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  • PRP 22000:2009

    First edition 2009-05-17

    Food safety management system Requirements for bodies providing audit and certification of food safety management systems Systmes de management de la scurit des denres alimentaires Exigences pour les organismes procdant l'audit et la certification de systmes de management de la scurit des denres alimentaires

  • PRP 22000:2009 (E)

    2/23

    Synergy

    Copyright notice

    This document is copyright-protected by Synergy Global Standardisation Services SA. Neither this document nor any extract from it may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, photocopying, recording or otherwise, without prior written permission being secured.

    Requests for permission to reproduce should be addressed to the address below:

    Synergy Global Standardisation Services SA Rue de Carouge 106 CH-1205 Geneva E-mail [email protected] Web www.synergy-gss.org

    Reproduction may be subject to royalty payments or a licensing agreement.

    Violators may be prosecuted.

  • PRP 22000:2009 (E)

    3/23

    Summary 1 Scope..................................................................................................................................................................................................... 7 2 Normative references ............................................................................................................................................................................ 7 3 Definitions .............................................................................................................................................................................................. 7

    3.1 cleaning............................................................................................................................................................................................ 7 3.2 contaminant ..................................................................................................................................................................................... 7 3.3 contamination................................................................................................................................................................................... 7 3.4 disinfection ....................................................................................................................................................................................... 7 3.5 establishment................................................................................................................................................................................... 8 3.6 farm packing .................................................................................................................................................................................... 8 3.7 food hygiene .................................................................................................................................................................................... 8 3.8 food handler ..................................................................................................................................................................................... 8 3.9 food suitability .................................................................................................................................................................................. 8 3.10 primary production ..................................................................................................................................................................... 8

    4 General requirements ............................................................................................................................................................................ 8 4.1 Combination with ISO 22000 ........................................................................................................................................................... 8

    4.1.1 General ................................................................................................................................................................................ 8 4.1.2 Prerequisite Programmes (PRPs)........................................................................................................................................ 8

    4.2 Application of the PRP requirements............................................................................................................................................... 8 4.2.1 General ................................................................................................................................................................................ 8 4.2.2 Conditional clauses .............................................................................................................................................................. 8

    5 Construction and layout of establishments, premises and workspaces ................................................................................................ 9 5.1 Environment..................................................................................................................................................................................... 9 5.2 Workflow layout................................................................................................................................................................................ 9 5.3 Premises and rooms...................................................................................................................................................................... 10 5.4 Storage facilities............................................................................................................................................................................. 10

    6 Utilities ................................................................................................................................................................................................. 11 6.1 Water supply .................................................................................................................................................................................. 11 6.2 Air quality and ventilation............................................................................................................................................................... 11 6.3 Lighting .......................................................................................................................................................................................... 12

    7 Waste disposal and drainage .............................................................................................................................................................. 12 7.1 Waste disposal and drainage ........................................................................................................................................................ 12

    8 Equipment suitability, cleaning and maintenance................................................................................................................................ 12 8.1 Equipment...................................................................................................................................................................................... 12 8.2 Maintenance .................................................................................................................................................................................. 13

    9 Management of purchased materials .................................................................................................................................................. 13 9.1 Incoming materials......................................................................................................................................................................... 13 9.2 Selection and management of suppliers........................................................................................................................................ 14 9.3 Stock rotation ................................................................................................................................................................................. 14 9.4 Water in contact with food or as an ingredient, ice and steam...................................................................................................... 14

    10 Measures for the prevention of (cross) contamination ........................................................................................................................ 14 10.1 Segregation.............................................................................................................................................................................. 14 10.2 Microbiological cross contamination ........................................................................................................................................ 15

  • PRP 22000:2009 (E)

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    10.3 Physical contamination ............................................................................................................................................................ 15 10.4 Chemical contamination........................................................................................................................................................... 15 10.5 Rework management............................................................................................................................................................... 16 10.6 Allergen management.............................................................................................................................................................. 16

    11 Cleaning and sanitation ....................................................................................................................................................................... 16 11.1 Cleaning ................................................................................................................................................................................... 16 11.2 Cleaning in place (CIP) ............................................................................................................................................................ 17

    12 Pest control .......................................................................................................................................................................................... 17 12.1 Pest control .............................................................................................................................................................................. 17

    13 Personal hygiene ................................................................................................................................................................................. 18 13.1 Personal hygiene standards and behaviour ............................................................................................................................ 18 13.2 Personal hygiene facilities ....................................................................................................................................................... 18 13.3 Health status and injuries......................................................................................................................................................... 19 13.4 Personal behaviour .................................................................................................................................................................. 19 13.5 Washing hands ........................................................................................................................................................................ 20 13.6 Protective clothing.................................................................................................................................................................... 20 13.7 Visitors ..................................................................................................................................................................................... 20

    14 Control of operations ........................................................................................................................................................................... 20 14.1 General - time and temperature control ................................................................................................................................... 20 14.2 Primary production................................................................................................................................................................... 21

    14.2.1 General .............................................................................................................................................................................. 21 14.2.2 Growing.............................................................................................................................................................................. 21 14.2.3 Harvesting .......................................................................................................................................................................... 21 14.2.4 Breeding............................................................................................................................................................................. 21 14.2.5 Feedstuff ............................................................................................................................................................................ 21 14.2.6 Farm chemicals.................................................................................................................................................................. 22

    14.3 Packaging ................................................................................................................................................................................ 22 14.4 Transport.................................................................................................................................................................................. 22

    15 Strategic food protection...................................................................................................................................................................... 22 15.1 Strategic food protection .......................................................................................................................................................... 22

  • PRP 22000:2009 (E)

