que ofrezca el proceso o producto. Los materiales deben ser resistentes al sistema de limpieza que se aplique. Las uniones entre pared y piso, as como las esquinas deben ser diseadas de manera que faciliten la limpieza. NOTA: Se recomienda que las uniones entre pared y piso sean redondeadas en las reas de proceso. Los pisos deben ser diseados para evitar estancamiento de agua. En reas de procesos hmedos los pisos deben ser sellados y con drenaje. Los tragantes deben llevar trampas y deben estar cubiertos. Los cielos y sujeciones superiores deben estar diseados para minimizar la acumulacin de suciedad y condensacin. Las ventanas que se abran hacia el exterior, aberturas en el techo o ventiladores, cuando existan, deben contar con cedazos para evitar la entrada de insectos. Las puertas que abran hacia el exterior deben estar cerradas, con cedazo o no deben mantenerse en uso.
Wall floor junctions and corners shall be designed to facilitate cleaning. NOTE: It is recommended that wall floor junctions are rounded in processing areas.
Floors shall be designed to avoid standing water. In wet process areas floors shall be sealed and drained. Drains shall be trapped and covered.
Ceilings and overhead fixtures shall be designed to minimize build up of dirt and condensation. External opening windows, roof vents or fan, where present, shall be insect screened.
Equipment shall be located to permit access for operation, cleaning and maintenance.
sobre la lnea deben controlarse para minimizar el riesgo de contaminacin del producto. Los laboratorios de microbiologa deben estar designados, localizados y operados de manera que se prevenga la contaminacin de personas planta y productos. No deben abrirse directamente hacia reas de produccin
Microbiology laboratories shall be designed, located and operated so as to prevent contamination of people, plant and products. They shall not open directly onto a production area.
5.6 Temporary/ mobile premises and vending machines/ Locales temporales o mviles y mquinas expendedoras
Temporary structures shall be designed, located and constructed to avoid pest harbourage and potential contamination of products. Additional hazards associated with temporary structures and vending machines shall be addressed and controlled. Las estructuras temporales deben estar diseadas, localizadas y construidas de manera que eviten alojar plagas y contaminar productos. Deben atenderse y controlarse los peligros adicionales asociados con estructuras temporales y mquinas expendedoras
5.7 Storage of food packaging materials, ingredients, and non food chemicals
Facilities used to store ingredients, packaging and products shall provide protection from dust, condensation, drains, waste and other sources of contamination. Las instalaciones para almacenar ingredientes, material de empaque y productos deben protegerlos del polvo, condensacin, aguas de drenaje, desechos y otras fuentes de contaminacin. Las reas de almacenamiento deben ser secas y bien ventiladas. Donde se especifique, debe aplicarse monitoreo y control de la temperatura y la humedad. Las reas de almacenamiento deben ser diseadas o arregladas para permitir la separacin de materias primas, materias en proceso y productos terminados. Todos los materiales y productos deben ser almacenados separados del suelo y con suficiente espacio entre el material y las paredes, para permitir que se lleven a cabo actividades de inspeccin y control de plagas. 14
Storage areas shall be dry and well ventilated. Monitoring and control of temperature and humidity shall be applied where specified. Storage areas shall be designed or arranged to allow segregation of raw materials, work in progress and finished products. All materials and products shall be stored off the floor and with sufficient space between the material and the walls to allow inspection and pest control activities to be carried out.
The storage area shall be designed to allow maintenance and cleaning, prevent contamination and minimize deterioration.
El rea de almacenamiento debe estar diseada para permitir el mantenimiento y limpieza, prevenir la contaminacin y minimizar el deterioro. Debe proporcionarse un rea de almacenamiento separada, segura (bajo llave o de alguna otra manera de acceso controlado) para materiales de limpieza, productos qumicos y otras sustancias peligrosas. Las excepciones por materiales a granel o cosechas agrcolas deben ser documentadas en el sistema de inocuidad de alimentos.
A separate, secure (locked or otherwise access controlled) storage area shall be provided for cleaning materials, chemicals and other hazardous substances.
Exceptions for bulk or agriculture crop materials shall be documented in the food safety management system.
NOTE: Potable water should conform to the World Health Organizations Guidelines for drinking-water quality.
Water used as a product ingredient, including as ice or steam (including culinary steam), or in contact with product or product surfaces, shall meet specified quality and microbiological requirements relevant to the product.
relativos al producto. Water for cleaning or applications where there is a risk of indirect product contact (e.g. jacketed vessels, heat exchangers) shall meet specified quality and microbiological requirements relevant to the application. Donde el agua para aplicaciones de limpieza implique riesgo de contacto directo con producto (por ejemplo recipientes enchaquetados, intercambiadores de calor) debe reunir requisitos de calidad y microbiolgicos relativos a la aplicacin. Donde el suministro de agua sea clorado, debe asegurarse a travs de pruebas que el nivel de cloro residual en el punto de uso permanezca dentro de los lmites dados en las especificaciones correspondientes. El agua no potable debe tener un sistema de suministro separado, identificado, no conectado al sistema de agua potable, previendo el reflujo hacia el sistema de agua potable. NOTA: Se recomienda que el agua que pueda entrar en contacto con el producto debera fluir a travs de tuberas que puedan ser desinfectadas.
