ISO
22000 Prerequisite Programs Requirements - Part IV
According to the ISO 22000 food safety certification the prerequisite programs are defined as “specified procedure(s) or instruction(s), specific to the nature and size of the operation, that enhance and/or maintain operational conditions to enable more effective control of food safety hazards, and/or that control the likelihood of introducing food safety hazards to and their contamination or proliferation in the products(s) and product processing environment”. In an ISO 22000 food safety management system, prerequisite programs are basically focused on the production environment or in other words people and facility which will affect food safety and the validation of your ISO 22000 FSMS. Thus it is mandatory to look into the prerequisite programs very consistently and thoroughly. ISO 22000 FSMS implementation is not a single day work, where you need to consider all the relevant requirements while you need to implement basic requirements first.
According to the ISO 22000 standard, it is mandatory to control transportation, dispatch and distribution including storage to achieve effective food safety. Thus company has to have an established, implemented prerequisite program covering these requirements for the site, which has to be maintained in order to ensure effective operation of the ISO 22000 Food Safety Management system. When you continue to write your ISO 22000 FSMS prerequisite programs, you can consider below mentioned points in order to understand what you exactly needed in given context.
C Equipment
Equipment and containers used in the establishment are designed and constructed so as to ensure that they can be adequately cleaned, disinfected and maintained to avoid the contamination of food.
C 1 General Equipment
C 1.1 Equipment Design and Installation
Equipment and/or utensils are designed, constructed and installed so as to ensure that they are:
Adequate space is provided within and around equipment to prevent contamination of food products during operations. Where appropriate, equipment is properly drained and connected directly to drains.
Equipment is designed so that all food contact surfaces are smooth, non-corrosive, non-absorbent, non-toxic and free from pitting, cracks and crevices.
All chemicals, lubricants, coatings and paints used on equipment that comes into contact with food must be Accepted Materials and Non-Food Chemical Products, published by government, EU, FDA, CODEX or any other reputed statutory and regulatory organization.
Where required, equipment is properly vented. Equipment is maintained in a clean and sanitary manner in accordance with the company’s sanitation program.
Equipment and utensils used to handle inedible material are not used to handle edible material.
C 1.2 Equipment Maintenance and Calibration
Any equipment that has an impact on food safety functions as intended and does not introduce hazards into the operation. The establishment’s preventative maintenance program ensures that equipment functions properly.
The establishment maintains a list of all equipment that requires regular maintenance. It also sets out procedures and frequencies for each maintenance task (such as equipment inspection, adjustment and part replacement, etc.). These are based on the equipment manufacturers’ instructions. In cases where the manufacturers’ instructions are less rigorous or more demanding than warranted by the establishment’s operating conditions, the establishment sets out maintenance procedures and frequencies adequate for the production of safe food.
The establishment has a calibration program for all equipment that affects food safety. For equipment requiring calibration (e.g. thermometers, pH meters, aw (water activity) meters, refrigeration unit controls, pasteurizers, scales, recording charts, hydrometers, etc.), the establishment details calibration procedures and provides a schedule of frequencies associated with each calibration task.
According to the ISO 22000 standard, it is mandatory to control transportation, dispatch and distribution including storage to achieve effective food safety. Thus company has to have an established, implemented prerequisite program covering these requirements for the site, which has to be maintained in order to ensure effective operation of the ISO 22000 Food Safety Management system. When you continue to write your ISO 22000 FSMS prerequisite programs, you can consider below mentioned points in order to understand what you exactly needed in given context.
C Equipment
C 1 General Equipment
C 1.1 Equipment Design and Installation
Equipment and/or utensils are designed, constructed and installed so as to ensure that they are:
- Capable of delivering the requirements of the process (e.g. pasteurization, thermal processing, etc.); and
- Accessible for cleaning, sanitizing, maintenance and inspection.
Adequate space is provided within and around equipment to prevent contamination of food products during operations. Where appropriate, equipment is properly drained and connected directly to drains.
Equipment is designed so that all food contact surfaces are smooth, non-corrosive, non-absorbent, non-toxic and free from pitting, cracks and crevices.
All chemicals, lubricants, coatings and paints used on equipment that comes into contact with food must be Accepted Materials and Non-Food Chemical Products, published by government, EU, FDA, CODEX or any other reputed statutory and regulatory organization.
Where required, equipment is properly vented. Equipment is maintained in a clean and sanitary manner in accordance with the company’s sanitation program.
Equipment and utensils used to handle inedible material are not used to handle edible material.
C 1.2 Equipment Maintenance and Calibration
Any equipment that has an impact on food safety functions as intended and does not introduce hazards into the operation. The establishment’s preventative maintenance program ensures that equipment functions properly.
The establishment maintains a list of all equipment that requires regular maintenance. It also sets out procedures and frequencies for each maintenance task (such as equipment inspection, adjustment and part replacement, etc.). These are based on the equipment manufacturers’ instructions. In cases where the manufacturers’ instructions are less rigorous or more demanding than warranted by the establishment’s operating conditions, the establishment sets out maintenance procedures and frequencies adequate for the production of safe food.
The establishment has a calibration program for all equipment that affects food safety. For equipment requiring calibration (e.g. thermometers, pH meters, aw (water activity) meters, refrigeration unit controls, pasteurizers, scales, recording charts, hydrometers, etc.), the establishment details calibration procedures and provides a schedule of frequencies associated with each calibration task.
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