    5/23

    Foreword Synergy Global Standardisation Services is an international neutral and independent organisation with mission to draft and publish standards and schemes completing the national or international standards, according to market needs. Synergy standards and schemes are drafted by international expert groups in accordance with the rules and procedures given in the Synergy quality management system. These rules and procedures are compliant with the standardisation best practices, and in particular with the ISO Directives. Synergy PRP 22000 was prepared by the following international experts: Name Country Organisation Representing Blanc Didier CH ProCert Certification bodies Boisard Yves F ViaSyst Training IT FSMS Solutions Chambers Albert CN Monachus consulting Primary production Collin Bernard F Charal Industry Gurin Pascale F Lactalis Industry Kouassi Olga Iv. Coast Bureau norme audit Primary production Jouve Jean-Louis F FAO + ENV Nantes (former) University authorities Le Lann Florence F ProCert Certification bodies Lglise Pascal B Carrefour Belgium Retailers Lundh Pethra SWE Axfood Retailers Meunier Paul B SQS Consulting Consultants packaging material industry Russell Ronnie IRL Trinity College, Dublin University authorities Saadi Ismal TN Amplitude Consulting Consultants catering Stenstrm Joakim SWE ProSanitas (former) Certification bodies Union Nele B Vandemoortele Industry

  • PRP 22000:2009 (E)

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    Introduction Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain. Organizations within the food chain range from feed producers and primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets (together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients). Service providers are also included. The ISO 22000 standard, applicable to the entire food chain for featuring and operating a food safety management system requires that prerequisite programmes (PRPs) shall be established, implemented and maintained according to the size and type of the operation and the nature of the products being manufactured and/or handled, but does not specify those PRPs. Aim of the present standard is to complete the ISO 22000 generic requirements by specifying prerequisite programmes (PRPs) requirements to be associated to a food safety management system compliant with the ISO 22000 requirements. The PRPs specified in this standard have been determined in reference to and substantially based on the Codex Alimentarius Code of Practice General Principles of Food Hygiene.

  • PRP 22000:2009 (E)

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    Food safety management system Requirements for bodies providing audit and certification of food safety management systems

    1 Scope This standard specifies prerequisite programmes (PRPs) requirements to be associated to a food safety management system compliant with the ISO 22000 requirements. It is applicable to all organizations, regardless of size, which are involved in any food chain category according to the ISO 22000 scope and want to implement systems that consistently provide safe products. The means of meeting any requirements of this standard can be accomplished through the use of internal and/or external resources. NOTE 1: for guidance on food chain categories see ISO TS 22003, Annex A NOTE 2: for certification purposes, this standard can only be used in addition with ISO 22000.

    This standard specifies detailed PRP requirements to be considered in relation to 7.2.3 of ISO 22000:2005, specifically: a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials; g) measures for the prevention of cross contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene, k) control of operations In addition, this standard addresses other aspects which are considered relevant to food chain operations such as strategic food protection.

    2 Normative references The following referenced documents are indispensable for the application of this document. For 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 ISO TS 22003, Food safety management systems Requirements for bodies providing audit and certification of food safety management systems

    3 Definitions For the purposes of this document, the terms and definitions given or referenced in ISO 22000 and the following apply.

    3.1 cleaning the removal of soil, food residue, dirt, grease or other objectionable matter.

    3.2 contaminant any biological or chemical agent, foreign matter, or other substances not intentionally added to food which may compromise food safety or suitability.

    3.3 contamination the introduction or occurrence of a contaminant in food or food environment.

    3.4 disinfection the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment, to a level that does not compromise food safety or suitability.

  • PRP 22000:2009 (E)

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    3.5 establishment any building or area in which food is handled and the surroundings under the control of the same management.

    3.6 farm packing packaging of raw primary production without processing on farm or packaging station.

    3.7 food hygiene conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.

    3.8 food handler any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces and is therefore expected to comply with food hygiene requirements

    3.9 food suitability assurance that food is acceptable for human consumption according to its intended use.

    3.10 primary production those steps in the food chain up to and including, for example, harvesting, slaughter, milking, fishing.

    4 General requirements 4.1 Combination with ISO 22000 4.1.1 General For the purpose of the present standard all the ISO 22000 requirements apply. NOTE: applicable regulatory requirements stated in the clause 1 of ISO 22000 should be considered in the country of production and of destination.

    4.1.2 Prerequisite Programmes (PRPs) The PRP requirements of the present standard shall be applied as a suitable specific response to the ISO 22000 PRP generic requirements (see ISO 22000, 7.2). NOTE: by applying the PRP requirements of the present standard, the ISO 22000 7.2.3 requirement is in particular considered as fully complied with. Control measures requirements of ISO 22000 clauses 7.4 to 7.6 are not addressed by the present standard.

    Any national legal requirement related to food safety in the country of production or of destination that is more demanding than this standard shall apply.

    4.2 Application of the PRP requirements 4.2.1 General Due to the broad application scope of this standard, some PRP requirements determined in this standard may or may not apply. The table structure of the chapters 5 to 15 allows determining specifically which PRP requirement applies to which food chain category according to Annex A. 4.2.2 Conditional clauses Requirements including wording such as where appropriate or where necessary shall be interpreted as applicable or not applicable in consideration of one or several issues such as: a) nature and type of the operations; b) state of the product; NOTE: state of the product depends in particular of type of treatment or packaging, raw, semi-processed, processed, packed, sealed, sterilized.

    c) hazards in presence; d) type of area (e.g. high or low risk area). Any non applicable decision shall be justified, recorded and periodically reviewed. NOTE: for the justification of the non applicability of any PRP requirement, one should refer to factual data such as factory history, codes of practices approved by the competent authority or scientific knowledge.