Where water supplies are chlorinated, checks shall ensure that the residual chlorine level at the point of use remains within limits given in relevant specifications.
Non potable water shall have a separate supply system that is labelled, not connected to the potable water system and is prevented from reflux into the potable system. NOTE: It is recommended that water that can come into contact with the product should flow through pipes that can be disinfected.
b) additives which have been approved by the relevant regulatory authority as safe for use in water intended for human consumption.
Boiler chemicals shall be stored in a separate, secure (locked or otherwise access controlled) area when not in immediate use.
The organization shall establish requirements for filtration, humidity (RH%) and microbiology of air used as an ingredient or for direct product contact. Where temperature and/or humidity are deemed critical by the organization, a control system shall be put in place and monitored. Ventilation (natural o mechanical) shall be provided to remove excess o unwanted steam, dust and odours, and to facilitate drying after wet cleaning.
La organizacin debe establecer los requisitos para la filtracin, la humedad (HR%) y la microbiologa del aire usado como ingrediente o para contacto directo. Donde la temperatura y/o la humedad son consideradas crticas por la organizacin, debe instalarse y monitorearse un sistema de control. Deber proveerse de ventilacin (natural o mecnica) para eliminar el exceso o la fraccin no deseada de vapor, polvo y olores y para facilitar el secado despus de la limpieza hmeda. La calidad del aire ambiental debe ser controlada para minimizar el riesgo de contaminacin microbiolgica area. Deben establecerse protocolos de monitoreo de calidad de aire en las reas donde se exponen productos que sostengan crecimiento o supervivencia. Los sistemas de ventilacin deben estar diseados y construidos de manera que el aire no fluya de de reas contaminadas o de crudos hacia reas limpias. Deben mantenerse diferenciales de presin especificados. Los sistemas deben ser accesibles para limpieza, cambio de filtro y mantenimiento. Las entradas de admisin de aire deben ser examinadas peridicamente en cuanto a su integridad fsica.
Room air quality shall be controlled to minimize risk from airborne microbiological contamination. Protocols for air quality monitoring and control shall be established in areas where products which support growth or survival are exposed.
Ventilation systems shall be designed and constructed such as air does not flow from contaminated or raw areas to clean areas. Specified air pressure differentials shall be maintained. Systems shall be accessible for cleaning, filter changing and maintenance.
Exterior air intake ports shall be examined periodically for physical integrity.
Where oil is used for compressors and there is a potential for the air to come into contact with the product, the oil shall be food grade. NOTE: Use of oil free compressors is recommended. Requirements for filtration, humidity (RH%) and microbiology shall be specified. NOTE: Filtration of the air should be as close to the point of use as practicable.
Donde se usa aceite para compresores y haya posibilidad de que el aceite entre en contacto con el producto, el aceite debe ser grado alimento. NOTA: Se recomienda el uso de compresores libres de aceite. Deben especificarse requisitos de filtracin, humedad (HR%) y microbiologa. NOTA: La filtracin del aire debera ocurrir lo ms cerca posible del punto de uso.
6.6
Lightning/ Iluminacin
La iluminacin proporcionada (natural o artificial) debe permitir al personal operar de manera higinica. NOTA: la intensidad de la iluminacin debera ser apropiada a la naturaleza de la operacin. Las sujeciones de las luminarias deben estar protegidas para asegurar que materiales, productos o equipos no se contaminen en caso de rotura.
The lightning provided (natural or artificial) shall allow personnel to operate in a hygienic manner. NOTE: The intensity of the lighting should be appropriate to the nature of the operation. Light fixtures shall be protected to ensure that materials, product or equipment are not contaminated in the case of breakages.
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7.1
Systems shall be in place to ensure that waste materials are identified, collected, removed and disposed of in a manner which prevents contamination of products or production areas.
7.2 Containers for waste and inedible or hazardous substances/ Recipientes para desechos y sustancias no comestibles o peligrosas
Containers for waste and inedible or Los recipientes para desechos y 18
sustancias no comestibles o peligrosas deben estar: a) claramente identificados para su propsito b) ubicado en un rea designada c) Construidos de material impermeable, fcil de limpiar y sanitizar d) cerrados cuando no se encuentren en uso inmediato e) Cerrados con llave donde los desecho puedan ser un riesgo para el producto
a) clearly identified for their intended purpose; b) located in a designated area; c) Constructed of impervious material which can be readily cleaned and sanitized; d) closed when not in immediate use;
7.3
Provision shall be made for the segregation, storage and removal of waste. Accumulation of waste shall not be allowed in food handling or storage areas. Removal frequencies shall be managed to avoid accumulations, with a minimum daily removal.
