1、BSI Standards Publication PD ISO/TS 22002-6:2016 Prerequisite programmes on food safety Part 6: Feed and animal food productionPD ISO/TS 22002-6:2016 PUBLISHED DOCUMENT National foreword This Published Document is the UK implementation of ISO/TS 22002-6:2016. The UK participation in its preparation
2、was entrusted to Technical Committee AW/90, Quality systems for the food industry. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its
3、 correct application. The British Standards Institution 2016. Published by BSI Standards Limited 2016 ISBN 978 0 580 87265 5 ICS 67.040 Compliance with a British Standard cannot confer immunity from legal obligations. This Published Document was published under the authority of the Standards Policy
4、and Strategy Committee on 30 April 2016. Amendments issued since publication Date Text affectedPD ISO/TS 22002-6:2016 ISO 2016 Prerequisite programmes on food safety Part 6: Feed and animal food production Programmes prrequis pour la scurit des denres alimentaires Partie 6: Production des aliments p
5、our animaux TECHNICAL SPECIFICATION ISO/TS 22002-6 Reference number ISO/TS 22002-6:2016(E) First edition 2016-04-15PD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E)ii ISO 2016 All rights reserved COPYRIGHT PROTECTED DOCUMENT ISO 2016, Published in Switzerland All rights reserved. Unless otherwise specifi
6、ed, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs
7、 member body in the country of the requester. ISO copyright office Ch. de Blandonnet 8 CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 copyrightiso.org www.iso.orgPD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E)Foreword v Introduction vi 1 Scope . 1 2 Normative ref
8、erences 1 3 T erms and definitions . 1 4 Generic PRPs . 3 4.1 Establishment 3 4.1.1 General requirements 3 4.1.2 Environment 3 4.2 Layout and workspace 3 4.2.1 General requirements 3 4.2.2 Internal design and layout . 3 4.2.3 Internal structures and fittings . 3 4.2.4 Equipment . 4 4.2.5 Mobile stru
9、ctures and equipment 4 4.2.6 Storage 4 4.3 Utilities . 4 4.3.1 General requirements 4 4.3.2 Water supply . 4 4.3.3 Ventilation . 4 4.3.4 Air and other gases 5 4.3.5 Lighting 5 4.4 Waste disposal . 5 4.4.1 General requirements 5 4.4.2 Waste handling 5 4.4.3 Drains and drainage 5 4.5 Equipment suitabi
10、lity, cleaning and maintenance . 5 4.5.1 General requirements 5 4.5.2 Hygienic design . 6 4.5.3 Measuring and dosing devices . 6 4.5.4 Maintenance 6 4.6 Management of purchased materials and services . 6 4.6.1 General requirements 6 4.6.2 Selection and management of suppliers . 7 4.6.3 Incoming mate
11、rials 7 4.7 Measures for prevention of cross-contamination . 7 4.8 Cleaning and sanitation . 8 4.8.1 General requirements 8 4.8.2 Cleaning and sanitizing programmes 8 4.8.3 Cleaning and sanitizing agents and tools 8 4.9 Pest control 8 4.9.1 General requirements 8 4.9.2 Pest control programs . 8 4.9.