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    5 Construction and layout of establishments, premises and workspaces

    5.1 Environment 5.1.1 Potential sources of contamination from the environment shall be considered in the PRP and HACCP implementation. x x x x x x x x x x x x x

    5.1.2 Site boundaries shall be clearly defined and adequate drainage shall be in place around (raw) food storage or processing buildings or areas. x x x x x x x x x x x x x

    5.1.3 Primary food production shall not be carried on in areas where the presence of potentially harmful substances would lead to an unacceptable level of such substances in food. x x

    NOTE : the organisation should consider in particular the previous use of the soil, the nature of the soil, the erosion, the water quality and level, the existence of sustainable water sources, the impact on neighbour surfaces. x x

    5.1.4 Establishments shall not be located anywhere where, after considering applicable protective measures, it is clear that there will remain a threat to food safety or suitability. In particular, establishments shall normally be located away from: x x x x x x x x

    a) environmentally polluted areas and industrial activities which pose a serious threat of contaminating food; x x x x x x x x b) areas subject to flooding unless sufficient safeguards are provided; x x x x x x x x c) areas prone to infestations of pests; x x x x x x x x d) areas where wastes, either solid or liquid, cannot be removed effectively. x x x x x x x x 5.1.5 The access to the site shall be controlled. x x x x x x x x x x x 5.1.6 Potential pest harbourage (burrows, underground, stored items) shall be removed. x x x x x x x x x x x

    5.1.7 Food and raw materials shall not be stored on outside spaces. Outside stored items (e.g. packaging materials) shall be adequately protected. x x x x x x x x

    5.2 Workflow layout

    5.2.1 Internal layout and process, product and personal flow shall be logical and designed to facilitate good hygiene practices and to prevent contamination. x x x x x x x x x x x x x

    5.2.2 Workflow shall be documented. x x x x x x x x x x x x x 5.2.3 There shall be dedicated chill and freeze facilities where appropriate. x x x x x x x x x x x x x 5.2.4 On site laboratory, where there is a potential food safety hazard, shall not open directly on production areas. x x x x x x x x x x x x x NOTE: the former requirement addresses laboratory providing microbiological or chemical analysis. x x x x x x x x x x x x x 5.2.5 High/low risk production areas shall be suitably determined and segregated. x x x x x x 5.2.6 There shall be segregated equipment washing facilities within high risk areas. x x x x x x 5.2.7 Raw and processed food areas shall be physically separated. x x x x x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    5.3 Premises and rooms

    5.3.1 Structures within (raw) food storage or processing buildings shall be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. In particular the following specific conditions shall be satisfied where necessary to protect the safety and suitability of food:

    x x x x x x x x x x x x x

    a) the surfaces of walls, partitions and floors shall be made of impervious materials with no toxic effect in intended use; x x x x x x x x x x x x x b) walls and partitions shall have a smooth surface up to a height appropriate to the operation; x x x x x x x x x x x x x c) floors shall be constructed to allow adequate drainage and cleaning; x x x x x x x x x x x x x

    d) ceilings and overhead fixtures shall be constructed and finished to minimize the build up of dirt and condensation, and the shedding of particles; x x x x x x x x x x x x x

    e) windows shall be easy to clean, be constructed to minimize the build up of dirt and where necessary, be fitted with removable and cleanable insect-proof screens. Where necessary, windows shall be fixed; x x x x x x x x x x x x x

    f) doors shall have smooth, non-absorbent surfaces, and be easy to clean and, where necessary, disinfect; x x x x x x x x x x x x x

    g) working surfaces that come into direct contact with food shall be in sound condition, durable and easy to clean, maintain and disinfect. They shall be made of smooth, non-absorbent materials, and inert to the food, to detergents and disinfectants under normal operating conditions.

    x x x x x x x x x x x x x

    5.3.2 False ceilings shall have adequate access to allow cleaning and pest management x x x x x x 5.3.3 Adequate covered drainage shall be in place, which, if applicable, flows away from high risk areas x x x x x x

    5.3.4 Windows shall be avoided in processing areas with unprotected product. Where present, they shall be protected and secured if designed to be opened. x x x x x x

    5.3.5 External doors linked to production areas shall be close fitting and adequately proofed. x x x x x x

    5.3.6 Temporary or mobile premises and structures shall be located, designed and constructed to avoid, as far as is reasonably practicable, contaminating food and harbouring pests. x x

    5.4 Storage facilities

    5.4.1 Adequate storage facilities shall be available to protect food, ingredients and packaging material from dust, condensation, drains, waste, pests or other chemical, physical or microbiological sources of contamination. x x x x x x x x x x x x x

    5.4.2 Storage areas shall be dry and well ventilated. x x x x x x x x x x x x x

    5.4.3 Materials and products shall be stored off the floor, with sufficient space between materials and walls in order to allow inspection and pest control activities. Exceptions for bulk or agricultural crop materials shall be justified and documented. x x x x x x x x x x x x x

    5.4.4 Non-food chemicals (e.g. cleaning materials, lubricants, fuels, pesticides and other hazardous substances) shall be stored separately and on retention tank. x x x x x x x x x x x x x

    5.4.5 Procedures shall be in place to: x x a) sort food and food ingredients to segregate material which is evidently unfit for human consumption; x x b) dispose of any rejected material in a hygienic manner; and x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    c) protect food and food ingredients from contamination by pests, or by chemical, physical or microbiological contaminants or other objectionable substances during handling, storage and transport. x x

    5.4.6 Care shall be taken to prevent, so far as reasonably practicable, deterioration and spoilage through appropriate measures which may include controlling temperature, humidity, and/or other controls. x x

    5.4.7 Where appropriate, food storage facilities should be designed and constructed to: x x x x x x x a) permit adequate maintenance and cleaning; x x x x x x x b) avoid pest access and harbourage; x x x x x x x c) enable food to be effectively protected from contamination during storage; and x x x x x x x d) provide the necessary environment to minimize the deterioration of food (e.g. by temperature and humidity control). x x x x x x x 5.4.8 The type of storage facilities required shall be adequate in consideration of the nature of the food. x x x x x x x

    6 Utilities

    6.1 Water supply

    6.1.1 An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, shall be available whenever necessary. Potable water shall, as a minimum, meet the specifications published in the WHO Guidelines for Drinking Water Quality.

    x x x x x x x x x x x x x

    6.1.2 Separate non-potable water systems (e.g. fire control, steam production, refrigeration) shall be identified and shall not connect with, or allow reflux into, potable water systems. x x x x x x x x x x x x x