Labelled materials, products or printed packaging designated as waste shall be disfigured or destroyed to ensure that trademarks cannot be reused. Removal and destruction shall be carried out by approved disposal contractors. The organization shall retain records of destructions.
7.4
Drains shall be designed, constructed and located so that the risk of contamination of materials or products is avoided. Drains shall have capacity sufficient to remove expected flow loads. Drains shall not pass over processing lines.
lneas de proceso. Drainage direction shall not flow from a contaminated area to a clean area. La direccin del sistema de drenaje no debe fluir desde un rea contaminada hacia un rea limpia.
8 Equipment suitability, cleaning and maintenance/ Idoneidad, limpieza y mantenimiento del equipo
8.1 General requirements/ Requisitos generales
Las superficies del equipo que entren en contacto con alimentos deben ser diseadas y construidas para facilitar su limpieza, desinfeccin y mantenimiento. Las superficies en contacto con alimentos no deben afectar o resultar afectadas por el sistema de limpieza de producto. Los equipos en contacto con alimentos deben estar construidos de materiales durables que resistan la limpieza repetida.
Food contact equipment shall be designed and constructed to facilitate cleaning, disinfection and maintenance. Contact surfaces shall not affect, or be affected by, the intended product or cleaning system.
Food contact equipment shall be constructed of durable materials able to resist repeated cleaning.
8.2
Equipment shall be able to meet established principles of hygienic design, including: a) smooth, accessible, cleanable surface, self draining in wet process areas; b) use of materials compatible with intended products and cleaning or flushing agents; c) framework not penetrated by holes or nuts and bolts. Piping and ductwork shall be cleanable, drainable, and with no dead ends.
Equipment shall be designed to minimize contact between the operators hands and the products.
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8.3.
Product contact surfaces shall be constructed from materials designed for food use. They shall be impermeable and rust or corrosion free.
8.4 Temperature control and monitoring equipment/ Equipo de control y monitoreo de temperatura
Equipment used for thermal processes shall be able to meet the temperature gradient and holding conditions given in relevant product specifications. El equipo utilizado para procesos trmicos debe ser capaz de alcanzar el gradiente de temperatura y las condiciones de sostenimiento establecidas en las especificaciones respectivas. El equipo debe facilitar el monitoreo y control de la temperatura.
8.5 Cleaning plant, utensils and equipment/ Limpieza de planta, utensilios y equipos
Wet and dry programmes shall be documented to ensure that all plant, utensils and equipment are cleaned at defined frequencies. Los programas de limpieza hmedos y secos deben estar documentados para asegurar que toda la planta, utensilios y equipos son limpiados con determinada frecuencia. Los programas deben especificar qu debe ser limpiado (incluyendo drenajes), los responsables, el mtodo de limpieza (por ejemplo CIP/COP), el uso de herramientas especiales de limpieza, requisitos de remocin y desarmado, as como los mtodos para verificar la efectividad de la limpieza.
The programmes shall specify what is to be cleaned (included drains), the responsibility, the method of cleaning (e.g. CIP/COP), the use of dedicated cleaning tools, removal or disassembly requirements and methods for verifying the effectiveness of the cleaning.
shall include all device used to monitor and/or control food safety hazard.
debe abarcar todos los aparatos para monitoreo y/o control de los peligros para la inocuidad de alimentos. NOTA: Ejemplos de estos aparatos son tamices y filtros (incluyendo filtros para aire), imanes, detectores de metal y detectores con rayos x. El mantenimiento correctivo debe ser efectuado de tal manera que la produccin en las lneas o equipos adyacentes no constituya riesgo de contaminacin. Debe darse prioridad a las solicitudes de mantenimiento que ejerzan impacto sobre la inocuidad del producto Las reparaciones temporales no deben poner en riesgo la inocuidad del producto. Debe incluirse en la planificacin de mantenimiento la solicitud del reemplazo por una reparacin permanente. En los lugares donde haya riesgo de contacto directo con el producto, los lubricantes y fluidos de transferencia de calor deben ser de grado alimento. El procedimiento para liberar equipo que ha recibido mantenimiento y devolverlo a produccin debe incluir una limpieza, sanitizacin, cuando se especifique en los procedimientos de saneamiento, as como una inspeccin pre-operativa. Deben aplicarse requisitos de los PPR del rea local a las reas en mantenimiento y a las actividades de mantenimiento en reas de proceso. El personal de mantenimiento debe capacitarse en materia de peligros que afectan al producto asociados con las actividades de mantenimiento.
NOTE: Examples of such devices include screens and filters (including air filters), magnets, metal detectors and x-ray detectors. Corrective maintenance shall be carried out in such a way that production on adjoining lines or equipment is not a risk of contaminations.
Temporary fixes shall not put product safety at risk. A request for replacement by a permanent repair shall be included in the maintenance schedule.
Lubricants and heat transfer fluids shall be food grade where there is a risk of direct contact with the product.
The procedure for releasing maintained equipment back to production shall include clean up, sanitizing, where specified in process sanitation procedures, and preuse inspection.
