Program prerequisites for food safety for the design and production of packaging materials for food products.

PackingProgram prerequisites for food safety for the design and production of packaging materials for food products. (PAS-223)

foreword

These open specifications (PAS) have been prepared by the British Standards Institution (BSI), and establish requirements for mandatory programs that provide control of food safety.

These specifications (PAS 223) intended for use in conjunction with standard EN ISO 22000 to support management systems to ensure the production of safe food.

Development of PAS standard sponsored SSAFE Organization ( "Safe delivery of food available everywhere"). The coordinating group composed of representatives of the leading companies in the food industry and packaging manufacturers.

The work on the standard involved, such as the manufacturers of packaging Alpla, Amcor, Owens-Illinois, Rexam and Tetra Pak, as well as recognized manufacturers of food products such as Coca-Cola Co., Danone, Nestlé, Kraft Foods and Unilever.

Developed by the industry for the industry, the new standard is of particular interest to manufacturers of packaging of foods and beverages worldwide. Also it will be interesting to certification bodies of food and public authorities.

Information about the publication

Specification PAS has been prepared and published by the BSI (British Standards Institute), which retains its ownership and copyright. BSI reserves the right to cancel or amend this PAS in the preparation of authoritative advice and relevant desires of such action.

Specification PAS will be reviewed at intervals of not less than once a year 2, and any changes made since this revision will be published as amended publicly available specifications and published as the updated standards.

These specifications should not be regarded as a British Standard, European Standard or International Standard.

If the present specification is put forward as the basis of a full British Standard, European Standard or International Standard, it will be revoked.

The use of this document

In preparing this specification it assumed that the execution of its provisions is entrusted to appropriately qualified and experienced professionals for whom this document was designed.

exhibition text

The provisions of this specification outlines a standard font. Specification requirements are formulated with the help of the proposals, which use the auxiliary verb "should".

Comments, recommendations, explanations and general information materials, which are set out in italics, with the subtitle NOTE are not normative elements.

Contractual and legal considerations

This publication does not purport to include all necessary provisions in the contract. Users are responsible for its correct application. Compliance with this specification itself does not provide exemption from contractual obligations.

1 Introduction

BS EN ISO 22000 establishes specific food safety requirements for organizations in the food chain. One such requirement is that the organization shall establish, implement and maintain the program conditions that contribute to the production of safe products.

These specifications are designed to support management systems designed to ensure compliance with the requirements of EN ISO 22000:. 2005, n, and sets out detailed requirements for these programs.

These specifications do not duplicate requirements given in EN ISO 22000, and intended for use in conjunction with EN ISO 22000, but not in isolation.

the design requirements have been incorporated into the specification as can be potentially dangerous for the product safety risks on the packaging is not suitable for this product

It is important that the proposed use of the package, must completely exclude any risks to food and risks with respect to the packaging, could be identified and addressed through proper design of the packaging from the beginning.

1 Applications

This Publicly Available Specification (PAS) specifies the requirements that are necessary to carry out and podderzhivam in the form of programs (PRPs), with the aim of providing assistance to the security management system of food products, in the manufacture of packaging materials for food products.

Specification PAS is applicable to all organizations, regardless of size and complexity,

are engaged in the production of the packaging is in direct contact with food and is a potential threat to the safety of products.

NOTE

PAS specification can be applied to a wide range of packaging materials that can be used for any type of product.

For example, if the product is not in direct contact with the packaging (bottled drinks), respectively, the packaging requirements other than the requirement for packaging which is in direct contact with the product (juice pack).

Specification PAS 223 is only for companies that manufacture packaging materials.

Food packaging enterprises is very diverse and not all of the requirements defined in the PAS are applicable to specific industries and organizations

NOTE: Where there are exceptions or alternative measures are in place, they must be justified. It is not recommended that any exclusion or alternative measures worsened the organization's ability to comply with these requirements. Examples of these exceptions include additional aspects related to production processes.