    6.1.3 Irrigation water shall be suitable and controlled. x x NOTE : use of untreated sewage water is in particular not suitable for irrigation and fertigation purposes. x x 6.1.4 Water used for post harvest washing shall be potable. x x 6.1.5 Potable water shall be used and where appropriate checked for contaminants at an appropriate frequency x x x x x x

    6.2 Air quality and ventilation 6.2.1 Adequate means of natural or mechanical ventilation shall be provided, in particular to: x x x x x x x x x x x x x a) minimize air-borne contamination of food, for example, from aerosols and condensation droplets; x x x x x x x x x x x x x b) control ambient temperatures; x x x x x x x x x x x x x c) control odours which might affect the suitability of food; and x x x x x x x x x x x x x d) control humidity, where necessary, to ensure the safety and suitability of food. x x x x x x x x x x x x x

    6.2.2 Ventilation systems shall be designed and constructed so that air does not flow from contaminated areas to clean areas and, where necessary, they can be adequately maintained and cleaned. x x x x x x x x x x x x x

    6.2.3 Air quality shall be controlled as required by animal health in breeding units. x x 6.2.4 Air shall be filtered where necessary and filters shall be maintained. x x x x x x 6.2.5 Pressure differentials shall exist between high and low risk production areas x x x x x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M 6.2.6 Compressed air susceptible to enter in direct or indirect contact with food shall x x x x x x a) be filtered as close to the point of use as practicable; x x x x x x b) be provided by oil free compressors or compressors using oil of food grade. x x x x x x

    6.3 Lighting

    6.3.1 Adequate natural or artificial lighting shall be provided to enable the undertaking to operate in a hygienic manner. Where necessary, lighting shall not be such that the resulting colour is misleading. The intensity shall be adequate to the nature of the operation.

    x x x x x x x x x x x x x

    6.3.2 Lighting fixtures shall, where appropriate, be protected to ensure that food is not contaminated by breakages. x x x x x x x x x x x x x 6.3.3 Within raw materials storage and food processing rooms, lights shall be protected and glass shall preferably be absent x x x x x x

    7 Waste disposal and drainage

    7.1 Waste disposal and drainage

    7.1.1 Suitable provision shall be made for the segregation, storage and removal of waste. Waste shall not be allowed to accumulate in food handling, and food storage areas. An appropriate (minimum daily) waste removal frequency shall be defined and implemented.

    x x x x x x x x x x x x x

    7.1.2 Waste stores shall be kept appropriately clean. x x x x x x x x x x x x x 7.1.3 Waste shall be controlled to prevent contamination of products, water and soil. x x 7.1.4 External waste containers shall be covered and removed at appropriate frequencies. x x x x x x x x 7.1.5 Waste containers for internal and external purposes shall be clearly identified and cleaned regularly. x x x x x x

    7.1.6 Drainage and waste disposal systems shall be available, designed, constructed and maintained in such a way as to avoid contamination of food products and potable water supply. x x x x x x

    8 Equipment suitability, cleaning and maintenance

    8.1 Equipment 8.1.1 Equipment coming into contact with food shall be designed and located in order to be easily cleaned and maintained. x x x x x x x x x x x x x 8.1.2 Product contact materials shall be constructed from appropriate materials, impermeable and rust or corrosion free. x x x x x x x x x x x x x 8.1.3 Condition of equipment coming into contact with food shall be frequently assessed. x x x x x x x x x x x x x NOTE : this aims in particular to verify the absence of any wear or retention point for organic material after cleaning. x x x x x x x x x x x x x

    8.1.4 Equipment and containers (other than once-only use containers and packaging) coming into contact with food, shall be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food.

    x x x x x x x x x x x x x

    8.1.5 Equipment and containers coming into contact with food shall be made of materials with no toxic effect in intended use. x x x x x x x x x x x x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    8.1.6

    Equipment used to cook, heat treat, cool, store or freeze food shall be designed to achieve the required food temperatures as rapidly as necessary in the interests of food safety and suitability, and maintain them effectively. Such equipment shall also be designed to allow temperatures to be monitored and controlled. Where necessary, such equipment shall have effective means of controlling and monitoring humidity, air-flow and any other characteristic likely to have a detrimental effect on the safety or suitability of food. These requirements are intended to ensure that:

    x x x x x x x x x x x x x

    a) harmful or undesirable micro-organisms or their toxins are eliminated or reduced to safe levels or their survival and growth are effectively controlled; x x x x x x x x x x x x x

    b) where appropriate, critical limits established in HACCP-based plans can be monitored; and x x x x x x x x x x x x x c) temperatures and other conditions necessary to food safety and suitability can be rapidly achieved and maintained. x x x x x x x x x x x x x

    8.1.7 Containers for waste, by-products, and inedible or dangerous substances shall be identifiable, suitably constructed and where appropriate made of impervious and washable material. x x x x x x x x x x x x x

    8.1.8 Containers used to hold dangerous substances shall be identified and, where appropriate, shall be lockable to prevent malicious or accidental contamination of food. x x x x x x x x x x x x x

    8.1.9 Piping and ductworks shall be cleanable, drainable and with no dead end. x x x x x x x x x x x x x

    8.2 Maintenance 8.2.1 Establishments and equipment shall be kept in an appropriate state of repair and condition to: x x x x x x x x x x x x x a) facilitate all sanitation procedures; x x x x x x x x x x x x x b) function as intended, particularly at critical steps; x x x x x x x x x x x x x c) prevent contamination of food, e.g. from metal shards, flaking plaster, debris and chemicals. x x x x x x x x x x x x x 8.2.2 Planned maintenance programme shall be in place. x x x x x x x x x x x x x 8.2.3 Contractors and in-house maintenance teams shall be aware of and adhere to company hygiene standards x x x x x x x x x x x x x

    9 Management of purchased materials

    9.1 Incoming materials

    9.1.1 No incoming material (raw, ingredient, packaging) shall be accepted by an establishment if it is known to contain parasites, undesirable micro-organisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing.

