PAE STANDARD. PAE Operational Standard

Dept.
Food
TECHNICAL DOCUMENT
National Directorate
PAE Standard, Guidelines for its Date of elaboration:

Implementation and Verification 08-10-2020
Document index
This publication establishes the requirements for the execution of the audits that constitute the verification
processes of the Service providers for the PAE JUNAEB School Feeding Program, with the purpose that
they obtain categorization in accordance with the criteria established by said institution.
PART I: QUALITY AND FOOD SAFETY MANAGEMENT SYSTEM

Introduction
Quality and Food Safety Management System
PART II: REQUIREMENTS

How requirements are established
Requirements applicable to the Central Unit

1 Provider commitment
2 Compliance Resource Management
3 Competence management
4 Risk management
5 Management of questions, complaints and claims
6 Requirements of the documentation
7 Supplier management, specifications and recipe development
8 Improvement management
Requirements applicable to establishments

1 Quality and food safety plan
2 Product and service control
3 Product information, traceability, crisis management
5 Good operating practices
Applicable Requirements Storage and Distribution

5 Good Storage and Distribution Practices
PART III COMPLIANCE VERIFICATION PROTOCOL

Introduction
1 General Elements
2 General protocol: Certification Process
3 General protocol: Post Verification Management
4. Systematic Compliance with the PAE Standard
PART I THE FOOD QUALITY AND SAFETY MANAGEMENT SYSTEM
1. INTRODUCTION TO THE PAE STANDARD
The State of Chile promotes educational development at all levels in the country through the National
Board of School Aid and Scholarships (hereinafter JUNAEB), taking into account that the delivery of
food is a relevant factor to prevent school dropouts.
The PAE Standard constitutes a regulatory framework for the processes associated with the
production and delivery of Quality and Safe food from the JUNAEB School Feeding Program
(hereinafter PAE). It is a verification program of Compliance with the requirements and
Categorization for all providers, who, by complying with the requirements of the contracts with
JUNAEB, agree to provide the Food Product Delivery Service for the Beneficiaries of the School
Feeding Programs.
The purpose of the Standard is to specify the safety, quality and performance criteria that must be
applied to the links in the supply chain of the PAE's Quality and Safe food preparation and delivery
service, so that the providers of this service comply with their obligations to respect the legislation
and protect the beneficiaries of school feeding programs. The format and content of the Standard are
designed to facilitate the evaluation of the facilities, (Establishments, Warehouses, Central Office),
the operating systems and the procedures of the providing companies by a competent third party
(the Certification body) in accordance with the requirements of the Standard.
The structure of the PAE Standard is based on 4 fundamental Pillars: Quality, Opportunity,
Sustainability and the Creation of Shared Value. These Pillars are, in addition, support structures for
all the Units that make up the Standard, that is, the Central Unit, the Educational Establishments Unit
and the Storage and Distribution Unit. Both the Pillars and the Units are described later in this
document.
Additionally, this Standard specifies the requirements for a quality and food safety management
system that combines the following generally recognized key elements, to ensure the quality and
safety of food throughout the entire food chain, to the final consumer:
The fundamental elements of the Standard are:
 Interactive Communication;
 Good manufacturing practices for food production in Educational Establishments;
 Good Food Storage and Distribution Practices.
 Quality Assurance Program;
 Food Safety Assurance Program Based on HACCP principles;
Communication throughout the food chain is essential to ensure that all food safety hazards are
appropriately identified and controlled at each point in the service delivery chain. This implies
communication between providers and their interested parties, in both directions of the chain.
Communicating with interested parties about identified hazards and control measures helps clarify
each party's requirements (for example, regarding the feasibility and necessity of those requirements
and their impact on the finished product).
To achieve interactive communication within the Organization, the PAE Standard establishes the
following documentary structure (see figure 1):
 Operations manual;
 Management manual;
 Quality assurance plan;
 Safety assurance plan based on HACCP;
 Registration forms required to demonstrate compliance and traceability
2
Figure 1 Document structure pyramid
In the construction of the PAE Standard, different reference frameworks have been taken into
consideration, such as the requirements contained in the last three versions of tenders prepared by
JUNAEB, the structure of international regulations GFSI and ISO and also the most relevant
distinctive elements extracted from the main models of different School Feeding Programs
worldwide. All this in order to achieve a comprehensive approach in the development of the new
JUNAEB PAE Standard.
3
2. THE FOOD QUALITY AND SAFETY MANAGEMENT SYSTEM
To conduct and operate the service delivery processes of the PAE program successfully, it is
required that they be directed and controlled in a systematic and transparent manner. The PAE
Standard is designed for providers to continually improve their performance by considering the
needs of all stakeholders.
To achieve performance, the PAE Standard specifies the requirements for a Management System in
order to establish the adequate planning, implementation, operation, control, maintenance and
improvement of the processes associated with the production and delivery of Quality and Safe food.
PAE executed by providers.
The seven principles of quality management (ISO 9001:2015) have been taken as a model that must
be used by the Management Team of the providing Organizations in order to lead the organization
towards an improvement in performance.
 Customer focus;
 Leadership;
 People commitment;
 Process approach;
 Improvement;
 Evidence-based decision making;
 Relationship management.
Each of these principles is implicit in the requirements of the 3 constituent parts that make up the
PAE Standard:
 Central Unit, which is oriented towards Quality and Safety Management

 Educational Establishments Unit, which is aimed at Quality and Safety Assurance
 Storage and Distribution Unit, which is oriented towards Quality and Safety Assurance
The PAE Standard establishes criteria of Quality, Safety and Legality, all within the framework of
JUNAEB's mission, which is “To accompany students in conditions of social, economic,
psychological and/or biological disadvantage, to contribute to equality. of opportunities within the
educational system, through the timely delivery of goods and/or services. For this reason, the PAE
Standard contributes to providing a world-class, integrated and modeled approach to the
requirements of food storage and preparation establishments, in accordance with the requirements
of JUNAEB, also demonstrating compliance with current legal and regulatory requirements.
This Management System has as its main focus the fulfillment of the main objective of the PAE
program, which is to provide its beneficiaries with a healthy, varied, nutritious, safe and
gastronomically optimal school feeding service, which contributes to their physical and mental
development, which favors and stimulate concentration and learning for academic performance on
equal terms; For this, process management in the PAE standard is structured with a continuous
improvement approach based on the Deming cycle: Plan è Do è Verify è Act (P è H è V è A)
(see figure 2).
Furthermore, in line with the leadership principle, the Standard establishes the importance of the
commitment of the provider and its management team regarding the quality and safety of processes,
services and food, since these elements are a transversal responsibility of the entire organization
and which does not only fall on those who perform operational or technical roles.
4
Figure 2. PAE Standard management cycle
The scope of application of the Standard
This Standard applies to the processes executed by PAE providers and those they subcontract,
establishing the requirements of:
 Quality and food safety management system for the entire service delivery chain;
 Quality and food safety risk management for the entire service delivery chain;
 Quality and safety management for the Central Unit of the providers;
 Quality assurance and food safety for the storage and distribution of products;
 Quality and safety assurance for establishments' food preparation and delivery processes.
The categorization of providers is valid for food services and products delivered in verified
establishments and includes storage facilities under the direct control of the provider.
The Standard and categorization of providers is not intended to be valid or be used as a tool to
demonstrate quality and safety standards for negotiation purposes with entities other than JUNAEB.
Legislation on quality and food safety matters
5
The PAE Standard has a relevant role in confirming that service providers for the JUNAEB PAE
Food Program, and other interested parties, comply with current national legal and regulatory
requirements associated with food quality and safety. These requirements include various elements,
among which are:
 Ensure the sanitary conditions to which the preparation, storage and distribution of food for
human use must be adhered to, as well as the conditions under which information related to
the same must be made, in order to protect the health and nutrition of the population and
guarantee the supply of healthy and safe products (extract article 1 Supreme Decree 977,
food health regulations, hereinafter DS 977).
 Ensure a safe environment for the preparation, storage and distribution of food, in which the
risk of food contamination must be systematically reduced (art. 69, D.S. 977),
 An approach based on hazard analysis and risk assessment (art. 69, D.S. 977),
 Ensure that suppliers within the supply chain can apply the necessary quality and safety
controls in their processes (art. 3 and paragraph III, DS 977),
 The processing of foods that comply with current legislation regarding their composition and
safety (art. 2 and 5, DS 977).
The PAE Standard does not detail the applicable legal requirements, since each provider must
identify and manage these requirements. This identification and management must be subscribed to
within the framework of the quality and food safety of each of the food preparation and storage sites
and transportation and distribution vehicles. Confirmation of the management of these requirements
is carried out by the Certification Bodies in the verifications of compliance with the PAE Standard, as
applicable.
6
Pillars of the PAE Standard
The structure of the PAE Standard is based on 4 fundamental Pillars and are aligned with the
Purpose and Strategic Objectives of JUNAEB (See Figure 3)
Figure 3: conceptualization of the pillars of the PAE Standard
7
Standard Benefits
The main benefit of the standard is to ensure that each of the links in the service provision chain for
the preparation and delivery of food to the beneficiaries of the PAE program, demonstrably comply
with:
- Manage quality and food safety risks inherent to its processes, products and services,
- Demonstrate the ability to regularly provide products and services that satisfy the requirements of
JUNAEB's stakeholders, including legal and regulatory requirements.
- The continuous improvement of service provision and food products.
The verification process
Through this process, providers are categorized once they have successfully passed a verification
against the PAE Standard. To do this, the provider must select a Certification Body validated by
JUNAEB. Said body is an independent entity that has been evaluated and considered competent by
a Validation Body, also approved by JUNAEB.
The verification is carried out by a competent auditor, hired by the Certification Body , and covers all
the provider's units, that is, the Central Unit, the Educational Establishments Unit and the Storage
and Distribution Unit.
In order to demonstrate the consistency and maturity of the quality and safety system of the
providers over time, JUNAEB has defined an unannounced compliance verification modality for
all verification activities , which is detailed in the section in the III Compliance verification protocol
sub subclause 2.1.3 of this document.
Guidance and training
Junaeb will provide the requirements to be implemented and the evaluation protocol, which are
detailed in this document.
The providers of the PAE feeding program must implement and maintain the requirements and the
certifying bodies will be the ones to evaluate their compliance in the central units, storage and
distribution and in educational establishments.
JUNAEB, through e-learning courses, will carry out a series of training and calibration sessions that
will aim to align certification bodies, training bodies, PAE providers and other interested parties in
understanding the application of the requirements of the Standard. PAE. The following table shows
reference courses that will be available in accordance with the above:
NOMBRE DEL CURSO DIRIGIDO A
PRESTADOR PAE -
INTERPRETACIÓN DEL ESTÁNDAR PAE
ORGANISMO CERTIFICADOR
INTERPRETACIÓN DEL ESTÁNDAR PAE EN LOS ESTABLECIMIENTOS PRESTADOR PAE -

EDUCACIONALES ORGANISMO CERTIFICADOR
INTERPRETACIÓN DEL ESTÁNDAR PAE EN LAS UNIDADES DE PRESTADOR PAE -

ALMACENAMIENTO Y DISTRIBUCIÓN ORGANISMO CERTIFICADOR
INTERPRETACIÓN DEL ESTÁNDAR PAE EN LAS UNIDADES PRESTADOR PAE -

CENTRALES ORGANISMO CERTIFICADOR
PRESTADOR PAE -
PLAN DE INOCUIDAD DE ACUERDO AL ESTÁNDAR PAE
PRESTADOR PAE -
EVALUACION DE PROVEEDORES SEGÚN EL ESTÁNDAR PAE
AUDITOR LÍDER ESTÁNDAR PAE ORGANISMO CERTIFICADOR
Table 1: reference courses that will be made available by JUNAEB
8
PART II REQUIREMENTS
How requirements are established
The PAE standard is configured in units, these were subdivided according to the function of each of
them, that is:
- Central Unit, whose function is the planning, administration, control and improvement of
quality and food safety management processes.
- Warehousing and Distribution; in which the distribution of quality and safe food to the
different establishments is received, controlled, stored, dispatched and managed.
- Educational Establishments, in which healthy, varied, nutritious, safe and gastronomically
optimal food products are produced and delivered to the beneficiaries of the PAE program.
In each unit, the requirements that must be met by the provider according to its function are
displayed, and each requirement is linked to a clause with its corresponding numeral.
Through the verification process, the Certification Body demonstrates the degree of compliance of
each unit, keeping in mind that at the Central Unit level the Quality and Safety Management is
verified, and in the other units, the GMP and the Quality and Safety Assurance Program, as well as
management elements that are transversal to all units.
The following figure shows the structure of clauses and requirements of the Standard:
Figure 4: Clause structure and requirements of the Standard.
9
Requirements applicable to the Central Unit
1 Provider commitment
1.1 Management policy
1.2 Strategic objectives
1.3 Management review
1.4 Legal requirements management
2 Compliance Resource Management
2.1 Endowment evaluation for the total central level contract
2.2 Budget for the maintenance of equipment and infrastructure and for the maintenance and
calibration of surveillance devices
2.3 Training budget
2.4 Emergency and contingency budget
3.1 Competition profile
3.2 Training program
3.3 Verification of training effectiveness
4 Risk management
4.1 Initial risk assessment
4.2 Risk assessment and management of establishments and warehouses
4.3 Plan and mitigation management
4.4 Control and change management
4.5 Preparedness plan for emergencies, contingencies and crises
5 Management of questions, complaints and claims
5.1 Management and response of Q, Q and R
6 Requirements of the documentation
6.1 Management of documentation
7 Supplier management, specifications and recipe development
7.1 Specifications of raw materials, ingredients and materials
7.2 Supplier management
7.3 Change management for recipe changes and new recipes
8 Improvement management
8.1 Internal audit
8.2 Non-compliant service management
8.3 Corrective action management
10
Mile
Annexes and/Medium
No. ston Clause Requirement
Verification
e
The provider must demonstrate its commitment to the
Provider implementation of the requirements of the PAE Standard and its Does not apply.
1 N/A
commitment processes, in order to facilitate continuous improvement in Corresponds to a title
Quality and Safety management.
The provider must document and implement a Management

Policy which includes:
Text of the policy that
a) The 4 fundamental Pillars of the PAE Standard (Quality,
includes letters a), b)
Opportunity, Sustainability and the Creation of Shared Value).
and c).
b) the focus on the beneficiary.
Furthermore, the policy
c) the obligation to produce safe foods, taking into consideration
Management must be a framework for
1.1 H0 compliance with legal requirements, quality, safety and
policy the objectives and that
specifications.
understanding of it is
evidenced through
The provider must ensure that the Management Policy provides a
interviews.
framework of reference for the strategic objectives and that it is
communicated and understood by collaborators through
appropriate training, maintaining records of this.
The provider must implement objectives that are aligned with the
Pillars of the PAE Standard. The objectives must:
- Be consistent with the Management Policy.
- Be measurable and be subject to monitoring.
- Be communicated to interested parties.
The provider must plan how to achieve the objectives, for which it
must determine:
- The activities to be carried out,
- Who will be responsible,
- The necesary resources,
Records must be kept
- When the goals will be completed and how the results will be
on forms
Strategic evaluated.
1.2 H0 UCE 01
Objectives
UCE 02 at least.
In addition to the objectives defined by the provider, objectives
must be defined that ensure the performance of the following
indicators:
Quality KPI1: % compliance with critical control points (CCP)

KPI Opportunity 2: Raw materials and food available on time for
beneficiaries
Sustainability KPI 3: zero risks, accidents and waste.
Creation of shared value KPI 4: 100% of staff trained.
Documents and records of the objectives, the planning to achieve

them and the results obtained must be maintained.
11
The provider must, every 6 months, carry out a review of
the management of the service. The review should include:
- Results and degrees of progress of previous reviews.
- The management made for any Question, Complaint,
Claim issued by the interested parties.
- The degree of compliance with the Strategic Objectives.
- The results of the audits, supervisions and inspections
carried out on the provider.
- The evaluation of the Safety Plan, including the risk
assessment applied and the results obtained from the
monitoring and measurement of the mitigation plans (see
requirements 4.1 and 4.3.2 of this document), Records must be kept
Managemen - The evaluation of any incident that occurred related to on forms
1.3 H2
t review Quality and Safety, UCE-03 at least.
- Assessment of resource needs, including evaluation,
absenteeism and replacement management.
- The need for changes in the Management System,
including the Management Policy.
- The need for improvements in the Management System,
including those that JUNAEB deems necessary, such as,
for example. Pilot projects.
Records must be maintained of the issues discussed in the

management review and of the decisions and actions
agreed in relation to the review.
Legal
requirement
TITLE ONLY Does not apply.
1.4 H1 s
Corresponds to a title
managemen
t
The provider must establish, implement and maintain a -Updated legal
documented procedure to: requirements
identification matrix,
a) Identify and have access to the applicable legal which must at least
requirements and other requirements that the organization contain: DS Nº977,
Identification
subscribes to related to quality and food safety; and DS Nº594, DS Nº289
of legal
1.4.1 H1 b) determine how these requirements apply to and DS Nº40
requirement
establishments and warehouses. -Demonstrate access
s
to legal requirements
The provider must ensure that these applicable legal (web pages,
requirements are taken into account in the implementation standards and/or
and maintenance of its PAE standard management matrices of legal
system. requirements)
Consistent with its compliance commitment, the provider The method,
must establish, implement and maintain a documented frequency of
procedure to periodically evaluate compliance with evaluation and re-
applicable legal requirements and must maintain evaluation of
documents and records of the results of said evaluations at monitoring and
* least every 3 months. compliance must be
documented in the
Compliance The provider can combine this evaluation with the risk management manual.
1.4.2 H1
with legal evaluation mentioned in section 4.2.2, or establish Present a document
requirement separate evaluations. containing each of the
s applicable legal
If non-compliance is identified, the provider must define requirements, the
and implement actions to comply with legal requirements; evaluation of each of
these actions must be aligned with 8.3 of this document. them for each site
(establishment,
NCI: The provider does not have legal compliance with warehouse and food
12
a requirement that directly impacts the safety of the
product, as well as mitigation actions. This does not
transport vehicle).
apply to those legal requirements that do not affect
safety directly or indirectly.
Compliance
Resource Does not apply.
2 N/A TITLE ONLY .
Managemen Corresponds to a title
t
To provide the service in educational establishments, the
Present
Endowment Provider must ensure that:
organizational chart of
evaluation - It has the necessary personnel required for other
the providing
for the entire positions, for timely and effective service provision.
2.1 H1 company documented
central level Documents and records must be maintained regarding the
in the management
contract results of the manning evaluations associated with the
manual.
contract(s) and the necessary actions.
Absenteeis
The Provider must comply with Absenteeism and
m
Replacement Management to comply with what is defined
Managemen It must be registered
in the bidding rules for the provision of the service in
2.1.1 H1 t and on form UCE-05 at
educational establishments.
Replacemen least.
This minimum replacement staff must cover at least 50% of
t of handling
the absent handling personnel.
personnel
The provider must carry out daily monitoring of the absent
handling personnel in each Territorial Unit to evaluate and
arrange the necessary replacement staff to ensure the
regular and timely provision of the food service. The
Assessment evaluation must take into account: absenteeism, licenses
of due to occupational diseases, requirements of the
establishments, information from complaints and claims of It must be registered
absenteeism
the beneficiaries. on form UCE-06,
2.1.2 H1 rate and
In the event that the replacement exceeds 30 business UCE-07 at least.
replacement
managemen days, the provider must hire a person who
t cover the place in the territorial unit.
Documents and records must be maintained in relation to