12、3 Preventing access 9 4.9.4 Harbourage and infestations . 9 4.9.5 Monitoring and detection . 9 4.9.6 Control and eradication . 9 4.10 Personnel hygiene 9 4.10.1 General requirements 9 4.10.2 Personal behaviour 9 4.10.3 Personal hygiene facilities and toilets 10 4.10.4 Designated eating areas 10 4.10
13、.5 Clothing and protective equipment 10 ISO 2016 All rights reserved iii Contents PagePD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E)4.10.6 Personal cleanliness . 10 4.11 Rework 10 4.11.1 General requirements .10 4.11.2 Storage, identification and traceability .10 4.11.3 Rework usage.10 4.12 Withdrawal
14、 procedures 11 4.13 Storage and transport 11 4.13.1 General requirements .11 4.13.2 Warehousing requirements .11 4.13.3 Vehicles, conveyances and containers 11 4.14 Packaging information and customer awareness 12 Bibliography .13 iv ISO 2016 All rights reservedPD ISO/TS 22002-6:2016ISO/TS 22002-6:20
15、16(E) Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for whi
16、ch a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all m
17、atters of electrotechnical standardization. The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This
18、 document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives). Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or
19、all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents). Any trade name used in this document is information given for the convenience of users
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21、 information. The committee responsible for this document is ISO/TC 34 Food products, Subcommittee SC 17 Management systems for food safety. ISO/TS 22002 contains the following parts under the general title Prerequisite programmes on food safety: Part 1: Food manufacturing Part 2: Catering Part 3: F
22、arming Part 4: Food packaging manufacturing Part 6: Feed and animal food production ISO 2016 All rights reserved vPD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E) Introduction ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement is that organizat
23、ions establish, implement and maintain prerequisite programmes (PRPs) to assist in controlling food safety hazards. This Technical Specification does not duplicate the requirements given in ISO 22000 and is intended to be used when establishing, implementing and maintaining the PRPs specific to the
24、organization(s) in conjunction with ISO 22000. ISO/TC 34/SC 17 acknowledged the PAS 222:2011 as a starting point for the development of this Technical Specification.vi ISO 2016 All rights reservedPD ISO/TS 22002-6:2016Prerequisite programmes on food safety Part 6: Feed and animal food production 1 S
25、cope This Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling feed safety hazards in feed and animal food and in materials intended for use in the production of feed and animal food. Feed safety hazards
26、 in this context relate to attributes that have a potential to affect adversely animal and/or human health. Prerequisite programmes are intended to ensure feed safety and to prevent, control and detect potential contamination including cross-contamination that could occur under the responsibility of
27、 the organization. This Technical Specification is applicable to all organizations regardless of size, location or complexity that are involved in the manufacturing and/or supply of feed and animal food and wish to implement a PRP. Feed and animal food operations are diverse in nature and not all of
28、 the requirements specified in this Technical Specification necessarily apply to an individual organization or process. Where exclusions are made or alternative measures are implemented, these need to be justified by a hazard assessment and verified to be effective. Any exclusions or alternative mea
29、sures adopted should not affect the ability of an organization to comply with other requirements contained in this Technical Specification. 2 Normative references The following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For
30、dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 22000, Food safety management systems Requirements for any organization in the food chain 3 T erms a nd definiti ons For the purposes of thi
31、s document, the terms and definitions given in ISO 22000 and the following apply. 3.1 feed any single or multiple products, whether processed, semi-processed or raw, which is intended to be fed to food producing animals SOURCE: CAC/GL 81-2013 modified 3.2 animal food any single or multiple products,
32、 whether processed, semi-processed or raw, which is intended to be fed to non-food producing animals SOURCE: CAC/GL 81-2013 modified TECHNICAL SPECIFICATION ISO/TS 22002-6:2016(E) ISO 2016 All rights reserved 1PD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E) 3.3 feed safety concept that feed (3.1) and a
33、nimal food (3.2) will not cause harm to animals and/or lead to contamination (3.5) of human food products 3.4 feed safety hazard biological, chemical or physical agent in feed (3.1) and animal food (3.2), with the potential to cause an adverse health effect in animals and/or humans 3.5 contamination
