INTERPRETATION

ISO 22002-1

Prerequisite programs for the

food security
Part 1:
Food production
1 Scope

This Technical Specification contains requirements for the establishment,

implementation and maintenance of prerequisite programs (PRP) to contribute to the
control of food safety hazards.

This Technical Specification can be applied to all organizations,

regardless of their size or complexity, involved in the production phase of
the food chain and who wish to implement the PRP in such a way that the needs are met
requirements specified in clause 7 of ISO 22000:2005.

Food production operations have a diverse nature and not all

specified requirements in this Technical Specification apply to a system or process
specific.

Once the exclusions are determined and the alternative measures are implemented, it will be
it is necessary to support and document them through a risk analysis, according to what
described in clause 7.4 of ISO 22000:2005. Any exclusion or alternative measure
adoption should not harm the organization's ability to comply with these
requirements.

2 Regulatory References. For the purpose of this document, the terms and
definitions given in the ISO 22000:2005 Standard, Food Safety Management Systems.
Requirements for all organizations involved in the food chain, and the
next.

3 Terms and definitions

3.1 Pollution. Presence or occurrence of a contaminating agent in food or

in the food environment.

3.2 Contaminating agent. Any biological or chemical agent, foreign material or other
substance added to food, unintentionally, that may risk safety
the suitability of food.

3.3 Establishment. Any building or area where food is handled and the
environment controlled by the same management

3.4 Materials. General term used to refer to raw materials, materials

packaging, ingredients, process additives, materials and cleaning lubricants.

3.5 Cleaning. Removal of dirt, food residues, dirt, grease or other.

unpleasant substances.

3.6 Contact with the product. All surfaces that are in contact with the product
or the primary packaging during regular operation.

3.7 Specification of materials. Product specification. Description

documented and detailed or enumeration of the parameters, including variations and
permissible tolerances, necessary to achieve a defined level of acceptability or quality.
3.8 Suitable for food use. The lubricants in contact with heat transfer fluids.
formulated to be suitable for use in food processing where there may be
incidental contact between said lubricants and food.

3.9 Disinfection. Reduction, through chemical agents and/or physical methods,

number of microorganisms in the environment, at a level that does not compromise the
safety or suitability of food.

3.10 Cleaning on site (CIP). Cleaning of equipment by compression or

circulation of the flow of chemical solutions, cleaning liquids, and rinses inside,
on and over the surface of the equipment or systems without the need to dismantle them and
designed for such purposes.

3.11 Cleaning outside the place. (COP). System by which the ...
equipment in a tank or in a washing machine that operates through circulation of
cleaning solutions and maintaining a minimum temperature throughout the entire cycle of
cleaning.

3.12 Disinfection. Cleaning process followed by the disinfection process.

3.13 Healthiness. All actions that involve cleaning or maintenance of the

hygiene conditions in an establishment, ranging from cleaning and/or disinfection of
specific equipment for periodic cleaning activities throughout the establishment.

3.14 Certificate of analysis. CDA. Document granted by the supplier that records the
results of tests and specific analyses, including testing methodology,
carried out on a defined batch of the product from a supplier.

3.15 Zoning. Delimitation of an area within an establishment in which

they could apply specific operational practices, hygiene and others, with the
purpose of minimizing the probability of cross-contamination.

3.16 Label. Printed material that is part of the packaging of the finished product that
contains specific information about the packaging contents, the ingredients of the
food and all the storage and preparation requirements.

3.17 Product withdrawal. Removal of a non-conforming product from the market, the centers
of marketing and warehouses, distribution centers and/or large stores since
this does not comply with the specific regulations.

3.18 First in to perish, first out (FEFO). Stock rotation based on the principle
dispatch before everything that expires first

3.19 First in first out (FIFO). Stock rotation based on the principle of dispatching before
all the received first.

4 Construction and design of buildings

4.1 General requirements. Buildings must be designed, constructed and

maintained according to the nature of the processing operations that will be
carry out, the food security hazards associated with such operations and the
potential sources of contamination from the surroundings of the plant. The
Buildings must be made of durable construction and pose no danger to the
product.
4.2 Environment. Special attention must be given to potential sources of
pollution coming from the environment. Food production should not be carried out in
areas where there is a potential input of harmful substances in the product.
The effectiveness of the measures taken to protect the product from contaminants
potential should be evaluated periodically.