the evaluation and the results of the evaluations and the
necessary actions.
Budget for
As part of the resources allocated to the provision of the
the
service, the provider must have a specific documented
maintenanc
budget for the maintenance of equipment and
e of
infrastructure and for the calibration of measurement
equipment
devices used in the operation. The budget must include at
and It must be registered
least:
2.2 H1 infrastructur on form UCE-08 at
- the personnel that will be assigned for maintenance
e and for the least.
activities,
maintenanc
- the equipment that must be under a maintenance
e and
program and the allocated budgets (costs assigned to each
calibration of
activity)
surveillance
devices.
2.2.1 H1 Preventive The provider must establish and implement a documented The program must be
maintenanc preventive maintenance program for the equipment, defined and
e of infrastructure and surveillance devices used in the registered according
equipment, operation. The program must include at least: to form UCE-08 at a
infrastructur - Cold systems such as chambers, display cases, freezers, minimum.
e and refrigerators,
surveillance - Kitchens, ovens,
devices. - Temperature maintaining equipment in the service line.
13
Maintenance frequencies should comply with the
manufacturer's recommendation for each equipment.
The program must be
Corrective The provider must ensure that the corrective maintenance
defined and
maintenanc processes on equipment and infrastructure are executed in
registered according
e of a timely manner, allowing continuity of the operation and
to form UCE-08 at a
2.2.2 H1 equipment ensuring that the quality and safety of raw materials,
minimum.
and processed foods and preparations are not affected.
It must be registered
infrastructur Documents and records must be maintained regarding the
on form UCE-09 at
e. maintenance activities carried out.
least.
The provider must establish a documented calibration and
verification program for the surveillance devices and must
ensure that it is executed in a timely manner, also following
the manufacturer's recommendations, allowing continuity
of operation and ensuring that quality and safety are not
The program must be
affected. of raw materials, processed foods and
defined and
preparations. Documents and records must be maintained
registered according
and must include:
to the UCE-12 form at
Calibration
2.2.3 H1 a minimum.
programs a) The results of the calibration and verification executed,
b) the identification of calibrated and verified surveillance
on the UCE-12 form
devices,
at least.
c) any action derived from the results obtained from
calibrations and verifications.
Calibration must be performed by an external company

accredited by NCH17.025 and must be performed no later
than annually or when equipment conditions require it.
As part of the resources allocated to providing the service,
the provider must have a documented budget which:
- Ensure the training of all collaborators participating in the
operation and,
- is intended to cover gaps and training needs associated It must be registered
Training
2.3 H1 with relevant topics that ensure quality and safety in the on form UCE-10 at
budget
provision of the service. least.
The courses defined for training must comply with what is
defined in the respective contracts.
The provider must provide the necessary and timely

inductions to collaborators who affect compliance with the
requirements, to ensure the correct execution of the
assigned activities. Documents and records of the
Inductions
inductions given must be maintained, evidencing that:
for new
- There is an initial induction, given prior to the execution It must be registered
personnel
2.3.1 H1 of any of the activities for which the collaborators are on form UCE-13 at
and for
responsible during the provision of the service. least.
contracted
- Inductions are provided systematically and,
personnel.
- Inductions have been provided regarding changes,
complaints or any situation that may affect the provision of
the service in terms of quality and safety, environment and
health and safety at work.
As part of the budget allocated to the provision of the
service, the provider must have a specific documented
Emergency
budget to allocate to emergency situations and It must be registered
and
2.4 H1 contingencies. The budget must indicate the types of on form UCE-11 at
contingency
emergencies and contingencies, which must be consistent least.
budget
with the bidding rules (see requirement 4.5.1 of this
document).
3 H0 Competence The provider must ensure that the personnel who execute The competency
14
any of the activities during the provision of the service that
affect compliance with the requirements must be
competent, in accordance with what is defined in the
bidding rules, when applicable.
In the case of food handling personnel, the competencies
must be aligned with the requirements defined in the
bases. If the requirements are not met, the provider must
accredit, through its training system, the competencies requirements for all
through previous training, experience and performance positions must be in
evaluation. the management
managemen manual.
t Documents and records must be maintained that Present evidence
demonstrate compliance with the requirements of the letters a), b) and c)
described competence (see requirement 3.1 of this Detailed curriculum
document) and that must include at least: vitae
a) Certificate of Basic Education or Secondary Education.
b) Certificates of courses or training associated with the
competencies described in the Position Profile (see
requirement 3.1 of this document).
c) Documentation that evidences the experience
appropriate to the responsibilities assigned to the
personnel.
The provider must determine and document the profile for
the competencies of the personnel who execute any of the
activities during the provision of the service. This
documentation must include:
a) An organizational chart that describes the

organizational structure and dependencies.
Present letters a) and
b) Competency profiles that detail: authorities,
b)
Competition responsibilities, education, training and experience
3.1 H0 Which must be
profile requirements.
documented in the
management manual.
Both points a) and b) must consider the multidisciplinary
safety team and its leader (see requirements 4.1.2.1 and
4.1.2.2 of this document) and all personnel that affect
compliance with the requirements. The determined
competencies must include the operation personnel at the
central level, establishments and warehouse and
distribution.
The provider must establish, implement and update an
annual training program that:
- Include theoretical training for all staff and also practical
training for handlers, on topics required in the clauses of
the PAE Standard, and relevant topics that ensure quality,
safety and legality for the provision of the service.
- Include at least training in culinary and gastronomic
aspects of the preparations, through the JUNAEB
Gastronomic Laboratory, risk assessment and hazard
Training analysis, CCP monitoring, good manufacturing, storage
3.2 H1 on form UCE-14 at
program and distribution practices, the completeness of records,
least.
corrective actions and cause analyses,
- Be aligned with the Shared Value creation pillar,
- Allows gaps associated with the competence profiles of
collaborators to be covered,
- Allows employees to maintain and continually improve
their skills and,
- Include topics regarding the Environment and Health and
Safety at Work, associated with the provision of the
service.
15
Documents and records of the program must be
maintained, as well as the degree of its progress.
Carry out a
knowledge test of the
training carried out
Based on the training program and its degrees of progress,
and evaluation of
the provider must establish and document the methodology
competencies in the
to verify the effectiveness of the training. The methodology
Verification application in the case
must consider the performance of the personnel
of training of PCC monitors.
3.3 H2 associated with the deviations detected by JUNAEB, the
effectivenes Evidence and records
verifications, supervisions and complaints. Documents and
s must be left that each
records must be maintained of the results of the
necessary knowledge
effectiveness evaluation and of the determined decisions
was learned and
and actions.
applied by the trained
person.
The provider must establish, implement and document a

Risk Risk Assessment and Management methodology that
Does not apply.
4 H1 managemen covers all operations associated with the provision of the
Title only
t service, to ensure the delivery of safe food products.
In accordance with the methodology described in

requirement 4 of this document, the initial risk assessment Record of risk
must include at least: analysis carried out
on the elements of a),
a) The initial conditions of the infrastructure of the kitchen, b)
warehouse, toilet and/or changing room areas, which have in accordance with
an impact or affect quality and safety. the annex Risk
b) The condition of existing equipment and furniture if evaluation matrices
applicable (for example, kitchens, chambers). PAE Standard Sheets
c) The initial conditions of the infrastructure of the central B and C for each RBD
and/or zone warehouse. and
d) The distribution chain, which includes transportation and listing of the initial
* supply (see requirement 4.1.1 of this document). state of what is
4.1 H1 Initial risk detailed in: c) and d)
assessment in accordance with
NCI: The risks that will be considered critical in terms the annex PAE
of Quality and Safety, as well as the action plans to Standard Risk
eliminate or mitigate said risks in a period of no more Assessment Matrices
than 3 months. Sheets B and C for
each Warehouse and
In cases where the establishment does not have a health Vehicle.
resolution, the provider must detail the factors that Where it is identified if
influence this and inform JUNAEB. a risk exists and an
action plan associated
Documents and records must be maintained that include with each risk must be
the decisions and action plans derived from the initial defined.
evaluation aimed at eliminating or mitigating said risks.
To ensure that the distribution, transportation and supply Risk Analysis Record
chain maintains the appropriate continuity and integrity for carried out on the
Risk the provision of the service, the provider must evaluate the elements of a), b) and
assessment risks that impact the quality and safety of the food. In c)
in the accordance with the methodology described in requirement in accordance with
4.1.1 H1 distribution, 4 of this document, the risk assessment must include at the annex PAE
transportatio least: Standard Risk
n and supply a) The minimum conditions required for the distribution, Assessment Matrices
chain transportation and supply process, including the associated Sheets B and C for
legal requirements. each Warehouse and
b) The impact derived from changes in suppliers that may Vehicle.
16
occur.
c) Compliance regarding frequency and opportunity in
distribution and supply.
Documents and records must be maintained that include
the decisions and action plans derived from the evaluation
aimed at eliminating or mitigating said risks.
The provider must define a multidisciplinary food safety
Complete and
team for the implementation, maintenance and permanent
updated record in
updating of the safety plan. The multidisciplinary team
Food safety accordance with the
4.1.2 H0 must be competent based on their education, training and
team Quality and Safety
experience. Documents and records must be maintained
Plan PAE JUNAEB
that demonstrate that team members have been trained in
Standard Sheet A
the PAE Standard, with a minimum of 32 hours.
The provider must define the leader of the food safety Complete and
team, who must be primarily responsible for the quality and updated record in
food safety of the provider at the management level. The accordance with the
leader's responsibilities should at least consider: PAE JUNAEB
Standard Quality and
a) Ensure that the safety plan is established, implemented, Safety Plan Sheet A.
maintained and updated.
b) Manage and organize the work of the food safety team. And for
Safety team c) Ensure that the food safety team, establishment establishments and
4.1.2.1 H0
leader supervisors or warehouse managers have a combination of storage and
multidisciplinary knowledge and experience in the distribution, a
development, implementation, maintenance and updating document that
of the safety plan. indicates who is
d) Inform management about the effectiveness and responsible for
relevance of the safety plan. representing the
Documents and records must be maintained that Safety Team in each
demonstrate that the Team Leader has been trained in the RBD and Warehouse.
PAE Standard, with a minimum of 32 hours.
4.1.2.2 H1 Food Safety The safety plan must be developed and managed by a Complete and
Team multidisciplinary food safety team, made up of at least: updated record in
Responsibilit accordance with the
ies a) The person primarily responsible for the provider's Quality and Safety
operation at the management level. Plan PAE JUNAEB
b) The main person responsible for the management of Standard Sheet A
equipment and infrastructure (maintenance / engineering)
of the provider at a managerial level.
c) The main person responsible for the quality and safety
of the provider at the management level.
d) The main person responsible for purchasing and
managing the provider's suppliers at a managerial level, as
well as the local purchasing manager.
e) The main person responsible for the technical-
gastronomic area of the provider at a managerial level.
f) The main person responsible for the provider's people
safety and environmental area at a managerial level.
Additionally, and when the effectiveness of the system or

the team's agenda requires it, the participation of:
- The main person responsible for the provider's human

resources area at a managerial level.
- The main person responsible for the provider's
communication area at a managerial level.
17
The responsibility and authority of each team member
regarding safety must be defined in their position
descriptions, which must include at least the following:
- The person(s) responsible for making decisions and

actions in the case of a potentially non-safe product.
- The person(s) responsible for making decisions and
actions in the event of safety incidents.
- The person(s) responsible for evaluating the
effectiveness of the safety plan.
The authority may be delegated to the zonal heads and

supervisors, ensuring their competence, who must formally
inform the safety team of all decisions and actions that
impact safety within a maximum period of 7 days. Without
prejudice to the above, any event that affects safety must
be reported to the team within a maximum period of 24
hours.
To perform the hazard analysis, the food safety team must

describe the preparations and their raw materials
(ingredients, including additives and added seasonings or
spices) and identify all applicable legal and regulatory food
safety requirements. The provider must maintain
documents and records of the description, which must
include at least the following:
a) Type of treatments, that is, culinary technique for the

preparations and/or food production technology of the
preparation in the case of processed products. Complete and
b) List of preparations (in line with the preparation manual updated record in
Product presented). accordance with the
4.1.2.3 H1 c) List of ingredients per preparation.
description Quality and Safety
d) List of suppliers of each ingredient aligned with the Plan PAE JUNAEB
TPMPAP. Standard Sheet B
e) Maintenance and/or storage conditions of the
preparation.
The safety risks for each hazard must be included in the

Recipe Preparation Manual and the Operations Manual.
It will be accepted due to the diversity of prepared foods,

many of them similar and without differences for food
safety purposes, to group the preparations. In the
proposed formats item, a table model is presented.
To perform the hazard analysis, the food safety team must
describe and maintain documents and records of the
Complete and
intended use, including the reasonably expected handling
updated record in
Identification of the preparations, that is, immediate consumption or
accordance with the
4.1.2.4 H1 of intended subsequent storage, mishandling and potential incorrect
Quality and Safety
use use of the preparations. preparations. For each
Plan PAE JUNAEB
preparation, documents and records must be maintained
Standard Sheet B
regarding the vulnerable group (for example, celiacs).
4.1.2.5 H1 Flowchart To perform hazard analysis, the food safety team must Complete and
18
updated record in
accordance with the
establish, maintain, and update flowcharts and maintain Quality and Safety
them as documents and records for the products or Plan. Use as a flow
Definition
product categories and processes included in the FSMS. chart reference the
(Food Safety Management System). one described in the
annex PAE JUNAEB
Standard Sheet C
The food safety team must identify and document all
hazards related to the safety of the preparations and their
raw materials (ingredients, without forgetting additives and
added condiments or spices) and materials in contact with
the preparations, reasonably foreseeable for all stages. of
the flowchart in which hazards can be introduced,
increased or maintained.
Identification must be made based on:

Complete and
a) The guidelines of this Standard.
updated record with
b) Preliminary information and collected data.
ALL the hazards
c) The experience.
identified both for raw
d) Internal and external information that includes, to the
materials and for the
extent possible, epidemiological, scientific and other
Hazard process step by step
4.1.2.6 H1 historical data.
Analysis in accordance with
d) Food chain information on food safety hazards related to
the format established
the safety of preparations, raw materials and contact
in the annex PAE
materials; and
JUNAEB Standard
e) equipment, facilities/services, process environment and
Quality and Safety
people.
Plan Sheet D and E.
The organization must maintain documents and records of
any significant food safety hazards.
The level of detail of the identification should include
sufficient information for risk assessment and
determination of appropriate control measures.
A basis for the hazard analysis of raw materials is
proposed in the annex PAE JUNAEB Standard Quality and
Safety Plan Sheet D and E. The food safety team must
adapt them for their application in the processes, without
detriment to food safety.
The food safety team must conduct a risk assessment of

each hazard identified in requirement 4.1.2.6 to determine Complete and
its significance and whether it is essential to prevent or updated record of the
reduce its presence to acceptable levels. This evaluation evaluation of ALL
must be carried out considering: hazards identified for
both raw materials
Risk a) The probability that the hazard is present in the and the process step
assessment preparation before control measures are applied in the by step in accordance
4.1.2.7 H1
of each process. with the format
hazard b) The severity of the adverse effects of each hazard for established in the
the health of consumers. annex Quality and
safety plan PAE
JUNAEB Standard
Sheet D and E and
Documents and records must be maintained that include the sheet matrix F.
decisions and action plans derived from the risk
assessment aimed at eliminating or mitigating said risks.
For each significant hazard, the food safety team must Complete and
Determinatio review control measures to determine which ones are updated record of the
4.1.2.8 H1
n of CCPs critical. For this, the decision tree of the CAC/RCP 1 evaluation, through
document of the Codex Alimentarius must be applied (see the decision tree, of
19
annex Quality and Safety Plan PAE JUNAEB Standard
Sheet H). Critical control points (CCPs) are the control
points necessary to prevent, eliminate or reduce a food
safety hazard to acceptable levels. NCI: To ensure
standard process control, the provider must at least
implement the following CCPs:
1) Reception of raw materials (warehouse and

establishments):
- PCC 1: Temperature of raw materials and products
ALL significant
that require cold chain.
hazards for both raw
- CCP 2: Review of packaging, labeling, expiration
materials and the
date, integrity.
process step by step
in accordance with
2) Storage of raw materials (warehouse and
the format established
establishments):
in the annex Quality
- PCC 3 Product temperature in storage equipment.
and Safety Plan
Standard PAE
3) Preliminary operations (establishments):
JUNAEB Sheet D and
- PCC 4 Sanitization of fruits and vegetables.
E with the decision
tree on sheet H.
4) Definitive operations (establishments):
- PCC 5: Product temperature at the end of cooking.
5) Portioning (establishments):
- PCC 6: Maintenance temperature and service of
preparations.
If, as a result of the evaluation of the control measures, the

food safety team identifies other CCPs, they must be
implemented in addition to those already mentioned.
File that demonstrates
the
validation with
The food safety team must validate the control measures scientific evidence of
Validation of
of each CCP. Documented evidence shall demonstrate the control measures
4.1.2.9 H1 control
that the control measures are capable of achieving the for each CCP in
measures
intended control of significant food safety hazards. accordance with the
annex PAE JUNAEB
Safety Plan Sheet I
For the CCPs defined in this Standard, critical limits are File that demonstrates
described in the table in Annex C. The food safety team the
must adapt them for their application in the processes, definition of critical
without detriment to food safety. limits for control
If the food safety team identifies other CCPs, it must measures for each
4.1.2.1 Definition of
H1 specify the critical limits of these CCPs and include them in CCP in accordance
0 critical limits
the Quality and Safety Plan annex, PAE JUNAEB Sheet G with the Quality and
Standard. Safety Plan annex,
The reason for its determination must be maintained as PAE JUNAEB
documents and records, considering including the base Standard Sheet G
detail of said critical limit. and K.
The food safety team must establish a documented File that demonstrates
Definition of procedure for monitoring each CCP to ensure compliance the
the Safety with critical limits. The monitoring system must allow the definition of
4.1.2.1 Plan and detection of loss of control of a CCP and the documents monitoring actions for
H1
1 CCP and records related to monitoring must provide timely each CCP in
monitoring information to take corrective measures. accordance with the
system For the CCPs defined in this standard, in the table in the annex PAE JUNAEB
Annex PAE JUNAEB Standard Quality and Safety Plan Standard Quality and
20
Sheet G and K, in which monitoring measures are
described. The food safety team must adapt for its Safety Plan Sheet G
application in the processes, without detriment to food and K.
safety.

the definition of the
corrective measures
For the CCPs defined in this Standard, in the table in the to be executed in
4.1.2.1 Definition of annex PAE JUNAEB Standard Quality and Safety Plan case of deviation for
2 H1 corrective Sheet G and K in which corrective measures are each CCP in
measures described. The food safety team must adapt the format accordance with the
(annex) for its application in processes, without detriment annex PAE JUNAEB
to food safety. Standard Quality and
Safety Plan Sheet G
and K.
The food safety team must establish documented

verification procedures (purpose, method, frequency and
responsibilities) to confirm that:
a) The safety plan is executed and is effective

b) Hazard levels are within the identified acceptable levels
c) Corrective measures and other required actions are
implemented and effective.
The provider must ensure that verification activities are not

carried out by the person responsible for monitoring the
the definition of the
same activities and documents and records of the
Definition of verification plan for
verification results must be maintained and reported to the
4.1.2.1 the each CCP in
H1 safety team monthly.
3 Verification accordance with the
Plan annex PAE JUNAEB
Verification activities should include:
- Internal audits
Safety Plan Sheet G.
- Review of records to verify compliance with the Safety
Plan
-The review of records in cases where critical limits have
been exceeded.
For the CCPs defined in this standard, the verification plan

for said CCPs is described in the table in the Annex PAE
JUNAEB Standard Quality and Safety Plan Sheet G. The
food safety team must adapt it for its application in the
processes, without detriment to food safety.
The provider must implement, within a maximum period of
3 months from the signing of the contract, the quality plan Does not apply.
4.1.3 H1 Quality plan
defined in this Standard. Corresponds to a title
21
The food safety team must identify and document
measures to control product parameters and all process
stages that may impact service delivery. Process control
parameters must ensure that:
a) The service is delivered with complete food products File that demonstrates
and on time. the development and
b) The food products delivered comply with the nutritional definition of the
Developmen
profile (complying with the TPMPAP, TCA and Schedule of quality and safety
t and
Minutes). plan for the process
4.1.3.1 H1 implementati
c) The preparations comply with the quality parameters stage in accordance
on of the
(organoleptics and presentation) and that the criteria with the annex PAE
quality plan
established in the Manual of Preparations and Recipes are JUNAEB Standard
used to carry out effective controls. Quality and Safety
d) The preparations delivered are safe. Plan Sheet K.
A Quality Plan structure has been proposed in this

