Technical Support for BRC Global Standards & Haccp, ISO 22000, Food Safety Audits & Training for the Food Industry

ISO/TS 22002-1:2009

ISO has published a new Technical Standard ISO/TS 22002-1:2009 titled "Prerequisite programmes on food safety -- Part 1: Food manufacturing".

ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.

ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supply chain.

Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process.

Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations are listed.

ISO/TS 22002-1:2009 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3:
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.

In addition, ISO/TS 22002-1:2009 adds other aspects which are considered relevant to manufacturing operations:
1) rework;
2) product recall procedures;
3) warehousing;
4) product information and consumer awareness;
5) food defence, biovigilance, and bioterrorism.

To obtain a copy of the standard please see:

HABC Centre Approval

We are also pleased to announce that we have been approved to offer Level 2 & 3 Food Safety qualifications through the new awarding body, HABC (Highfield Awarding Body for Compliance).

HABC, which has been positioned as ‘the awarding body that listens’  was established in 2008 to offer qualifications which are competitively priced while providing high levels of customer service and quality to Food Safety trainers.

The initial courses are:

Level 2 Award in Food Safety in Catering
Level 3 Award in Supervising Food Safety in Catering

Further courses will be offered as they become available. These are expected to include the following:

Food Safety:
Levels 1 and 4 in Food Safety in Catering; and
Levels 1, 2, 3 and 4 in Food Safety for Manufacturing

Levels 2 and 3 in HACCP for Manufacturing; and
Levels 2 and 3 in HACCP for Catering

New Food Safety & Haccp Courses

We now have approval from the RSPH to run the following courses:

Level 2 Award in Food Safety in Catering
Level 2 Award in Food Safety for Manufacturing
Level 2 Award in Food Safety for Retail
Level 3 Award in Food Safety Supervision for Retail
Level 4 Award in Managing Food Safety in Catering
Level 4 Award in Food Safety Management for Manufacturing
Level 3 Award in HACCP for Food Manufacturing
(Also applicable to Catering)
Level 4 Award in HACCP Management for Food Manufacturing (Also applicable to Catering)

These courses will be in house training for a specific company or we can deliver these courses on behalf of other training organisations. For further information, please Call or e-mail now

New Food Safety Website

This revised web site is aimed at companies and employees in the food industry who have responsibility for contracting, managing or monitoring food manufacturing or industrial catering operations and who may benefit from food safety support. These services are detailed in the section 'Food Safety Services'

The website also has a resource area with a collection of links to food safety information. Comments about the site and resources are welcome - if you have any comments or suggestions for other links, please e-mail Changes and additions to the website will be posted in the ' New Website Links'.