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ISO22000 requires that the organization establishes PRP programs to control the likelihood of introducing contamination through the work environment.
ISO22000 identifies areas and programs that must be considered during the development of PRPs. For example, pest control programs, personnel hygiene and lay-out of premises. However the standard leaves the responsibility for developing the details of the program to the organization; it does not give specific requirements for the pest control program, it ask you as the organization to determine what is appropriate for your organization.
To give companies additional guidance as they build prerequisite programs, ISO has published a technical specification, ISO/TS22002-1 "Prerequisite programs on food safety-Part1: food manufacturing". This document is equivalent to the PAS220, which has been withdrawn and replaced by the ISO Document. ISO/TS22002-1 and is intended to be used with the ISO22000 standard, and gives more detailed requirements for food manufacturers to follow when developing and implementing PRPs. Unlike ISO22000, which applies to all organizations in the food chain, ISO22002 applies only to Manufacturers of food.
Documents must specify how the activities included in the PRPs are managed. , and implementation guidance to assist you in designing and implementing an effective program.
1. Appoint a food safety team2. Establish Pre-Requisite Programmes (PRPs). (including but not limited to hand hygiene, medical screening, cleaning & sanitation activities, laundry of workwear, hairnets, pest control etc.)3. establish work instructions / procedures / charts / posters (whatever feasible) and start maintaining PRP monitoring and verification records on continual basis.4. Once PRPs are established, the company should then develop specifications for all raw materials (including ingredients, utilities, primary packaging, product contact materials) - these should have references to the national or international standards where appropriate for justification.5. Establish specifications for all end products - Including the expected/intended uses of the end products6. For each product/product category/production line the food safety team should prepare and do on-site verification of a flow diagram showing all inputs and outputs from start to end. (including in-points of utilities and exit-points of process wastes)7. Using the above preliminary information the company should then identify all potential food safety hazards (Chemical, Physical, Biological and other) for each product/category/production line and should list down all the potential hazards.9. Each hazard then should be considered to assess the level of risk associated with. The methodology to assess the hazards should be defined (Generally traditional risk assessment charts are used for this purpose.)10. Establish what level of hazard is acceptable for each particular hazard.11. Once the acceptable levels for all hazards are known, cosider available CM (control measure) or combinations of CMs to keep that particular risk under acceptable limit. 12. This can be done by either Operational Pre-Requisite Programmes (oPRPs) OR by establishing a HACCP Plan.13. Each CM or combination of CMs to address the particular hazard must be selected by using a defined methodology. (traditional or customized Codex decision tree).14. The company should Validate the CM or combinition of CMs before applying them in order to confirm that the the particular CM or combination of CMs is capable to prevent the intended hazard or is capable to reduce the intended hazard to the defined acceptable level.5. Once the validation confirms that the hazard will be prevented or reduced effectively the company should document and implement the control measures accordingly.16. Once implemented the system need to be verified periodically and records of verification should be maintained.17. The company should periodically review, update and improve the system accordingly.