Standard in the annex PAE JUNAEB Standard Quality and
Safety Plan Sheet K which includes the minimum required
content.
The food safety team must establish a documented

procedure for monitoring each parameter relevant to
quality, safety and legality to guarantee the provision of the
service. The monitoring system must allow the detection of
the loss of a parameter and the documents and records
related to the monitoring must provide timely information to
adopt corrective measures (CCP) and corrections. The
monitoring plan should at least include:
- Process stage
- Control objectives
- Quality variable to control
the development and
- Parameter
definition of the
- Control type
Quality and Safety
- CCP, Control Measure
Monitoring Plan for the process
4.1.3.2 H1 - Responsible for control
plan stage in accordance
- Frequency and sample size
with the annex PAE
- Control and analysis method
JUNAEB Standard
- Specification limit
Quality and Safety
- Record
Plan Sheet K.
- Corrections
A quality plan structure has been proposed in this

Standard in the annex table Quality and Safety Plan
Standard PAE JUNAEB Sheet K that includes a monitoring
structure. The food safety team must adapt it for its
application in the processes, without detriment to food
quality, safety or legality.
Note: To reduce complexity, it is suggested to align CCP
monitoring with the Quality Plan (see 4.1.3.1 of this
document).
22
The provider must ensure that the person designated by
the provider and those in charge of the warehouse verify at File that demonstrates
least monthly the performance of the quality parameter the development and
control measures to confirm that: definition of the
Quality and Safety
Verification a) The quality plan is executed and is effective Plan for the process
4.1.3.3 H1
plan b) Corrections and other required actions are implemented stage in accordance
and effective. with the annex PAE
JUNAEB Standard
Quality and Safety
Documents and records must be maintained that Plan Sheet K.
demonstrate the completion of the planned verifications
The food safety team must specify and document the

corrections to be made when the results of parameter
monitoring (quality) indicate non-compliance with a
specification limit or when a trend towards loss of control is
detected. Specified fixes should include:
a) Measures associated with the non-compliant product, a the development and
product that was manufactured during the period in which definition of the
the process was not properly controlled Quality and Safety
Correction b) Measures to restore normality of the process Plan for the process
4.1.3.4 H1 managemen c) Measures to strengthen personnel competence if stage in accordance
t necessary with the annex Quality
d) That corrective actions are carried out with due analysis and safety plan PAE
of the cause of the deviation, to eliminate the cause(s) and JUNAEB Sheet K.
avoid recurrence. Using the UCE-17
form
For the parameters proposed in this Standard, corrections
are described in the table in the annex PAE JUNAEB
Standard Quality and Safety Plan Sheet K. The food safety
team must adapt it for its application in the processes,
without detriment to quality, legality and food safety.
Establishme
nt and
warehouse
risk Not Applicable
4.2 TITLE ONLY
assessment Corresponds to a title
and
managemen
t
requirement 4 of this document, the provider must evaluate
Record of risk
the risks that affect the quality and safety of food during
analysis carried out at
the operation in the food preparation areas, establishment
the sites
warehouses, service patio, bathrooms and /or dressing
(establishments,
Establishme rooms and zonal and central warehouses.
warehouses and
nt and
trucks)
4.2.1 H1 warehouse Documents and records must be maintained that include
in accordance with
risk the decisions and action plans derived from the evaluation
the annex PAE
assessment aimed at eliminating or mitigating risks in the
Standard Risk
Establishments, Storage and Distribution Units.
Assessment Matrices
The minimum fields of the Risk Analysis are described in
Sheets B and C for
the table in the annex PAE Standard Risk Evaluation
each site, Vehicle.
Matrices Sheets B and C for site that includes the minimum
required content.
23
Record of quarterly
risk analysis carried
out at the sites
(establishments,
In order to ensure the relevance, adequacy and warehouses and
effectiveness of the Risk Assessment and Management trucks)
applied (see requirement 4.1 of this document), the in accordance with
provider must carry out a re-evaluation every three months the annex PAE
Quarterly
(for example, June, September, December; for the second Standard Risk
4.2.2 H1 Reevaluatio
year, March, May, July, etc.) Documents and records of Assessment Matrices
n
said reevaluations must be maintained considering the Sheets B and C for
same fields as those described in requirement 4.2.1 of this each site, Vehicle.
document. It should include the agreed upon decisions and For continuity, the
necessary actions. same document from
the initial evaluation
must be used and
continue completing
it.
The provider must manage the necessary plans to mitigate
or eliminate the risks identified according to their
significance. Documents and records of the plans must be Record of definition of
maintained and must include at least: monitoring plans for
Plan and
a) The assignment of responsibilities and authorities each site / Vehicle
mitigation
4.3 H1 associated with management in accordance with
managemen
b) Necessary resources annex PAE Standard
t
c) Expected results Risk Assessment
d) Deadlines involved Matrices Sheets B.
e) The stages of monitoring and measurement (see
requirement 4.3.2 of this document).
The provider must establish, document and implement Record of definition of
mitigation plans for all risks identified and evaluated monitoring plans for
Definition of according to the defined methodology (see requirement 4 each site / Vehicle in
4.3.1 H1 mitigation of this document). Plans must consider the initial conditions accordance with
plans (see requirement 4.1 of this document) as well as those annex PAE Standard
associated with the provision of the service (see complete Risk Assessment
requirements 4.1, 4.2 of this document). Matrices Sheet B.
The provider must monitor and measure the effectiveness
of each of the established mitigation plans (see
requirement 4.3.1 of this document). This must include at
least: The format to be
a) The methodology for monitoring and measurement, submitted to JUNAEB
evaluation and analysis is the one that
Monitoring
b) When monitoring and measurement will be carried out contains the risk
and
c) The person or persons responsible for monitoring and assessment for each
measureme
4.3.2 H1 measurement. site and each Vehicle
nt of
Documents and records of the results of monitoring and in accordance with
mitigation
measurement must be maintained and such information the annex PAE
plans
must be included in the Management Review. Standard Risk
Assessment Matrices
The evaluation, risk re-evaluation and action plans and Sheet B.
their status (degree of progress) must be reported to
JUNAEB 3 months from the signing of the contract and
updated every 3 months.
Given the need and/or occurrence of changes in the
Managemen processes associated with the provision of the service, the
t and provider must define and document the methodology for
4.4 H1 on form UCE-15 at
Control of controlling the change. The method through which you will
least.
change execute the change should include:
- How the changes will be planned and the purpose of the
24
change
- Who will be responsible for communicating the change
and controlling its management
- Communication of the change to interested parties
- The reassignment of responsibilities and authorities
- How the impact of the change will be mitigated, in order
to maintain integrity in the provision of the service.
The provider must review the consequences of unforeseen
changes and take actions to mitigate any adverse effects.
The provider must:
a) Identify possible contingencies and emergencies that
affect the normal provision of the service
b) Identify the people and their responsibilities and
authorities that will be assigned to promptly address these
situations.
c) Establish the actions to be implemented, for these
The management
situations, in order to reduce the impact that these may
manual must include
cause in the provision of the service.
the documented
d) Allocate a budget to address contingencies and
Preparedne description of
emergencies (see requirement 2.4 of this document)
ss plan for Contingencies and
e) Define the crisis management structure (see 4.5.2 of
emergencie Emergencies that
4.5 H1 this document)
s, contains already), b),
contingencie c), and e). For letter
Emergency drills must be carried out at least once a year.
s and crises d) you must register
on form UCE-11 at
Note: When emergencies occur, the provider must take
least.
immediate actions that allow them to address the situation
to continue delivering the service (emergencies correspond
to catastrophe situations such as earthquakes, floods, tidal
waves, volcanic eruptions, fires).
Documents and records must be maintained that identify

possible contingencies and emergencies that affect the
normal provision of the service.
In the event of contingencies and/or emergencies that do
not allow the normal execution of the service provision, the
provider must:
a) Ensure the regular provision of food,

b) Maintain documents and records of the authorization
given by the Institution, for the evaluation of the Emergency
Contingency situation that is not the responsibility of the management report
Contingency Provider,
containing at least the
and c) Define the responsibilities and authorities for those who points
4.5.1 H1 Emergency must manage contingencies and/or emergencies,
a), b), c), d) and
Managemen d) Establish and document the actions to be implemented
reference of e) It must
t in the event of identified contingencies, and be registered on form
e) carry out corrective actions that will be taken to prevent UCE-21 at least.
the recurrence of the crisis (see requirements 8.2 and 8.3
of this document).
Contingencies that have directly or potentially affected any

raw material, preparation, ingredient or food must be
treated in accordance with requirements 4.5.1 and 8.3 of
this document.
4.5.2 H1 * The provider must document and manage crisis situations Crisis management
that affect safety or quality during the provision of the report that contains at
Safety or service, which includes at least: least the points
quality crisis a), b), c), d), e) and
managemen a) The definition of responsibilities and authorities for those reference of f and
25
who must manage crises
b) The collection of information and investigation of the
crisis, including sites involved, number of people, number
of preparations
c) The management of communications, including
communication to the institution, which must be carried out
in accordance with what is defined in the tender.
d) The safeguarding and management of information
associated with the crisis,
must be recorded in
e) Establish and document the actions to be implemented
the UCE-21 form at
t in response to the identified crisis and that allow
least.
maintaining the provision of the service.
f) Carry out corrective actions that will be taken to prevent
the recurrence of the crisis (see requirements 8.2 and 8.3
of this document).
NCI: Crises that affect safety or quality during the

provision of the service must be treated in accordance
with requirement 8.3 of this document and managed
within a maximum period of 24 hours. If no crisis has
occurred, it implies compliance with this requirement.
The provider must take the necessary actions to prevent
any raw material, ingredient, preparation or product that
has been directly or potentially affected by a contingency,
The actions to be
emergency or crisis situation, from entering the food chain.
taken regarding the
The actions to be followed must be documented, which
affected product must
must include at least:
be described in the
Management Manual
Product a) The identification of the responsible persons and those
4.5.3 H1 including a), b), c), d)
treatment who have the authority for the treatment of the product
and e).
b) Identification and segregation of the affected material
Letter e) must be
c) The description of the treatment that will be given to the
recorded on form
affected material
UCE-21 at a
d) Communication of the fact to the institutions involved
minimum.
e) The corrective actions that will be taken to avoid the
recurrence of the crisis (see requirements 8.2 and 8.3 of
this document).
The provider must establish and implement an effective
Managemen
system that allows collecting and managing questions,
t of
complaints and claims from interested parties with the aim It must be registered
Questions,
5 H1 of maintaining and improving the provision of the service. on the UCE-04 form
Complaints
The Management of Questions, Complaints and Claims at least.
and Claims
must be done in accordance with the provisions of
(P, Q, R)
requirement 5.1 of this document.
Once P, Q and R are received from interested parties, the

provider must:
- Investigate the cause(s) that gave rise to the Complaint
or Claim,
- Evaluate the consequences of the P, Q and R,
Managemen It must be registered
- Respond to interested parties within a period of no more
t and on form UCE-04 and
5.1 H1 than 72 hours,
response of UCE-21 at least.
- Evaluate the need to take actions to prevent the
Q, Q and R
recurrence of the Complaint or Claim (see requirement 8.3
of this document).
Documents and records must be maintained of the Q, Q
and R and their responses, as well as the evaluations of
the consequences and corrective actions that have been
established.
6 Requiremen TITLE ONLY Does not apply.
26
ts of the
documentati Corresponds to a title
on
The following
documents:
The provider must have the necessary documentation to a) Documented
ensure the planning, control and effective operation of the statements of a
processes. The documents and records must include: management policy
and strategic
a) Documented statements of a management policy and objectives,
strategic objectives b) a management
b) A Management Manual and Operations Manual manual and
c) The documented procedures required in the PAE operations manual,
Managemen
Standard c) the documented
t of
6.1 H1 d) The documents needed by the provider to ensure the procedures required
documentati
effective planning, operation and control of its processes. in the PAE Standard,
on
e) Records required by the PAE Standard d) the documents
needed by the
The documents and records must be in a support medium provider to ensure the
that allows adequate access, maintenance, review and effective planning,
recovery of the documentation (see requirement 6.2 of this operation and control
document). of its processes, and
Note: the support medium can be digital or printed on e) the records
paper. required by the PAE
Standard
The provider must control the documents and records that

are required by the PAE Standard Management System.
The control must ensure and include at least:
Control of
documents a) The review, updating, approval and distribution of
and records documents and records
(documente b) The availability of documents and records in the places
d where operations are carried out and the service is
procedures, provided
The Management
documented c) The identification, description and legibility of
Manual must define
instructions, documents and records
6.1.1 H1 the control for
records, d) Due protection (against possible loss or deterioration)
documents and
files, e) Access to and retrieval of documents and records
records from a) to h).
diagrams, f) Identification of documents and records of external origin
any other that are relevant to the Management System
information g) The storage, conservation and disposition of documents
and its and records
support h) Access restrictions that prevent the use of obsolete
medium) documents and records.
Note: The provider must include in its document control
system all forms and other documents that have been
defined by the Standard as a means of verification.
The provider must maintain a Management Manual which
must include at least: The Management
Manual must be
a) Reference to the Purposes of JUNAEB, available, which must
b) The description of the Management Policy and the contain details of how
Managemen Strategic Objectives (see requirements 1.1 and 1.2 of this the provider complies
6.1.2 H1
t manual document) with all the
c) The description of the fundamental pillars of the requirements and
JUNAEB PAE Standard. subclauses of the
d) A description of the interaction of the Management central unit PAE
System processes that are associated with the provision of standard.
the service.
27
e) All documentation (procedures, instructions, records,
files and others) required by this Standard.
The operations
manual must be
available, which must
contain details of how
The provider must maintain an Operations Manual, which the provider complies
Operations must be available in each establishment assigned to it and with all the
6.1.3 H1
manual must be implemented in accordance with the bases. requirements and
subclauses of the
PAE standard for
establishments and
storage and
distribution.
The Food Quality and

Safety Plan must be
available in
accordance with all
the requirements and
The provider must establish, implement, document and
sub-clauses of the
Quality and improve a Quality and Safety Assurance Plan. Said plan
PAE standard for
safety must include at least the Safety Plan and a Quality Plan in
6.1.4 H1 Central Unit,
assurance accordance with the requirements of the PAE Standard of
establishments and
plan the Storage and Distribution Unit and the Educational
storage and
Establishments Unit.
distribution aligned
with the annex Quality
and safety plan
JUNAEB PAE
Standard
Supplier
managemen
t,
Does not apply
7 specification TITLE ONLY
s and recipe
developmen
t
Documents and
records that include
The supplier must maintain the necessary documents and the hazards
Specification records that include food safety hazards and describe the associated with food
s of raw specifications of raw materials, ingredients and materials. safety and that
materials, The information must demonstrate that all raw materials, demonstrate that raw
7.1 H1
ingredients ingredients and materials do not constitute a source of materials, ingredients
and contamination for food nor will they have adverse effects and materials do not
materials on the diner population. constitute a source of
contamination for food
or will have adverse
effects
Definition of The provider must maintain documents and records that The documents and
raw describe the specifications of the raw materials, ingredients records that include
7.1.1 H1
materials and materials that will be purchased. Documents and a), b), c), d), e) and f),
and records must include at least: for example, Form
28
that meets the
minimum
requirements
a) Acceptance criteria regarding food safety
established in the
b) Place of origin (origin)
materials JUNAEB technical
c) Biological and physicochemical characteristics
specification sheets.
d) The composition of the formulated ingredients
s If there is no JUNAEB
e) Storage conditions and useful life and,
technical sheet for the
f) The preparation(s) that will be made prior to its use.
product, all the fields
of said sheets must
be fulfilled.
The risk of raw
materials must be
documented in
Based on the risk assessment of the Raw Material Safety
accordance with
Plan annexed Quality and Safety Plan PAE JUNAEB Sheet
annex PAE JUNAEB
D Standard, the provider must evaluate and document the
risks that may affect the safety, quality and legality of the
Risk Safety Plan Sheet D
food, associated with each material. premium, to the
assessment at a minimum.
ingredients and materials. The evaluation must include at
and Additional fields that
least:
managemen are necessary for the
a) Potential risks associated with the quality, safety and
t of raw definition of controls
7.1.2 H1 legality of raw materials, ingredients, foods and materials
materials, for suppliers must be
b) Communication of the risks of raw materials,
ingredients included. At least:
ingredients and materials to suppliers, in order to manage
and Points a), b) and c),
the risks
materials In addition to:
c) Information consistent with the Master Table of
-Provider's name,
Suppliers of Products, Raw Materials, Foods and
Types of control,
Preparations (TPMPAP).
-Responsible for
control,
the actions and decisions derived from the evaluations.
-Control frequency,
-Control status,
-Supplier status.
The Procedure must
be documented in the
The provider must establish, document, implement and
management manual,
maintain a supplier selection, approval, monitoring and
Considering the
evaluation process that ensures:
following elements
–Alignment with
a) The permanent delivery of safe products by suppliers
requirement 7.1.2
from the first purchase
-Compliance with
b) Effective management with respect to the purchasing
points a) to H) of this
processes, including control over the acquisition of raw
requirement,
materials, products and/or preparations (for example, the
-must describe the
corresponding and proportional quantities according to the
methodology for
food rations assigned to the awarded TUs, pending
Supplier executing the
amounts, returns and rejections)
7.2 H1 managemen requirements of point
c) A minimum acquisition of inputs and/or raw materials
t 7.2 and its sub-
from small local producers or from lagging areas of Chile
clauses.
d) Effective management regarding the contracting of
-must consider all
services and outsourcing of processes
types of suppliers,
e) Effective communication with suppliers, including
that is, raw materials,
communication regarding claims and deviations
materials, processes
f) Product traceability information
and services.
g) Compliance with current legal and regulatory
In the case of claims,
requirements
the management of
h) Improvement in the performance of suppliers and in the
each of them must be
management of the purchasing process (see requirement
recorded in
7.2.2 of this document).
accordance with the
UCE-18 form at least.
29
https://
docs.google.
com/
spreadsheet
s/d/
Does not apply.
7.2.1 H1 1eqhUMJgnl TITLE ONLY
5kKRTriYXK
U9eUL-
WLHX-sh/
edit#gid=13
77398318
The risk of raw
materials must be
Based on the raw material safety plan (Annex F), the
documented in
provider must carry out the risk assessment of the
accordance with
materials (raw materials, ingredients, supplies and utensils)
annex PAE JUNAEB
to ensure that the purchased products do not affect the
safety of the food.
Safety Plan Sheet D
Supplier risk As a result of the evaluation of the materials, the provider
at a minimum.
assessment must identify those that present significant hazards and,
Additional fields that
and therefore, have a potential critical risk in the final product.
are necessary for the
selection To define the evaluation system, you must consider
definition of controls
7.2.1.1 H1 (raw whether:
for suppliers must be
materials,
included. At least:
ingredients, 1.- The significant danger will be controlled by a provider
Points a), b) and c),
supplies and process
In addition to:
utensils) 2.- The significant danger will not be controlled by a
-Provider's name,
process executed by the provider and, therefore, must be
Types of control,
controlled by the provider.
-Responsible for
control,
Records of the evaluations carried out must be maintained,
-Control frequency,
including the actions derived from said activities.
-Control status,
-Supplier status
For the approval of suppliers of raw materials and
The risk of raw
materials (see 7.2.1 of this document), the approval
materials must be
process and when the selection process applies, must
documented in
consider whether the control of significant hazards is in the
accordance with
hands of the supplier or can be controlled. by the
annex PAE JUNAEB
processes executed by the provider.
When significant hazards cannot be prevented, eliminated
Safety Plan Sheet D
or reduced by the provider's processes, the provider must:
at a minimum.
Approval Additional fields that
a) Request a valid certification compliant or comparable to
and are necessary for the
GFSI, or
monitoring definition of controls
b) Carry out supplier audits, covering safety, traceability,
of supplier for suppliers must be
safety plan, good manufacturing practices, executed by an
performance included. At least:
7.2.1.2 H1 auditor with demonstrated experience and competence.
(raw Points a), b) and c),
When the supplier audit is carried out by an interested
materials, In addition to:
party or by an independent third party, the company must:
ingredients, -Provider's name,
- Demonstrate the auditor's competence,
supplies and Types of control,
- Confirm that the scope includes product safety,
utensils) -Responsible for
traceability, review of the safety plan and good
control,
manufacturing practices,
-Control frequency,
- Obtain and review the complete audit report,
-Control status,
either
-Supplier status,
Where a valid risk-based justification is provided and the
-Necessary corrective
supplier is rated low risk, a comprehensive supplier
actions and their
questionnaire may be used for initial approval.
monitoring status.
The scope of the questionnaire must include product
safety, traceability, HACCP review and good
30
manufacturing practices and must have been reviewed and
verified by a person of demonstrated competence.
Based on the capacity of the selected and approved

suppliers to be able to supply products, processes and
services, the provider must monitor the performance of
said suppliers. Records must be kept of the monitoring
activities and evaluations carried out, as well as the actions
derived from said activities.