Local area PRP requirements shall apply to maintenance areas and maintenance activities in process areas. Maintenance personnel shall be trained in the product hazards associated with their activities.
Purchasing of materials which impact food safety shall be controlled to ensure that
the suppliers used have the capability to meet the specified requirements. The performance of incoming materials to specified purchase requirements shall be verified.
debe ser controlada para asegurar que los proveedores empleados tengan la capacidad de cumplir los requisitos especificados. Debe verificarse el cumplimiento que presenten los materiales entrantes para con los requisitos de compra especificados.
9.2
There shall be a defined process for the selection, approval and monitoring of suppliers. The process used shall be justified by hazard assessment, including the potential risk to the final product, and shall include: a) assessment of the suppliers ability to meet quality and food safety expectations, requirements and specifications;
b) description of how suppliers are assessed; NOTE: Examples of a description of how suppliers are assessed include:
NOTE: Monitoring may include conformance to material or product specifications, meeting COA requirements, satisfactory audit outcomes.
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9.3 Incoming material requirements (raw/ingredients/packaging)/ Requisitos para materials entrantes (crudos/ ingredients/ material de empaque)
Delivery vehicles shall checked prior to, and during, unloading to verify that the quality and safety of the material has been maintained during transit (e.g. seals are intact, free from infestation, temperature records exist). Los vehculos de entrega deben ser revisados ante de, y durante la descarga para verificar que la calidad e inocuidad del material se ha mantenido durante el transporte (por ejemplo, que los sellos estn intactos, libre de infestacin, que existan registros de temperaturas). Los material deben ser inspeccionados, sometidos a pruebas o estar cubiertos por COAs para verificar su conformidad respecto a requisitos especificados, antes de su aceptacin o uso. El mtodo de verificacin debe estar documentado. NOTA: La frecuencia y alcance de la inspeccin puede basarse en el peligro presente por el material y el anlisis de riesgo del de proveedor en particular. Los materiales que no sean conformes a especificaciones pertinentes deben ser manejados segn un procedimiento documentado, el cual asegure que se evite su utilizacin involuntaria. Los puntos de acceso a las lneas de recepcin de material a granel deben ser identificados, cubiertos y asegurados con llave. La descarga hacia estos sistemas solamente debe ocurrir despus de la aprobacin y verificacin del material a ser recibido.
Materials shall be inspected, tested or covered by COA to verify conformance to specified requirements prior to acceptance or use.
The method of verification shall be documented. NOTE: the inspection frequency and scope may be based on the hazard present by the material and the risk assessment of the specific suppliers. Materials which do not conform to relevant specifications shall be handled under a document procedure which ensures they are prevented from unintended use.
Access points to bulk material receiving lines shall be identified, capped and locked. Discharge into such systems shall take place only after approval and verification of the material to be received.
10 Measures for prevention of cross contamination/ Medidas para prevenir la contaminacin cruzada
10.1 General requirements/ Requisitos generales
Debe haber programas para prevenir, controlar y detectar contaminacin. Deben incluirse medidas para prevenir contaminacin fsica, por alrgenos y microbiolgica.
Programmes shall be in place to prevent, control and detect contamination. Measures to prevent physical, allergen and microbiological contamination shall be included.
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10.2
Areas where potential for microbiological cross contamination exists (airborne or from traffic patterns) shall be identified and segregation (zoning) plan implemented. A hazard assessment shall be carried out to determine potential contamination sources, susceptibility of the product and control measures suitable for these areas as follows:
b) structural segregation physical barriers/ walls/ separate buildings; c) access controls with requirements to change into required work wear;
d) traffic patterns or equipment segregation people, materials, equipment and tools (including use of dedicated tools);
10.3
Allergens present in the product, either by design or by potential manufacturing cross contact, shall be declared. The declaration shall be on the label for consumer products, and on the label or the accompanying documentation for products intended for further processing.
Products shall be protected from unintended allergen cross contact by cleaning and line change-over practices and/or product sequencing.
a) traces of product from previous production run which cannot be adequately cleaned from the product line due to technical limitations,
a) las trazas de productos de la produccin anterior que no pueden ser eliminadas adecuadamente de la lnea de proceso debido a limitaciones tcnicas, b) cuando es probable que ocurra contacto, durante el proceso normal, con productos o ingredientes que se producen en lneas separadas, o en la misma rea de proceso o en reas adyacentes. Reprocesos conteniendo alrgeno(s) solamente sern utilizados en caso de: b) en productos que contienen el(los) mismo(s) alrgeno(s) por diseo c) A travs de un proceso de demostrada efectividad para destruir el material alergnico. NOTA 1: Para requisitos general de reproceso ver numeral 14 NOTA 2: Los empleados que manipulan alimentos deberan recibir capacitacin especfica sobre la conciencia de alrgenos y las prcticas de manufactura asociadas a stos.
b) when contact is likely to occur, in the normal manufacturing process, with products or ingredients that are produced on separate lines, or in the same or adjacent processing areas.