These specifications are detailed requirements concerning 7.2.3 points. ISO 22000: 2005.

2. Normative references

The following regulatory and reference documents necessary for the application of this document. For legacy links only be a reference to the publication. For topical references, the latest edition of the normative reference document (including any amendments).

ISO 22000: 2005, Food safety management system - Requirements for any organization in the food production and consumption chain.

3 Definitions

the terms and definitions used for this document, which are given in ISO 22000: 2005, and the following:

3.1 pollutant

any biological or chemical or other substances alien, unintentionally added to food, which jeopardize food safety or suitability

3.2. company

any building or area where work is under way with the packaging materials or the medium under the control of the same management.

[CAC / RCP 1: 2003, 2.3

3.3. materials

general term used to refer to materials, packaging materials, components, processing aids, cleaning agents and lubricants

3,4 cleaning

Solvent removal, fat and grease, paint residues or other undesirable substances

3,5 direct contact with food

contact with the packaging material during production processing of products (physical or thermal treatment), or will be in contact with the food during normal use

3,6 indirect contact with the packaging material of food

packaging materials, which are not in direct contact with the food during normal use, but there is the possibility of falling material components into the food (e.g., by heating).

3,7 raw material / packaging specifications

Detailed description of the documentation or transfer settings, including tolerances and tolerances that are required to achieve a certain level of acceptability or qualities.

3,8 Certificate of Analysis (COA)

The document provider, which indicates results of specific tests / analysis, including testing methods, performed on a certain kind of raw material supplier

3,9 Certificate of Conformity (COC)

a document confirming compliance with the relevant specifications or rules.

3,10 information on the label

Information on the label, which is an important part during the design of the finished product must have accurate information about the content of the package (the ingredients, shelf life, etc.).

3,11 relevance of packaging materials

delete inappropriate packaging market, trade and warehouses, distribution centers and / or customer warehouses, when they do not meet the requirements

3,12 packaging

output from the production of packaging materials

3,13 intermediate production of packaging materials

output from equipment failure, which is necessary for the production of finished packaging material

3,14 migration (movement)

By producing transition stages of harmful substances from the packaging material in contact with food products or stimulants transition food or food

NOTE Ink packaging component transmission can take the place of migration through the substrate and subsequent migration into the food.

3,15 redistribution

passage of substances from packaging material for products through direct contact due to improper storage or poor packaging.

3,16 foreign matter (NIAS)

foreign matter, which may be formed during the manufacturing process (or during any unintended reaction)

3,17 final product

product which requires no further processing or conversion of the organization.

3,18 waste

any substance or object that is unusable and must be disposed of.

4Konstruktsiya and layout of buildings

4.1 General requirements

Buildings should be designed, constructed and maintained so as to correspond to the nature of processes that are carried out, the food safety risks associated with these processes and potential sources of pollution of the working environment. Buildings should be of robust construction, which is not harmful to the product.

notesЕ: An example of robust design can be self-draining roofs that do not leak.

4.2. Environment

Considered to be potential sources of contamination of the local environment

NOTE: Risk analysis with respect to the local environment, both internal and external factors should be considered.

The effectiveness of measures taken to prevent possible contamination of the packaging materials should be reviewed periodically.

4,3 Premises enterprises

The boundaries of areas should be clearly defined.

Premises must be kept under conditions that will protect against contamination

packaging materials.

5 scheme premises and workspace

5.1 General requirements

The internal layout must be designed, constructed and maintained to ensure food hygiene and production processes. mobility schemes materials, Products and people, and the layout of equipment placement should be designed to protect from potential sources of contamination.

5.2. The interior design, layout and traffic pattern.

The building should provide enough space for a consistent movement of material, products and personnel, and physical separation of raw materials and production sites.

NOTE: An example of physical separation can be walls, partitions or a sufficient distance to minimize the risk.

Passages for moving material should be designed to minimize the penetration of foreign substances or pests.