requirement 4 of this document, the provider must evaluate
the risks of the services that may affect the safety, quality
and legality of the food.
The methodology
Types of services include, but are not limited to, the must be described in
following: the Management
Manual.
Risk - Cleaning and sanitation services, The risk assessment
assessment - Pest control services, must be carried out in
and - Infrastructure maintenance services, equipment and accordance with the
7.2.2 H1
managemen measurement devices, Annex PAE standard
t of service - Waste removal services, Risk Assessment
providers - Transportation, distribution and storage services, Matrices sheet A and
- Food services that have been subcontracted. C, including the
- Any other service that may affect the quality and safety of management of
food. actions in the same
form.
Records must be maintained that include decisions and
action plans derived from the evaluation aimed at
eliminating or mitigating risks.
Risk
assessment
and
Does not apply.
managemen
7.2.3 H1 TITLE ONLY It corresponds to a
t of
title.
outsourced
process
providers
In accordance with the methodology described in The methodology
requirement 4 of this document, the provider must carry out must be described in
a risk assessment of outsourced service providers (except the management
those associated with 7.2.3.2 of this document), so that the manual.
Risk
elimination and risk mitigation. The risk assessment
assessment
Said evaluation must include at least: must be carried out in
and
accordance with the
managemen
7.2.3.1 H0 - Identification of outsourced services annex PAE Standard
t of
- Identification of the sites where the use of this type of Risk Assessment
outsourced
subcontracts will be chosen Matrices sheet A and
process
- Compliance with legal and regulatory requirements. C.
providers
Including the
Records must be maintained that include decisions and management of
action plans derived from the evaluation aimed at actions in the same
eliminating or mitigating said risks. form.
7.2.3.2 H1 * In the event that there are subcontracted food The methodology
services, the provider must maintain the documents must be described in
Outsourced and records that evidence authorization by JUNAEB. the management
services manual.
31
Additionally, and in accordance with the methodology
described in requirement 4, the provider must carry out a
risk assessment of outsourced service providers in order to
identify gaps and ensure compliance required by JUNAEB
in the contract(s) and in the PAE standard for educational
establishments.
The risk assessment
NCI: To ensure compliance, the provider must define:
must be carried out in
accordance with the
- The work plan so that the subcontractor meets the
annex PAE Standard
requirements, without the provider making any
Risk Assessment
(third party distinction between the establishment in relation to
Matrices sheet A and
operators) those managed directly by it.
C.
- The verification modality that the provider will apply
Including the
to evaluate the performance of the subcontractor with
management of
a frequency of at least monthly
actions in the same
- The causes of contract termination associated with
form.
compliance with the bidding requirements and the PAE
standard.

the planning, method and action plans derived from the
assessment aimed at eliminating or mitigating risks and
ensuring compliance.
A detailed record
must be maintained of
all suppliers of raw
materials, materials,
processes (including
outsourced and
The provider must have a portfolio of suppliers for each subcontracted ones),
contract, which ensures adequate maintenance and which includes:
Contract
continuity for the provision of the service. Records must be -Provider's name
7.2.3.3 H1 service
maintained that include the evaluation made by the -Raw materials,
providers
provider to demonstrate the adequate and sufficient materials, services,
availability of providers. processes or
subcontract delivered,
-UT covered by the
provider (when
applicable),
Monitoring status and
supplier performance.
7.3 H1 Change For the development and implementation of products and It must be
managemen strategies, the provider must consider at least: documented for the
t for recipe Management of
changes a) Risk analyzes regarding raw materials and ingredients, Recipe Changes in
and new b) Planning all stages, including review activities, the management
recipes verification of changes, as well as evaluation and validation manual, which
of acceptance, considers a), b), c) d)
c) The assignment of responsibilities and authorities, and e).
d) The necessary resources and,
e) The purpose of the change(s) and what their potential The records for the
consequences may be. evaluation of change
The development and implementation of products and management must
strategies must be aligned with what is detailed in the remain at least in the
contracts. UCE-15.
Raw material risk
Records and documents must be maintained that assessments should
demonstrate compliance with all stages of development be performed as
and implementation. described in 4.2.1.2.6
32
of this standard.
The evaluation of new
suppliers must be
carried out in
accordance with 7.2
of this standard.
The records defined
in the previous points
must be complied
with.
Evaluation
When changes occur in prescriptions or when new Documents and
of
prescriptions are introduced, the provider must maintain records that show
acceptance
documents and records that demonstrate the evaluation evaluation and
7.3.1 H1 of changes
and validation of the changes or new prescriptions by validation of changes
in recipes
JUNAEB. These changes must be reflected in the or new recipes by
and new
Preparations and Recipes Manual. JUNAEB.
recipes
Improvemen
t N/A Corresponds to a
8 TITLE ONLY
managemen title
t
The provider must, annually, carry out internal audits, in
The definition of the
order to verify:
audit process must be
- Compliance with the requirements of the PAE Standard,
documented in the
- Compliance with applicable legal/regulatory
management manual
requirements,
including:
- Compliance with the provider's own requirements.
-what is required in
- Maintenance and Improvement of the PAE Standard
the requirement,
Management System.
-the process:
The provider must establish an internal audit program that
Activities, planning,
considers auditing all sites and processes at least once a
controls, inputs,
year. The frequency at which each site and activities will be
outputs, performance
audited should be based on the risks associated with the
measurement,
Internal activity, changes within the System, as well as the results
8.1 H2 necessary resources.
audit of previous audits.
-preparation
Auditors who perform internal audits must have
methodology and
participated in training in the PAE Standard granted or
requirements for
mandated by JUNAEB. Auditors should not audit their own
internal auditors,
work or their own responsibilities or authorities.
-method of evaluation
Documents and records of the internal audit program, the
of internal auditors.
results of internal audits and the competencies of auditors
Records must be
authorized to carry out audits of the PAE Standard must be
maintained on the
maintained.
forms
The provider must ensure that, if non-conformities occur,
UCE-19, UCE-20,
the necessary corrections and corrective actions are taken.
UCE-21, at least.
Any delay in the implementation of corrective actions must
have documented authorization from JUNAEB.
8.2 H1 * The provider must ensure that in the event of a service The service
that does not comply (see Notes 1 and 2) with the management process,
Non- service requirements, it is controlled to prevent it from that is, non-compliant
compliant being delivered. Documents and records must be service and its
service maintained regarding the management of a non-compliant corrective actions
managemen service, which must consider at least: must be included in
t the management
- Taking immediate actions to prevent said service from manual, including:
being delivered,
- Taking corrective actions (see requirement 8.3 of this -What is required in
document), the requirement,
- Inform interested parties and, -Response deadlines
33
to the principal (when
applicable),
-The process:
- The concession, which must be authorized by JUNAEB. Activities, planning,
controls, inputs,
NCI: A concession that has not been authorized by outputs, performance
JUNAEB and that allows the provision of the service to measurement,
continue when applicable. necessary resources.
For the PNC and
Grades: PPNI, you must
1) A service that must be managed in the event of a register on form EST-
Contingency is considered a Non-Compliant 9 at least.
Service or Contingency Service (food product that For non-compliant
has been affected. directly or potentially due to a service, its cause
contingency, emergency or crisis situation) analysis and
2) Non-compliance with the provisions of the corrective action
Preparations Manual. management must be
recorded on form
UCE-21 at a
minimum.
Upon the occurrence of a non-conformity - including legal
The corrective action
breaches, claims or complaints, Non-Conforming Services,
management process,
non-conforming products, process deviations,
that is, non-compliant
contingencies or crises - the provider must:
service and its
Corrective
corrective actions,
action - Take immediate actions to correct and control said
must be included in
managemen situation
the management
t - Determine the cause or causes that originated the non-
manual, including:
conformity
- Establish corrective actions that prevent the recurrence
-what is required in
Note: of non-conformity
the requirement,
H1 - Evaluate if the nonconformity may occur in another
-closing deadlines for
(Corrections process, area or function
detected non-
H1 ) - Evaluate whether there are similar non-conformities in
conformities,
8.3 and H2 another process, area, function, establishment or
-the process:
H2 (Corrective warehouse.
Activities, planning,
Actions,
controls, inputs,
Evaluation When establishing corrective actions, the provider must
of Similar evaluate the effectiveness of said actions and must ensure
measurement,
Nonconformi that the Management System is updated (for example, the
necessary resources.
ties and Risk Assessment).
Evaluation Documents and records must be maintained regarding the
The records of non-
of management of corrective actions.
conformities and
Effectivenes
management of
s) Note: in the event of emergencies, the provider must take
corrective actions
immediate actions that allow them to address the situation
must be made in form
to continue delivering the service (Emergencies
UCE-21 at least.
correspond to catastrophe situations such as earthquakes,
floods, tsunamis, volcanic eruptions, fires, etc.) .
34
Requirements applicable to establishments
1.1 Safety Plan
1.2 Quality plan
1.3 Risk management plan
2.1 Absenteeism rate and replacement of handling personnel
2.2 Non-conformity control
2.3 Performance measurement
2.4 Control of measuring and monitoring devices
3.1 Product Information
3.2 Product Identification and Traceability
3.3 Quality and safety crisis management
4.1 Interview and critical knowledge assessment
5 Good operating practices
5.1 Site Requirements and Approval
5.2 Indoor room and facilities for food preparation
5.3 Design and maintenance of equipment and utensils
5.4 Pest Prevention Program
5.5 Cleaning and hygiene
5.6 Hygiene and safety of personnel and health facilities
5.7 Delivery and Transportation and Reception
5.8 Storage
5.9 Supply and supply of water, ice
5.9.1 Water quality and analysis
5.10 Waste management and disposal
35
Mil
Annexes and Means of
No. est Clause Requirement
Verification
one
Quality and food Does not apply.

1 H1 TITLE ONLY
safety plan Corresponds to a title
In each of the educational establishments, the

supervisors and the provider's work team must
Does not apply.
1.1 H1 Safety Plan implement, within a maximum period of 3 months
from taking possession of said establishments, the
safety plan defined in this Standard.
Document that indicates
who is responsible for
representing the Safety
The provider must designate a person in charge in Team, in line with the
each of the educational establishments to represent evidence of 4.1.2.1 of the
Food safety the food safety team and is responsible for ensuring Central Unit standard.
1.1.1 H0
equipment that the safety plan is implemented, maintained and
permanently verified in the educational The monitoring records
establishments under their responsibility. must be verified by the
person responsible for food
safety in the
establishments.
The responsibilities of the food safety team
representative in educational establishments must at
least consider:
Document that indicates the
The role of the a) Implement, maintain and verify the safety plan;
responsibilities of the
person b) Ensure that CCP monitors have the
person in charge of safety in
1.1.1.1 H0 designated by competencies, based on appropriate education,
the establishment to
the provider on training or experience, to execute CCP control
represent the Safety Team
safety measures and their corrective measures.
and that includes at least a),
c) Management of potentially unsafe product
b), c), d).
associated with deviations from critical limits
d) Inform the Food Safety Team about the
effectiveness of the food safety plan
The provider must define the role of the handlers in
the safety plan, which must include at least the
responsibilities and authorities to:
The role of the a) Carry out CCP monitoring; List of handlers by

1.1.1.2 H0 handler on b) Identify non-compliance with critical control limits establishment in charge of
safety and take actions or report these process and product carrying out a), b) and c)
deviations
c) Inform the supervisor about compliance with the
monitoring and associated corrective measures
based on the records.
There must be a control
record of:
-Reception of raw materials
The provider must ensure that educational in the forms:
establishments only use raw materials and other EST-01, EST-02, EST-03,
1.1.2 H1 Product control
materials that are included in the TPMPAP, therefore, EST-04, EST-26, EST-32
those evaluated in the hazard analysis.
The forms are defined as
the minimum information
necessary.
In the event that actions are defined to segregate or There must be a record of
Intended use protect potentially vulnerable groups of the beneficiaries who are
1.1.3 H1
management consumers/users (e.g. food program for celiacs), the part of the establishment's
person designated by the provider must train the celiac program on form
36
handlers of the Educational Establishment in the
actions and precautions and maintain updated a list
of users to whom these measures should be applied.
The person designated by the provider must maintain EST-08 at least.
documents and records of the training, its
effectiveness, and other measures implemented to
deliver the necessary competence.
In the areas of the process in which the CCP control
measures are executed, the person designated by
the provider must ensure that there is visual
management with images or text that allows
reinforcing the execution of the manipulators of the At least the information in
established control measures, must include at least: Annex Quality and Safety
Flow diagram: Plan PAE JUNAEB
application of a) the identification of the CCP; Standard Sheet G of the
1.1.4 H1
controls in the b) how it should be controlled; CCP identification and
process stages. c) how often it should be controlled; monitoring procedure K
d) what records must be completed; and must be published or kept
e) what corrective measures must be taken if critical available for handlers .
limits are exceeded.
This information must be kept updated in the event of

any changes to the safety plan.
The person designated by the provider must ensure
that handlers are aware of the food safety hazards The training delivered to the
Hazard analysis:
identified in the safety plan. The provider must handlers must be recorded
1.1.5 H1 knowledge of
maintain documents and records of training, its on form EST-19 at a
handlers .
effectiveness and other measures implemented to minimum.
The following records must
When any CCP has deviated, the person designated
remain as evidence of
by the provider must ensure that corrective actions,
verification by the person
when applicable, related to the elimination of the
responsible:
cause and to avoid recurrence, are carried out with
a) Corrective action
the objective of reducing the probability of hazards
management records of
occurring. in the preparations. The person
Risk form UCE-21.
designated by the provider must:
management of CCP monitoring records
each hazard: from forms EST-01 to EST-
1.1.6 H1 a) Evaluate the effectiveness of the actions taken to
Probability 07.
avoid the recurrence of deviations that have affected
analysis in the b) Define the
the CCPs
establishment establishment's training
b) Define the frequency of retraining necessary to
program and record the
avoid the recurrence of deviations associated with
training in the EST-19.
execution;
c) email sent to the safety
c) If necessary, communicate to the safety team the
team detailing the resources
resources required to avoid the recurrence of
necessary to avoid
deviations.
recurrence
37
The person designated by the provider must
ensure that the CCPs defined in this Standard are
implemented in each of the organization's
educational establishments, within a period of 3
months from taking possession. At least each
educational establishment must have the
following CCPs implemented:
Reception of raw materials:

- PCC 1: Temperature of raw materials and
products that require cold chain, CCP monitoring records
- PCC 2: Review of Packaging, Labeling, must be recorded in the
* Expiration Date, integrity forms
1.1.7 H1 EST-01, EST-02
Application of Storage of raw materials: EST-03, EST-04, EST-05,
CCPs - PCC 3 Product temperature in storage EST-06 and EST-07 At
equipment least.
Preliminary operations:
- PCC 4 Vegetable Sanitation
Definitive operations:
- PCC 5: Product temperature at the end of
cooking
Portioning:
- PCC 6: Maintenance and service temperature.

that the control measures are met as validated by the
food safety team. At least the following must be met:
CCP reference documents
a) the method of application of the control measures (see 1.1.4 of this document)
Compliance with
of the validated CCPs; and CCP monitoring (see
parameters in
b) critical parameters and application of CCP control 1.1.7 of this document)
accordance with
1.1.8 H1 measures; must be verified by the
the validation of
c) corrective measures associated with the control establishment's food safety
control
measures of the validated CCPs. officer and this must be
measures
recorded in each one of
In the event that the control measures cannot be those documents.
applied, the person designated by the provider is
responsible for informing the food safety team, which
must take the necessary actions to ensure control.
The values of the
parameters measured in the
monitoring of CCPs must be
recorded in the forms
EST-01, EST-02
EST-03, EST-04, EST-05,
EST-06 and EST-07 At
least. Which must contain
The person designated by the provider must ensure evidence of monitoring that
that the handlers are competent in the application of they comply and do not
the critical limits for the evaluation of the control comply and those that do
Application of
1.1.9 H1 measures. The person designated by the provider not comply (the critical limit
critical limits
must maintain documents and records of training, its was not met) must have
effectiveness and other measures implemented to corrective measures
deliver the necessary competence. executed.
In addition, a person
designated by the provider
must verify said monitoring.
The training and evaluations
carried out on the handlers
must be on forms EST-18,
EST-19 and EST-36.
38
The values of the
EST-01, EST-02
The person designated by the provider must ensure EST-03, EST-04, EST-05,
that handlers are competent in applying CCP EST-06
Implementation monitoring to ensure that hazards are controlled. The EST-07 At least. Which
1.1.10 H1 of CCP person designated by the provider must maintain must contain the evidence
monitoring documents and records of training, its effectiveness of the monitoring.
and other measures implemented to deliver the In addition, a person
necessary competence. designated by the provider
EST-19 and EST-36.
The values of the
EST-01, EST-02
EST-03, EST-04, EST-05,
EST-06
EST-07 as a minimum,
which must contain
that the handlers are competent in the application of
evidence of monitoring that
corrective measures that must be applied in case of
Application of complies and does not
non-compliance with critical limits. The person
1.1.11 H1 corrective comply and those that do
designated by the provider must maintain documents
measures not comply (the critical limit
and records of training, its effectiveness and other
was not met) must have
measures implemented to deliver the necessary
corrective measures
competence.
executed.
In addition, the person
designated by the provider
EST-19 and EST-36.
The person designated by the provider must comply
with the verifications planned in each of the
The person designated by
educational establishments.
the provider must carry out
Special focus must be placed on understanding the
the verifications, the
Application of importance of taking actions on the product and
verification records must be
1.1.12 H1 the Verification process, in case the verification result shows
reflected in the forms EST-
Plan deviations from the monitoring. The person
01, EST-02, EST-03, EST-
designated by the provider must maintain documents
04, EST-05, EST-06 and
and records of training, its effectiveness and other
EST-07. minimum.
measures implemented to deliver the necessary
competence.
that the handlers are competent in applying the
monitoring of quality parameters to ensure that the
provision of the service is controlled. The person Does not apply.
1.2 H1 Quality plan
designated by the provider must maintain It corresponds to a title.
documented information on training, its effectiveness
and other measures implemented to deliver the
necessary competence.
There must be evidence
Development
The person designated by the provider must ensure that the person responsible
and
that the application of monitoring the planned quality reviews the forms indicated
1.2.1 H1 implementation
parameters is met in each of the educational in the records column of
of the quality
establishments. sheet K of the quality and
plan
safety plan annex.
The person designated by the provider must ensure There must be evidence
1.2.2 H1 Verification plan
that compliance with the monitoring of the quality that the person responsible
39
reviews the forms indicated
parameters planned in each of the educational in the records column of
establishments is verified. sheet K of the quality and
safety plan annex.
that the handlers are competent in applying
corrections that must be applied in case of non-
compliance with the specification limits. The person Control records for all CCP
designated by the provider must maintain documents variables, good operating
and records of the training, its effectiveness and practices and other controls
other measures implemented to deliver the must have corrections
Correction
1.2.3 H1 necessary competence. defined and applied when
management
deviations are detected.
A record of the training must
be kept on form EST-18 at
In the event that deviations are identified through least.
verification, the person designated by the provider
must ensure that corrective actions are defined and
applied.
Based on the Risk Assessment and Management
methodology (see PAE Central Unit Standard clause
4), the provider must evaluate the condition of the
infrastructure of educational establishments with the
objective of:
The format to be submitted
- Identify all infrastructure conditions that may have to JUNAEB is the one that
an impact on safety and legality contains the risk
- Determine the significance of each condition and assessment for each site
whether it is essential to eliminate and/or mitigate and each Vehicle in
Risk
them to avoid impact on safety and legality. accordance with the annex
1.3 H1 management
- Define action plans that are proportional to the PAE Standard Risk
plan
impact that the condition has on safety and legality. Assessment Matrices Sheet
- Implement actions to eliminate or mitigate B. This format is the
significant conditions. evidence that must be
available for verification
Action plans must be reported to JUNAEB. Any (see 4.1.3.4 of the PAE
condition that is not the responsibility of the provider Central Unit Standard)
must be managed by the provider with the holder. If
an agreement is not reached, the provider must take
mitigation measures on the condition until the final
resolution.
The person designated by the provider must carry
out an initial risk assessment (see 1.3 of this
document) at the time the provider takes possession
of each of the educational establishments tendered.
NCI: The action plan to eliminate or mitigate risks
The format to be submitted
that impact safety and legality and its
to JUNAEB is the one that
implementation must be executed within a
contains the risk
maximum period of 3 months.
assessment for each site
* and each Vehicle in
To keep the risk under control, the person designated
accordance with the annex
by the provider must reevaluate every 3 months and
1.3.1 H1 Initial risk PAE Standard Risk
update the status of the conditions to verify if it is
assessment and Assessment Matrices Sheet
necessary to implement new actions or reinforce
reassessment B. This format is the
those previously implemented.
evidence that must be
available for verification
In the event that any of the conditions to be
(see 4.1.3.4 of the PAE
eliminated or managed are the responsibility of the
Standard Central Unit).
holder, and the provider does not reach an
agreement with the holder to resolve such conditions,
the provider must implement actions to mitigate the
impact on safety and legality and inform JUNAEB. to
request the evaluation of the case.
The person designated by the provider must ensure The format to be submitted
Definition and
that each of the conditions that may impact safety to JUNAEB is the one that
execution and
1.3.2 H1 and legality are implemented and documented, contains the risk
monitoring of
maintaining documents and records of the condition assessment for each site
mitigation plans
before and after the implementation of the action and each Vehicle in
40
accordance with the annex
plans. PAE Standard Risk
Assessment Matrices Sheet
The evaluation, re-evaluation of risks and action B. This format is the
plans and their status must be reported to JUNAEB 3 evidence that must be
months after possession of the establishment and available for verification
updated every 3 months. (see 4.1.3.4 of the PAE
Standard Central Unit)
that the provision of the service is controlled and
must maintain indicators that allow them to
demonstrate the level of compliance of each of their
Educational Establishments, among which the Records must be kept on
following must be considered: forms
Product and
2 H1 UCE-01, UCE-02 at least
service control
Quality KPI1: % Compliance with Critical Control for the establishment.
Points (CCP)
Opportunity KPI 2: Raw materials and food available
on time for beneficiaries.
Sustainability KPI 3: Zero risks, accidents and waste.
Creation of shared value KPI 4: 100% of staff trained.
that the number of personnel required in the
respective contracts is met.
In case of absences and/or resignation of the
handlers, the person designated by the provider must
take actions to: The verifier must inform
Absenteeism
himself before the activity of
rate and a) That personnel absent due to leave or other the number of people
2.1 H1 replacement of reasons be replaced assigned to the
handling b) That the personnel hiring mechanism be activated establishment and confirm if
personnel in the short term if necessary. it is met during the activity.
The management carried out must ensure that the

