PAS 220: Food Safety
Prerequisite Programs for Food Safety in Food Manufacturing
Publicly Available Specification (PAS) 220 has been developed to specify requirements for prerequisite programs to assist in controlling food safety standards within the manufacturing processes of the food supply chain and is intended to be used in conjunction with ISO 22000...
Publicly Available Specification (PAS) 220 has been developed to specify requirements for prerequisite programs to assist in controlling food safety standards within the manufacturing processes of the food supply chain and is intended to be used in conjunction with ISO 22000.
ISO 22000 and PAS 220 are collectively known as FSSC 22000.
Who Developed PAS 220:2008?
Development of PAS 220 was sponsored by the Confederation of the Food and Drink Industries of the European Union (CIAA).
Contributing organizations to the specifications’ content included Kraft, Danone, Nestlé and Unilever. In addition to Cor Groenveld, Global Food Safety Manager and Sector Specialist of LRQA, members of the PAS 220 development Steering Group included representatives of the Food and Drink Federation (FDF), McDonald’s, General Mills Europe (representing the FDF Food Hygiene Committee), French National Association of Food Industries (representing CIAA), ProCert and Unilever.
What Does PAS 220:2008 Specify?
PAS 220 specifies requirements for establishing, implementing and maintaining prerequisite programs to assist in controlling food safety hazards in the food manufacturing processes of the food supply chain. It is applicable to all organizations which are involved in the food manufacturing processes of the supply chain; and, PAS 220 is not designed nor intended for use in other parts of the food supply chain.
PAS 220 stipulates:
a) construction and layout of buildings and associated utilities;
b) layout of premises, including workspace and employee facilities;
c) supplies of water, air, 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 hygiene;
k) rework;
l) product recall procedures;
m) warehousing;
n) product information and consumer awareness; and
o) food defense, biovigilance and bioterrorism
How do I become PAS 220 certified?
Organizations already ISO 22000 certified may have an additional assessment to PAS 220 to gain FSSC 22000 certification.
Or, if you're not currently certified to ISO 22000, but would like to understand the process to transition your existing food safety certification to ISO 22000 and PAS 220 to meet the requirements of FSSC 22000, we can help.
Contact us today to discuss your needs and food safety certification requirements.
We also offer Food Safety Training courses to help your team understand the requirements of these standards.
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