4.3 Location of the establishments. The boundaries of the place must be explicitly defined.
defined. Access to the place must be controlled. The place must be preserved in a manner
ordered. Optimal maintenance of the vegetation must be included or it must be removed.
drain the roads, patios, and parking areas to prevent stagnation of
water. These also need to be maintained.

5 Design of facilities and workplaces

5.1 General Requirements. Internal plans must be designed, built, and maintained.
to enable good hygiene and production practices. A pattern must be designed for
flow of materials, products, and people, and the design of the equipment, with the objective of
protect products from potential sources of contamination.

5.2 Internal design and traffic patterns. The building must provide a space
adequate, with a logical flow of materials, products, and personnel, and the physical separation of
the raw materials of the processing areas. The openings intended for the transit of
materials must be designed to reduce the entry of foreign materials and pests.

5.3 Internal structures and furniture. The walls and floors of the processing areas
They must be washable or suitable for cleaning, as appropriate, according to the risks.
of the process or product. The construction materials must be resistant to the system
of cleaning that is applied. The joints and corners of the floors of the walls must be
they are designed to allow for cleaning.

It is advisable that, in processing areas, the joints of the floors be

rounded. The floors must be designed to prevent water accumulation.
In wet process areas, floors must be sealed and drained. The drains
they must be covered and with a trap.

The roofs and elevated structures must be designed with the aim of reducing the
accumulation of dirt and condensation. The external windows that can be opened,
ventilation ducts or ceiling fans must be protected against
insects. The exterior doors that can be opened must remain closed or
safeguarded when not in use.

5.4 Equipment Location. The equipment must be designed and located in such a way that
enable hygiene practices and their monitoring. The equipment must be placed in such a way
ways that facilitate their operation, cleaning, and maintenance.

5.5 Laboratory. The on-line and in-line testing facilities must be controlled for
such a way that reduces the risk of contamination of a product. The laboratories of
Microbiology must be designed, located, and operated in such a way as to prevent the
pollution of people, plants, and products. These laboratories do not
They must directly border the production area.

5.6 Temporary or mobile installations and vending machines. The structures

temporary structures must be designed, located, and built in such a way that they avoid the
proliferation of pests and the contamination of products.
Additional hazards associated with the must also be evaluated and controlled in the same way.
temporary structures and vending machines.

5.7 Storage of food, packaging materials, ingredients, and chemicals not

Food-related. The facilities used to store ingredients, packaging, and
products should not be exposed to dust, condensation, humidity, waste or
other sources of pollution.

The storage areas must be dry and well-ventilated. In specific areas,

Monitoring and control of temperature and humidity should be ensured. The areas of
storage must be designed or arranged in such a way that allows for the
distribution of raw materials, work-in-progress products, and products
finished.

All materials and products must be stored on the floor, with a space
sensible between the material and the walls in such a way that allows the execution of the
inspection activities and pest control. The storage area must be
designed in such a way that it facilitates maintenance and cleaning, avoids contamination and
reduce deterioration.

A secure and designated storage area (closed or for the

contrary, restricted access), for cleaning materials, chemicals, and others
hazardous substances. The exceptions in the case of bulk cultured materials or
Agricultural products must be registered in the food management system.

Public services—ventilation, water, electricity

6.1 General requirements. The supply and distribution routes of the services
public towards and around the processing and storage areas must be
designed in such a way that they reduce the risk of product contamination. The quality of
such public services must be monitored in order to minimize risks
of product contamination.

6.2 Water supply. The supply of drinking water must be sufficient to meet
with the needs of the production process(es). The facilities for the
storage, distribution, and if applicable, temperature control of the water must
to be designed in such a way that they meet the specific quality requirements of
water. Water used as an ingredient of the product, including ice or steam (including
cooking steam), or that comes into contact with the product or the surface of the products,
must meet the specific quality and the respective microbiological requirements for the
product.