quality, safety and delivery of food products are not
affected by the momentary absence of personnel.
The person designated by the borrower must ensure

Compliance with that the list of personnel assigned to each of the Updated documented list.
2.1.1 H1
staff numbers educational establishments is kept informed and
updated in the JUNAEB databases.
Replacement that replacement due to staff absences is The record of this control
2.1.2 H1 management implemented in accordance with what is defined in must be detailed in the
due to absences the replacement management plan. (see subclause UCE-06 of the Central Unit.
2.1.2 of the Central Unit PAE Standard).
2.2 H1 Non-conformity The person designated by the provider must ensure The records of CCP
control that the detected deviations are managed to deviations and their
eliminate their consequence and that the need to corrective measures must
take corrective actions is evaluated (see 2.4.4 of this remain in the CCP records
document). The person designated by the provider from EST-01 to EST-07.
must consider: Records of infrastructure
deviations or good practices
- That the deviations associated with the quality plan in the forms related to each
and safety plan are resolved in accordance with what of the control records when
is defined in said plans. deviations are detected.
- In case of infrastructure deviations, they are The records of non-
resolved in accordance with the requirements of conformities and
chapter 5 of this document management of corrective
- Product deviations are resolved in accordance with actions must be made on
what is described in chapter 2.3.1 of this document. form EST-11 / UCE-20 at
least.
The person designated by the provider must maintain
the documents and records of the deviations
detected and the actions that were carried out to
41
eliminate the consequence.
The provider must document and implement the
method for the treatment of non-compliant
product (PNC) and potentially non-harmful
product PPNI; The method must consider:
For potentially non-harmful raw materials and

preparations that:
- The product that is found to be potentially non-

harmful must be kept identified and segregated
to avoid unintentional use by handlers.
- The product that is affected by deviation from
the critical limits of the CCPs is treated so that
the corrective measures defined in the safety
plan are applied and if they are not met, it is
eliminated.
- Any raw material, preparation and/or product
that becomes contaminated by pests or other
types of contamination will be evaluated by
competent personnel of the organization and
eliminated if the absence of hazards in the
*
product cannot be demonstrated. For the PNC and PPNI, you
must register on form EST-
2.2.1 H1 Management of
For non-conforming raw materials and preparations 09 at least.
the PNC and
(product deviation does not affect safety), that:
PPNI
- Non-conforming raw materials and preparations
must be evaluated and may be released for service
only if they do not impact the nutrition, acceptability
and sensory profile of the preparation.
For both types of non-compliant product:
- How the replacement of raw materials, products

and preparations that are in rejected condition will be
managed, with the objective of complying with the
planned supply schedule according to approved
minutes.
- How raw materials, products and/or preparations
that re-enter the warehouse as surplus from
educational establishments are managed and
controlled.
The person designated by the provider must

implement and maintain PPNI and PNC management
documents and records.
The person designated by the provider must Records must be kept on
implement indicators that allow him or her to forms
measure the performance of: UCE-01, UCE-02 at least
Performance
2.3 H2 a) Action plans for the establishment.
measurement
b) Results of internal and external audits and The indicators of points a),
inspections b) and c) must be included
c) The effectiveness of corrective actions in the UCE 01 form.
2.3.1 H1 Compliance with The person designated by the provider must For the establishment's risk
plans measure compliance with the action plans derived plans, the person in charge
from: must review the annex PAE
Standard Risk Evaluation
- Risk assessment of the educational establishment Matrices Sheet B. This
- Corrective actions format is the evidence that
- Training of handling personnel. must be available for
verification (see 4.1.3.4 of
The measurement must include compliance with the PAE Standard Central
deadlines and the quality of the actions carried out. Unit).
Documents and records of measurement results For corrective actions, the
must be maintained. UCE-01 in line with
requirement 2.4 and training
42
reviews compliance with the
establishment's training
program.
The person responsible
must review the above and
record the conclusions in a
record that includes relevant
analysis data, analysis
results, conclusions and
actions.
that an internal audit is carried out at least once a
year in accordance with what is defined in
requirement 8.1 Internal Audit in the Central Unit Records must be kept on
document, in each of the educational establishments forms
2.3.2 H2 Internal audit under his responsibility and manage that corrections UCE-18, UCE-19, UCE-20,
and corrective actions are applied to the non- UCE-21, UCE-22, at least.
conformities detected.
documents and records of corrective actions and
their follow-up.
The person designated by the provider must ensure Records of inspections must
that the inspections defined in this Standard are be maintained in
2.3.3 H1 Inspections
carried out in the facilities, in the processes and with accordance with Form EST-
a defined frequency. 12 at a minimum.
The records of non-
that the required corrective actions are managed as
conformities and
Corrective defined by the provider's corrective action
2.3.4 H2 management of corrective
action management process (see requirement 8.3
actions must be made on
Corrective Action Management, in the Central Unit
form EST-11 at least.
document).
The provider must define, document and implement
the method, frequency and responsible for the The operational manual
calibration, verification, and frequency of recalibration must define the
and reverification of the surveillance devices used for documented Procedure that
the monitoring activities described in the CCP, at least includes points a),
(safety plan) and The quality parameters, at least, b), c), d)
must consider: as well as method,
frequency, responsibilities
a) A list of the equipment and its location (in the food of calibration, verification,
preparation and warehouse area) and frequency of
b) The identification and date of the next calibration recalibration and
Control of
c) Actions to avoid unauthorized adjustments reverification.
measuring and
2.4 H1 d) Protection precautions against damage, Devices requiring
monitoring
deterioration or improper use. verifications must be
devices
recorded on form EST-33 at
All identified devices will be calibrated or verified a minimum.
against a national or international reference standard, The calibration/verification
as well as the reference devices used for verification, records of the reference
and the provider must maintain documents and equipment and its
records of the results of the calibration and/or traceability must be
verification and the actions necessary. recorded in the original
documents of the calibration
The frequency must be established according to the laboratory or internal
frequency of use and technology characteristics of records.
the devices used.
43
Each establishment must have at least 2
thermometers for exclusive use for temperature
control on site. For the identified thermometers,
calibration and/or verification must be carried out
(see 2.5 of this document) to determine the error that
the equipment presents in its measurements and The instrument calibration
avoid the impact on decision making. and/or verification
procedure must be detailed
- A standard thermometer (of known error and with all the requirements of
traceable in its calibration or verification) must be this point in the operational
used against the establishment's thermometers, to manual.
verify that they are calibrated. Verification actions must be
recorded on forms EST-14
The provider must document the method of internal at a minimum.
verification of thermometers, which must at least
include: The verification must be at
- The frequency of verifications according to the use, least every 15 days and
precision and environmental conditions in which the must be carried out by a
Thermometer equipment is located person designated by the
2.4.1 H1
Control - The control of thermometers must be carried out at provider who must purchase
high temperatures (above the boiling temperature of a thermometer with known
water) and at low temperatures (below the freezing error and traceable in its
temperature of water). calibration or verification
- Proper handling of thermometers. against the establishment's
thermometers.
If the thermometer presents an error of +/- 5ºC error,
the equipment must be removed and replaced with a The calibration records of
calibrated one. If the error is less than 5ºC, evaluate the reference equipment,
the correctness of the equipment. when applicable, must be in
the original document
issued by the calibration
The supervisor must maintain records of the laboratory.
verification of each of the Educational Establishments
in his charge; the record must include the actions in
case deviations in the thermometers are detected.
For the identified scales, calibration and/or

verification must be carried out (see 2.5 of this
document) to determine the error that the equipment
The instrument calibration
presents in its measurements and avoid the impact
and/or verification
on decision making. The provider must document the
procedure must be detailed
method of internal verification of the scales, which
with all the requirements of
must at least include:
this point in the operational
manual.
- The repeatability of the scales
Verification actions must be
- The eccentricity of the scales
recorded on forms EST-15
- The linearity of the scales
2.4.2 H1 Scale control at a minimum.
- Proper handling of scales.
The calibration records of
If the balance presents an error of +/- that exceeds
the reference equipment
the value range of the specification limits, its
when applicable must be in
replacement should be evaluated.
laboratory.
records of the verification of each of the educational
establishments under their charge. The record must
include actions in case deviations are detected in the
scales.
For other identified measurement devices, calibration The instrument calibration
and/or verification must be carried out (see 2.5 of this and/or verification
document) to determine the error that the equipment procedure must be detailed
Control of other presents in its measurements and avoid the impact with all the requirements of
2.4.3 H1
devices on decision-making regarding quality, safety and this point in the operational
legality. The provider must document the internal manual.
verification method of the other devices, which must Verification actions must be
at least include: recorded on forms based on
44
- Variables that affect team performance
- The proper handling of the equipment.
EST-14 at least.
If the device has a +/- error that exceeds the value
The calibration records of
range of the specification limits, it should be
the reference equipment
evaluated for replacement.
when applicable must be in
records of the verification in each of the educational
laboratory.
establishments under their charge. The record must
include actions in case deviations are detected in the
devices.
The provider must define, document and implement
the methods and those responsible for identifying In the operational manual,
and maintaining the traceability of the preparations the provider must detail the
during all stages of receipt of raw materials and following information in
products until service. The methods will be applied to each of the process stages:
ensure that: -What are the records that
show compliance with
a) Ingredients and preparations are clearly identified processes including CCP
and traceable (one step forward and one step back) control, BPO, risk control
b) Ingredients are labeled according to legal and management.
requirements -What is the way in which
c) Identification records of ingredients (batch), each of these records are
* packaging (batch) and use of these in preparations connected to ensure
are maintained. recovery,
Product d) CCP control records of the quality parameters -Detail the way in which it is
3 H1 information, defined in the quality plan are maintained. fulfilled and the methods
traceability, and responsibilities to
crisis NCI: e) the recovery of product and process comply with what is defined
management information from raw materials to the finished in a), b), c), d).
product and in the opposite direction takes a
maximum of 4 hours. Documented results of the
traceability exercise
The supervisor must evaluate the effectiveness of the including decisions and
identification and traceability system, for this he must actions must be recorded in
test internally, through a traceability exercise with a the EST-36 at a minimum.
frequency of at least annually, including both
ingredients/supplies and preparations. The Documented results of the
supervisor must maintain documents and records of product recall exercise must
effectiveness evaluations and any corrective actions be recorded in the EST-37
resulting from the completed exercise that will at a minimum.
improve product identification and traceability.
The person designated by the provider must ensure Six months of all food
that the traceability information of the ingredients preparation records must be
Product used for the preparations and the controls of the maintained from receipt of
3.1 H1
Information production processes (CCP and quality parameters) raw materials to delivery of
are maintained for at least 6 months from the service food products to
of the product. beneficiaries.
The record of exit control
Product that the traceability information of the ingredients
(delivery) preparations must
3.2 H1 identification used for the preparations and the controls of the
be recorded in the EST-16
and traceability production processes (CCP and quality parameters)
at a minimum.
is available to carry out traceability.
The person designated by the provider must retrieve
and provide those responsible for crisis management
The record of the control of
with information on the ingredients and control of the
ingredients in crisis
Quality and production processes (CCP and quality parameters)
preparations must be
3.3 H1 safety crisis of preparations on specific days if required.
recorded in the EST-17 at a
management The recovery time must allow those responsible for
minimum.
crisis management to carry out the analysis and
conclusions for decision-making within a period of 4
hours.
45
that the handlers of the Educational Establishments
under their responsibility receive the necessary
training to comply with their competency profile,
giving priority to training related to:
- good manufacturing practices; All training must be

Competence
4 H1 - application of the safety plan; recorded on form EST-19 at
management
- application of the quality plan; a minimum.
- food handling;
- culinary techniques.
Documents and records of the training carried out

and the evaluation of the effectiveness of the training
must be maintained.

out the evaluation of the competencies of the
handlers of the educational establishments under
their responsibility, with special focus on:
- Knowledge of safety, dangers, CCP control (in Knowledge evaluations

detail) must be recorded on forms
- Handling of potentially non-harmful product EST-20, EST-34 and EST-
Interview and - Foodborne diseases 35 at a minimum.
critical - Hygiene and sanitization of surfaces and cross
4.1 H2
knowledge contamination The cause analyzes and
assessment - Management of chemical products corrective actions if
- Knowledge of the quality of raw materials and necessary must be
ingredients recorded on form EST-11,
- Presentation profile and sensory aspect of the at a minimum.
preparations included in the minutes.
Detailed documents and records must be maintained
for each handler. If the results demonstrate training
needs, necessary actions must be taken to eliminate
the knowledge gaps detected.
This module covers Good Manufacturing Practice
requirements for food service operations.
The definition of What, How, When and Where must

be executed, controlled and verified in each of the
processes and activities and must be documented in
the organization's Operations Manual. The
Operations Manual must be updated in each of the
establishments and must be available for handlers. Operations Manual
containing elements that
Good operating
5 H1 When the standard defines in this clause (5) that the demonstrate how all the
practices
provider or other person responsible for the requirements of clause 5 of
organization must document a this standard are met.
method/process/procedure, these must be
documented in the Operations Manual (Annex J).
When the Standard defines that documented

information must be maintained or that documents
and records must be maintained, the recording forms
used for such information must be part of the
annexes or included in the Operations Manual.
To carry out the risk assessment in point 1.3.1 of this Updated record of the risk
document, the provider must consider that the food evaluation annexed Risk
preparation place, warehouse, service patio, evaluation matrices with the
Site
bathrooms and dressing rooms: PAE Standard Sheet B.
5.1 H1 Requirements
This format is the evidence
and Approval
a) It must be such that adjacent buildings, operations that must be available for
and land use do not interfere with safe and sanitary verification (see 4.1.3.4 of
operations the PAE Standard Central
46
b) The area surrounding these areas is kept free of
Unit).
waste so as not to attract pests and not present a
danger to their hygienic and sanitary functioning.
Records of the results of
inspections and derived
actions in accordance with
EST-12 at a minimum.
out the steps to close the risks, ensuring that the
In case of recurring
points of the requirement are met, and must carry out
deviations, the cause
inspections at least every 2 months, to maintain an
analysis and corrective
adequate external environment. Actions must be
actions must be EST-11 at
defined if deviations are detected and documents
least.
and records of these inspections and actions must be
maintained.
To carry out the risk assessment of point 1.3.1 Updated record of the risk
described in this document, the provider must evaluation annexed Risk
consider that the design, construction, layout, product evaluation matrices with the
flow and continuous operation of the site will be PAE Standard Sheet B.
maintained both externally and internally to: This format is the evidence
that must be available for
a) Minimize the risk of product contamination verification (see 4.1.3.4 of
b) Minimize the risk of cross contamination the PAE Standard Central
Site layout, c) Implement adequate safety and security d) Unit).
construction, Comply with relevant legislation.
5.1.1 H1
layout and Records of the results of
product flow The person designated by the provider must carry inspections and derived
out the steps to close the risks, ensuring that the actions in accordance with
points of the requirement are met, and must carry out EST-12 at a minimum.
inspections at least every 2 months, to maintain the In case of recurring
adequate conditions of the food preparation and deviations, the cause
warehouse areas. , service patio, bathrooms and/or analysis and corrective
dressing rooms. Actions must be defined if deviations actions must be EST-11 at
are detected and documents and records of these least.
inspections and actions must be maintained.
The facility for food preparation (kitchen) is located
Updated record of the risk
inside the educational establishments, which depend
evaluation annexed Risk
on supporters who manage the general infrastructure
evaluation matrices with the
resources. Therefore, although the provider cannot
PAE Standard Sheet B.
modify this condition, it must carry out the quality,
safety and legality risk assessment described in point
Indoor room and 1.3.1 of this document and manage the actions that
5.2 H1 facilities for food allow the elimination and/or mitigation of critical risks.
the PAE Standard Central
preparation associated with the facility's infrastructure.
Unit).
that the action plans derived from the risk
assessment are fulfilled according to the defined
deadlines, documents and records must be
maintained before and after the condition.
5.2.1 H1 Materials and To carry out the risk assessment of point 1.3.1 of this Updated record of the risk
surfaces document, the provider must consider that the food evaluation annexed Risk
contact surfaces and those surfaces that are not in evaluation matrices with the
direct contact with food in the areas of food handling, PAE Standard Sheet B.
storage of ingredients, storage of Packaging material This format is the evidence
and serving areas will be constructed of materials that must be available for
that do not pose a food safety risk. verification (see 4.1.3.4 of
The person designated by the provider must carry Unit).
points of the requirement are met, and must carry out Records of the results of
inspections at least every 2 months, to maintain the inspections and derived
adequate conditions of the food preparation and actions in accordance with
warehouse areas. , service patio, bathrooms and EST-12 at a minimum.
dressing rooms. Actions must be defined if deviations In case of recurring
are detected and documents and records of these deviations, the cause
inspections and actions must be maintained. analysis and corrective
least.
47
To carry out the risk assessment in point 1.3.1 of this
document, the provider must consider that:
a) The floors of the food preparation area,

warehouses, bathrooms and/or dressing rooms must
be constructed with smooth, dense and resistant
material, easy to drain, impermeable to liquid and
easy to clean.
b) The inclination of the floors guides the liquids to
the drains and these have adequate slopes to allow
the effective elimination of all wastewater and avoid
overflows or lodging under normal working
conditions.
c) Drains are constructed and located for easy
Unit).
Floor, Drain and cleaning and do not represent a risk of cross
5.2.2 H1
Debris Traps contamination.
d) Waste trap systems (e.g., grease traps) should be
contained to prevent cross-contamination or located
away from any food handling areas or entrance to the
facility.
least.
inspections at least every 2 months, to maintain the
adequate conditions of the food preparation areas.
cellar, service patio, bathrooms and/dressing rooms.
Actions must be defined if deviations are detected
and documents and records of these inspections and
actions must be maintained.

