ISO/TS TECHNICAL SPECIFICATION 22002-6 First edition 2016-04-15 Prerequisite programmes on food safety - Part 6: Feed and animal food production Programmes prerequis pour la seécurite des denreées alimentaires - Partie 6: Production des aliments pour animaux Reference number IS0/TS 22002-6:2016(E) ISO International Organization for Standardization @ IS0 2016 ZHEJIANG INSTOFSTANDARDIZATION C15956617 Not for Resale, 2016/7/20 02:52:12 ed without license from IHS IS0/TS 22002-6:2016(E) COPYRIGHTPROTECTEDDOCUMENT IS02016,PublishedinSwitzerland All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISO's member body in the country of the requester. ISO copyrightoffice Ch. de Blandonnet 8 . CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 [email protected] www.iso.org Intenationaibr PrganizationforStandardization icensee-ZHEJIANG INST OF STANDARDIZoISQ s.6 - All rights reserved Not for Resale, 2016/7/20 02:52:12 etworking permitted without license from IHS IS0/TS 22002-6:2016(E) Contents Page Foreword ..V Introduction. ...vi 1 Scope. 2 Normative references 3 Terms and definitions 4 GenericPRPs .3 4.1 Establishment. .3 4.1.1 General requirements. .3 4.1.2 Environment. .3 4.2 Layout and workspace. .3 4.2.1 General requirements. 3 4.2.2 Internal design and layout. 4.2.3 Internal structures and fittings .3 4.2.4 Equipment .4 4.2.5 Mobile structures and equipment 4 4.2.6 Storage. .4 4.3 Utilities ..4 4.3.1 General requirements. .4 4.3.2 Water supply ..4 4.3.3 Ventilation 4 4.3.4 Air and other gases .5 4.3.5 Lighting 5 4.4 Waste disposal. .5 4.4.1 General requirements. 4.4.2 Waste handling .5 4.4.3 Drains and drainage. 5 4.5 Equipment suitability, cleaning and maintenance 5 4.5.1 General requirements. ..5 4.5.2 Hygienic design. 6 4.5.3 Measuring and dosing devices. ..6 4.5.4 Maintenance .6 4.6 Management of purchased materials and services .6 4.6.1 General requirements. .6 4.6.2 Selection and management of suppliers .7 4.6.3 Incoming materials. .7 4.7 Measures for prevention of cross-contamination. .7 4.8 Cleaning and sanitation.. ..8 4.8.1 General requirements. .8 4.8.2 Cleaning and sanitizing programmes 4.8.3 Cleaning and sanitizing agents and tools. .8 4.9 Pest control, 4.9.1 Generalreguirements ..8 4.9.2 Pest control programs. ..8 4.9.3 Preventing access. .9 4.9.4 Harbourage and infestations .9 4.9.5 Monitoring and detection. .9 4.9.6 Control and eradication .9 4.10 Personnel hygiene. 4.10.1 General requirements. .9 4.10.2 Personal behaviour.. 4.10.3 Personal hygiene facilities and toilets .10 4.10.4 Designated eating areas.. .10 4.10.5 Clothing and protective equipment ..10 iii nsee=ZHEJIANG INST OF STANDARDIZATION C1 5956617 ovided by IHS under license with ISO d without license from IHS Not for Resale, 2016/7/20 02:52:12