ISO/TS 22002-5:2019
Prerequisite programmes on food safety — Part 5: Transport and storage
This document specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) for transport and storage in the food chain to assist in controlling food safety hazards.
This document is applicable to all organizations, regardless of size or complexity, that are involved in transport and storage activities across the food supply chain and that wish to implement PRPs in such a way as to address the requirements specified in ISO 22000.
This document is neither designed nor intended for use in other parts of the food supply chain or in isolation.
In this document, transport and storage is aligned with ISO/TS 22003:2013, Annex A, Category G. This document includes all food and feed products and food packaging and packaging materials.
Live animals are excluded from the scope of this document except when intended for direct consumption, e.g. molluscs, crustaceans and live fish.
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Prerequisite programmes for transport and storage
4.1 General requirements
4.2 Facilities
4.2.1 External layout
4.2.2 Internal layout and workspace
4.2.3 Utilities
4.3 Equipment
4.3.1 General
4.3.2 Food contact surfaces
4.3.3 Maintenance
4.4 Management of purchased materials and services
4.4.1 General requirements
4.4.2 Incoming materials
4.5 Transport and storage operations
4.5.1 General
4.5.2 Logistic units
4.5.3 Loading
4.5.4 Cross-docking and transshipment
4.5.5 Unloading
4.5.6 Controlled conditions
4.5.7 Nonconforming goods, damages and returns
4.6 Hygiene
4.6.1 Personnel hygiene
4.6.2 Cleaning and disinfection
4.6.3 Waste disposal and recycling
4.6.4 Pest control
4.7 Goods identification
4.8 Withdrawal/recall of goods
4.9 Safeguarding of goods
Bibliography
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Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Prerequisite programmes for transport and storage
4.1 General requirements
4.2 Facilities
4.2.1 External layout
4.2.2 Internal layout and workspace
4.2.3 Utilities
4.3 Equipment
4.3.1 General
4.3.2 Food contact surfaces
4.3.3 Maintenance
4.4 Management of purchased materials and services
4.4.1 General requirements
4.4.2 Incoming materials
4.5 Transport and storage operations
4.5.1 General
4.5.2 Logistic units
4.5.3 Loading
4.5.4 Cross-docking and transshipment
4.5.5 Unloading
4.5.6 Controlled conditions
4.5.7 Nonconforming goods, damages and returns
4.6 Hygiene
4.6.1 Personnel hygiene
4.6.2 Cleaning and disinfection
4.6.3 Waste disposal and recycling
4.6.4 Pest control
4.7 Goods identification
4.8 Withdrawal/recall of goods
4.9 Safeguarding of goods
Bibliography