Rework containing allergen(s) shall be used only: a) in products which contain the same allergen(s) by design; or
c) trough a process which is demonstrated to remove or destroy the allergenic material. NOTE 1. For general rework requirements see Clause 14 NOTE 2. Food handling employees should receive specific training in allergen awareness and associated manufacturing practices.
10.4
Where glass and/or brittle material are used, periodic inspection requirements and defined procedures in case of breakage shall be put in place.
NOTE. Glass and brittle material (such as hard plastic components in equipment) should be avoided where possible.
Glass breakage records shall be maintained. Based on hazard assessment, measures shall be put in place to prevent, control or
prevenir, controlar o detectar una potencial contaminacin. NOTA 1: Ejemplos de tales medidas incluyen: a) cubiertas adecuadas para equipos o recipientes para material o productos expuestos; b) uso de tamices, imanes, coladores o filtros; c) uso de detectores/ dispositivos de expulsin tales como detectores de metales o de rayos X. NOTA 2: Las fuentes potenciales de contaminacin incluyen tarimas y herramientas de madera, empaques de hule, vestimenta y equipo personal de proteccin, etc.
NOTE 1. Examples of such measures include: a) adequate covers over equipment or containers for exposed material or products; b) use of screens, magnets, sieves or filters; c) use of detection / rejection devices such as metal detectors or X-ray.
NOTE 2. Sources of potential contamination include wooden pallets and tools, rubber seals, personal protective clothing and equipment, etc.
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11.1
Cleaning and sanitizing programmes shall be established to ensure that the food processing equipment and environment are maintained in a hygienic condition. Programmes shall be monitored for continuing suitability and effectiveness.
11.2 Cleaning and sanitizing agents and tools/ Agentes y herramientas de limpieza y sanitizacin
Facilities and equipment shall be maintained in a condition which facilitates wet or dry cleaning and/or sanitation. Las instalaciones y los equipos deben mantenerse en una condicin que facilite la limpieza y/o sanitizacin en hmedo o en seco. Los agentes de limpieza y sanitizacin y los productos qumicos deben estar caramente identificados, ser grado alimento, ser almacenados en forma separada y utilizados nicamente de acuerdo con las instrucciones del fabricante. 27
Cleaning and sanitizing agents and chemicals shall be clearly identified, food grade, stored separately and use only in accordance with the manufacturers instructions.
Tools and equipment shall be of hygienic design and maintained in a condition which does not present a potential source of extraneous matter.
Las herramientas y equipos deben ser de un diseo higinico y mantenidos en una condicin que no presente una fuente potencial de materia extraa.
11.3
Cleaning and sanitizing programmes shall be established and validated by the organization to ensure that all parts of the establishment and equipments are cleaned and/or sanitized to a defined schedule, including the cleaning of cleaning equipment.
a) areas, items of equipment and utensils to be cleaned and/or sanitized; b) responsibility for the task specified;
c) cleaning/sanitizing method and frequency; d) monitoring and verification arrangements; e) post-clean inspections;
f)
11.4
CIP systems shall be separated from active product lines. Parameters for CIP systems shall be defined and monitored (including type, concentration, contact time and temperature of any chemicals used).
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12.1
Hygiene, cleaning, incoming materials inspection and monitoring procedures shall be implemented to avoid creating an environment conducive to pest activity.
12.2
The establishment shall have a nominated person to manage pest control activities and/or deal with appointed expert contractors. Pest management programmes shall be documented and shall identify target pest, and address plans, methods, schedules, control procedures and where necessary, training requirements.
Programmes shall include a list of chemicals which are approved for use in specified areas of the establishment.
12.3
Buildings shall be maintained in good repair. Holes, drains and other potential pest access points shall be sealed.
deben ser sellados. External doors, windows or ventilation openings shall be designed to minimize the potential for entry of pest. Puertas externas, ventanas o aberturas de ventilacin deben estar diseadas para minimizar el potencia de entrada para plagas.
12.4
Storage practices shall be designed to minimize the availability of food and water to pest.
Material found to be infested shall be handled in such a way as to prevent contamination of other materials, products or the establishment.
Potential pest harbourage (e.g. burrows, undergrowth, stored items) shall be removed.
Where outside space is used for storage, stored items shall be protected from weather or pest damage (e.g. bird droppings)
12.5
Pest monitoring programmes shall include the placing of detectors and traps in key locations to identify pest activity. A map of detectors and traps shall be maintained. Detectors and traps shall be designed and located so as to prevent potential contamination of materials, products or facilities.
Detectors and traps shall be of robust, tamper resistant construction. They shall be appropriate for the target pest.
The detectors and traps shall be inspected at a frequency intended to identify new
dirigida a identificar nueva actividad de plagas. Los resultados de las inspecciones deben ser analizadas para identificar tendencias.