- Walls, partitions, ceilings and doors must be of
durable construction with smooth, impermeable
internal surfaces that are easy to clean;
- The wall-wall and wall-floor joints allow easy
cleaning to prevent the accumulation of dirt and dust.
Unit).
- Conduits and pipes that transport services such as
electricity or water must be designed and constructed
so that they allow easy cleaning.
Walls, partitions, inspections and derived
- Doors, hatches, windows and their frames must be
5.2.3 H1 ceilings and actions in accordance with
made and constructed to meet the same functional
doors EST-12 at a minimum.
requirements for internal walls and partitions.
Preventive maintenance
programs must be
documented according to
forms EST-21, EST-22 and
adequate conditions of the food preparation areas.
least.
48
To carry out the risk assessment in point 1.3.1 of this This format is the evidence
document, the provider must consider that: that must be available for
- Lighting in food handling areas must be at least the PAE Central Unit
540 lux at all inspection points, at least 220 lux in Standard).
work rooms and at least 110 lux in other areas.
- Lighting equipment in areas of food handling, Records of the results of
storage of ingredients and packaging, and all areas inspections and derived
Lighting and
5.2.4 H1 in which the product is displayed, must be shatter- actions in accordance with
luminaires
proof, manufactured with a shatter-proof cover or EST-12 at a minimum.
equipped with covers protective. Preventive maintenance
programs must be
The person designated by the provider must ensure documented according to
that the lighting systems are replaced in case of forms EST-21, EST-22 and
malfunction to maintain the condition of the food EST-23 at a minimum.
preparation areas, warehouse, service patio,
bathrooms and dressing rooms. In case of recurring
least.

- All external windows, ventilation openings, doors

and other openings must seal effectively when closed
to prevent the entry of pests;
- Exterior doors, including raw material entry doors,
of food handling areas, used for access to products,
pedestrians or trucks, must be designed to prevent
the entry of pests by applying at least one, or a
combination of the following methods:
a) A self-closing device
b) A screen door
Unit).
c) Implementation of slats
d) Other means to help prevent or minimize the entry
of pests.
Dust- and pest- inspections and derived
5.2.5 H1 proof inlet actions in accordance with
- Electrical insect control devices, pheromones, other
tightness EST-12 at a minimum.
traps and baits will be appropriately located so as not
to present a risk of contamination to the product,
programs must be
packaging, containers or food handling equipment.
- Chemical baits should not be used in internal areas
of the educational establishment, that is, food storage
or food handling.
least.
adequate condition of the food preparation areas.
49
1) Adequate ventilation is provided in closed food
handling areas to prevent condensation.
Unit).
2) Cooking areas where steam is generated have
fans, exhaust hoods and other equipment.
The ventilation system must:
a) Have sufficient extraction speed and power to
avoid the accumulation of condensation and to
evacuate all heat, fumes and other aerosols to the
5.2.6 H1 Ventilation outside; and
programs must be
b) fans and ventilation holes must be designed to
prevent the entry of pests and must be located so
that they do not pose a risk of contamination.
that the condition of the extraction systems is
repaired and improved in case of malfunction to
maintain the adequate condition of the food
least.
bathrooms and dressing rooms.
Note: in DS 594, article 96
refers to a form of
calculation for occupational
exposure to heat.
The provider is responsible for the equipment and

Design and utensils, so although they are included in the risk
maintenance of assessment in 1.3.1 of this document, the provider Does not apply.
5.3 H1
equipment and must not only resolve what is critical for quality and Corresponds only to the title
utensils safety, but must ensure compliance. of the
requirements of this clause.
5.3.1 H1 Equipment and The provider must ensure that the equipment and The establishment must
utensils utensils used in the preparation of food: have a detailed inventory of
the equipment and utensils
a) They are in sufficient number and quantity for the available, this document
production of the preparations included in the must be available for
minutes and that they are aligned with what is verification
defined in the contract. This inventory must contain
b) are designed, constructed, installed, maintained at least the following
and stored in a manner that does not pose a threat of information:
contamination to the products. - Name of each material
c) all food handling equipment must be hygienically and equipment including
designed and situated for adequate cleaning. The cleaning materials,
surfaces of the equipment must be smooth, - amount of each of the
impermeable and free of cracks and hollow bodies. above,
d) metal utensils for food contact and non-food - State in which each
contact must be made of non-toxic materials (see art. material is found, which
125 DS 977), smooth and easy to clean. must be classified as:
e) trays, trays and containers for food contact and I.- good condition,
non-food contact must be made of non-toxic II.- damaged, but can be
materials (see art. 126 DS 977), smooth, waterproof used (does not affect quality
and easy to clean. All containers and tubs must be or safety) with scheduled
clearly identified to avoid cases of cross- change date,
contamination and for inclusion in maintenance and III.- damaged, but cannot be
cleaning programs. used (may affect quality or
safety) with a scheduled
The person designated by the provider must ensure change date.
that the equipment and utensils are repaired, IV.- it is not suitable for the
replaced and/or improve the condition in case of intended use with a
damage or malfunction to maintain the adequate scheduled change date
50
- Date of change (or repair if
conditions of the food preparation areas, warehouse,
applicable) of the materials
service patio, bathrooms. and/dressing rooms.
in state II, III and IV.
The provider must document and implement methods
and designate those responsible for the maintenance
and repair of equipment and buildings in the food
bathrooms and/or dressing rooms. The methods will
ensure that maintenance personnel and contractors
carry out the following practices, so that the risk of
contamination of products, packaging or equipment is
minimized:
a) Scheduled maintenance of facilities and

equipment that may affect food safety must be The definition of the facility
performed and documents and records must be maintenance process must
maintained in accordance with a maintenance be described in the
schedule. operations manual,
b) Failure or breakdown of buildings and/or including:
equipment must be documented, reviewed and - What is required in the
repaired. If they are not considered, they must be requirement,
incorporated into the maintenance program. -The process: Activities,
c) Maintenance staff must comply with good food planning, controls, inputs,
handling and preparation practices. outputs, performance
d) Maintenance personnel must report any repair or measurement, necessary
maintenance to designated personnel, who must resources.
evaluate whether it may represent a threat to the
safety of the product (e.g. electrical cable parts, The maintenance schedule
5.3.2 H1 Maintenance
damaged light fixtures, and loose overhead fixtures, of the facilities must be
among others). . When possible, maintenance and defined in accordance with
renovations of food preparation areas, warehouse, forms EST-21, EST-22 and
service yard, restrooms and/or locker rooms will be EST-23, at least.
carried out when food is not being handled or
prepared. In the case of temporary
e) Maintenance personnel must remove all tools and repairs, the provider must
debris from any maintenance activity once the work maintain a record that at
has been completed, and inform the supervisor so least contains:
that appropriate cleaning can be completed prior to -The provisional repair.
the start of handling and/or preparation of food. -Date it was carried out,
f) The person designated by the provider must Final repair date
maintain documents and records of preventive -Responsible,
maintenance and/or repairs. Final repair verification.
Temporary repairs, when necessary, should not pose

a food safety risk and will be included in the cleaning
program. The lender's designee must ensure that a
plan is defined and followed to address the
completion of temporary repairs to ensure that they
do not become permanent solutions.
Paint used in food handling or preparation areas

must be suitable for use and in good condition and
must not be used in any food contact area.
The provider is responsible for ensuring that the
facilities are kept free of pests, ensuring the
Does not apply.
Pest Prevention airtightness of the facility, eliminating sources of
5.4 H1 It corresponds only to the
Program attraction, proliferation and nesting of pests in the
title.
food preparation areas, warehouse, service patio,
bathrooms and/or dressing rooms. .
51
The provider must document and implement methods
and persons responsible for the pest prevention
program. Methods should include: The definition of the pest
control process must be
a) Identification of the target pests to control. described in the operations
b) The methods used to prevent pests (verification of manual, including:
airtightness, prevention of attraction, elimination of -what is required in the
nesting and proliferation sources). requirement,
c) The frequency with which pest control devices -the process: Activities,
(TUV, capture traps, feedlots) should be inspected. planning, controls, inputs,
d) A plan that identifies the location, number and type outputs, performance
of bait stations, traps and other pest control devices measurement, necessary
in the food preparation areas, warehouse, service resources and record on
yard, bathrooms and/or dressing rooms. form EST-25
e) Methods used to inform staff of the pest prevention Facility condition
program and the measures to be taken when they inspections must be
come into contact with pest control devices or recorded on Form EST-24
* chemicals;
f) When corrections and corrective action
at a minimum.
5.4.1 H1
requirements should be executed. Third-party pest control
Pest Prevention provider records must be
Program The contracted Pest Control Service provider must: maintained in accordance
a) Comply with DS 157. with DS 157.
d) Provide a pest prevention program.
e) Provide a written report of your findings and the The provider must have a
inspections and treatments applied. copy of the contract and the
details of the services
The person designated by the provider must maintain committed in it with the pest
documents and records supporting the execution of control service provider.
pest controls and visits by the provider, in addition to
ensuring that the actions required by the provider to The service must be
reduce the risk of pests are implemented. evaluated by the provider in
accordance with
NCI: During the compliance verification process, requirement 7.2.2 of the
the auditor evidences the presence of pests central unit PAE standard.
(rodents, cockroaches and/or birds) inside the
storage and/or food preparation facilities and/or
hygienic services.
The provider is responsible for defining and validating
cleaning and hygiene methodologies that reduce the Does not apply.
Cleaning and
5.5 H1 risk of contamination of the product, equipment, It corresponds only to the
hygiene
utensils and facilities during the food preparation title.
process.
52
cleaning process must be
described in the operations
manual, including:
-What is required in the
The provider must document and implement requirement.
methods, responsible parties, and frequency of -The process: Activities,
cleaning. Methods should include food and planning, controls, inputs,
environmental handling and preparation equipment, outputs, performance
personal equipment storage and storage areas, measurement, necessary
changing rooms, bathrooms. Cleaning procedures resources.
should consider: -Include the elements
necessary to comply with
a) What needs to be cleaned. article 41 of DS 977 of the
b) How to clean it. RSA, such as the cleaning
c) When it will be cleaned. program that must detail the
d) Who is responsible for cleaning and its verification. way in which each piece of
e) The methods used to confirm the correct equipment and area must
concentrations of detergents and/or disinfectants. be cleaned and sanitized,
including cleaning materials.
The person designated by the provider must define
the areas in which the cleaning of containers, knives, Facility condition
cutting boards and other utensils, cleaning tools and inspections must be
for the cleaning of protective clothing used by staff recorded on Form EST-23
Cleaning must be carried out when appropriate. If it is not at a minimum.
5.5.1 H1
program possible to separate the area for washing these
utensils and the kitchen (food preparation area), The cleaning and sanitation
actions must be taken to avoid cross contamination. program and control must
be documented and
The provider must define and document the methods recorded in accordance with
used to verify the effectiveness of the cleaning form EST-28 at a minimum.
procedures and those responsible for their
application, and will include: The training of handlers to
carry out cleaning and
a) Verification schedules sanitation (requirement of
b) Inspections art 41 of DS 977) must be
registered in accordance
The provider must define an environmental with form EST-19 at a
monitoring program when requested by Junaeb as a minimum.
consequence of an event that affects the safety or
quality of the service. The provider must define
validation procedures for
The person designated by the provider must maintain the effectiveness of
documents and records of cleaning activities and cleaning and sanitation and
inspections. records that demonstrate
that the procedures carried
out ensure safety
(requirement of art 41 of DS
977).
The provider must document and implement methods The definition of the
and responsible parties for managing the use, handling of cleaning
storage and handling of chemical substances not chemicals must be
suitable for food use, in order to avoid chemical described in the operations
contamination. At least the following will be included: manual, including:
- An authorized list of chemical substances. requirement,
- Availability of technical specifications and safety -The process: Activities,
Cleaning
5.5.2 H1 sheets for chemical products. planning, controls, inputs,
chemicals
- Confirmation that the substances are suitable for outputs, performance
use in the food industry. measurement, necessary
- Do not use products that give off strong odors, resources.
- Chemical containers must always be properly
labeled or Chemical controls must be
identified. recorded according to form
- A designated storage location, with access EST-30 at a minimum.
restricted to authorized personnel.
53
- When materials that produce stains or strong odors
must be used, for example in work
of construction, there must be procedures that avoid
the risk of these materials damaging
the products.

compliance with the management of chemical
products, the training of handlers for the use of
chemical products as well as safety elements.
NCI: The provider must document and implement
methods and persons responsible for managing
the use, storage and cleaning of cleaning and
sanitation utensils, in order to avoid crossing
between areas .
management of the utensils
used for cleaning must be
the following:
manual, including:
a) That in each area of the establishment (handlers'
requirement.
bathrooms and changing rooms, warehouses, food
-The process: Activities,
preparation area, service patio) there are specific
planning, controls, inputs,
utensils for cleaning and sanitizing each of them.
b) That the identification codes (color or other) of the
* utensils are complied with to prevent them from being
measurement, necessary
5.5.3 H1 resources.
used in areas for which they are not intended.
Cleaning tools - The description of the
c) That the methods for cleaning and sanitizing
color code or identification
cleaning utensils are implemented in the
that the utensils must have
establishment.
to avoid their use in areas
d) That cleaning utensils are kept in a defined place,
that do not correspond.
avoiding their use during food preparation hours.
e) That cleaning utensils are renewed in order to
prevent their wear from affecting the effectiveness of
Checks on cleaning utensils
cleaning and sanitization procedures.
must be recorded in
accordance with form EST-
28 as a minimum.
compliance with the management of cleaning
utensils, the training of handlers for their use as well
as reinforce non-use in undesignated or incorrect
areas.
The provider must carry out the necessary
Hygiene and
management to ensure that the handlers have the
safety of Does not apply.
5.6 H1 necessary facilities for changing clothes, bathrooms
personnel and It is for title only.
that do not represent a source of contamination for
health facilities
the food preparation and storage areas.
The definition of cleaning,
sanitation, maintenance and
that staff bathrooms and locker rooms:
control of personnel
facilities must be described
a) Are accessible to staff and separated from any
in the operations manual,
food handling area;
including:
b) Are constructed so that they can be easily
cleaned and maintained;
requirement.
c) They are kept clean and orderly;
d) Sanitary drainage does not represent a source of
planning, controls, inputs,
contamination.
5.6.1 H1 Staff facilities outputs, performance
e) Have sinks with hot and cold water supply and
measurement, necessary
conditions for washing and drying hands.
resources.
out inspections at least every 2 months, to ensure
that the conditions of the facilities of the educational
establishment's staff are adequately maintained.
EST-12 as a minimum and
maintenance program in
accordance with form EST-
23
54
Personnel hygiene
The food safety team must document, apply the
requirements must be
methods and responsible parties to inform handlers:
manual, including:
a) About the symptoms of infection, ailments or
disorders that may prevent a person from working
requirement.
with exposed food and instructions that ensure that
employees, including temporary employees, report
planning, controls,
any relevant symptoms, infections, ailments or
performance measurement,
disorders that they may be suffering from or with.
Staff hygiene who may have been in contact. The notification and
5.6.2 H1 and health and derived actions must be documented.
safety standards b) That smoking, chewing gum, eating, drinking or
spitting is not permitted in any food preparation area.
out inspections at least monthly, to ensure that the
Records of sanctions or
requirements of the educational establishment's
other actions taken by the
personnel are met appropriately. Actions must be
provider in response to non-
compliance with these
requirements should be
maintained.
considered.
The provider must ensure the availability of
conveniently located and accessible sinks in all food
handling and preparation areas, as necessary.
Sinks must be made of non-corrosive material, at a
minimum, they will be supplied with drinking water
(hot and cold), sanitizing soap, disposable paper for
drying hands or an air dryer and a sign indicating the Handwashing requirements
obligation to wash hands. must be described in the
operations manual,
Staff, contractors and visitors must have clean including:
hands: -What is required in the
- When entering food handling or preparation areas. requirement.
- After each visit to a bathroom. -The process: Activities,
- After coughing, sneezing, using a tissue or planning, controls,
disposable tissue, smoking, eating or drinking. performance measurement,
- During food preparation, as many times as necessary resources.
necessary to remove dirt and to avoid cross
5.6.3 H1 Handwashing
contamination when changing tasks. Records of the results of
- When switching between raw food jobs and ready- inspections and derived
to-eat food jobs. actions in accordance with
- Before putting on gloves to start a task that involves EST-18, at a minimum.
working with food.
- After removing gloves. Records of sanctions or
- After handling dirty equipment or utensils. other actions taken by the
- After participating in other activities that can provider in response to non-
contaminate hands. compliance with these
The person designated by the provider must carry considered.
out inspections at least monthly to ensure that the
personnel are adequately met. Actions must be
maintained.
5.6.4 H1 Clothing and The food safety team must document, apply Requirements for clothing
safety items methods, and designate those responsible for and safety items must be
communicating to all employees (including outside, described in the operations
visiting, and temporary staff) the standards regarding manual, including:
the use of protective clothing in food preparation -What is required in the
areas. Policies should also be adopted regarding the requirement.
use of protective clothing outside the food -The process: Activities,
preparation environment (for example, the planning, controls,
requirement to remove it before using the bathroom). performance measurement,
The provider must ensure protective clothing:
55
- In sufficient quantity for each employee, to ensure
daily change. Records of the results of
- With a suitable design to prevent food inspections and derived
contamination (no pockets above the waist or sewn actions in accordance with
buttons). EST-12 at a minimum.
- Cover and collect all the hair to avoid contamination
of the food. The record of the control of
- Include beard and mustache masks, when visits and compliance with
appropriate, to avoid food contamination. hygiene standards must be
- That safety shoes be used in the facilities to protect documented on form EST-
against falling materials. 31, at a minimum.
The person designated by the provider must carry Records of sanctions or

out inspections at least monthly, to ensure that the other actions taken by the
requirements of the educational establishment's provider in response to non-
personnel are met appropriately. Actions must be compliance with these
defined if deviations are detected and documents requirements should be
and records of these inspections and actions must be considered.
maintained.
5.6.5 H1 Staff food The person designated by the provider must ensure Staff food handling and
handling and that the handlers carry out their activities with preparation practices
preparation awareness of quality and safety, ensuring that no requirements must be
practices damage or contamination of the product occurs. described in the operations
Handlers must comply with the following: manual, including:
- Designated traffic flows. requirement.
- Do not wear jewelry or other loose objects. -The process: Activities,
- Keep your nails trimmed and clean. planning, controls,
- The use of false nails or nail polish is not allowed. performance measurement,
- Use a hair tie system to prevent hair loss. necessary resources.
- Staff do not eat or taste any products in food
handling/preparation areas, except for designated Records of the results of
staff as part of the tasting and according to written inspections and derived
procedures. actions in accordance with
EST-12, at a minimum.
The food safety team must document the methods
and persons responsible for defrosting food. The The record of the control of
person designated by the provider must ensure that visits and their compliance
the methods are applied to ensure that: with hygiene standards
must be documented on
a) The equipment and designated areas are form EST-31, at least.
appropriate for defrosting;
b) The water used for defrosting guarantees a Records of sanctions or
continuous flow and the type of change and other actions taken by the
temperature of the water does not contribute to the provider in response to non-
deterioration or contamination of the product; compliance with these
c) The overflow of water is directed to the drain; requirements should be
considered.
The food safety team must document the method
and those responsible for preventing product
contamination by foreign matter. The person
designated by the provider will ensure that the
methods are applied to ensure that:
a) Inspections are carried out to ensure that facilities

and equipment remain in good condition.
b) Knives and cutting instruments used in food
preparation areas are monitored, kept clean when
not in use and stored appropriately.
c) Containers, equipment and other utensils made of
glass, porcelain, ceramic or other similar material are
not cracked, chipped or broken.
d) the use of brackets, paper clips, thumbtacks and
other metal objects used to publish or manage
documentation is prohibited.
e) Ingredients and products are monitored/inspected
before and during use.
56
out inspections at least monthly, to ensure that the
personnel are met appropriately. Actions must be
maintained.
The methods and those
responsible for handling
workplace health and safety
emergencies must be
manual, including:
requirement,
The provider must define and document methods
planning, controls,
and those responsible for the management of
occupational health and safety emergencies. The
methods must include:
A record of work incidents
- Support actions for injured personnel;
Health and must be maintained in
- Communication and contacts for emergency
safety accordance with what is
5.6.6 H1 support.
emergencies at required by the provider's
work mutual insurance company.
In case of contamination of the product with body
In the event that a work
fluids (for example, blood or others) the product must
accident involves
be disposed of. The supervisor is responsible for
contamination of the
training and ensuring compliance with these
product by fluids or other
elements and must maintain documents and records
contaminants, the product
of incidents and actions.
must be handled as PPNI
(see standard 2.3.1).
other actions taken by the
provider in response to non-
compliance with these
considered.
The methods and definition
of those responsible for the
unloading and receipt of
The food safety team must document and implement
materials and products must
the methods and define those responsible for the
be described in the
unloading and reception of materials and products.
operations manual,
including:
the application of the methods to ensure that:
Delivery and -what is required in the
5.7 H1 Transportation requirement,
a) The transport vehicle is clean, free of odors, the
and Reception, -the process: Activities,
products comply with the temperature (PCC1).
planning, controls,
b) The condition of the PCC2 product is verified.
Records are maintained for receipt (e.g., certificate of
analysis, inspections) and temperature monitoring.
Vehicle checks at the
reception must be recorded
on form EST-29, at least.
The provider must guarantee that storage areas
Does not apply.
5.8 H1 Storage protect and preserve raw materials and maintain their
It is for title only.
quality and safety characteristics.
5.8.1 H1 Temperature The provider must ensure that frozen, refrigerated, The methods and definition
control storage, cold and hot holding equipment complies with: of those responsible for the
cold, maintenance, cleaning and
refrigerated, a) Design and construction that allows hygienic and inspection of the equipment
frozen, cooling efficient temperature control for food safety. must be described in the
and hot b) Ensure that the condensate discharge does not operations manual,
preservation represent a risk to food. including:
57
requirement.
planning, controls,
Equipment cleaning and

sanitation controls and
records must be aligned
with requirement 5.5.1 as a
minimum.
c) Be easily accessible for inspection and cleaning. Equipment maintenance
and control records must be
Freezing, refrigeration and hot holding equipment aligned with clause 5.3.2, as
must be equipped with calibrated temperature control a minimum.
devices (see 2.5 of this document) and physically
accessible through electronic controls. Personnel performing
temperature screening must
be trained and screened in
accordance with Form EST-
35, at a minimum.
The Technical Sheets or

