ISO 22000: THE GENERAL PREREQUISITE PROGRAM REQUIREMENTS OF ISO 22000

ISO 22000 Prerequisite Programs Requirements - Part VI

ISO 22000 is not a stand-alone food safety management system, but it is part of a larger control system which builds on a series of prerequisite programmes and HACCP based on hazard identification and analysis. Therefore, prior to implementation of a ISO 22000 food safety management system with a HACCP Plan, there are other requirements for the organization to look after, in which one of them is  to develop and implement applicable prerequisite programmes and other supporting systems as a foundation for ISO 22000 FSMS. Prerequisite programmes provide the basic environment and operating conditions for ISO 22000 to operate, which are necessary for the production of safe and wholesome food. They should effectively control the common hazards that apply to the whole operation, leaving HACCP plan of the ISO 22000 FSMS to deal with the specific significant product or process hazards.

In the context of ISO 22000, there is a need to understand the role of prerequisite programmes in prevention or control of common hazards. In addition, it is important to verify the effectiveness of prerequisite programmes to ensure that they effectively manage the common issues not considered in the Hazard Identification and Analyses of the HACCP Plan to comply with ISO 22000. Some prerequisite programmes are actually processes and therefore may have a critical influence at a specific step within the Hazard Identification and Analyses of ISO 22000. When this occurs, that element would be included in the Hazard Identification and Analysis of ISO 22000 and subjected to the HACCP process separately. 

The sanitation and pest control process is one of the major areas considered in good manufacturing practices which are come under ISO 22000 as prerequisite programs, which you can consider as a single program or two separate programs. But these two programs are interrelated; because if you don’t have a proper sanitation program, it means that your plant will definitely attracted by pests. Thus it is mandatory to run both programs in-order to achieve effective sanitation inside your factory to comply with ISO 22000. 

The sanitation programs are different according to the machinery and the product manufactured in different food processing plants. Therefore your ISO 22000 FSMS has to be designed according to those requirements where prerequisite programs has to be targeted to facilitate relevant specific objectives identified, but pest control programs are almost similar for any production operations other than the chemicals/methods utilized and locations specific. 

E Sanitation and Pest Control

The objective of the sanitation and pest control program is to ensure that the facilities and equipment are clean and that pests are excluded from the establishment.

E 1 Sanitation

E 1.1 Sanitation Program

For each area, each piece of equipment and each utensil, the written cleaning and sanitizing program specifies the following:

• Chemicals and concentrations to be used
• Water temperature requirements
• Procedures and frequencies for cleaning and sanitizing
• Instructions for disassembling and assembling equipment

Chemicals are used in accordance with the manufacturer’s instructions and must be Accepted Materials and Non-Food Chemical Products, published by government, EU, FDA, CODEX or any other reputed statutory and regulatory organization.

The sanitation program is carried out in a timely manner. Food or packaging materials are not contaminated during or subsequent to cleaning and sanitizing of equipment.

The sanitation program outlines general housekeeping and special sanitation procedures to be carried out during operations (e.g. mid-shift cleanup).

The written sanitation program specifies the following:

1. The area(s) and equipment to be cleaned, the frequency and the person responsible for each
2. Instructions for cleaning the specified equipment and areas
3. The cleaning equipment to be used and the instructions for its proper operation (e.g. pressure, volume, etc.)
4. The detergents and sanitizers to be used (including commercial and/or generic names) and their concentration levels, water temperature, etc.
5. The method of applying cleaning and sanitizing solutions (e.g. contact time, foam consistency, etc.)
6. Rinsing instructions, including, if necessary, water temperature

The establishment monitors and verifies the effectiveness of its sanitation program by conducting:

• Microbiological testing;
• Routine sensory inspections of areas and equipment; and
• Direct, on-site observation of cleaning procedures.

The sanitation program is adjusted as necessary to incorporate new cleaning procedures (e.g. new equipment, new chemicals, etc.).

The sanitation program may be used to provide control over cross-contamination issues associated with the production of non-allergenic and allergenic products.

Operations begin only after all sanitation requirements have been met (e.g. pre-operation inspection).

E 2 Pest Control

E 2.1 Pest Control Program

The establishment has a written and effective pest control program. Birds and animals other than those intended for slaughter are prevented from entering the establishment.

The written pest control program includes the following:

1. The name of a contact person for pest control at the establishment
2. The name of the pest control company, where applicable, or the name of the person responsible for the program
3. A list of chemicals and methods of application used
4. A map of pest control devices and/or bait stations
5. The frequency of inspection
6. A survey of pests and control information

Chemicals are used in accordance with the manufacturer’s instructions and must be Accepted Materials and Non-Food Chemical Products, published by government, EU, FDA, CODEX or any other reputed statutory and regulatory organization.

Pest control chemicals are used in a manner that prevents the contamination of food.