5,3 internal structure and details

Walls and floors should be washable or cleaned as necessary for food safety and the hazards associated with packaging. Walls and floors should be of a material that lends itself well to washing and cleaning. Standing water should be avoided in areas where food safety may be compromised.

NOTEIf the packaging and / or raw materials is on the areas with the "wet process", the floors should be sealed and drained.

Ceilings and overhead fixtures must be designed so as to minimize the accumulation of dirt and condensation, and must be available for inspection and cleaning.

External doors, opening windows, roof vents production and storage facilities should be closed or have shielded the veil.

NOTEDoors that open to the outside, (if not used) must be covered or obstructed.

5,4 Accommodation equipment

The equipment must be installed and arranged in such a way that it helped to maintain good hygienic conditions and control.

Location Equipment must be available for operation, cleaning and maintenance.

. 5,5 Laboratory facilities

Testing equipment and testing should be controlled to minimize the risk of contamination of the packaging.

5,6 temporary or mobile facilities

Temporary structures must be designed, constructed and arranged so as to avoid the accumulation of pests (insects, rodents), and possible contamination of the package.

5,7 storage of raw materials, semi-finished products, chemicals and finished packaging

Objects used for the storage of raw materials, semi-finished and finished packaging must be protected from dust, condensation, drainage, waste and other sources of pollution.

Storage areas should be dry and well ventilated. Inspection and control of temperature and humidity should be used where indicated.

Storage facilities should be located so that there is a distinction of raw materials, work in progress and finished packaging. Raw materials, semi-finished products, packaging and chemicals that come into contact with food should be stored separately.

All packaging materials, semi-finished products and raw materials should not be stored on the floor and should be at a sufficient distance from the wall to provide the desired control of pests.

Storage areas should ensure proper maintenance and cleaning, pollution prevention and minimization of deterioration.

Cleaning products, chemicals and other dangerous substances, should be allowed to use a properly marked, stored in sealed containers and used in accordance with the instructions.

6 Utilities - Air, Water, Energy

6.1 General requirements

Ways to provide municipal services to the production and storage facilities should be designed to minimize the risks of contamination of packaging.

6,2 Water

The water supply should be sufficient to meet the needs of production processes.

The water (including ice or steam) used in contact with the packaging material must comply with certain quality and food safety and the requirements concerning the packaging.

Water for cleaning or use, where there is a risk of contact with the packaging materials shall comply with the requirements established for quality and food safety.

Not drinking water (technical) should have a separate supply system must be marked (pipes are painted in matching colors), and is not associated with drinking water. Measures should be developed to prevent the entry of non-potable water into the drinking water system.

6,3 air quality and ventilation

The organization shall establish requirements for the air to be used for direct contact with the packaging material, and implement appropriate controls.

Ventilation (natural or mechanical) should ensure the removal of excess or unwanted steam, dust and odors.

air quality in the units must be controlled to minimize the occurrence of the risk of microbiological contamination spreads through the air with respect to the packaging material

NOTE:

Such a packaging material such as paper and cardboard can be a source of bacterial propagation, must be set so biological control.

Ventilation systems must be designed and manufactured in such a way as to prevent the occurrence of a risk of microbiological contamination spreads through the air.

The ventilation system must be accessible for cleaning, filter change and service.

Supply air inlet duct should be checked periodically to physical integrity

6,4 Compressed air and other gases

Compressed air or other gas systems used in manufacturing, should be designed and operated so as to prevent contamination.

The gases are intended for direct or casual contact with the packaging (including those that are used for transportation, purging or drying or packaging equipment) shall comply with the approved documentation, in order to avoid contamination of packaging.

Where the oil for compressors, and where a high probability of occurrence of air in contact with the package, the oil must be food.

filtering requirements, humidity (relative humidity%) and must be determined microbiology.

NOTE Air-filtering should be possible, as close to the place of use

6,5 Lighting

Correctly podobranny lighting (natural or artificial) contributes to the qualitative performance of production processes.

NOTE: Light intensity must be appropriate to the nature of the work.