The cleaning water or whose use poses a risk of indirect contact with the product
they must meet specific quality and microbiological requirements related to their
application. If the water supplies contain chlorine, the reviews must ensure that
the residual level of this element at the time of its use remains within the
limits set by their corresponding specifications. Non-potable water must
to have a separate supply system that is fully identified and
that does not have a connection to the drinking water system. Measures must be taken
necessary to prevent the backflow of non-potable water into the drinking water system.

It is advised that water that may come into contact with the products circulates through
pipes that can be disinfected.
6.3 Boiler chemicals. The boiler chemicals, if it were the
case, they must be one of the following options: approved food additives and that
meet the corresponding additive specifications; or additives that have been
approved by the respective regulatory authorities as a guaranteed additive for
use in water intended for human consumption.

The chemicals for boilers must be stored in separate areas.

safe, when they are not used immediately.

6.4 Air quality and ventilation. The organization must establish the requirements
for filtration, humidity (% RH) and microbiology of the air that is used as
ingredient or what comes into direct contact with the product. If temperature is considered and
humidity as critical aspects by the organization must be implemented
a control and monitoring system.

The ventilation must be supplied in order to remove excess vapor, dust or

scents, and to enhance the drying after dry cleaning. The quality of the room
Air supply must be controlled to reduce contamination risks.
air microbiological. Protocols for monitoring and control must be established.
air quality in the areas where products are exposed to growth or
survival of microorganisms.

Ventilation systems must be designed and constructed in such a way that the air does not
flow from contaminated or waste areas to clean areas. They must be maintained
specific air pressure differentials. The systems must be easy to clean,
change filter and maintenance. The exterior input ports must be controlled
periodically in safeguarding physical integrity.

6.5 Compressed air and other gases. Compressed gas systems, carbon dioxide
and other gas systems used for manufacturing and/or filling must be designed and
preserved in such a way as to avoid contamination. The gases intended for contact
direct or incidental with the product (including those used for transportation,
materials, products, and blowing and drying equipment) must come from a source
authorized for contact with food, with a filter to remove dust, oil or water.

When compressors are used and there is a possibility of air coming into contact
With the product, the oil used must be food-grade. The use is recommended.
of compressors that do not use oil. The requirements must be specified
filtration, humidity (%RH) and microbiology. The air filtration must be located as close as possible
search that is possible to the place of use

6.6 Lighting. The lighting provided must allow personnel to operate

healthy way. The intensity of the lighting should be in accordance with the
nature of the operation being performed. The lighting lamps must be
protected with the aim of preventing materials, products, and equipment from being
contaminated in case of fissures.

7 Waste disposal

7.1 General requirements. The systems must be in order to ensure that the
waste from the materials are to be identified, collected, removed, and disposed of in such a way
form that avoids the contamination of products or the areas in which they are
processed.
7.2 Containers for waste or non-edible or hazardous substances.
containers for waste or non-edible or hazardous substances must be:

Clearly identified according to their use;

Located in a specifically designated area;
Built from a waterproof material that can be easy to clean and
disinfect
Closed when not in use;
Hermosely closed if the contained waste poses a risk to the
product.

7.3 Waste management and disposal. Provisions must be determined for the
differentiation, storage and disposal of waste. The
accumulation of waste in the food handling and storage areas
the same. Removal frequencies should be managed to avoid accumulations, with
a minimum daily elimination.

The labels of the materials, products, or printed packaging designated as

waste must be destroyed to prevent the brands from being reused. The
elimination or destruction must be carried out by specialized disposal companies
that are approved. The organization must keep a record of such destructions.

7.4 Drainage and sewerage. Drains or sumps must be designed, constructed and
located in such a way as to avoid the risk of contamination of the materials or
products. The drains must have sufficient capacity to eliminate the loads
expected flow. The drains should not cross the processing lines. The
drainage direction should not flow from a contaminated area to a clean area

8 Suitability of equipment, cleaning and maintenance

8.1 General requirements. Equipment that comes into contact with food
they must be designed and built in such a way that facilitates their cleaning, disinfection and
maintenance. The contact surfaces should not affect the final product or the system
for cleaning. Equipment that comes into contact with food must be designed
based on durable materials that can withstand constant washing.