12.6
Eradication/ Erradicacin
Las medidas de erradicacin deben ser puestas a funcionar inmediatamente despus de que se reporte evidencia de infestacin. El uso de plaguicidas y su aplicacin debe estar restringido a personal operativo capacitado y debe ser controlado para evitar peligros a la inocuidad del producto. Deben mantenerse registros del uso de plaguicidas que muestren el tipo, cantidad y concentracin utilizada, dnde, cundo y cmo se aplic y la plaga objetivo.
Eradication measures shall be put in place immediately after evidence of infestation is reported.
Pesticide use and application shall be restricted to trained operatives and shall be controlled to avoid product safety hazards.
Records of pesticide use shall be maintained to show the type, quantity and concentrations used: where, when and how applied, and the target pest.
13 Personnel hygiene and employee facilities/ Higiene del personal e Instalaciones para los empleados
13.1 General requirements/ Requisitos generales
Deben establecerse y documentarse los requisitos para la higiene y comportamiento del personal proporcional a los peligros a que se expone el rea de proceso o los productos. A todo el personal, visitantes y contratistas debe exigrseles el cumplimiento de los requisitos documentados.
Requirements for personal hygiene and behaviours proportional to the hazard posed to the process area or products shall be established and documented.
All personnel, visitors and contractors shall be required to comply with the documented requirements.
13.2 Personnel hygiene facilities and toilets/ Instalaciones para la higiene del personal y sanitarios
Personnel hygiene facilities shall be available to ensure that the degree of personal hygiene required by the organization can be maintained. The facilities shall be located close to the Las instalaciones para la higiene del personal deben estar disponibles para asegurar que se mantenga el grado de higiene personal requerido por la organizacin. Las instalaciones deben 31
estar ubicadas cerca de donde se apliquen los requisitos de higiene y deben estar claramente designados para ello. Los establecimientos deben: a) proporcionar la cantidad, ubicacin y medios adecuados, para el lavado, secado y donde se requiera, sanitizacin de manos (incluyendo lavabos, suministro de agua caliente y fra controlada en temperatura y agua y/o sanitizante) b) tener pocetas (lavabos) designadas para el lavado de manos separadas de las de alimentos y de las estaciones de limpieza de equipos. NOTA: Los grifos en las estaciones de lavado de manos no deberan ser operados a mano. c) proporcionar un nmero adecuado de inodoros de diseo higinico apropiado, cada uno con su instalacin de lavado y secado, y donde se requiera. de sanitizacin de manos; d) tener instalaciones higinicas para empleados que no se abran directamente hacia el rea de produccin, empaque o almacenamiento;.
Establishments shall: a) Provide adequate numbers, locations and means of hygienically washing, drying and, where required, sanitizing hands (including wash basins, supply of hot and cold temperature controlled water, and soap and/or sanitizer);
b) Have sinks designated for hand washing, separate from sinks for food use and equipment cleaning stations;
c) Provide an adequate number of toilets of appropriate hygienic design, each with hand washing, drying and, where required, sanitizing facilities;
d) Have employee hygiene facilities that do not open directly on to production, packing or storage areas;
e) Have adequate changing facilities for personnel; f) Have changing facilities sited to enable food handling personnel to move to the production area in such a way that risk to the cleanliness of their work wear is minimized
e) tener instalaciones adecuadas para cambio de ropas del personal; f) tener instalaciones para cambio de ropa ubicadas para que el personal que manipula alimentos se traslade hacia el rea de produccin de tal manera que haya el mnimo de riesgo para la limpieza de su trabajo.
13.3 Staff canteens and designated eating areas/ Comedores para empleados y reas designadas para ingerir alimentos
Staff canteens and designated areas for food storage and consumption shall be situated so that the potential for cross Los comedores del personal y las reas designadas para guardar e ingerir alimentos deben estar situadas de 32
manera que se minimice el potencial de contaminacin cruzada de las reas de proceso. Los comedores de personal deben ser administradas para asegurar el almacenamiento higinico de ingredientes y la preparacin, almacenamiento y servicio del alimento preparado. Deben especificarse las condiciones de almacenamiento, cocinado, sostenimiento de temperatura y lmites de tiempo. La comida propia de los empleados solamente debe guardarse y consumirse en las reas designadas.
Staff canteens shall be managed to ensure hygienic storage of ingredients and preparation, storage and serving of prepared foods. Storage conditions and storage, cooking and holding temperatures, and time limitations shall be specified.
Employees own food shall be stored and consumed in designated areas only.