Lighting should be protected to ensure that the raw materials, semi-finished products, packaging and equipment are not contaminated in the event of breakdowns

7 Waste

7.1 General requirements

Systems should be used for identification, collection, storage, disposal and recycling of waste to prevent contamination of packaging and production areas.

7,2 containers for waste materials

Containers for waste or hazardous substances must be:

a) clearly identified for their intended purpose;

b) placed in a particular area;

c) made of impermeable material which can be easily cleaned;

g) are closed when not in use, and closed with a key, if the waste is hazardous, and can pose a danger to the package.

7,3 Recycling and disposal

Measures should be taken for separation, storage and disposal of waste.

Waste must not be stored on production sites or warehouses.

Materials or packaging designated as waste must be disposed of as

To brands they could not be reused. Removal and destruction is carried out by an approved waste management contractors. The organization shall keep records of the waste.

7,4 Drainage systems

Drainage systems shall be designed, constructed and arranged so as to avoid the risk of contamination of raw materials, semi-finished and finished packaging.

8 appropriate equipment and maintenance

8.1 General requirements

The equipment should help to minimize the risk of contamination of the packaging.

8,2 Guide to Health

All parts of the equipment which are in contact with the packaging material must be designed and installed so that they are easy to clean and service.

Equipment should conform to established hygiene requirements, including:

a) smooth, accessible, cleaned contact surfaces;

b) samodrenazhnye system (for wet processes);

c) the use of building materials, lubricants, washing (cleaning) means consistent with the used packaging.

Piping and air ducts should be cleaned with a self-cleaning function, no dead ends, and should not lead to the formation of condensation or leakage that could contaminate the packaging.

The control panel should be triggered (for savings) for the prevention of pollution.

Equipment with components containing metals known toxicity (eg, mercury), should not be permitted where they can endanger food safety packaging.

8,3 contacting surfaces packing

Surfaces in contact with the packaging must be made of material suitable for the intended use, in order to prevent contamination.

8,4 heat treatment control and monitoring equipment

The equipment used for heat treatment must meet the requirements contained in the relevant specifications on the packaging.

The equipment should provide monitoring and process control.

8,5 Preventive and maintenance (PPR)

There should be a preventive maintenance program.

The preventive maintenance program should include all devices used to monitor and / or to control the occurrence of food safety risks.

NoteExamples of such devices include screens and filters (including air filters), magnets, metal detectors and X-ray detectors.

Troubleshooting maintenance should be carried out in such a way that the products on the adjacent lines or equipment are not at risk of contamination

Preference is given to applications for servicing the equipment that affects the safety of the product

Temporary facilities should not put the safety of packaging for food products at risk. The request for replacement (for damage), should be included in the maintenance schedule.

The procedure for entering the equipment after repairs in production should include the cleaning, disinfection, and technical advice on the operation.

9 Procurement Management.

9.1 General requirements

Purchase of materials, which affects the safety of food products must be monitored to ensure compliance with the requirements of suppliers.

Value of raw materials and services to specified purchase requirements must be verified.

NOTE: Services may include outsourcing processes for the storage and refining products.

9,2 selection and supplier management

There should be a procedure for the selection, evaluation and monitoring of suppliers which include:

a) assess the ability of the supplier to meet the expectations of quality and safety of products supplied in accordance with the requirements and specifications;

b) a description of how suppliers are evaluated. The method used takes into account the assessment of hazards, including the potential risks concerning the packaging material. The assessment should be carried out by qualified personnel;

NOTEExamples describing how suppliers evaluated include:

a) audit of the supplier prior to the raw materials for production;

b) the relevant third-party certification (certificates of quality for products, CMS).

c) monitor the activities of the supplier for continuous approval.

NOTE: Monitoring may include compliance with the specifications of raw materials, and satisfactory audit results.

9,3 Admission Requirements for raw materials

Means of delivery must be checked before and during unloading to ensure that the raw material quality and safety was maintained during transport (for example, the seal is not damaged).

