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Prerequisite programmes for food safety in food retail. Specification
This PAS specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards.
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.
This PAS is neither designed nor intended for use in other parts of the food supply chain.
Food retailing operations are diverse in nature and not all of the requirements specified in this PAS apply to an individual establishment or process.
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.
The requirements of this PAS are designed for retailers who sell food.
NOTE 1 Examples of such retailers include, but are not limited to:
- supermarkets;
- hypermarkets;
- convenience stores;
- cash and carry;
- mass/club stores;
- food halls in department stores;
- bakeries, butchers, etc.
NOTE 2 For food safety in restaurants/catering facilities in general, refer to ISO/TS 22002-2.
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