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ISO / TS 22002-1:2009
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ISO / TS 22002-1:2009
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ISO / TS 22002-1:2009
ISO 22000:2005 sets out specific food safety
requirements for organizations in the food
chain.
One such requirement is that organizations
establish, implement and maintain prerequisite
programmes (PRP) to assist in controlling food
safety hazards (ISO 22000:2005, Clause 7).
ISO / TS 22002-1:2009
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GFSI
Guide
Eurepgap
ISO 9001
FAMI-QS
Waiterose
system
IFS
BRC-Food
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EFSIS
ISO 14001
M&S system
BRC-IoP
Nestl NQS
Aldi system
GMO
AG 9000
Dutch HACCP
SQF
GMP
McDonalds system
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GTP
Irish HACCP
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ISO 22000
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TS 22002-1
ISO / TS 22002-1:2009
ISO 22000
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ISO / TS 22002-1:2009
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ISO / TS 22002-1:2009)
ISO 22000
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ISO 22000
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Prerequisite
programmes
ISO 22000
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pest control;
j)
personnel hygiene.
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ISO / TS 22002-1:2009
Temperature control and monitoring equipment
Equipment used for thermal processes shall be able to meet
the temperature gradient and holding conditions given in
relevant product specifications.
Equipment shall provide for the monitoring and control of the
temperature.
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ISO / TS 22002-1:2009
Cleaning plant, utensils and equipment. Wet and dry
cleaning programmes shall be documented to ensure that all
plant, utensils and equipment are cleaned at defined
frequencies. The programmes shall specify what is to be
cleaned (including drains), the responsibility, the method of
cleaning (e.g. CIP, COP), the use of dedicated cleaning tools,
removal or disassembly requirements and methods for
verifying the effectiveness of the cleaning.
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ISO / TS 22002-1:2009
Preventive and corrective maintenance
A preventive maintenance programme shall be in place.
The preventive maintenance programme shall include all
devices used to monitor and/or control food safety hazards.
Corrective maintenance shall be carried out in such a way that
production on adjoining lines or equipment is not at risk of
contamination.
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ISO / TS 22002-1:2009
Management of purchased materials
Selection and management of suppliers
Incoming material requirements
Inspection of incoming material
Nonconforming received materials
Identification, segregation and handling of purchased materials
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ISO / TS 22002-1:2009
MEASURES FOR PREVENTION OF CROSS
CONTAMINATION
Microbiological cross contamination
Allergen management
Physical contamination
Chemical contamination
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ISO / TS 22002-1:2009
CLEANING AND SANITIZING
Cleaning and sanitizing agents and tools
Cleaning and sanitizing programmes
Cleaning in place (CIP) systems
Monitoring sanitation effectiveness
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ISO / TS 22002-1:2009
PEST CONTROL
Pest control programmes
Preventing access
Harborage and infestations
Monitoring and detection
Eradication
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ISO / TS 22002-1:2009
PERSONNEL HYGIENE AND EMPLOYESS FACILITIES
Adequate numbers, locations and means of hygienically
washing and drying
Adequate number of toilets
Not directly open into production
Changing facilities for personnel
Canteens and designated areas for food storage
Work wear and protective clothing
Health status
Illness and injuries
Personal cleanliness
Personal behavior
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ISO / TS 22002-1:2009
REWORK
Storage, identification and traceability
Segregation requirements for rework
Classification for rework
Rework usage permissible incorporation
PRODUCT RECALL PROCEDURES
Recall requirements
System for identification, location and removal
Need for public warning
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ISO / TS 22002-1:2009
WAREHOUSING
Effective control of warehousing temperature, humidity and
environmental conditions
Proper stacking
Waste materials, lubricants, chemicals, cleaning materials and
pesticides stored separately
Vehicles, conveyances and containers
PRODUCT INFORMATION / CONSUMER AWARENESS
Proper presentation
Labeling of pre-packed food
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Front-of-pack labelling
Traffic light labels on the front-of-pack
provides information on high (red), medium (amber) or
low (green) amounts of fat,
Format 2: Big 4 and Little 4
Energy
(kJ and kcal)
saturated fat, sugars and salt.
Protein
(g)
The number of grams of fat,
Carbohydrate
(g)
saturated fat, sugars and salt in
of which: sugars
(g)
Fat
(g)
what the manufacturer or retailer
which: saturates
(g)
suggests as a serving of the food of
Fibre
(g)
though the criteria are per 100g
Sodium
(g)
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Labelling systems
UK
Tesco
Sainsburys
Asda
GDA
Colour coded traffic light (TL) levels
TL with GDA
France
Intermarch
Auchan
Germany
Lidl
Real
GDA
GDA (energy only FOP)
Hungary
Tesco, Interspar
GDA
Poland
Tesco, Real
GDA
Sweden
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FOP
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Europe requires that all food that has any ingredient that is
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more than 1% GM be labeled as GM containing.
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