Supplier should be agreed (documented) the delivery process and the stage of the transported product control (opening, integrity of seals).

Raw materials must be checked, tested in compliance with the requirements prior to their adoption or use. Inspections should be documented.

Raw materials for re-use is monitored on the spot must be ensured that the raw material traceability.

NOTE: Checking frequency and magnitude dependent on the degree of risk of the raw material and the particular supplier (whether it is a reliable security in terms of its raw materials).Materials that do not meet the relevant specifications must be documented, in order to prevent unintended use.

Designated access lines for the acceptance of bulk raw materials should be identified, closed and restricted access. Unloading of such materials must be carried out only after review and approval at its acceptance.

10 Measures to prevent cross-contamination

10.1 General requirements

They should be developed for the prevention program, detection and control of contamination.

They should be included measures to prevent physical, chemical and microbiological contamination

10,2 Microbiological contamination

Where there is a risk of microbial contamination, should be taken

for their prevention and control of risks.

10,3 Physical contamination

On the basis of risk assessment, measures must be taken to prevent, control or detection of possible contamination.

NOTE: Examples of such measures:

a) equipment and containers for open storage of raw materials, semi-finished and finished packaging material;

b) the use of screens, magnets sieves or filters;

c) use emerged from the failure of devices such as metal detectors or rentgenodetektory.

Where in the production process or in warehouse used glass and / or brittle materials, on the case of a breakdown or release them from the system, should be established and developed requirements for periodic monitoring procedures.

NOTE: Glass and brittle materials (. Such as hard plastic parts in equipment, sight glasses, etc.), if possible, should be avoided.

Records of glass breakage related to the food safety risk should be retained.

NOTE: Sources of potential contamination can be wooden pallets and tools, rubber seals, personal items, specials. clothing and equipment.

Using the free mounts in industrial and warehouse premises is not allowed.

The company must be a documented procedure for the use of sharp objects (eg knife blade).

10,4 Chemical pollution

The chemicals used in the company must comply with the requirements, be used for other purposes, be taken into account and does not contribute to contamination of the packaging material.

It must maintain a register of hazardous substances, and should be developed measures to prevent cross-contamination between chemicals that are used for the preparation of products and substances that are dangerous for the products.

NOTE : A list of hazardous materials should include all potentially hazardous chemicals and ingredients bursting effect.

Only approved chemicals are permitted for production.

Printed materials should be stored in such a way as to move substances from the printed surface towards the contact with food is minimized.

Pallets must be made of permitted materials, be clean, dry and free of chemicals that could potentially contaminate the life of the packaging (for example, insecticides, fungicides, pesticides or other chemicals).

NOTE: In some cases, where there is a risk of infection allergens pallets, in order to prevent and control risks, provides preventive maintenance, in accordance with customer requirements and regulatory guidelines.

NOTE Components such as paint and oil, are part of the material may be potential allergens. The supplier is obliged to provide consumer information on the composition of the packaging material in order to identify risks.

11 Shoe

11.1 General requirements

Program for cleaning (maintenance works on the cleaning and disinfection) are set to maintain the hygienic state of the production equipment and the environment. Programs should be reviewed periodically and monitor the relevance.

11,2 Cleaners and Tools

Premises and equipment must be kept in good hygienic condition.

Detergents and chemicals should be clearly identified, stored separately and used only in accordance with the manufacturer's instructions.

Tools and equipment must comply with the sanitary requirements and is supported in a state that is not a potential source of foreign inclusions.

11,3 Cleaning Program

The cleaning programs should be specified as a minimum:

a) stations, equipment parts and accessories for cleaning and / or disinfection;

b) responsibility for certain tasks;c) The method of cleaning / disinfection, and frequency;

d) arrangements for verification and monitoring;

d) inspection after cleaning;

e) inspection prior to commissioning.

