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What is PAS 220?
Published on 25 October 2008, Publicly Available Specification (PAS) 220:2008 specifies requirements for prerequisite programs to assist in controlling food safety risks within the manufacturing processes of international food supply chains. The PAS 220 is intended to be used in conjunction with ISO 22000, the internationally recognized standard for food safety management systems. One such requirement is that organizations establish, implement and maintain prerequisite programs (PRP) to assist in controlling food safety hazards. PAS 220 has been developed to be used to support management systems designed to meet the requirements specified in ISO 22000 and sets out the detailed requirements for those PRP.
Read the Publicly Available Specification (PAS 220) brochure (PDF 215 KB)
Who helped develop PAS 220?
The drivers for the development of PAS 220 were established by four of the largest food manufacturers, DANONE, Kraft, Unilever and Nestle, who are collectively known as the G4.They in partnership with the Confederation of Food and Drink Industries (CIAA) sponsored the development of the PAS. The current food safety standards market is dominated by retailer driven standards. BRC, IFS and SQF are the most common retailer private standards and it is often mandatory to be certified to BRC/IFS/SQF for suppliers of retailer branded products. Large food manufacturers of own branded products, such as the G4, prefer to use ISO 22000 because it provides a management system process approach, which enables the integration of their Food Safety Management Systems (FSMS) with their other management systems.
PAS 220 applies to all organizations, regardless of size or complexity. It also applies to all who are involved in the manufacturing step of the food chain and wish to implement PRP to address the requirements specified in ISO 22000.
PAS 220:2008 specifies detailed requirements to be considered including: - Construction and layout of buildings and associated utilities
- Layout of premises, including workspace and employee facilities
- Supplies of air, water, energy and other utilities
- Supporting services, including waste and sewage disposal
- Suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance
- Management of purchased materials
- Measures for the prevention of cross contamination
- Cleaning and sanitizing
- Pest control
- Personnel hygiene.
It also adds other aspects that are considered relevant to manufacturing operations: - Rework
- Product recall procedures
- Warehousing
- Product information and consumer awareness
- Food defense, biovigilance and bioterrorism.
Why SGS?
To date, thousands of small and medium size companies, as well as large multinationals, have chosen SGS as their partner in helping them improve food safety throughout their supply chains.
For more than 130 years, we have built our reputation as the world’s leading inspection, verification, testing and certification company. We are the global leader in audits and certifications with over 100,000 organizations certified across a wide variety of industry segments.
Our approach is transparent and logical, which is what makes SGS the ideal independent partner to help you in your quest for continuous improvement. Our experts are selected and trained based on their technical expertise as well as their business acumen, and like all SGS employees, their objectivity, ethics and confidentiality are beyond reproach.
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