    x x x x x x x x x x x x x

    9.1.2 Where appropriate, specifications for incoming materials shall be identified and applied (see also ISO 22000, 7.3.3.1). x x x x x x x x x x x x x 9.1.3 All food safety relevant purchased material shall be registered for the intended use. x x x x x x x x x x x x x NOTE: this applies in particular as well to cleaning agents, lubricants, fuels, pesticides and other hazardous substances. x x x x x x x x x x x x x 9.1.4 The conformance of incoming material to specified purchase requirements shall be verified. x x x x x x x x x x x x x 9.1.5 Where appropriate health certificates for purchased nursery stock, seeds or livestock shall be available. x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M 9.1.6

    Health status of self-produced nursery stock or seed shall be monitored. Only healthy nursery stock or seed shall be used for crop production. x x

    9.1.7 Raw materials or ingredients shall, where appropriate, be inspected and sorted before processing. x x x x x

    9.1.8 Where necessary, laboratory tests shall be carried out to establish fitness for use. Only sound, suitable raw materials or ingredients shall be used. x x x x x

    9.2 Selection and management of suppliers

    9.2.1 Procedures for selection, approval and continued monitoring of the suppliers shall be implemented. These procedures shall be targeted on the control of potential food safety hazards. x x x x x x x x x x x x x

    9.2.2 NOTE: it is reasonably expected that suppliers should be able to demonstrate conformity with the requirements of a food safety management system consistent with HACCP Principles. x x x x x x x x x x x x x

    9.2.3 The results of suppliers monitoring, assessment and follow-up actions shall be recorded. x x x x x x x x x x x x x

    9.3 Stock rotation 9.3.1 Products shall be despatched on a first in first out principle. x x x x x x x x x x x x x NOTE: the FEFO principle might also be suitable. x x x x x x x x x x x x x 9.3.2 There shall be control of harvested crop to ensure correct rotation and an optimal product quality. x x

    9.3.3 Raw materials, work in progress, packaging and finished goods shall be adequately labelled to allow effective stock rotation based on first in first out principle. x x x x x x x

    9.4 Water in contact with food or as an ingredient, ice and steam 9.4.1 Only potable water shall be used in food handling and processing, with the following exceptions: x x x x x x x x x x x x x a) for steam production, fire control and similar purposes not connected with food; x x x x x x x x x x x x x

    b) in certain processes (e.g. chilling) and in food handling areas provided it does not constitute a hazard to the safety of food (e.g. use of clean sea-water). x x x x x x x x x x x x x

    9.4.2 Re-circulated water for re-use shall be treated and maintained in such a condition that no hazards for food safety occur. The treatment process shall be effectively monitored. x x x x x x x x x x x x x

    9.4.3 Only potable water shall be used as an ingredient. x x x x 9.4.4 Ice shall be made from potable water. x x x x 9.4.5 Ice and steam shall be produced, handled and stored to protect them from contamination. x x x x 9.4.6 Steam used in direct contact with food or food contact surfaces shall not contain any agent which is hazardous for food safety. x x x x

    10 Measures for the prevention of (cross) contamination

    10.1 Segregation 10.1.1 Product types shall be segregated to avoid cross contamination issues. x x x x x x x x x x x x x

  • PRP 22000:2009 (E)

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    NOTE: examples of segregation issues in primary production are storage of treated seed, storage of egg products and separation from production facilities and access by persons engaged in pick-up of product for shipping. x x x x x x x x x x x x x

    10.1.2 There shall be separation of raw and cooked products and utensils in high/low risk production areas. x x x x 10.1.3 There shall be a quarantine area for all reject/on hold products. x x x x 10.1.4 Rework shall be controlled. x x x x

    10.2 Microbiological cross contamination 10.2.1 Design and construction to minimise accumulation of dirt/debris shall be in place. x x x x x x x x x x x x x NOTE: for primary production, this only applies in case of on farm packing (e.g. of fruits, vegetables, mushrooms, eggs). x x x x x x x x x x x x x 10.2.2 Cross-contamination by extraneous packaging shall be avoided. x x

    10.2.3 Raw, unprocessed food shall be effectively separated, either physically or by time, from ready-to-eat foods, with effective intermediate cleaning and where appropriate disinfection. x x x x

    10.2.4 Appropriate measures shall be taken to avoid cross-contamination by personnel, contractors and visitors. The necessity of restricting or controlling access to processing areas shall be assessed. Where risks are particularly high, access to processing areas shall be only via a changing facility, whereby personnel may need to be required to put on clean protective clothing including footwear and wash their hands before entering.

    x x x x

    NOTE: personnel include all kind of personnel involved in the food processing or storage area, e.g. staff or service, maintenance or repair personnel. x x x x

    10.2.5 Surfaces, utensils, equipment, fixtures and fittings shall be thoroughly cleaned and where necessary disinfected after raw food, particularly meat and poultry, has been handled or processed. x x x x

    10.3 Physical contamination

    10.3.1 Appropriate measures, based on hazard assessment, shall be in place to prevent contamination of foods by foreign bodies such as glass, metal or hard plastic shards from machinery or equipment, dust, harmful fumes. x x x x x x x x x x x x x

    NOTE: appropriate measures may be: adequate covers over equipments or containers for exposed materials or products; use of screens, sieves or filters. x x x x x x x x x x x x x 10.3.2 Suitable detection, rejection or screening devices such as magnets, metal-detectors or X-ray shall be used where necessary. x x x x

    10.3.3 Glass and hard plastic components in equipment shall be avoided where possible. Where they are used, periodic inspection requirements and appropriate procedures in case of breakage shall be in place. x x x x

    10.3.4 A glass register and glass breakage records shall be maintained. x x x x x x 10.3.5 Issue of knives/blades shall be controlled and their condition regularly checked. x x x x 10.3.6 Filters and sieves shall be inspected regularly. x x x x 10.3.7 Where feasible wood shall be avoided in production areas. x x x x