11,4 monitoring treatment effectiveness

cleaning programs should be periodically reviewed to ensure their continuing suitability and effectiveness

12 Pest Control

12.1 General requirements

Cleaning Program, as well as checking and monitoring should be implemented in the enterprise, in order to avoid the creation of favorable conditions for pests.

12,2 Program Pest Management

The organization must be assigned to the person responsible for the management of pest and / or use the services of contractors selected ekspertov-.

Programs pest control should be documented and should identify pests, consider the plans, methods, circuits, control procedures and, if necessary, training requirements.

Programs should include a list of chemicals that are approved for use in certain areas of the enterprise

12,3 access prevention

Buildings must be maintained in good condition. Slots, drainage tubes and other potentially dangerous places, in terms of penetration pests must be sealed.

Exterior doors, windows and vents must be designed so as to minimize the possibility of occurrence of pests.

12,4 crowded places and pest infestation

Raw materials, semi-finished and finished packaging affected pest to be treated so as to prevent contamination of other materials, packaging or premises.

Potential asylum pests (eg, holes, cracks) must be repaired.

Where storage facilities are used outside, they should be protected from pests and precipitation.

12,5 Monitoring and detection

Program Pest Management should include placement of detectors and traps at key locations for the detection of pests. It is necessary to keep the deployment plan detectors and traps. Detectors and traps must be designed and arranged so as to prevent contamination of raw materials, intermediate products, and packaging equipment.

Detectors and traps must be strong and shock-proof design. They must comply with the required type of pest.

Detectors and traps should be inspected as often as is necessary to determine the activity of the new pest. The results of inspections must be analyzed to determine the situation.

12,6 Destruction

destruction measures should be applied immediately after the announcement of the presence of infestation: insecticides (insects), rodenticides (rodent).

The use of pesticides and their use should be permitted only by qualified personnel and must be controlled in order to avoid risks to food safety.

Records should be kept on the use of pesticides to indicate the type, quantity and concentration used; where, when and how to apply, and the target pest.

13 Personal hygiene and facilities staff

13.1 General requirements

personal hygiene and behavior requirements in proportion to the risks specific to a given production area or products should be established and documented. The entire staff, visitors and contractors must comply with health requirements designed.

13,2 funds staff hygiene and toilets

Personal hygiene facilities should be available to maintain the level of hygiene required by the organization. Funds should be located close to areas where health requirements apply and must be clearly marked.

Enterprises should:

a) identify and provide appropriate amount, location means hygienic treatment including drying and disinfection of hands (including sinks, the supply of cold and hot water or water at a controlled temperature, and soap and / or a disinfectant);

NOTE: Cranes on the wash basins must be hand (or elbow operated photocell).

b) ensure adequate number of toilets with appropriate sanitary conditions, each with a sink for hand washing, drying, and, if necessary, disinfectants;

c) have facilities for personal hygiene of employees who do not go directly to the production, packaging or storage areas;

g) have conditions to change clothes personnel;

d) provide lockers for changing clothes all employees involved in the production and storage facilities.

13,3 Utilities dining and places receiving food staff

Service table and space for storage and consumption of food must be arranged so as to minimize the possibility of cross-contamination in industrial premises.

13,4 Sanitary and special clothing

The staff that works in the warehouse and production areas, should be dressed in a clean, well maintained and appropriate clothing purposes.

Staff who work in production or storage areas must (where this can be a risk regarding food security), use of working clothes, which is not used for any other purpose, and must not be stored in the same locker, where personal clothing.

Working clothes must meet a list of health claims (eg, hair, closed, clothes without buttons, etc.) that does not contribute to contamination of the packaging.

Gloves used in packaging must be clean and in good condition.

NOTE: Preferred is the use of disposable gloves and disinfectants.

PPE, if necessary, must be made so as to prevent contamination of packaging and must be maintained in a sanitary condition.

13,5 Illnesses and injuries

Employees, visitors and contractors are required (when visiting the enterprise) to report their infections and diseases, in accordance with the instructions on personal hygiene.