Equipment Manuals that
may be included must also
be available. Maintenance
programs must be aligned
with the manufacturer's
recommendations.
The provider must ensure that surfaces used for the
storage of products, ingredients, packaging and other The methods and definition
dry products must be separated from food of those responsible for
handling/preparation areas and equipment storage maintenance, cleaning and
and constructed to protect the product from inspection must be
contamination. described in the operations
manual, including:
Shelves intended for the storage of ingredients and -What is required in the
containers for daily use must be constructed of requirement,
Storage at room impermeable materials, designed to allow cleaning -The process: Activities,
temperature: dry and located to minimize risk. planning, controls,
ingredients, performance measurement,
5.8.2 H1
packaging, necessary resources.
shelf-stable
products Equipment cleaning and
minimum.
Equipment maintenance
and control records must be
aligned with clause 5.3.2 as
a minimum.
The supplier's designated person must ensure that

Stock control must be
Inventory effective inventory turnover (FIFO) methods are
5.8.3 H1 recorded according to form
management documented and applied, including ingredients,
materials, work in progress, rework and products.
5.9 H1 Supply and The provider must verify that the drinking water In the case of mains
supply of water supply is from a known clean source, for food drinking water, the provider
and ice handling/preparation operations, as an ingredient and must request the Report
for cleaning facilities, equipment and washing. from the drinking water
supplier that indicates the
If ice is used in food handling/preparation operations, condition of drinking water
as a service aid or as an ingredient, it must comply (Issued by a Sanitary
with the condition of being produced with potable Company and/or accredited
water. Ice rooms/areas and bins will be constructed Laboratory).
58
of sanitary materials and designed to minimize ice
contamination during storage, distribution and use. If water is delivered by tank
truck, you must also
proceed in accordance with
the previous point.
If the establishment has well

water, the provider is
responsible for:
- Demonstrate control of the
physicochemical and
microbiological variables of
the person who produces
the water.
- Demonstrate that the
water used daily meets the
drinking condition (chlorine
from 0.2 to 2 ppm, in
addition to the physical-
chemical profile).
-In the event that the water
is stored in a pond, the
provider must demonstrate
that this pond is maintained
in a sanitary condition to
guarantee the drinkability of
the water used for food
preparation.
If required, the provider may
control the residual chlorine
concentration in accordance
with form EST-27 and
considering the calibration
of the devices used.
5.9.1 H1 Water quality The water must meet the microbiological and drinking In the case of mains
and analysis water quality standards in accordance with the NCh. drinking water, the provider
409 1 and 2, depending on when it is used for: must request the Report
from the drinking water
a) Washing, thawing and treating food. supplier that indicates the
b) Hand washing. condition of drinking water
c) Preparation of ingredients or food/service aid. (Issued by a Sanitary
d) Cleaning of food contact surfaces. Company and/or accredited
e) Ice manufacturing. Laboratory.
In the event that the source of the water is not from a If water is delivered by
sanitary potable water supply company, the water tanker truck, you must also
treatment methods, equipment and materials used to proceed in accordance with
maintain the potability of the water will be designed, the previous point.
installed and operated to ensure that the water
receives a effective treatment according to legal If the establishment has well
regulations. water, the provider is
The following will be included in a water treatment responsible for:
program: - Demonstrate the control
a) The equipment will be monitored periodically to that the water producer has
ensure that it remains effective. of the physicochemical and
b) The treated water will be periodically monitored to microbiological variables of
ensure that it meets the specified indicators (residual the water.
chlorine content between 0.2 and 2 ppm). - Demonstrate that the
c) Microbiological analysis of water and ice, if water used daily meets the
applicable, is included in treatment monitoring and drinking condition (chlorine
uses nationally recognized methods and according to from 0.2 to 2 ppm in
regulatory requirements. Where external laboratories addition to the physical-
are used to complete the analysis, the laboratories chemical profile).
will be accredited according to ISO 17025. -In the event that the water
is stored in a pond, the
The person designated by the provider must conduct provider must demonstrate
inspections at least every six months to ensure that that this pond is maintained
59
in a sanitary condition to
guarantee the drinkability of
the water used for food
water requirements are adequately met. Actions must preparation.
be defined if deviations are detected and documents If required, the provider may
and records of these inspections and actions must be control the residual chlorine
maintained. concentration in accordance
with form EST-27 and
considering the calibration
of the devices used.
The methods and
responsible persons
The food safety team must document and define
associated with the
methods and responsible parties associated with the
collection, hygienic handling
collection, hygienic handling and storage of dry, wet
and storage of dry, wet and
and liquid waste before removing it from the facility.
liquid waste before
removing it from the facility.
that the methods are applied to ensure that:
must be described in the
operations manual,
a) Waste is removed regularly and does not
including:
accumulate in food handling or preparation areas.
b) The designated waste accumulation areas (service
requirement.
yard) are maintained in clean and orderly conditions
and do not affect the drainage or sewage systems;
planning, controls,
c) Carts, vehicles, equipment, collection containers
and storage areas used in waste handling and
disposal are kept clean when not in use;
-The design of the tanks
d) Waste stored on site prior to disposal will be
must comply with the
stored in a separate area from the preparation and
requirements of this point
e) Food storage is adequately protected from
-Removal frequencies must
insects.
allow the spillage or
excessive accumulation of
Regarding garbage containers:
waste to be avoided.
Waste
- Those used in the food preparation area:
5.10 H1 management Equipment cleaning and
a) They must have a lid.
and disposal sanitation controls and
b) Non-manual operation system (with pedal for
example).
c) Its capacity must allow the volume of waste
minimum.
generated during the entire preparation process to be
Facility Maintenance must
contained without exceeding 85% of its volume,
be aligned with clause 5.3.2
preventing handlers from having to make withdrawals
as a minimum.
during preparation.
- Those used to collect waste for final disposal must
-Waste management must
have a lid, wheels and sufficient capacity to contain
prevent the proliferation
the waste that accumulates between removals. The
and/or attraction and/or
maximum used capacity of the garbage can should
nesting of pests in line with
not be greater than 85% of its volume to avoid
clause 5.4 as a minimum.
overflow. and the lid cannot be closed. The cleaning
of these containers must be carried out after each
The provider must have the
removal by the contracted municipal service.
contracts of the waste
removal provider.
out inspections at least monthly to ensure that waste
The service must be
management requirements are met appropriately.
evaluated by the provider in
accordance with
requirement 7.2.2 of the
central unit PAE standard.
60
Applicable Requirements Storage and Distribution
1.1 Safety plan
1.2 Quality plan
1.3 Risk management plan
2.1 Non-conformity control
2.2 Performance measurement
2.3 Control of measuring and monitoring devices
3.1 Product Information
3.2 Product identification and traceability
3.3 Quality and safety crisis management
4.1 Interview and critical knowledge assessment
5 Good storage and distribution practices
5.1 Site Requirements and Approval
5.2 Product entry, storage management and dispatch areas
5.3 Equipment design and maintenance
5.4 Pest Prevention Program
5.5 Cleaning and hygiene
5.6 Hygiene and safety of personnel and health facilities
5.7 Reception, transportation and delivery
5.8 Storage
5.9 Supply and supply of water, ice
5.10 Waste management and disposal
Milest Annexes and Means of

No. Clause Requirement
one Verification
61
Quality and The winery must implement the safety plan based on the Quality
1 H1 food safety Plan defined by the provider's food safety team and in Title only
plan accordance with the requirements of the PAE Standard.
In each of the warehouses, the warehouse manager and his work
1.1 H1 Safety plan team must apply the safety plan from the beginning of their Title only
operation.
Document that indicates
who is responsible for
The warehouse manager of each of the warehouses is representing the Safety
responsible for representing the provider's food safety team, and Team.
Food safety
1.1.1 H0 is responsible for ensuring that the safety plan is implemented, The monitoring records
team
maintained and permanently verified in the warehouses under his must be verified by the
or her responsibility. person responsible for
food safety in the
warehouses.
In the warehouse, the
position descriptor of the
warehouse manager
must be available, which
The provider must define the responsibility and authority of the must include as
warehouse manager over food safety. Among the responsibilities responsibilities of the
and authorities of the warehouse manager, the following must be position the elements
considered: defined in letters: a), b),
The role of c), d). Additionally, the
the a) Implement, maintain and verify the safety plan; control records of the
1.1.1.1 H0 warehouse b) Ensure that CCP monitors have the competencies, based on CCPs and prerequisites
manager on appropriate education, training or experience, to execute CCP and corrective
safety control measures and their corrective measures. measures, when
c) The management of potentially unsafe product associated with applicable, training of
deviations from critical limits; warehouse personnel,
d) Inform the food safety team about the effectiveness of the must be verified.
safety plan. Evidence of the
warehouse manager's
communication with the
food safety team must
be available.
In the warehouse, the
position descriptors of
the quality manager and
warehouse operators
must be available, which
The provider must define the role of the quality manager and
must include as
warehouse operators in the safety plan. At least responsibilities
responsibilities of the
and authorities should be considered for:
position the elements
The role of
defined in letters: a), b),
the quality a) Carry out CCP monitoring.
c), d). Additionally, the
manager and b) Identify non-compliance with critical control limits and take
1.1.1.2 H0 control records of the
warehouse actions or report these process and product deviations.
CCPs and prerequisites
operators on c) Verify the execution of monitoring carried out by other handlers
and corrective
safety when applicable.
measures, when
d) Inform the warehouse manager about compliance with the
applicable, training of
monitoring and the associated corrective measures through the
warehouse personnel,
records.
must be verified.
Evidence of the
communication to the
warehouse manager
must be available.
1.1.2 H1 Product The provider must ensure that only raw materials and other There must be a control
control materials that are included in the TPMPAP and, therefore, those record of:
evaluated in the hazard analysis are received, stored and -Reception of raw
dispatched in the warehouses. materials in the forms:
ALM-01, ALM-02, ALM-
03, ALM-04.
Stock control in the
ALM-08 form.
62
The forms are defined
as the minimum
information necessary.
In the event that actions are defined to segregate or protect There must be a record
potentially vulnerable groups of consumers/users (e.g. food of training aimed at
program for celiacs, porridge diet), the warehouse manager must identification,
train the quality manager or warehouse operators in the actions segregation and the
Intended use
1.1.3 H1 and precautions to apply. You must keep updated information on necessary elements to
management
the actions that must be applied in the dispatch process. The protect vulnerable
warehouse manager must maintain documents and records of the groups.
training, its effectiveness, and other measures carried out to Evidence to be recorded
deliver the necessary competence. in ALM-28 and ALM-31
In the process areas in which the CCP control measures are
executed, the warehouse manager must ensure that there is
visual management with images or text that allows reinforcing the
execution of the warehouse quality manager and the operators of
At least the information
the measures. of control established. It should include at least:
in Annex Quality and
Safety Plan PAE
Flow diagram: - The identification of the PCC.
JUNAEB Standard
application of - How it should be controlled.
Sheet G of the CCP
1.1.4 H1 controls in the - How often it should be controlled.
identification and
process - What registration must be completed.
monitoring procedure K
stages. - What corrective measures should be taken if critical limits are
must be published or
exceeded.
kept available for all
warehouse personnel .
This information must be kept updated in the event of any
changes to the safety plan.
Note: the warehouse manager can also be the one who has the
role of quality manager.
Hazard The warehouse manager must ensure that the quality manager
analysis: and operators are aware of the food safety hazards identified in
The training delivered to
knowledge of the safety plan. The warehouse manager must maintain
the handlers must be
1.1.5 H1 the quality documents and records of the training, its effectiveness and other
recorded on form ALM-
manager and measures carried out to deliver the necessary competence.
28 at a minimum.
warehouse Note: the warehouse manager can also be the one who has the
operators role of quality manager.
The following records
must remain as
evidence of verification
by the person
When the CCPs have deviated, the warehouse manager must
responsible:
ensure that corrective actions, when applicable, related to the
a) Corrective action
elimination of the cause and to avoid recurrence, are executed
management records of
Risk with the objective of reducing the probability of hazards occurring
form ALM-10.
management in the warehouse. raw materials and stored materials. The
CCP monitoring records
of each warehouse manager must:
of forms ALM-01, ALM-
1.1.6 H1 hazard:
02, ALM-03, ALM-04.
probability - Evaluate the effectiveness of the actions taken to avoid the
b) Define the
analysis in recurrence of deviations that have affected the CCPs;
establishment's training
the winery - Define the frequency of retraining necessary to avoid the
program and record the
recurrence of deviations associated with the execution;
training in the ALM-28.
- Communicate to the safety team the resources required to
avoid the recurrence of deviations.
Email sent to the safety
team detailing the
resources necessary to
avoid recurrence
The warehouse manager must ensure that the CCPs defined
in the organization's safety plan and those defined in this
CCP monitoring records
Standard are implemented in the organization's
must be recorded at
* warehouse(s), from the beginning of the operation. At least
least in the forms
each winery must have the following CCPs implemented:
1.1.7 H1 ALM-01
Application of ALM-02
CCPs Reception of raw materials:
ALM-03
- PCC 1: Temperature of raw materials and products that
ALM-04
require cold chain,
- PCC 2: Review of Packaging, Labeling, Expiration Date,
63
integrity,
Storage of raw materials:

- PCC 3 Product temperature in storage equipment that
requires a cold chain.
The warehouse manager must ensure that the control measures

are met as validated by the food safety team. At least the CCP reference
following must be met: documents (see 1.1.4 of
Compliance
this document) and CCP
with
a) The method of application of the control measures of the monitoring (see 1.1.7 of
parameters in
validated CCPs. this document) must be
accordance
1.1.8 H1 b) The critical application parameters of CCP control measures. verified by the person
with the
c) Corrective measures associated with the control measures of responsible for food
Validation of
the validated CCPs. safety of the winery and
control
this must be recorded in
measures
In the event that the control measures cannot be applied, the each of those
warehouse manager is responsible for informing the food safety documents
team, which must take the necessary actions to ensure control.
The values of the
parameters measured in
the monitoring of CCPs
must be recorded at
least in the forms
ALM-01
ALM-02
ALM-03
ALM-04
Which must contain
evidence of monitoring
The warehouse manager must ensure that the quality manager
that they comply and do
and warehouse operators are competent in the application of
not comply and those
critical limits for the evaluation of control measures. The
that do not comply (the
Application of warehouse manager must maintain documents and records of
1.1.9 H1 critical limit was not met)
critical limits training, its effectiveness and other measures implemented to
must have corrective
measures executed.
role of quality manager
The training and
evaluations carried out
for the quality manager
and the operators must
be on forms ALM-05 and
ALM-28 at a minimum.
designated by the
warehouse manager
must verify said
monitoring.
1.1.10 H1 Implementatio The warehouse manager must ensure that the quality manager The values of the
n of CCP and warehouse operators are competent in applying CCP parameters measured in
monitoring monitoring to ensure that hazards are controlled. The warehouse the monitoring of CCPs
manager must maintain documents and records of the training, its must be recorded at
effectiveness and other measures carried out to deliver the least in the forms
necessary competence. ALM-01
Note: the warehouse manager can also be the one who has the ALM-02
role of quality manager ALM-03
ALM-04
Which must contain
critical limit was not met)
measures executed.
The training and
64
be on forms ALM-05,
ALM-28 and ALM-31 at
least
designated by the
warehouse manager
must verify said
monitoring.
The values of the

parameters measured in
the monitoring of CCPs
must be recorded at
least in the forms
ALM-01
ALM-02
ALM-03
ALM-04
Which must contain
corrective measures that must be applied in case of non-
critical limit was not met)
Application of compliance with critical limits. The warehouse manager must
1.1.11 H1 corrective maintain documents and records of training, its effectiveness and
measures executed.
measures other measures implemented to deliver the necessary
competence.
The training and
be on forms ALM-05,
ALM-28 and ALM-31 at
least
designated by the
warehouse manager
must verify said
monitoring.
The warehouse manager must ensure that the planned

