PAS 220 PREREQUISITE PROGRAM TRAINING CERTIFICATE

The PAS 220 Prerequisite Program Training Certificate is a document that demonstrates that you have successfully completed a training program that provides knowledge and understanding of the PAS 220 standard, which details the prerequisite programs (PRPs) that are part of the food safety management system for food manufacturers.

What is PAS 220?

PAS 220 (Publicly Available Specification) is the standard for "Prerequisite programs on food safety for food manufacturing." It was developed by the British Standards Institution (BSI) and, in accordance with the ISO 22000 Food Safety Management System standard, defines more detailed and sector-specific PRPs for food manufacturers.

PAS 220 was superseded by ISO/TS 22002-1 in 2013. However, PAS 220 is still used as a reference in some sources and training courses. ISO/TS 22002-1 largely has the same content as PAS 220 and serves the same purpose.

What are Prerequisite Programs (PRPs)?

PRPs are the basic conditions and practices necessary to control food safety hazards and produce safe food. They are essential for creating and maintaining a hygienic production environment. PRPs also form the basis for the effective implementation of a HACCP (Hazard Analysis and Critical Control Points) plan.

What Topics Does PAS 220 (or ISO/TS 22002-1) Cover?

These standards establish detailed requirements for food manufacturers in the following areas:

• Construction and Layout of Buildings and Facilities: Appropriate design, construction, and maintenance.

• Layout of Premises, Workspace, Buildings, and Attachments: Arrangement to prevent cross-contamination.

• Supplies of Air, Water, and Energy: Supply of appropriate quality and safety.

• Waste Disposal: Hygienic disposal of waste.

• Equipment Suitability, Cleaning, and Maintenance: Suitability of equipment for food production, regular cleaning, and maintenance.

• Management of Purchased Materials: Selection and evaluation of suppliers, control of inputs.

• Measures for Prevention of Cross-Contamination: Prevention of cross-contamination, including allergen management.

• Cleaning and Sanitation: Implementation of effective cleaning and disinfection programs.

• Pest Control: Prevention of pest entry into the facility and keeping them under control.

• Personnel Hygiene and Employee Facilities: Compliance of personnel with hygiene rules and provision of appropriate facilities.

• Rework: Ensuring the safety of reworked products.

• Product Recall Procedures: Establishment of effective recall procedures.

• Warehousing: Storage of products under suitable conditions.

• Product Information and Consumer Awareness: Product labeling and consumer information.

• Food Defence, Biovigilance, and Bioterrorism: Measures against risks of intentional contamination.

Who is the PAS 220 Prerequisite Program Training Certificate For?

This training and certification are beneficial for individuals working in the food manufacturing sector and responsible for food safety management systems. In particular:

• Food Safety Managers and Team Members

• Quality Control and Quality Assurance Personnel

• Production Managers and Supervisors

• Internal Auditors

• Food Safety Consultants
  
  

What is Included in the Training Content?

PAS 220 (or ISO/TS 22002-1) prerequisite training programs generally cover the following topics:

• Fundamentals and Importance of Food Safety

• Introduction to Prerequisite Programs (PRPs)

• Detailed Review of the PAS 220 (or ISO/TS 22002-1) Standard

• Implementation and Verification of PRPs

• Relationship of PRPs with HACCP and ISO 22000
  
  

Benefits of the Certificate:

• Knowledge and Awareness: Increases knowledge and awareness about food safety and PRPs.

• Career Development: Supports specialization in the field of food safety and career development.

• Contribution to the Business: Contributes to the reduction of food safety risks and the production of safer food.

• Standard Compliance: Facilitates compliance with the PAS 220 (or ISO/TS 22002-1) standard.