8.2 Hygienic design. The equipment must be able to meet the principles
established hygienic design, including:

Smooth surfaces, accessible, with self-drainage in wet process areas;

Use of materials compatible with the intended end use and agents
cleaning or washing;
Structure whose holes do not allow the penetration of nuts or screws.
-
The pipes and ducts must be washable, allow free flow and drainage, and without
traps. The equipment must be designed in such a way that it reduces contact between
hands that put them into operation and the products.

8.3 Surfaces that come into contact with the products. The surfaces that come into
contact with the products must be made from a material intended for use
Food-related. They must be waterproof, resistant to corrosion and rust.
8.4 Temperature control and monitoring equipment. The equipment used in the
thermal processes must be capable of meeting the grading conditions and
temperature control, provided in the respective product specifications.
The teams will be responsible for monitoring and controlling the temperature.

8.5 Cleaning of the facility, utensils, and equipment. The programs for dry cleaning and
wet must be recorded to ensure the cleanliness of the entire plant, the utensils and
equipment, at defined frequencies.
Programs must specify what needs to be cleaned, the responsibility,
cleaning method, the use of specialized cleaning tools, requirements of
removal or disassembly and the methods for verifying the effectiveness of the cleaning.

8.6 Preventive and corrective maintenance. A program will be implemented.

preventive maintenance. This should include all the parts used for monitoring and/or
control food security hazards.

Corrective maintenance should be implemented in such a way that production in the

contiguous lines or contiguous teams do not pose a risk of contamination. It must be
prioritize maintenance requests that have an impact on safety
Food-related. Temporary arrangements must not compromise the safety of the product. They
it should change in the maintenance calendar a replacement request for one of
permanent repair.

Both lubricants and heat transfer fluids must be suitable for use
with food, if there is a risk of direct or indirect contact with the product. The
procedure for returning the equipment to production after maintenance must
contemplate cleaning, disinfection, as detailed in the procedures of the process of
disinfection, and the pre-use inspection.

The PRP requirements of the local area must be applied to the maintenance areas and to the
maintenance activities in the processing areas. The maintenance staff
must be instructed regarding the risks associated with their activities.

9 Management of purchased materials

9.1 General requirements. The purchase of materials that have an impact on the
Food security must be controlled in order to ensure that the suppliers
employees can meet the specific requirements. It must be verified the
conformity of the materials coming in with the specific purchasing requirements.

9.2 Selection and management of suppliers. There must be a defined process for the
selection, approval, and monitoring of suppliers. The process used must be
evidenced by an assessment of the risks, considering the potential risk of
final product, which includes: an assessment of the suppliers' capacity to
meet the expectations, requirements, and specifications of quality and safety
food-related; the description of how suppliers are evaluated; monitoring of
supplier performance to ensure ongoing approval status.

9.3 Requirements for incoming materials (raw materials / ingredients /

packaging). Delivery vehicles must be checked before and during unloading to
verify that the quality and food safety of the material is maintained during transit.
The materials must be inspected, tested, or included in the CDA with the
purpose of validating compliance with the specific requirements before its
acceptance or use. This verification method must be recorded.

Materials that do not meet the respective specifications must be

handled according to a documented procedure that ensures prevention of
an involuntary use.

The access points to the bulk material reception lines must be

identified, closed, and insured. The download in those systems must take place
exclusively after the approval and verification of the receipt of the materials.

10 Measures for the Prevention of Cross-Contamination

10.1 General requirements. The programs are intended to prevent, control and
detect contamination. Measures for pollution prevention should be included
physical, allergen and microbiological.

10.2 Microbiological contamination. The areas where there is potential for

cross microbiological contamination must be identified and a
segregation plan. A hazard assessment must be carried out to specify the
possible sources of contamination, the susceptibility of the product and the control measures
suitable for these areas according to the following:

Separation of raw products from finished or ready-to-consume products;

Structural segregation, physical barriers, walls or separate buildings;
Controls for access with specific requirements regarding the change of
appropriate work clothing;
Traffic patterns or segregation of teams - people, materials, equipment and
tools (including the use of specialized tools);
Air pressure differentials.

