PAS 221:2013 Prerequisite programmes for food safety in food retail. Specification, 2013
- Contents
- Foreword
- Introduction
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 Retail premises and exterior surroundings [Go to Page]
- 5 Layout of retail premises and workspace [Go to Page]
- 6 Utilities – air, water, energy [Go to Page]
- 7 Waste disposal [Go to Page]
- 8 Equipment suitability and maintenance [Go to Page]
- 9 Management of purchased products, materials and services [Go to Page]
- 10 Contamination [Go to Page]
- 11 Cleaning, sanitizing and disinfection [Go to Page]
- 12 Pest control [Go to Page]
- 13 Personnel hygiene and employee facilities [Go to Page]
- 14 Rework [Go to Page]
- 15 Product returns and recall procedures [Go to Page]
- 16 Warehousing and storage [Go to Page]
- 17 Product information/consumer awareness [Go to Page]
- 18 Food defence, biovigilance and bioterrorism
- Bibliography [Go to Page]