RQA - Recall News

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PAS 220:2008 - Prerequisite programmes on Food safety

 What is PAS 220:2008?

PAS 220:2008 is a Publicly Available Specification (PAS) that specifies the requirements for prerequisite programs in order to control risk within the manufacturing processes of international food supply chains. This PAS is intended to be used in conjunction with ISO 22000: 2005, the internationally recognised food safety standard, rather than in isolation. Specifically, Clause 7 of ISO 22000:2005 requires organisations to implement and maintain prerequisite programmes to assist in controlling food safety hazards.

 Who does it apply to?

This PAS applies to all food manufacturers regardless of their complexity and size and is for use within the manufacturing stage only. It is not intended for other parts of the supply chain.

 Who developed it and why?

PAS 220 was sponsored by Confederation of Food and Drink Industries of the European Union and developed in conjunction with four major food companies: Kraft, Danone, Unilever and Nestle. A number of major food manufacturers use ISO 22000:2005 as their food safety framework as it enables them to integrate food safety management into their other management systems for example ISO 9001 and ISO 14001. Manufacturers of retailer branded products are usually required to be certified to BRC standard (British Retail Consortium) or IFS standard (International Food Safety), and whilst PAS:220 does not directly relate to BRC it will assist those manufacturers striving for best practice.

 What is covered within PAS 220:2008?

  • Construction and layout of buildings

    • e.g. Environmental and location of establishments etc
  • Layout of premises and workspace

    • e.g. Internal structures and fittings, lab facilities etc
  • Utilities - air, water, energy

    • e.g. Water supply, boiler chemicals, air quality etc
  • Waste disposal

    • e.g. Waste management, drains and drainage etc
  • Equipment suitability, cleaning and maintenance

    • e.g. Hygienic design, preventive and corrective maintenance
  • Management of purchased materials

    • e.g. Incoming raw material requirements
  • Measures for prevention of cross contamination

    • e.g. Allergen management
  • Cleaning & sanitation

    • e.g. Cleaning agents and tools, monitoring cleaning effectiveness etc
  • Pest control

    • e.g. Monitoring and detection, preventing access etc
  • Personal hygiene and employee facilities
  • e.g. Staff canteen and eating areas, health status etc
  • Rework

    • e.g. Storage and identification
  • Product recall procedures
  • Warehousing

    • e.g. Vehicles and containers
  • Product information/consumer awareness

    • e.g. Labelling of pre packaged foods
  • Food defence, biovigilance and bioterrorism

    • e.g. Access controls

Case Studies