10.3 Allergen Management. The allergens present in the product, whether by design
or due to a possible cross-contact in their production, they must be declared. The declaration
it must be on the label of the product to be consumed, and on the label or documentation
that accompanies the product formulated especially for later processing.

Products must be protected from unwanted cross-contact with allergens

through cleaning and product line change and/or sequence practices.

The reprocessing that contains allergens can only be used:

With products that contain the same allergens by their design; or

Mediating a process whose capacity to eliminate or remove the material
Allergen is evident.

Workers who handle food must receive specific training on

warnings regarding allergens and associated production practices.

10.4 Physical contamination. When using fragile materials, care must be taken.
practice the periodic inspection requirements and defined procedures, in case of
breakages. The presence of fragile materials should be avoided as much as possible, such
like glass or hard plastic components in the equipment.
A record of breakage of glass materials must be kept. Based on an evaluation
To prevent, control, or detect contamination, measures must be adopted.
potential.

11 Cleaning and disinfection

11.1 General Requirements. Cleaning and disinfection programs must be

decreed with the aim of ensuring that food processing equipment and the
the environment must be maintained in hygienic conditions. The programs must be
monitored to ensure their continued suitability and effectiveness.

11.2 Agents and tools for cleaning and disinfection. The equipment and facilities
They must be kept in a condition that facilitates their cleaning and/or disinfection.
wet and dry. Cleaning and disinfecting agents and chemicals must be clearly
identified, suitable for food use, stored separately and used for
according to the manufacturer's instructions. The tools and equipment must be
hygienic design and maintained in a condition that does not represent any source
potential of strange matter.

11.3 Cleaning and disinfection programs. Cleaning programs must be determined.

and disinfection. These must be validated by the organization in order to guarantee
the cleaning and disinfection of all parts of the establishment and the equipment, in accordance
a defined schedule, including the cleaning of cleaning equipment.

Cleaning and disinfection programs must specify at a minimum:

The areas, equipment items, and utensils to be cleaned and/or disinfected;

Responsibility for the specified tasks;
Method and frequency of cleaning/disinfection;
Monitoring and verification provisions;
Post-cleaning inspections;
Inspections before commissioning.

11.4 Cleaning in Place (CIP) Systems. CIP systems must be maintained.

separated from the active production lines. The parameters of the CIP systems must
to be defined and monitored (including type, concentration, contact time and
temperature of all the chemicals used.

11.5 Effectiveness of disinfection monitoring. Cleaning programs and

monitoring must be monitored at a specific frequency, by the
organization in order to ensure its continued suitability and effectiveness.

12 Pest control

12.1 General requirements. Inspection procedures must be implemented.

monitoring of hygiene and cleaning materials that enter to prevent the generation of a
ideal environment for pest activity.

12.2 Pest control programs. The establishment must have designated personnel.
to carry out pest control activities and/or hire expert contractors in the
subject.
Pest management programs must be registered and must recognize pests.
objective, and direct the plans, methods, timelines, control procedures, and if it were
necessary, the requirements for training towards that objective. The programs must
contain a list of chemicals that are approved for use in areas
specific to the establishment.

12.3 Preventing access. The buildings must be kept in good condition.

seal the holes, drains, and all potential pest access points. The doors,
external windows or ventilation openings should be designed in such a way that
reduce the likelihood of pest entry.

12.4 Nesting and infestation. Storage practices must be designed

to reduce the exposure of food and water to pests. The material that is
infested find, must be handled in such a way as to prevent contamination of others
materials, products of the establishment. Any potential nesting must be removed.
of pests. When using a space outside the establishment to
storage, the stored items must be protected from damage
due to the weather and pests.

12.5 Monitoring and detection. Monitoring programs must include the installation
of detectors and traps in key locations to identify pest activity. It
must maintain a map of detectors and traps. The detectors and traps must be
designed and distributed in such a way as to anticipate the potential contamination of materials,
products or facilities.

The detectors and traps must be made of strong and durable material. They must be suitable.
for the target pest. They must also be inspected at a frequency that allows for
identify the activity of a new pest. The results of that inspection must be
analyzed to identify trends.