13.4 Work wear and protective clothing/ Indumentaria de trabajo y equipo de proteccin
Personnel who work in, or either into, areas where exposed products and/or materials are handled shall wear work clothing that is fit for purpose, clean and in good condition (e.g. free from rips, tears or fraying material). El personal que trabaje en o se mueva hacia reas donde se manipulen productos y/o materiales expuestos debe usar ropa de trabajo limpia y en buena condicin de acuerdo a su propsito (por ejemplo, sin roturas, rasgaduras o material deshilachado). La ropa que se designe a propsitos de proteccin del alimento o higiene no debe usarse para ningn oro propsito. La ropa de trabajo no debe tener botones. La ropa de trabajo no debe tener bolsillos externos arriba del nivel de la cintura. NOTA: Son aceptables cremalleras (zippers) o fijacin con botn de presin La ropa de trabajo debe lavarse normalmente y a intervalos adecuados para el uso previsto de las prendas. La ropa de trabajo debe proporcionar cobertura adecuada para asegurar que el cabello, sudor, etc. no pueda contaminar el producto. Cabello, barba y bigote deben estar protegidos (es decir, completamente encerrado) por equipos restrictivos al menos que el anlisis de riesgos indique algo distinto. 33
Clothing mandated for food protection or hygiene purposes shall not be used for any other purpose. Work wear shall not have buttons. Work wear shall not have outside pockets above waist level. NOTE: Zips or press stud fastening are acceptable. Work wear shall be laundered to standards and at intervals suitable for the intended use of the garments. Work wear shall provide adequate coverage to ensure that hair, perspiration, etc. cannot contaminate the product.
Hair, beards and moustaches shall be protected (i.e. completely enclosed) by restraints unless hazard analysis indicates otherwise.
Where gloves are used for product contact, they shall be clean and in good condition. NOTE: Use of latex gloves should be avoided where possible. Shoes for use in processing areas shall be fully enclosed and made from non absorbent materials.
Donde se utilizan guantes para el contacto del producto, stos deben estar limpios y en buenas condiciones. NOTA: Debera evitarse en lo posible el uso de guantes de ltex. El calzado para el uso en reas de procesamiento debe ser completamente cerrado y hecho de materiales no absorbentes. El equipo de proteccin personal, cuando sea necesario, debe estar diseado para prevenir la contaminacin del producto y mantenerse en condiciones higinicas.
Personal protective equipment, where required, shall be designed to prevent product contamination and maintained in hygienic condition.
13.5
Employees shall undergo a medical examination prior to employment in food contact operations (including site catering), unless documented hazard or medical assessment indicates otherwise.
Additional medicals shall be carried out at intervals defined by the organization, subject to legal restrictions in the country of operation.
13.6
Where permitted by law, employees shall be required to report the following conditions to management for possible exclusion from food handling areas: jaundice, diarrhoea, vomiting, fever, sore throat with fever, visibly infected skin lesions (boils, cuts or sores) and discharges from the ear, eye or nose.
People known or suspected to be infected with, or carrying, a disease or illness transmissible trough food shall be prevented from handling food or food contact materials.
en contacto con alimentos. In food handling areas, personnel with wounds or burns shall be required to cover them with specified dressings. Any lost dressing shall be reported to supervision immediately. En las reas de manipulacin de alimentos, a las personas con heridas o quemaduras debe solicitrseles cubrirlas con vendajes especificados. Cualquier venda perdida debe ser reportada a la supervisin de inmediato. NOTA: Las vendas deberan ser de colores encendidos y detectables como metal, en caso de ser apropiado.
NOTE: Dressing should be brightly coloured and metal detectable where appropriate.
13.7
Personnel in food production areas shall be required to wash and, when required, sanitize hands:
Personnel shall be required to refrain from sneezing or coughing over materials or products. Spitting (expectorating) shall be prohibited.
13.8
A documented policy shall describe the behaviours required of personnel in processing, packing and storage areas. The policy shall at minimum cover:
chewing in designated areas only; b) control measures to minimize hazards presented by permitted jewellery;
solamente en reas designadas; b) medidas de control para minimizar peligros presentados por joyera permitida; NOTA: Joyera permitida incluye un tipo especfico de joyas que pueda ser usada por el personal en las reas del proceso o almacenamiento, tomando en cuenta exigencias religiosas, tnicas, mdicas y culturales. c) el permiso para usar objetos personales, s como material para fumar y medicinas nicamente en reas designadas d) la prohibicin de uso de esmalte de uas, uas postizas y pestaas postizas; e) la prohibicin de llevar instrumentos de escritura detrs de las orejas; f) mantenimiento de casilleros personales de manera que se mantengan libres de basura y ropas sucias;
NOTE: Permitted jewellery includes specific type of jewellery which may be worn by the personnel in processing and storage areas, taking into account religious, ethnic, medical and cultural imperatives. c) permissibility of personal items, such as smoking materials and medicines, in designated areas only;
d) prohibition of the use of nail polish, false nails and false eyelashes;
e) prohibition of carrying of writings implements behind the ears; f) maintenance of personal lockers so that they are kept free from rubbish and soiled clothing;
g) la prohibicin de guardar herramientas en contacto con alimentos y equipos en los casilleros personales.
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14.1
Rework/ Reproceso
General requirements/ Requisitos generales
El reproceso debe ser almacenado, manejado y utilizado de tal manera que se mantengan la inocuidad, calidad, rastreabilidad y cumplimiento legal del producto.
