• Author / Uploaded
• Riccardo R Rodrigo

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• Seguridad alimenticia
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ISO FOOD SAFETY STANDARDS

 ISO 22000:2005- Food safety management systems -- Requirements for any organization in the food chain (Kindly note this standard is adopted as a Jamaican Standard) ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

 ISO/TS 22002-1:2009-Prerequisite programmes on food safety -- Part 1: Food manufacturing ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7. ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supply chain.  ISO/TS 22002-2:2013 -Prerequisite programmes on food safety -- Part 2:

Catering ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. ISO/TS 22002-2:2013 is applicable to all organizations which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2. 1

The scope of ISO/TS 22002-2:2013 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.

 ISO/TS 22002-3:2011 -Prerequisite programmes on food safety -- Part 3: Farming ISO/TS 22002-3:2011 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain. ISO/TS 22002-3:2011 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7.2.

 ISO/TS 22002-4:2013 -Prerequisite programmes on food safety -- Part 4: Food packaging manufacturing ISO/TS 22002-4:2013 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.

 ISO 22004:2014 - Food safety management systems -- Guidance on the application of ISO 22000 ISO 22004:2014 does not create, alter or replace any of the requirements in ISO 22000 as individual organizations are free to choose the necessary methods and approaches to fulfil the requirements of ISO 22000. The guidance provided by this ISO 22004:2014 are under no circumstances, to be considered a requirement.

These standards are available for viewing and for purchase at the Technical Information Centre, BSJ. For further information please contact: Mrs. Priscilla Cargill 926-3140-5 – Ext 3201 E-mail: [email protected] Ms Jennifer Beckles - Ext 3200 E-mail : [email protected]

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