    10.4 Chemical contamination 10.4.1 Chemicals shall be stored on retention tank in a secure area and be used by trained personnel. x x x x x x x x x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M NOTE: according to the food chain step, considered chemicals may be for instance pesticides, veterinary drugs, additives, cleaning agents, etc. x x x x x x x x x x x x x 10.4.2 Use of farm chemicals shall be recorded. x x 10.4.3 Appropriate supplier controls should be in place to ensure Pesticide or Veterinary Residues do not exceed published MRLs. x x x

    10.5 Rework management 10.5.1 Storage, handling and use of rework shall not threaten the food safety. x x x x 10.5.2 Rework shall be stored separately and clearly labelled. x x x x 10.5.3 Traceability records shall be maintained for any rework. x x x x 10.5.4 Segregation from rework material and packaging material shall avoid any contamination. x x x x

    10.6 Allergen management 10.6.1 Major allergens shall be identified and controlled to prevent cross contamination. x x x x x x x x x x x x x NOTE: for major allergens see Directive 2000/13/CE and subsequent documents x x x x x x x x x x x x x

    10.6.2 Where necessary, products shall be protected from allergen cross-contamination by cleaning, line change procedures, or work sequencing. x x x

    10.6.3 Rework containing allergens shall only be incorporated in products containing the same allergens. x x x 10.6.4 Employees shall receive a specific allergen awareness and practices training. x x x

    11 Cleaning and sanitation

    11.1 Cleaning

    11.1.1 Cleaning shall remove food residues and dirt which may be a source of contamination. The necessary cleaning methods and materials will depend on the nature of the food business. Disinfection may be necessary after cleaning. x x x x x x x x x x x x x

    11.1.2 Cleaning and disinfection operations shall not introduce a risk of product contamination. x x x x x x x x x x x x x NOTE : for this purpose, these operations are preferably realised at the end of the production cycle or in absence of any products. x x x x x x x x x x x x x 11.1.3 Where appropriate, relevant cleaning schedules and records shall be in place. x x x x x x x x x x x x x

    11.1.4 Cleaning chemicals shall be handled and used carefully and in accordance with manufacturers instructions and stored, where necessary, separated from food, in clearly identified containers to avoid the risk of contaminating food. x x x x x x x x x x x x x

    11.1.5 Process or transport equipment used for more than one function shall be appropriately cleaned between each different use. x x NOTE: for example, trucks or wagons used for hauling treated seed may be used to haul harvested seed either from the field or to market. x x

    11.1.6 Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that avoid the use of water, and chemical methods using detergents, alkalis or acids. x x x x x

    11.1.7 Cleaning procedures shall involve, where appropriate: x x x x x a) removing gross debris from surfaces; x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M b) applying a detergent solution to loosen soil and bacterial film and hold them in solution or suspension; x x x x x

    c) rinsing with water which complies with applicable requirements (see 6.1 and 9.4), to remove loosened soil and residues of detergent; x x x x x

    d) dry cleaning or other appropriate methods for removing and collecting residues and debris; and x x x x x

    e) where necessary, disinfection with subsequent rinsing unless the manufacturers instructions indicate on a scientific basis that rinsing is not required. x x x x x

    11.1.8 Cleaning and disinfection programmes shall ensure that all parts of the establishment are appropriately clean, and should include the cleaning of cleaning equipment. x x x x x

    11.1.9 Cleaning and disinfection programmes shall be continually and effectively monitored for their suitability and effectiveness and where necessary, documented. x x x x x

    11.1.10 Where written cleaning programmes are used, they should specify: x x x x x a) areas, items of equipment and utensils to be cleaned; x x x x x b) responsibility for particular tasks; x x x x x c) method and frequency of cleaning; and x x x x x d) monitoring arrangements. x x x x x 11.1.11 Where appropriate, programmes shall be drawn up in consultation with relevant specialist expert advisors. x x x x x 11.1.12 Where appropriate, cleaning equipment shall be clearly identified and segregated. x x x x x

    11.2 Cleaning in place (CIP) 11.2.1 CIP systems shall be adequately segregated from active product lines. x x x x x x x x x x x x x 11.2.2 CIP systems parameters shall be defined and monitored. x x x x x x x x x x x x x

    12 Pest control

    12.1 Pest control

    12.1.1 Adequate sanitation, inspection of incoming materials and effective monitoring shall be used to minimise the likelihood of infestation and thereby limit the need for pesticides. x x x x x x x x x x x x x

    12.1.2 Buildings shall be kept in good repair and condition to prevent pest access and to eliminate potential pest breeding sites. x x x x x x x x x x x x x

    12.1.3 Holes, drains and other places where pests are likely to gain access shall be kept sealed. Where sealing is not possible (e.g. open windows, doors and ventilators) measures like wire mesh screens shall be in place to reduce the problem of pest entry. x x x x x x x x x x x x x

    12.1.4 Animals shall, wherever possible, be excluded from the grounds of factories and food processing plants. x x x x x x x x x x x x x NOTE: for primary production pets should be excluded from facilities as barns, storage facilities, milking rooms, etc. x x x x x x x x x x x x x 12.1.5 Potential food sources for pest shall be stored in pest-proof containers and/or stacked above the ground and away from walls. x x x x x x x x x x x x x

    12.1.6 Areas both inside and outside food premises shall be kept clean. Where appropriate, refuse shall be stored in covered, pest-proof containers. x x x x x x x x x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M 12.1.7 Records of regular examination of establishments and surroundings shall be available. x x x x x x x x x x x x x

    12.1.8 Pest infestations shall be dealt with immediately and shall be carried out without posing a threat to the safety or suitability of food. x x x x x x x x x x x x x

    12.1.9 Pest control shall be carried out by a reputable organisation or by trained in-house personnel. x x x x x x x x x x x x x 12.1.10 A bait map shall be available. x x x x x x x x x x x x x 12.1.11 Where appropriate correctly sited, permanently operational electric fly killers shall be in place x x x x x x x 12.1.12 All incoming goods shall be inspected for pest infestation x x x x x x x