12.6 Eradication. The eradication measures must be implemented immediately.

after evidence of infestation has been reported. The use and application of
pesticides must be restricted to trained operators and must be controlled to avoid
dangers in product safety. A record of pesticide use must be kept.
show the type, quantity, and concentrations used; where, when, and how they were applied, and
What was the target plague.

13 Hygiene of personnel and workers' facilities

13.1 General requirements. The requirements must be defined and documented.

hygiene and behavior of the staff, proportional to the dangers they represent for
the processing areas or the product itself. It is necessary that all staff,
visitors and contractors comply with the documented requirements.

13.2 Hygiene facilities and staff bathrooms. The hygiene facilities of the
staff should be available to ensure the maintenance of hygiene standards
personnel required by the organization. The facilities must be located near the
points where hygiene requirements apply and must be clearly
established.
The establishment must:

Provide a number, locations, and hygienic washing and drying methods

adequate, and if necessary, hand sanitizer;
Have designated sinks for hand washing, whose taps are not
operated by hand, separated from food sinks and stations of
cleaning of equipment;
Provide an adequate number of bathrooms, with a hygienic design, each one.
with a handwashing sink, dryer, and, if necessary, with facilities for
disinfection;
Have hygiene facilities for workers, whose access does not lead
directly to the areas of production, packaging, or storage
Have adequate facilities for staff changing clothes;
Having change facilities located in a place that allows for
staff that handles food can move to the production area of
in such a way that the risk of contamination of your work clothes is minimized.

13.3 Staff dining rooms and designated eating areas. The dining rooms
persons and the areas designated for food storage and consumption must
to be located in such a way that reduces the risk of cross-contamination of the
production areas. Staff canteens must be managed to ensure
storage of ingredients, storage and service of prepared foods. The
storage conditions and storage, as well as cooking temperatures and
warming up, and time limitations, must be identified. The food they carry
the same workers must be stored and consumed only in areas
designated.

13.4 Work and protective clothing. Personnel who work in or enter the areas
where products and/or materials are handled or exposed, work clothing must be used that is
suitable for this purpose. It must be clean and in good condition. The clothing that is
mandatory for the purposes of protection or hygiene of food should not be used
for another purpose. Work clothing should not have buttons. Work clothing should not
It should have pockets above waist level. Fasteners and buttons are accepted.
pressure. Work clothes should be washed according to established standards and to
appropriate intervals according to the projected use of the garments.

Work clothing must adequately cover in such a way as to prevent contamination of the
product due to contact with hair, sweat, etc. Hair, beard and mustache should be protected.
mustaches due to restrictions unless a risk assessment indicates otherwise. When
use gloves for contact with the product, they must be clean and in
good conditions. The use of latex gloves should preferably be avoided. The shoes
that are used in processing areas must be completely closed and made of materials
non-absorbent. If personal protective equipment is needed, it must be
designed in such a way that they prevent product contamination and must be preserved
in hygienic conditions.

13.5 Health status. Subject to legal restrictions according to the country of operation, the
workers must take a medical exam before being hired to work in
food contact operations, unless a documented assessment of
dangers or a medical evaluation indicate otherwise. If this is established, measures must be taken.
perform additional medical examinations at intervals defined by the organization.
13.6 Diseases and injuries. If the law so provides, workers will have the
obligation to report the following conditions for the management of a possible exclusion of
the areas of food handling: jaundice, diarrhea, vomiting, fever, sore throat
with fever, visibly infected skin lesions, and discharge from the ears, eyes, or the
nose. The person who knows or suspects they have an infection or suffer from any
disease or ailment transmissible through food must be prevented from
manipulating food or materials that come into contact with food.

In the food handling areas, staff with wounds or burns are

required to cover them with special bandages. Any loss of bandaging must be
reported for immediate supervision.

13.7 Personal hygiene. Staff in food production areas are required to

to wash their hands, and if necessary, disinfect them:

Before starting your food handling activities;

Immediately after going to the bathroom and blowing your nose;
Immediately after handling any potentially hazardous material
contaminated.