Rework shall be stored, handled and used such a way that product safety, quality, traceability and regulatory compliance are maintained.
microbiolgica, qumica o e materia extraa. Debe documentarse y cumplirse con los requisitos de separacin para el reproceso (por ejemplo alrgenos) El, reproceso debe ser claramente identificado y/o etiquetado para permitir rastreabilidad. Debe registrarse la clasificacin de reprocesado o la razn por la cual debe reprocesarse (por ejemplo, el nombre del producto, la fecha de produccin, turno, lnea de origen, vida til).
Segregation requirements for rework (e.g. allergen) shall be documented and met.
Rework shall be clearly identified and/or labelled to allow traceability. Traceability records for reworks shall be maintained. The rework classification or the reason for rework designation shall be recorded (e.g. product name, production date, shift, line of origin, shelf life).
14.3
Where rework is incorporated into a product as an in-process step, the acceptable quantity, type and conditions of rework use shall be specified. The process step and method of addition, including any necessary pre-processing stages, shall be defined.
Where rework activities involve removing a product from filled or wrapped packages, controls shall be put in a place to ensure the removal and segregation of packaging materials and to avoid contamination of the product with extraneous matter.
15
15.1
Systems shall be in place to ensure that products failing to meet required food safety standards can be identified, located and remove from all necessary points of the supply chain.
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15.2
Where products are withdrawn due to immediate health hazards, the safety of other products produced under the same conditions shall be evaluated. The need for public warnings shall be considered.
16
16.1
Materials and products shall be stored in clean, dry, well ventilated spaces protected from dust, condensation, fumes, odours or other sources of contamination.
16.2
Effective control of warehousing temperature, humidity and other environmental conditions shall be provided where required by product or storage specifications.
NOTE: It is recommended that where products are staked, consideration is given to measures necessary to protect the lower layers. Waste materials and chemicals (cleaning products, lubricants, and pesticides) shall be stored separately.
A separate area or other means of segregating materials identified as nonconforming shall be provided. Specific stock rotation systems (FIFO/FEFO) shall be observed.
Gasoline or diesel powered fork lift trucks shall not be used in food ingredient or product storage areas.
No deben usarse montacargas que trabajen a base de gasolina o combustible Diesel en reas de almacenamiento de ingredientes para alimentos o productos.
16.3
Vehicles, conveyances and containers shall be maintained in a state of repair, cleanliness and condition consistent with requirements given in relevant specification. Vehicles, conveyances and containers shall provide protection against damage or contamination of the product. Control of temperature and humidity shall be applied and recorded where required by the organization. Where the same vehicles, conveyances and containers are used for food and not food products, cleaning shall be carried out between loads. Bulk containers shall be dedicated to food use only. Where required by the organization, bulk containers shall be dedicated to a specified material.
Information shall be presented to consumers in such a way as to enable them to understand its importance and make informed choice. NOTE: Information may provided by labelling or other means such as company websites and advertisements, and may include storage, preparation and serving instructions applicable to the product.
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17.2
18 Food defence, biovigilance and bioterrorism/ Proteccin del alimento, biovigilancia y bioterrorrismo
18.1 General requirements/ Requisitos generales
Cada establecimiento debe analizar el peligro para los productos por actos de sabotaje, vandalismo o terrorismo y debe poner a funcionar medidas de protecciones proporcionales. NOTA: Para ms informacin y gua sobre enfoques a la proteccin de negocios de alimentos de toda clase de ataques malintencionados, vea PAS 96.
Each establishment shall assess the hazard to products posed by potential acts of sabotage, vandalism or terrorism and shall put in place proportional protective measures. NOTE: For further information and guidance on approaches to the protection of food businesses from all forms of malicious attack, see PAS 96.
18.2
Potentially sensitive areas within the establishment shall be identified, mapped and subjected to access control.
NOTE: Where feasible, access should be physically restricted by use of locks, electronic card key or alternative systems.
Bibliography/ Bibliografa
For dated references, only the edition cited applies. For undated references, the latest edition of the references, the latest edition of the referenced document (including any amendments) applies. Standards publications Pas 96, Defending food and drink. Guidance for the deterrence, detection and defeated of ideologically motivated and other forms of malicious attack on food and drink and their supply arrangements. 40
Other publications Codex Alimentarius. Recommended international code of practice General principles of food hygiene. WHO, World Health Organization Guidelines for drinking-water quality. Futher reading BIP 2078. Managing food safety the 22000 way. BIP 2128. ISO 22000 Food Safety Guidance and workbook for food manufacturers. BS EN ISO 22005. Traceability in the feed and food chain General principles and basic requirements for system design and implementation. ISO/TS 22003. Food safety management systems Requirements for bodies providing audit and certification of food safety management systems. ISO/TS 22004: 2005. Food safety management systems Guidance on the application of ISO 22000:2005. BSI British Standards Institutions BSI is the independent national body responsible for preparing British Standards. It presents the UK view on standards in Europe and at international level. It is incorporated by Royal Charter. Revisions British Standards area updated by amendment or revision. Users of British Standards should make sure they possess the latest amendments or editions. Buying standards Orders for all BSI, international and foreign standards publications should be addressed to Customer Services.
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