    13 Personal hygiene

    13.1 Personal hygiene standards and behaviour

    13.1.1 Personal shall maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. x x x x x x x x x x x x x

    13.1.2 Documented hygiene standards, based on the nature of the activities and the associated potential food safety hazards shall be in place. x x x x x x x x x x x x x

    13.1.3 Staff shall be properly trained against the documented hygiene standards. x x x x x x x x x x x x x

    13.1.4 The hygiene instructions shall be provided by way of clear signs (pictures) or in the predominant language(s) of the workforce, and be visibly displayed. x x x x x x x x x x x x x

    13.2 Personal hygiene facilities

    13.2.1 Personnel hygiene facilities shall be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Where appropriate, facilities should include: x x x x x x x x x x x x x

    a) adequate means of hygienically washing and drying hands, including wash basins and a supply of hot and cold (or suitably temperature controlled) water; x x x x x x x x x x x x x

    b) lavatories of appropriate hygienic design; and x x x x x x x x x x x x x c) adequate changing facilities for personnel. x x x x x x x x x x x x x 13.2.2 Such facilities shall be suitably located for direct entry to production areas, with the exception of toilets. x x x x x x x x x x x x x 13.2.3 For crops growing farms, the personal hygiene facilities shall x x a) be located in the fields proximity; x x NOTE: acceptable proximity is expected to be within 500m or at an increased distance, provided that there is reasonable and adequate transport available to the personnel. x x b) have a sufficient capacity according to the number of employees; x x

    c) be designed in order to ensure an hygienic waste removal and to avoid contamination of production sites, fresh produces and agricultural inputs. x x

    13.2.4 Rest areas and catering facilities shall be provided x x x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M NOTE: this doesnt apply for primary production, provided that no farm packing activity is in place. 13.2.5 Smoking shall only be permitted in designated areas x x x x x x x 13.2.6 Toilets shall not open directly into production areas x x x x x x x 13.2.7 Hand washing facilities shall be separate from equipment cleaning stations. Taps shall not be hand operated. x x x x x 13.2.8 Entry to high risk production areas shall be via a specifically designated changing facility and follow specified procedures x x x x x

    13.3 Health status and injuries

    13.3.1 Medical screening procedures shall prevent people known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, shall not be allowed to enter any food handling area if there is a likelihood of their contaminating food.

    x x x x x x x x x x x x x

    13.3.2 Any person so affected shall immediately report illness or symptoms of illness to the management. x x x x x x x x x x x x x 13.3.3 Adequate covering of cuts, grazes and boils shall be in place. x x x x x x x x x x x x x

    13.3.4 The medical screening procedures shall ensure, unless documented justified assessment is available, that food handlers undergo a medical examination prior employment. x x x x x x

    13.3.5 Further medical examination of a food handler shall only be carried out if clinically or epidemiologically indicated. x x x x x x

    13.3.6 Conditions which shall be reported to management in order to assess the need for medical examination and/or possible exclusion from food handling, include: x x x x x x

    a) jaundice; x x x x x x b) diarrhoea; x x x x x x c) vomiting; x x x x x x d) fever; x x x x x x e) sore throat with fever; x x x x x x f) visibly infected skin lesions (boils, cuts, etc.); x x x x x x g) discharges from the ear, eye or nose. x x x x x x 13.3.7 Sickness reporting and return to work procedures shall be in place x x x x x x

    13.3.8 Where appropriate in food handling or processing areas, cuts and wounds, where personnel are permitted to continue working, shall be covered by suitable waterproof dressings. These dressings shall be brightly coloured and metal detectable where appropriate. Any lost dressing shall be reported immediately.

    x x x x x x

    13.3.9 The medical screening procedure shall apply to contractors and visitors. x x x x x x

    13.4 Personal behaviour 13.4.1 People engaged in food handling activities shall refrain from behaviour which could result in contamination of food, for example: x x x x x x x x x x x x x a) smoking; x x x x x x x x x x x x x b) spitting; x x x x x x x x x x x x x c) chewing or eating; x x x x x x x x x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M d) sneezing or coughing over unprotected food. x x x x x x x x x x x x x 13.4.2 Fingernails shall be kept properly trimmed, clean and unpolished. x x x x x x x x x x x x x

    13.4.3 Personal effects such as jewellery, watches, pins or other items shall not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food. x x x x x x x x x x x x x

    13.5 Washing hands 13.5.1 Personnel shall always wash their hands when personal cleanliness may affect food safety, for example: x x x x x x x x x x x x x a) at the start of food handling activities; x x x x x x x x x x x x x b) immediately after using the toilet or blowing the nose; and x x x x x x x x x x x x x c) after handling raw food or any contaminated material, where this could result in contamination of other food items. x x x x x x x x x x x x x 13.5.2 They shall avoid handling ready-to-eat food, where appropriate. x x x x x x x x x x x x x

    13.6 Protective clothing 13.6.1 Appropriate protective clothing, footwear and head gear shall be provided for personnel, contractors and visitors. x x x x x x x x x x x x x NOTE: personnel include all kind of personnel involved in the food processing or storage area, e.g. staff or service, maintenance or repair personnel. x x x x x x x 13.6.2 This clothing shall not be used for other purposes than food handling or processing. x x x x 13.6.3 Clean protective clothing and/or gloves shall be used and changed at an appropriate frequency. x x x x x x x 13.6.4 Hear, beard and moustaches shall be protected, unless hazard analysis determines otherwise. x x x x 13.6.5 Protective clothing shall be hygienically laundered, at appropriate intervals. x x x x x x x 13.6.6 Protective clothing shall be designed to prevent product contamination (e.g. because of buttons or outside pockets). x x x x 13.6.7 Captive footwear made from non absorbent materials shall be worn in high risk production areas. x x x x

    13.7 Visitors

    13.7.1 Visitors to food manufacturing, processing, handling or production (e.g. greenhouses, poultry barns, hog barns, dairies) areas should, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions in this section. x x x x x x x x x x x x x

    14 Control of operations

    14.1 General - time and temperature control 14.1.1 Appropriate time and temperature control shall be in place. x x x x x x x x x x x x x