People who become ill or are suspected of being infected or transfer illness or disease transmitted through food, should not be allowed to work with the packaging material

In areas with packaging staff with wounds or burns should cover them with a special dressing. Any loss of dressing should be secured and subject to mandatory control

13,6 Personal Care

The staff in the premises should always wash their hands:

a) before the start of any activity for the production of packaging;

b) immediately after using the toilet, eating or drinking, and after smoking;

c) immediately after handling any potentially infectious material. Staff shall refrain from sneezing or coughing over the raw material, and at all stages of the production of packaging. Spitting (expectorant), it should be banned.

Nails should be clean and trimmed.

13,7 Personal behavior

Documented policies should describe the behavior required of staff of industrial and warehouse space. Politics, as a minimum, includes provisions:

a) The admissibility of smoking, drinking (except water), eating and chewing only in designated areas;

b) measures to minimize the risk with respect to jewelry;

NOTE : Allowed specific types of jewelry that can be worn staff in manufacturing plants and storage sites, taking into account the provisions of the religious, ethnic, and cultural health.

c) on the admissibility of personal items, such as accessories for smoking and drugs, only in designated areas;

d) a ban on the use of nail varnish, false nails and eyelashes;

d) the prohibition of wearing writing utensils in places where they might fall;

e) the maintenance of personal lockers, so that they are free of debris and contaminated clothing;

d) a ban on the storage of tools and equipment for personal lockers, which may come into contact with the packaging material

14 Recycling

14.1 General requirements

Recycled product should be stored, managed and used in such a way as to ensure the safety, quality, traceability and regulatory compliance.

NOTE: In this section, the term "recycling" includes raw materials intended for on-site processing.

14,2 storage, identification and traceability

Recycled materials must be separated and protected from contamination.

Recycled materials must be clearly identified and / or marked so that you can ensure traceability. Entries for processing, should be supported.

Classification of recycled material or the reason for the decision to recycle is to be recorded (eg, packaging, production date, shift, production line, shelf life).

14,3 use of recycled materials

If recycled materials are incorporated back into the process, then you must specify the permissible number, type and terms of using recycled materials. Also have to be identified and included all the necessary pre-processing steps.

It shall be determined measures to prevent contact with food or packaging of contaminated materials that are not intended for food contact.

Records confirming the revision of the relevant material should be available in order to prove compliance with regulatory parameters of the material used and the customer's requirements.

15. Product recall requirements

15,1 General requirements

There should be a procedure according to which the products do not meet the requirements for food safety standards, could be determined, it was found and removed at any stage of production.

NOTE: The procedure should always be in the workplace personnel, which is a supplier of products to notify affected customers (direct or potential).

(For example, if the package is rejected because of the risk to health, the other package made under the same conditions should be subject to immediate control).

16 Storage

16,1 General requirements

Raw materials and packaging should be stored in clean, dry, well-ventilated areas

protected from dust, condensation, vapors, odors and other pollution sources.

16,2 to storage requirements

It must be ensured effective control of storage temperature, humidity and other environmental conditions, if required by technical specifications for packaging or storage.

Waste and chemicals (detergents, lubricants and pesticides) should

kept separately.

For materials, defined as inappropriate, it should be given a separate storage location (for example, marriage insulator).

The contractual requirements with the customer, as well as the requirements for food safety must be met.

16,3 vehicles, vehicles and containers

Motor vehicles, vehicles and containers should be maintained in a sanitary condition, in accordance with the requirements set out in the relevant

specification and contracts.Motor vehicles, vehicles and containers should provide protection from damage and contamination of packaging. Entries for the control of temperature and humidity (where it requires the organization) should be conducted.

All delivery vehicles and shipping containers shall be subject to a documentary check on the integrity and hygienic condition before loading.

During loading operations, the packaging must be protected from contamination. To do this, you must comply with the requirements of the organization at the choice of packaging material

If you specify the special requirements of customers or regulatory document on the outer package delivery vehicles must be equipped with a non-toxic material, closed type, to avoid the possibility of tamper seals or attempt to commit any violation.

