{"id":416998,"date":"2024-10-20T06:13:48","date_gmt":"2024-10-20T06:13:48","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-pas-2212013-2\/"},"modified":"2024-10-26T11:34:55","modified_gmt":"2024-10-26T11:34:55","slug":"bsi-pas-2212013-2","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-pas-2212013-2\/","title":{"rendered":"BSI PAS 221:2013"},"content":{"rendered":"<p>This PAS specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards.<\/p>\n<p>This PAS is applicable to all organizations, regardless of size or complexity. This PAS is not a management system standard and is intended to be used by food retailing organizations that wish to implement PRPs in such a way as to address the requirements specified in Clause 7 of BS EN ISO 22000:2005. It is not intended to be used in isolation.<\/p>\n<p>This PAS is neither designed nor intended for use in other parts of the food supply chain.<\/p>\n<p>Food retailing operations are diverse in nature and not all of the requirements specified in this PAS apply to an individual establishment or process.<\/p>\n<p>Where exclusions are made or alternative measures implemented, these need to be justified by a risk assessment. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements.<\/p>\n<p>The requirements of this PAS are designed for retailers who sell food.<\/p>\n<blockquote>\n<p>NOTE 1 Examples of such retailers include, but are not limited to:<\/p>\n<ul>\n<li>\n<p>supermarkets;<\/p>\n<\/li>\n<li>\n<p>hypermarkets;<\/p>\n<\/li>\n<li>\n<p>convenience stores;<\/p>\n<\/li>\n<li>\n<p>cash and carry;<\/p>\n<\/li>\n<li>\n<p>mass\/club stores;<\/p>\n<\/li>\n<li>\n<p>food halls in department stores;<\/p>\n<\/li>\n<li>\n<p>bakeries, butchers, etc.<\/p>\n<\/li>\n<\/ul>\n<\/blockquote>\n<blockquote>\n<p>NOTE 2 For food safety in restaurants\/catering facilities in general, refer to ISO\/TS 22002-2.<\/p>\n<\/blockquote>\n<h4>PDF Catalog<\/h4>\n<table border=\"1px\" class=\"des-table\">\n<tr>\n<th>PDF Pages<\/th>\n<th>PDF Title<\/th>\n<\/tr>\n<tr>\n<td><b>3<b><\/td>\n<td>Contents  <\/td>\n<\/tr>\n<tr>\n<td><b>5<b><\/td>\n<td>Foreword  <\/td>\n<\/tr>\n<tr>\n<td><b>6<b><\/td>\n<td>Introduction  <\/td>\n<\/tr>\n<tr>\n<td><b>7<b><\/td>\n<td>1 Scope <br \/> 2 Normative references  <\/td>\n<\/tr>\n<tr>\n<td><b>8<b><\/td>\n<td>3 Terms and definitions  <\/td>\n<\/tr>\n<tr>\n<td><b>10<b><\/td>\n<td>4 Retail premises and exterior surroundings <br \/> 4.1 General <br \/> 4.2 Exterior surroundings of retail premises  <\/td>\n<\/tr>\n<tr>\n<td><b>11<b><\/td>\n<td>5 Layout of retail premises and workspace <br \/> 5.1 General <br \/> 5.2 Internal design, layout <br \/> 5.3 Internal structures and fittings <br \/> 5.4 Location of equipment <br \/> 5.5 Temporary structures <br \/> 5.6 Storage of food, packaging materials, ingredients and non-food chemicals  <\/td>\n<\/tr>\n<tr>\n<td><b>12<b><\/td>\n<td>6 Utilities \u2013 air, water, energy <br \/> 6.1 General <br \/> 6.2 Water supply <br \/> 6.3 Air quality and ventilation <br \/> 6.4 Compressed air and other gases <br \/> 6.5 Lighting  <\/td>\n<\/tr>\n<tr>\n<td><b>13<b><\/td>\n<td>7 Waste disposal <br \/> 7.1 General <br \/> 7.2 Containers for waste and inedible or hazardous substances <br \/> 7.3 Waste management and removal <br \/> 7.4 Drains and drainage <br \/> 8 Equipment suitability and maintenance <br \/> 8.1 General <br \/> 8.2 Hygienic design <br \/> 8.3 Temperature control and monitoring equipment  <\/td>\n<\/tr>\n<tr>\n<td><b>14<b><\/td>\n<td>8.4 Preventive and corrective maintenance  <\/td>\n<\/tr>\n<tr>\n<td><b>15<b><\/td>\n<td>9 Management of purchased products, materials and services <br \/> 9.1 General <br \/> 9.2 Selection and management of suppliers <br \/> 9.3 Incoming material requirements(raw\/ingredients\/packaging)  <\/td>\n<\/tr>\n<tr>\n<td><b>16<b><\/td>\n<td>10 Contamination <br \/> 10.1 General <br \/> 10.2 Microbiological contamination <br \/> 10.3 Allergen management <br \/> 10.4 Physical contamination  <\/td>\n<\/tr>\n<tr>\n<td><b>17<b><\/td>\n<td>11 Cleaning, sanitizing and disinfection <br \/> 11.1 General <br \/> 11.2 Cleaning and sanitizing agents and tools <br \/> 11.3 Cleaning and sanitizing programmes <br \/> 11.4 Cleaning in place (CIP) systems  <\/td>\n<\/tr>\n<tr>\n<td><b>18<b><\/td>\n<td>12 Pest control <br \/> 12.1 General <br \/> 12.2 Pest control programmes <br \/> 12.3 Preventing access <br \/> 12.4 Harbourage and infestations <br \/> 12.5 Monitoring and detection <br \/> 12.6 Eradication  <\/td>\n<\/tr>\n<tr>\n<td><b>19<b><\/td>\n<td>13 Personnel hygiene and employee facilities <br \/> 13.1 General <br \/> 13.2 Personnel hygiene facilities and toilets <br \/> 13.3 Personnel canteens and designated eating areas <br \/> 13.4 Work wear and protective clothing <br \/> 13.5 Health status  <\/td>\n<\/tr>\n<tr>\n<td><b>20<b><\/td>\n<td>13.6 Illness and injuries <br \/> 13.7 Personal cleanliness <br \/> 13.8 Personal behaviour  <\/td>\n<\/tr>\n<tr>\n<td><b>21<b><\/td>\n<td>14 Rework <br \/> 14.1 General <br \/> 14.2 Storage, identification and traceability <br \/> 14.3 Rework usage <br \/> 15 Product returns and recall procedures <br \/> 15.1 General <br \/> 15.2 Product recall and general product return procedures  <\/td>\n<\/tr>\n<tr>\n<td><b>22<b><\/td>\n<td>16 Warehousing and storage <br \/> 16.1 General <br \/> 16.2 Wareroom\/warehousing <br \/> 17 Product information\/consumer awareness <br \/> 17.1 Product information <br \/> 17.2 Labelling of foods  <\/td>\n<\/tr>\n<tr>\n<td><b>23<b><\/td>\n<td>18 Food defence, biovigilance and bioterrorism <br \/> Bibliography  <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p><b>Prerequisite programmes for food safety in food retail. Specification<\/b><\/p>\n<table class=\"shortdes-table\" style=\"width: 100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td>Published By<\/td>\n<td>Publication Date<\/td>\n<td>Number of Pages<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/pdfstandards.shop\/product-category\/publishers\/bsi\/\"><b>BSI<\/b><\/a><\/td>\n<td>2013<\/td>\n<td>26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":417008,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-416998","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/416998","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/417008"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=416998"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=416998"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=416998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}