    14.1.2 Depending on the nature of the food operations undertaken, adequate facilities shall be available for heating, cooling, cooking, refrigerating and freezing food, for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures to ensure the safety and suitability of food.

    x x x x x x x x x x x x x

    14.1.3 Control systems include critical limits, registration and testing of accuracy of measuring equipment.. x x x x x x x x x x x x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M

    14.2 Primary production 14.2.1 General 14.2.1 Producers shall as far as practicable implement measures to: x x

    a) control contamination from air, soil, water, feedstuffs, fertilizers (including natural fertilizers), pesticides, veterinary drugs or any other agent used in primary production; x x

    b) control plant and animal health so that it does not pose a threat to human health through food consumption, or adversely affect the suitability of the product; and x x

    c) protect food sources from faecal and other contamination. x x 14.2.2 Growing 14.2.2.1 Health status of plants shall be controlled. x

    14.2.2.2 Integrated Crop Management techniques or equivalent shall be in place for the judicious use of chemicals during growing and post harvest treatment to control residues. x

    NOTE: e.g. GlobalGAP or other GAP (good agricultural practice) programs for crop production. x 14.2.2.3 When appropriate, training for the administering and use of pesticides, herbicides and fungicides shall be in place. x 14.2.2.4 The effect of chemicals used in previous harvests on soil and water should be assessed x 14.2.3 Harvesting 14.2.3.1 All produce packed and handled directly in the field, orchard or greenhouse shall be removed from the field overnight. x 14.2.3.2 All field packed produce shall be covered to prevent contamination once packed. x 14.2.3.3 Bits of packaging material and non-produce waste shall be removed from the field. x 14.2.3.4 Post harvest treatment products, waxes and biocides that are banned in the destination country shall not be used. x 14.2.4 Breeding 14.2.4.1 Health status of animals shall be controlled. x

    14.2.4.2 The drugs utilized shall be appropriate for the treatment/control required and used in the prescribed quantities and time limits under veterinary supervision or veterinary approval. x

    14.2.4.3 Veterinary medicines shall be stored in a locked room or cupboard. x 14.2.4.4 Record of all drugs administered shall be maintained. Records of the veterinary prescription shall be maintained. x 14.2.4.5 Drugs that are banned in the destination country shall not be used. x NOTE: Protection against diseases and pests should be achieved with minimal amount of drugs. x 14.2.4.6 Adherence to withdrawal periods prior to slaughter shall be demonstrated. x 14.2.5 Feedstuff 14.2.5.1 Materials not released for human consumption shall be avoided. x x 14.2.5.2 The composition of feed shall be regularly assessed. x x

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    ISO 22003 Food chain categories A B C D E F G H I J K L M 14.2.6 Farm chemicals 14.2.6.1 Farm chemicals (e.g. veterinary drugs, pesticides, fertilizers, post harvest treatments, waxes and biocides) shall be x x a) registered for the intended use (see 9.1.3); x x b) stored in a separate room (see 5.4.1); x x c) used by trained personal; x x d) used in accordance with manufacturers instructions. x x 14.2.6.2 Use of farm chemicals shall be recorded (see 10.4.2). x x NOTE: for application of plant protection products or post harvest treatment, records should include as a minimum: name of reference of farm, field, orchard or greenhouse, crop, variety treated, date, commercial name of product, justification for application, quantity, pre harvest interval, operator and machinery used. x

    14.3 Packaging

    14.3.1 Packaging design and materials shall provide adequate protection for products to minimize contamination, prevent damage, and accommodate proper labelling. x x x x x x x x x x x x x

    14.3.2 Packaging materials or gases where used must be non-toxic and not pose a threat to the safety and suitability of food under the specified conditions of storage and use. x x x x x x x x x x x x x

    14.3.3 Where appropriate, reusable packaging should be suitably durable, easy to clean and, where necessary, disinfect. x x x x x x x x x x x x x

    14.4 Transport 14.4.1 Food shall be adequately protected during transport to assure food safety. x x x x x x 14.4.2 Where necessary, conveyances and bulk containers shall be designed and constructed so that they: x x x x x x a) do not contaminate foods or packaging; x x x x x x b) can be effectively cleaned and, where necessary, disinfected; x x x x x x c) permit effective separation of different foods or foods from non-food items where necessary during transport; x x x x x x d) provide effective protection from contamination, including dust and fumes; x x x x x x

    e) can effectively maintain the temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption; x x x x x x

    f) allow any necessary temperature, humidity and other conditions to be checked. x x x x x x

    15 Strategic food protection

    15.1 Strategic food protection

    15.1.1 Each establishment shall assess the hazard to products posed by potential climate changes, malicious contamination, acts of sabotage, vandalism or terrorism and shall put in place proportional protective measures.

    x x x x x x x x x x x x x

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    Annex A (normative)

    Food chain categories according to ISO TS 22003

    Category codes Categories Examples of sectors

    A Farming 1 (Animals) animals; fish; egg production; milk production; beekeeping; fishing; hunting; trapping; including farm packing

    B Farming 2 (Plants) fruits; vegetables; grain; spices; horticultural products; including farm packing

    C Processing 1 (Perishable animal products) including all activities after farming, e.g. slaughtering

    meat; poultry; eggs; dairy and fish products

    D Processing 2 (Vegetal perishable product) fresh fruits and fresh juices; preserved fruits; fresh vegetables; preserved vegetables

    E Processing 3 (long shelf life at ambient temperature) canned products; biscuit; snacks; oil; drinking water; beverages; pasta; flour; sugar; salt

    F Feed production animal feed; fish feed G Catering hotels; restaurants H Distribution retail; shops; wholesalers

    I Services water supply; cleaning; sewage; waste disposal; development of product, process and equipment; veterinary services

    J Transport and storage transport and storage K Equipment manufacturer process equipment; vending machines

    L (Bio)chemical manufacturer additives; vitamins; pesticides; drugs; fertilizer; cleaning agents; biocultures M Packaging material manufacturer packaging material