17 Information on packaging and consumer awareness

If the packaging material for food products, the information on it must comply with the requirements of the customer

NOTE: The information on food safety includes (but not limited to) the list of ingredients, the indication of the presence of allergens or GMOs, instructions for use, storage.

Control Department have time to prevent the use of outdated printed forms.

The manufacturing process should provide output without mixing packages with a variety of information on food safety within the framework of a certain party.

18 protection of food products, vandalism and bioterrorism

18,1 General requirements

Each organization must assess the risks associated with potential risks of sabotage, vandalism or terrorism, and to outline proportionate protective measures.

NOTE: These risks should be considered in the transportation and distribution of products. It should also be taken into account such items as:

a) The construction and design of infrastructure to prevent illegal entry into the territory;

b) verification of the personal affairs of employees;

c) control of confidential information;

g) ensure safe storage of the product and the protection of industrial areas;

e) consideration of security incidents.

For more information and recommendations on approaches to the protection of food businesses from all dangers, see. PAS 96.

Evaluation of the security should be reviewed periodically.

Staff should be trained in security measures at the company.

18,2 Access Control

Potentially hazardous areas (eg industrial areas, utilities) within the enterprise, must be identified, mapped to plans and subject to control access to them.

NOTE: Wherever possible, the access should be physically limited by the use of locks, electronic cards, keys or alternative systems.

Under the control should be the use of branded packages and promotional materials (when they are not used

19 design and packaging development

19,1 General requirements

Terms and conditions for the development of packaging for food product design should be determined prior to its production and meet the requirements for food safety and consumer requirements.

19,2 Communication

Customer requirements to be set by the manufacturers of packaging material. There should be given full information about the product (intended use of the packaging, the conditions in the food industry, in terms of trade, type of product, which is subject to the packaging).

There should be a procedure of approval of orders and possible changes in the requirements for the production of packaging between the customer and the consumer.

19,3 Packaging Design

Before the development of packaging materials should be developed a complete set of documents confirming the availability of raw materials (ingredients) for the production of packaging.

The composition of packaging and its change (where applicable) must comply with the requirements of the regulation of food safety and customer requirements, where the final product is intended for use.

Changing the data must comply with certain conditions, under which the package will be used.

19,4 Features

Specification to order the package must be maintained to make sure that the packaging material complies with the regulatory requirements and accepted by the consumer.

Specifications for packaging food products should contain a list of all components that are part of the product.

In accordance with the contractual obligations, the producers of food products (with the introduction of new technologies, which may affect the safety performance) are not allowed to bring into production new ingredients, without notice to the packaging material manufacturers, to change the packing specifications on the composition of the food product

19,5 process control

Data validation (eg, test results and test) should be documented, which is a confirmation that the packaging production process, as well as its delivery to the customer correspond to the approved specifications of the client and do not compromise food safety.

NOTE: The data verification system may be used to estimate a new order for packaging.

Bibliography

For dated references, only the edition.

For the time references the latest edition of the referenced document (including any amendments).

Content Standards

NOT 223: 2011

PAS 96, protection of food and beverages. Guidelines for the prevention, detection and damage to foods and beverages, and documentation of their implementation.

BS EN 15593, hygiene management in the production of food packaging

Other publications

Codex Alimentarius, Recommended International Code of Practice - General

Principles of Food Hygiene

WHO, World Health Organization - Guide to Drinking Water Quality

Further reading

BIP 2078, Food Safety Management 22000 way

BIP 2128, ISO 22000 Food Safety - Guide and Books for Food Producers

BS EN ISO 22005, traceability in the feed and food chain - General principles and The basic requirements for system design and implementation

ISO / TS 22003, Food Safety Management Systems - Requirements for authorities to audit and certify food safety management systems

ISO / TS 22004: 2005, Food Safety Management Systems - Guidelines for the application of ISO 22000: 2005

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