34、 introduction or occurrence of a contaminant (3.6) in feed (3.1) and animal food (3.2) or the production environment SOURCE: CAC/RCP 1-1969:1997, 2.3 modified 3.6 contaminant any substance not intentionally added to feed (3.1) or animal food (3.2), which is present as a result of the production, man
35、ufacture, processing, preparation, treatment, packing, packaging, transport or holding of such feed or animal food, or as a result of environmental contamination (3.5) SOURCE: CAC/GL 81-2013 modified 3.7 cross-contamination contamination (3.5) from one type, item or lot or batch of feed (3.1) and an
36、imal food (3.2) to another 3.9 materials any constituent part of feed (3.1) and animal food (3.2) and packaging materials 3.10 representative sample sample in which any particular characteristics of the lot or batch from which it is drawn are maintained, in particular in the case of a simple random
37、sample where each of the items or increments of the lot or batch has been given the same probability of entering the sample 3.11 rework nonconforming and/or returned products suitable for reprocessing EXAMPLE Pellet fines, screenings, quality defects and customer returns. 3.12 medications substances
38、 applied or administered to any animal for therapeutic, prophylactic or diagnostic purposes or for modification of physiological functions or behaviour or the combination of such substances with feed (3.1) or animal food (3.2) SOURCE: Codex Alimentarius Commission Procedural Manual, 23: 2015 modifie
39、d 3.13 zoning defined area within an establishment where specific operating, hygiene or other practices may be applied to minimize the potential for contamination (3.5) SOURCE: PAS 222:2011 modified2 ISO 2016 All rights reservedPD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E) 4 Generic PRPs 4.1 Establis
40、hment 4.1.1 General requirements Establishments shall be designed, constructed and maintained in a manner that a) facilitates satisfactory performance of all operations, b) eliminate or minimize to acceptable level the feed safety hazards associated with those operations, and c) prevent contaminatio
41、n from the surroundings. Establishments shall be maintained in good order. Vegetation shall be tended, removed or otherwise managed to address feed safety hazards. Establishments shall be designed, constructed and maintained to allow adequate drainage and cleaning to prevent contamination. The estab
42、lishment boundaries shall be defined and documented. Access to the establishment shall be managed to address feed safety hazards. Access by non-employees shall be controlled in a manner depending on the risk to feed safety. Where it is not feasible to control access to the establishment, measures to
43、 prevent contamination shall be taken. Access points to bulk material receiving lines shall be identified and secured from unintended use and contamination. 4.1.2 Environment Potential sources of contamination from the local environment shall be considered. Measures taken to protect against potentia
44、l sources of contamination shall be documented and reviewed for effectiveness. 4.2 Layout and workspace 4.2.1 General requirements Processes and workspaces shall be designed, constructed and maintained to control feed safety hazards. 4.2.2 Internal design and layout The establishment shall be design
45、ed so the movement of materials, products and people do not contribute to contamination. Testing areas and laboratories shall be designed, located and operated to prevent contamination of materials and production areas of the establishment. 4.2.3 Int ernal structur es and fittings Walls, floors and
46、floor-wall junctions shall be cleanable and resistant to the cleaning system applied. Standing water shall be prevented and/or removed. Openings shall be designed and managed to prevent entry of foreign matter, precipitation and pests. This includes external openings for the transfer of materials wi
47、thin the establishment. Roofs in manufacturing and storage locations shall be self-draining and shall not leak. ISO 2016 All rights reserved 3PD ISO/TS 22002-6:2016ISO/TS 22002-6:2016(E) Ceilings and overhead fixtures shall be designed and maintained to prevent damage and build-up of dirt and conden
48、sation. 4.2.4 Equipment Equipment shall be designed and located to permit access for operation, cleaning and maintenance. All equipment used for producing or processing feed and animal food shall be fit for the purpose for which it is used. 4.2.5 Mobile structures and equipment Mobile structures and
49、 equipment, including those which are used temporarily, shall be managed to prevent contamination. 4.2.6 Storage Storage shall provide protection from dust, condensation, waste, pests and other sources of contamination. Storage conditions shall be appropriate for the intended use of the material. Temperature and humidity shall be controlled where necessary. Storage areas for dry materials shall be kept dry and appropriately ventilated. Measures shall be taken to prevent contamination when materials are store