Staff are required to refrain from sneezing or coughing on the materials or

products. Spitting shall be prohibited. Fingernails must remain clean.
and cuts

13.8 Staff behavior. A documented policy must detail the

behaviors of personnel required for processing areas,
packaging and storage. This policy must consider at least the following:

Permission to smoke, eat, and chew exclusively in designated areas.

such activities;
Control measures to minimize the hazards arising from use
jewelry allowed by the staff working in the areas of
processing and storage, taking religious imperatives into account,
ethnic, medical and cultural;
Permission to keep personal items, such as cigarettes and medicines, only
in designated areas;
Prohibition of the use of nail polish, false nails, and false eyelashes;
Prohibition of carrying writing implements behind the ears;
Maintenance of the staff's shelves in such a way that they are always free.
of waste and dirty clothes;
Prohibition of storing tools and equipment that come into contact with the
product, on the staff shelves.

14.1 General requirements. Reprocessed materials must be stored, handled and

used in such a way that the quality, traceability, and compliance are maintained with the
regulations.

14.2 Storage, identification, and traceability. The stored reprocessed items

they must be protected from microbiological and chemical exposure or contamination of
strange materials. It is necessary to register and comply with the segregation requirements of the
reprocessed (allergens). These must be clearly identified and/or labeled as such.
forms that allow for their traceability. Records of the reprocessed items must be maintained. The
classification of reprocessed or the reason for designation as reprocessed must be
registered.
14 Reprocessed

14.3 Use of reprocessed materials. When a reprocessed material is incorporated into a product as part
From the stage in process, the quantity, type, and acceptable conditions of use must be specified.
of reprocessing. The stage in process and the method of addition, including any stage of
pre-processing must be specified. When reprocessing activities involve
to remove a product from its full or wrapped package, controls must be carried out that
they ensure the withdrawal or segregation of packaging materials and prevent contamination
of the product with strange materials.

15 Procedures for Product Withdrawal

15.1 General requirements. Systems must be implemented to ensure that

the products that do not meet food safety standards or regulations are
identified, located and removed from all necessary points of the chain
supply.

15.2 Requirements for product withdrawal. A contact list must be maintained.

keys in case of product recall. If products are recalled due to hazards
imminent health issues, the safety of the other products that were must be evaluated
produced under the same conditions. The need for an alert must be considered.
public.

16 Warehouses

16.1 General requirements. Materials and products must be stored in

clean, dry spaces, free from humidity, protected from dust, condensation, smoke,
odors and other sources of pollution.

16.2 Warehouse requirements. Effective temperature control will be provided,

humidity and other environmental conditions of the warehouse, as long as it is required by the
product and storage specifications. It is recommended that in case
Products stacked must take measures to ensure the safety of the
products that are found at the bottom of the pile. The waste from the materials
just as the chemicals must be stored separately.

A separate area or other means of segregation must be provided to separate the

materials identified as non-conforming. Rotation systems must be evidenced.
stock (FIFO/FEFO). Access of forklifts to the base must not be allowed.
gasoline or diesel in the storage areas of ingredients or food products.

16.3 Vehicles, means of transport and containers. The vehicles, means of

transport and containers must be kept in good condition, clean, and in proper conditions
chords with the requirements given in the corresponding specifications. These
They must provide protection against any damage or contamination of the product. It must be
apply control to the temperature and humidity level and a record must be kept,
whenever required by the organization.

If the same vehicles, means of transport, and containers were used for both
edible products like non-edible ones, cleaning should be carried out in between each
loading. The bulk product containers must be intended solely for that purpose.
content. If the organization required it, these bulk containers will only be
destined for this specific material.
17 Product information and consumer warning. The information must be
to be exposed in such a way that allows consumers to understand its importance and make
correct decisions. The information can be given in the same label or by different ones.
media, such as the company's websites and advertisements, and could contain
storage, preparation and serving instructions applicable to the product.

18 Defense, bio-surveillance, and food bio-terrorism

18.1 General requirements. Each establishment must evaluate the associated hazards.
to the products, as a consequence of acts of sabotage, vandalism, or terrorism and must
implement protective measures in accordance with such acts.

18.2 Access control. The potentially sensitive areas within the

establishments must be identified, mapped, and subject to access control. If it were
possible, access must have physical restrictions through locks, cards
electronics or alternative systems.