Effective
implementation of prerequisite programs (PRPs) is essential to establish a
sound foundation prior to application of ISO 22000/HACCP or other food safety management systems.
Ineffective implementation of PRPs, will likely lead to ineffective
implementation of ISO 22000 Food safety management systems and HACCP (Hazard
Analysis and Critical Control Point) systems.
ISO
22000 certification, helps you to identify, manage, mitigate and improve your food
safety processes and communication throughout the supply chain. ISO 22000 FSMS
is based on state-of-the-art best practices, and is the ideal way to tackle
issues around lack of consumer confidence, and the fear of food scares among
both clients and end customers, where you need to synchronize most effective
and mandatory food safety requirements together for an effective implementation
of an ISO 22000 FSMS.
Transportation
is one of the major criterion, where each and every product requires
transportation in various stages of its manufacturing and product life cycle. Proper
and planned transportation is very critical to food safety as well as implementation
of ISO 22000 FSMS, because lots of cross contamination and product damages are
possible with it. Thus implementation of planned transportation activities are
mandatory for food safety, which you can arranged according to your requirements
while considering following guidelines.
B Transportation, Receiving and Storage
This PRP includes the areas which cover under Transportation,
Receiving & Storage - Transportation (food carriers, temperature control)
and Receiving & Storage (incoming material receiving and storage, non-food
chemicals receiving and storage, finished product storage).
The
establishment ensures that incoming material (raw material, ingredients,
livestock, hatching eggs, chicks, packaging material, returned finished
product, food and non-food chemicals) are transported, received, stored and
handled in a manner to prevent chemical, physical or microbiological
contamination of food.
Effective measures are taken by the establishment
to prevent contamination of raw materials, ingredients and packaging materials.
The establishment does not accept incoming
materials if they are known to be contaminated with the following:
- Parasites
- Undesirable microorganisms
- Pesticides
- Veterinary drugs
- Toxic substances
- Decomposed or extraneous matter
However, the establishment may accept contaminated materials
if, through sorting and/or processing, it has the ability to reduce these
contaminants to an acceptable level.
Where required, the establishment obtains
certificates of analysis and/or letters of guarantee to ensure that its
purchasing specifications are being met.
B 1 Transportation
B 1.1 Food Carriers
The establishment verifies that carriers are
suitable for transporting food. Upon receiving goods or prior to loading goods for
shipment, the establishment inspects carriers to ensure that they are free from
contamination and suitable for transporting food.
Where appropriate, materials used in carrier
construction are suitable for contact with food.
The establishment has a program in place to verify the adequacy of cleaning and sanitizing of all carriers.Carriers are loaded, arranged and unloaded in a manner that prevents damage to and contamination of food. Finished products are transported under conditions that prevent biological, physical and chemical contamination of food.
Incoming materials are received in an area separate
from the processing area(s).
B 1.2 Temperature Control
Materials requiring refrigeration (both incoming
materials and finished products) are transported at a regulated and/or acceptable
temperature and are appropriately monitored.
Frozen ingredients and frozen finished products are
transported at temperatures that do not permit thawing.
B 2 Receiving and Storage
B 2.1 Incoming Material Receiving and Storage
The establishment keeps on file all letters of
guarantee required to certify that incoming materials meet its purchasing
specifications.
Materials are inspected at receiving, where
possible, to confirm that they meet purchasing specifications. Where
organoleptic inspections or temperature readings are not possible for these
materials, certificates of analysis or supplier audits can be used to verify
the letters of guarantee.
Incoming materials that require refrigeration are
stored at regulated and/or acceptable temperatures and are appropriately
monitored.
Frozen ingredients are stored at temperatures that
do not permit thawing.
Incoming materials are handled and stored in a
manner to prevent damage and/or contamination.
Ingredients and, where appropriate, packaging materials
are rotated according to age to prevent deterioration and spoilage.
Incoming materials that are sensitive to humidity
are stored under appropriate conditions to prevent deterioration.
B 2.2 Non-Food Chemical Receiving and Storage
Chemicals are received and stored in a dry,
well-ventilated area that is separate from all food handling areas. Non-food
chemicals are stored in designated areas such that no possibility exists for
cross-contamination of food or food contact surfaces. Where required for
ongoing use in food handling areas, chemicals are stored in a manner that
prevents contamination of food, food contact surfaces or packaging materials.
Chemicals are stored and mixed in clean, correctly-labelled
containers and are dispensed by trained, authorized personnel.
All non-food chemicals must be Accepted Materials
and Non-Food Chemical Products, published by government, EU, FDA, CODEX or any
other reputed statutory and regulatory organization.
B 2.3 Finished Product Storage
Finished products are stored and handled under
conditions that prevent deterioration.
Stock rotation is controlled to prevent
deterioration and spoilage.
Returned, defective or suspect products are
controlled, clearly identified, and isolated in a designated area until they
can be disposed of appropriately.
Finished
products are stored and handled in a manner that prevents damage (e.g. stacking
heights are controlled and forklift damage is prevented).
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