verifications are carried out in each of the warehouses and are
applied before dispatch to ensure that the product shipped is
safe.
In the event that quality managers and warehouse operators are
the ones who must apply the verification, the warehouse manager The person designated
Application of must ensure that they are competent in the application of the by the warehouse
the verification activities that are their responsibility, special focus manager must carry out
1.1.12 H1
Verification must be placed on understanding of the importance of taking the verifications, the
Plan actions on the product and process, in case the verification result verification records must
shows deviations from the monitoring. The warehouse manager be reflected in the forms.
must maintain documents and records of training, its
effectiveness and other measures implemented to deliver the
necessary competence.
In each of the warehouses, the warehouse managers and the
provider's work team must implement, within a maximum period
of 3 months from taking possession of the warehouse, the safety Does not apply.
1.2 H1 Quality plan
plan defined in this Standard. Corresponds to a title
65
Development that the person
and The warehouse manager must ensure, within a maximum period responsible reviews the
1.2.1 H1 implementatio of 3 months from the start of operation of the warehouse, that the forms indicated in the
n of the Quality Plan required in this Standard is applied. records column of sheet
quality plan K of the quality and
safety plan annex.
that the person
responsible reviews the
Monitoring monitoring quality parameters to ensure that the provision of the
1.2.2 H1 forms indicated in the
plan service is controlled. The warehouse manager must maintain
records column of sheet
documents and records of training, its effectiveness and other
K of the quality and
measures implemented to deliver the necessary competence.
safety plan annex.
that the person
responsible reviews the
Verification The warehouse manager must ensure that the planned quality
1.2.3 H1 forms indicated in the
plan parameter verifications are met in each of the warehouses.
records column of sheet
K of the quality and
safety plan annex.
The warehouse manager must ensure that the quality manager Control records for all
and warehouse operators are competent in applying corrections CCP variables, Good
that must be applied in case of non-compliance with the Operating Practices and
specification limits. The warehouse manager must maintain other controls must have
Correction documents and records of training, its effectiveness and other corrections defined and
1.2.4 H1
management measures implemented to deliver the necessary competence. applied when deviations
are detected.
In the event that deviations are identified through verification, the A record of the training
warehouse manager must ensure that corrective actions are must be left on form
defined and applied. ALM-28 at least
Based on the Risk Assessment and Management methodology The format to be
(See PAE Standard Central Unit clause 4), the provider must submitted to JUNAEB is
evaluate the condition of the warehouse infrastructure with the the one that contains the
objective of: risk assessment for
each site and each truck
a) Identify all infrastructure conditions that may have an impact in accordance with the
Risk
on safety and legality. annex PAE Standard
1.3 H1 management
b) Determine the significance of each condition and whether it is Risk Assessment
plan
essential to eliminate and/or mitigate them to avoid impact on Matrices Sheet B. This
safety and legality. format is the evidence
c) Define action plans that are proportional to the impact on the that must be available
condition on safety and legality. for verification (see
d) Implement actions to eliminate or mitigate significant 4.1.3.4 of the PAE
conditions. Central Unit Standard)
The format to be
submitted to JUNAEB is
The warehouse manager must carry out an initial risk assessment
the one that contains the
(see 1.3) before the provider begins the operation of each of the
risk assessment for
warehouses. NCI: The action plan to eliminate or mitigate
* risks that impact safety and legality and its implementation
each site and each truck
in accordance with the
must be executed within a maximum period of 3 months of
Initial risk annex PAE Standard
1.3.1 H1 possession of the warehouse.
assessment Risk Assessment
and Matrices Sheet B. This
To keep the risk under control, the warehouse manager must
reassessment reevaluate every 3 months and update the status of the format is the evidence
that must be available
conditions to verify if it is necessary to implement new actions or
for verification (see
reinforce those previously implemented.
4.1.3.4 of the PAE
Central Unit Standard).
The warehouse manager must ensure that each of the conditions The format to submit to
that may impact safety and legality is implemented and JUNAEB is the one that
Definition,
documented, maintaining documented evidence of the condition contains the risk
execution and
before and after the implementation of the action plans. assessment for each
1.3.2 H1 monitoring of
site and each truck in
mitigation
The evaluation, risk re-evaluation and action plans and their accordance with the
plans
status must be reported to JUNAEB 3 months after the start of annex PAE Standard
the tender and updated every 3 months. Risk Assessment
66
Matrices Sheet B. This
format is the evidence
that must be available
for verification (see
4.1.3.4 of the PAE
Central Unit Standard).
The warehouse manager must ensure that the distribution of raw
materials and materials to the warehouse(s) is controlled and
must maintain indicators that allow him to demonstrate the level
of compliance in each of his warehouses.
Opportunity KPI1: such as delivery fulfillment, (quantity of raw

materials and products delivered / Quantity of raw materials and
products scheduled to be delivered) *100
Quality KPI2: Release of raw materials and products (number of Records must be
batches of raw materials and products released/number of maintained on the forms
Product and batches of raw materials and products received) UCE 01, UCE 02 at
2 H1 service least for the Winery
control Quality KPI3: Customer satisfaction (applied in wineries as
number of complaints raised by interested parties with cause in
the management of the winery and distribution)
Sustainability KPI5: (compliance with mitigation plans within

deadlines / Scheduled mitigation plans) *100
Creation of shared value KPI 6: Compliance with training program

(Number of trainings carried out/Number of trainings scheduled)
*100
The CCP deviation

records and their
The warehouse manager must ensure that detected deviations
corrective measures
are managed to eliminate their consequence and that the need to
must be kept in the CCP
take corrective actions is evaluated (see 2.2.4 of this document),
records from ALM-01 to
the warehouse manager must consider:
ALM-04.
Records of infrastructure
- That the deviations associated with the quality plan and safety
deviations or good
plan are resolved in accordance with what is defined in said
practices are evidenced
Non- plans;
in the forms related to
2.1 H1 conformity - In case of infrastructure deviations, they are resolved in
each of the control
control accordance with the requirements of chapter 1.3 of this Storage
records when deviations
and Distribution Standard;
are detected.
- Product and service deviations are resolved as described in
The records of non-
chapter 2.1.1 of this Storage and Distribution Standard.
conformities and
management of
The warehouse manager must maintain documents and records
corrective actions must
of the deviations detected and the actions that were carried out to
be made in form ALM-10
eliminate the consequence.
at least.
The provider must document and implement the method for the
treatment of the non-conforming product (PNC) and potentially
non-safe product (PPNI). The method must consider for
potentially non-safe raw materials and preparations that:
a) The product that is found to be potentially non-harmful must

* be kept identified and segregated to avoid unintentional use by
For the PNC and PPNI,
you must register on
operators.
2.1.1 H1 Management b) The product that is affected by deviation from the critical limits form ALM-11 at least.
of the PNC of the CCPs is treated so that the corrective measures defined in
and PPNI the safety plan are applied and if they are not met, it is eliminated.
c) Any raw material, preparation and/or product that becomes

contaminated by pests or other types of contamination will be
evaluated by competent personnel of the organization and will be
eliminated if the absence of hazards in the product cannot be
67
demonstrated.
For non-compliant raw materials and preparations (product

deviation does not affect safety), it is required that:
d) Non-conforming raw materials and preparations are evaluated

and may be released for the Service only if they do not impact the
nutrition, acceptability and sensory profile of the preparation.
For both types of non-compliant product:
e) How the replacement of raw materials, products and

preparations that are in rejected condition will be managed, with
the objective of complying with the planned supply schedule
according to approved minutes.
The warehouse manager must implement and maintain PPNI and

PNC management documents and records.
Records must be kept
on forms
UCE 01, UCE 02 at
The warehouse manager must implement indicators that allow
least for the Winery.
him to measure the performance of:
Performance The indicators of points
2.2 H2 a) Action plans.
measurement a), b) and c) must be
b) Results of internal and external audits and inspections.
included in the UCE 01
c) The effectiveness of corrective actions.
form.
For the winery's risk

plans, the person in
charge must review the
annex PAE Standard
Risk Evaluation Matrices
Sheet B. This format is
the evidence that must
be available for
verification (see 4.1.3.4
The warehouse manager must measure compliance with the of the PAE Standard
action plans derived from: Central Unit)
- The risk assessment of the winery. For corrective actions
- Corrective actions. the ALM-10 in line with
Compliance
2.2.1 H2 - Training of warehouse staff. requirement 2.2 and
with plans
training review
The measurement must include compliance with deadlines and compliance with the
the quality of the actions executed; documents and records of the training program of the
measurement results must be maintained. Winery and
The person responsible
must review the above
and record the
conclusions in a record
that includes relevant
analysis data, analysis
results, conclusions and
actions.
The warehouse manager must ensure that an internal audit is

carried out at least once a year in accordance with what is
Records must be
defined in requirement 8.1 Internal Audit in the Central Unit
maintained on the forms
document, in each of the warehouses under his responsibility and
2.2.2 H2 Internal audit ALM-10
manage that they are applied. corrections and corrective actions
ALM-12
on detected non-conformities.
ALM-13 and UCE-23
The warehouse manager must maintain documents and records
of corrective actions and their follow-up.
2.2.3 H2 Inspections The warehouse manager must ensure that the inspections Records of inspections
defined in this Standard are carried out at the facilities as defined must be maintained in
by the process and with the defined frequency. accordance with form
ALM-17 at a minimum.
68
Records of inspections
The warehouse manager must ensure that the required corrective
must be kept in
Corrective actions are managed as defined by the provider's corrective
2.2.4 H2 accordance with the
action action management process (see Central Unit Standard, clause
form
8.3).
ALM-10, at least
The operational manual
must define the
documented Procedure
The provider must define, document and implement the method,
that at least includes
frequency and responsible for the calibration, verification, and
points a), b), c), d)
frequency of recalibration and reverification of the surveillance
as well as method,
devices used for the monitoring activities described in the CCP,
frequency,
(safety plan) and The quality parameters, at least, must consider:
responsibilities of
calibration, verification,
a) A list of the equipment and its location within the warehouse
and frequency of
facilities.
recalibration and re-
Control of b) The identification and date of the next calibration.
verification.
measuring c) Actions to avoid unauthorized adjustments.
Devices requiring
2.3 H1 and d) Protection precautions against damage, deterioration or
verifications must be
monitoring improper use.
recorded on form ALM-
devices
14 at a minimum.
All identified devices will be calibrated or verified against a
The
national or international reference standard as well as the
calibration/verification
reference devices used for verification. The provider must
records of the reference
maintain documents and records of the results of the verification
equipment and its
and calibration and the necessary actions.
traceability must be
recorded in the original
The frequency must be established according to the frequency of
documents of the
use and technology characteristics of the devices used.
calibration laboratory or
internal records.
69
Each warehouse must have at least 2 thermometers for exclusive
use for temperature control on site, which cannot be used as
reference equipment for establishments. For the identified The instrument
thermometers, calibration and/or verification must be carried out calibration and/or
(see 2.3 of this document) to determine the error that the verification procedure
equipment presents in its measurements and avoid the impact on must be detailed with all
decision making. the requirements of this
point in the operational
- A standard thermometer (of known error and traceable in its manual.
calibration or verification) must be used against the thermometers Verification actions must
in the winery, to verify that they are calibrated. be recorded in ALM-15
at least.
The provider must document the method of internal verification of
thermometers, which at least must include. Weekly, the winery
- The frequency of verifications according to the use, precision manager must review it,
Thermometer and environmental conditions in which the equipment is located.
2.3.1 H1 comparing it with his
Control - The control of thermometers must be carried out at high standard thermometer,
temperatures (above the boiling temperature of water) and at low recording the readings
temperatures (below the freezing temperature of water). of the thermometers
- Proper handling of thermometers. used in the winery.
If the thermometer presents an error of +/- that exceeds 5 The calibration records
degrees, it must be eliminated. If the error is less than 5 °C, the
of the reference
equipment must be corrected if feasible or the users must be equipment, when
informed. applicable, must be in
The warehouse manager must maintain records of the verification issued by the calibration
of each of the devices in the warehouses under his/her charge; laboratory.
the record must include the actions in case deviations in the
thermometers are detected.
For the identified scales, calibration and/or verification must be

carried out (see 2.3 of this document) to determine the error that The instrument
the equipment presents in its measurements and avoid the calibration and/or
impact on decision making. The provider must document the verification procedure
method of internal verification of the scales, which must at least must be detailed with all
include: the requirements of this
point in the operational
- The repeatability of the scales. manual.
- The eccentricity of the scales. Verification actions must
- The linearity of the scales. be recorded in ALM-16
- Proper handling of scales. at a minimum.
2.3.2 H1 Scale control
If the balance presents an error of +/- that exceeds the value The calibration records
range of the specification limits, its replacement should be of the reference
evaluated. equipment when
applicable must be in
The warehouse manager must maintain records of the verification the original document
of each of the devices in the warehouses under his charge; the issued by the calibration
record must include actions in case deviations are detected in the laboratory.
scales.
The record must include actions in case deviations are detected
in the scales.
For other identified measurement devices, calibration and/or The instrument
verification must be carried out (see 2.3 of this document) to calibration and/or
determine the error that the equipment presents in its verification procedure
measurements and avoid the impact on quality, safety and must be detailed with all
Control of
2.3.3 H1 legality decision-making. . The provider must document the the requirements of this
other devices
internal verification method of the other devices, which must at point in the operational
least include: manual.
Verification actions must
a) The variables that affect the team's performance. be recorded in forms
70
b) The proper handling of the devices.
based on ALM-15 and
If the device presents an error of +/- that exceeds the value range ALM-16.
of the specification limits, its replacement should be evaluated. The calibration records
of the reference
The warehouse manager must maintain records of the verification equipment, when
of each of the other devices in the warehouses under his charge; applicable, must be in
the record must include the actions in case deviations are the original document
detected in these devices. issued by the calibration
laboratory.
In the operational
manual, the provider
The provider must define, document and implement the methods must detail the following
and those responsible for identifying and maintaining the information in each of
traceability of the preparations during all stages of receipt of raw the process stages:
materials and products until service. The methods will be applied -What are the records
to ensure that: that show compliance
with the processes
a) Ingredients and preparations are clearly identified and including CCP control,
traceable (one step forward and one step back). GAP (Good Storage and
b) Ingredients are labeled according to legal requirements. Distribution Practices),
c) Identification records of ingredients (batch), packaging (batch) risk control and
and use of these in preparations are maintained. management.
d) CCP control records of the quality parameters defined in the -What is the way in
* quality plan are maintained. which each of these
NCI: e) the recovery of product and process information from records are connected
Product raw material to finished product and in the opposite direction to ensure recovery,
3 H1 information, takes a maximum of 4 hours. -Detail the way in which
traceability, it is fulfilled and the
crisis The warehouse manager must evaluate the effectiveness of the methods and
management identification and traceability system. To do this, you must test responsibilities to
internally, through a traceability exercise, at least annually and comply with what is
include both ingredients/supplies and preparations. The defined in a), b), c), d)
warehouse manager must maintain documents and records of
effectiveness evaluations and any corrective actions resulting The supply control
from the completed exercise that will improve product record must be recorded
identification and traceability. in the ALM-06 record at
least.
Note: the evaluation of the effectiveness of traceability must
include exercises in conjunction with the establishments, in order Documented results of
to verify that traceability allows identifying where the raw the traceability exercise
materials of the selected batches are located, which is why this that include decisions
clause has considered the preparations. and actions must be
recorded in the ALM-34
at a minimum.
The record of output
The warehouse manager must ensure that the traceability control (delivery) of
Product information of the distributed raw materials and the controls of the products and raw
3.1 H1
Information reception, storage, dispatch and distribution process are materials must be
maintained for at least 6 months from dispatch. recorded in the ALM-08
at least
Product The warehouse manager must ensure that the traceability control (delivery) of
Identification information of the raw materials shipped and the controls of the products and raw
3.2 H1
and reception, storage, dispatch and distribution processes (CCP and materials must be
Traceability quality parameters) are available to carry out traceability. recorded in the ALM-08
at least
3.3 H1 Quality and The warehouse manager must recover and provide those In the operational
safety crisis responsible for crisis management with information on raw manual, the provider
management materials and control of the reception, storage, dispatch and must detail information
distribution processes (PCC and quality parameters) of specific in each of the stages of
batches if required. the process, the
The recovery time must allow those responsible for crisis following:
management to carry out the analysis and conclusions for -What are the records
decision-making within a period of 4 hours. that show compliance
with the processes
71
including PCC control,
BPDA, risk control and
management.
-What is the way in
which each of these
records are connected
to ensure recovery.
-Detail the way in which
it is fulfilled and the
methods and
responsibilities.

control (delivery) of
products and raw
materials must be
recorded in ALM-08 and
ALM-09 at least.
The warehouse manager must ensure that the warehouse
operators under his responsibility receive the necessary training
to comply with their competency profile, giving priority to training All training must be
related to: recorded on forms
ALM-05
Competence
4 H1 - Good storage practices. ALM-28
management
- Application of the safety plan. ALM-31
- Application of the quality plan; As minimum
- Food handling6
Documents and records of the training carried out and the
evaluation of the effectiveness of the training must be maintained.
The warehouse manager must evaluate the competencies of the

All training must be
warehouse operators, with special focus on:
recorded on forms
ALM-05
- Knowledge of safety, dangers, CCP control (in detail);
ALM-28
- Handling of potentially non-harmful product.
ALM-31
Interview and - Foodborne diseases.
ALM-33
critical - Hygiene and sanitization of surfaces and cross contamination.
4.1 H2 As minimum
knowledge - Management of chemical products.
assessment - Knowledge of the quality of raw materials and ingredients.
The cause analyzes and
corrective actions if
Detailed documents and records must be maintained for each
necessary must be
operator.
recorded in the ALM-10
If the results demonstrate training needs, necessary actions must
form at least
be taken to eliminate the knowledge gaps detected.
This module covers the requirements of Good Food Storage
Operation Practices.
The warehouse manager must ensure that the action plans

derived from the risk assessment (see 1.3 of this document) are
fulfilled according to the defined deadlines. The person
designated by the provider must ensure that the action plans
derived from the evaluation Risks are met according to the Operations Manual
Good Storage
defined deadlines, documents and records of before and after the containing elements that
and
5 H1 condition must be maintained. demonstrate how all the
Distribution
When the Standard defines in this clause (5) that the provider or requirements of clause 5
Practices
others responsible for the organization must document a of this standard are met.
method/process/procedure, these must be documented in the
Operations manual (Annex J).
When the Standard defines that documented information must be

maintained, documents and records must be maintained, the
recording forms used for such information must be part of the
annexes or included in the Operations Manual (Annex J).
72
To carry out the risk assessment of point 1.3.1 of this document,
it must be considered that the site where the warehouse is
Updated record of the
located:
risk evaluation annexed
Risk evaluation matrices
- It must be such that adjacent and non-adjacent buildings,
with the PAE Standard
operations and land use do not interfere with safe and sanitary
operations.
- The area surrounding the winery is kept free of waste so as not
be available for
Site to attract pests and not present a danger to the hygienic and
5.1 H1 Requirements sanitary operation of the winery.
of the PAE Central Unit
and Approval - The roads, carriageways and raw material reception areas are
Standard).
maintained in adequate conditions so that they do not represent a
danger to the safety of the warehouse.
The warehouse manager must carry out inspections at least
actions in accordance
monthly to confirm that adequate warehouse conditions are
with ALM-17 as a
maintained, actions must be defined if deviations are detected,
minimum.
and documents and records of the inspections and actions taken
must be maintained.
To carry out the risk assessment of point 1.3.1 of this document,

it must be considered that the design, flow and segregation of the
product in the reception, handling, storage and dispatch of raw
materials areas of the warehouse:
- Allow sufficient work space to be carried out correctly in safe

hygienic conditions and to avoid the risk of damage to the
product.
- Have adequate segregated storage facilities to allow Updated record of the
incompatible products to be effectively segregated, where risk evaluation annexed
necessary, to minimize the risk of cross-contamination. Risk evaluation matrices
Design, flow
- The positioning of machinery, equipment, facilities and services, with the PAE Standard
and
when available, will not endanger the integrity of the product and Sheet B. This format is
segregation
will prevent contamination and damage to the product. the evidence that must
of the
- Provide adequate and sufficient extraction methods in areas be available for
product:
where vapors may accumulate (for example, battery charging verification (see 4.1.3.4
5.1.1 H1 Areas of
areas). These areas should also be separate from product of the PAE Standard
reception,
storage areas. Central Unit).
handling,
-It has adequate storage facilities for the control and storage of
storage and
cleaning and maintenance chemicals, and therefore will not Records of the results of
dispatch of
compromise the safety, legality and quality of the product. inspections and derived
raw materials.
- Has cleaning facilities, for example, for washing materials, actions in accordance
where appropriate, adequately segregated from the handling and with ALM-17 as a
storage of the product. minimum.
- It has covered vehicle loading and unloading areas to protect
the product, or other effective measures will be adopted.

maintained. Actions must be defined if deviations are detected
and documents and records of inspections and actions taken
must be maintained.
73
To carry out the risk assessment (see 1.3.1 of this document) of
product entry, handling, storage and dispatch areas, it must be
considered that:
- Walls, floors, ceilings and pipes will be kept in good condition

and must be kept clean.
- Floors will be designed to meet the demands of the operation
and withstand cleaning materials and methods. They must be
waterproof and kept in good condition.
- Drains must be designed and maintained to minimize the risk of
damage or contamination of the product and not compromise the
safety, quality and legality of the raw materials.
- Water supplies used for cleaning, or in connection with any
product storage operation, must be potable, either drawn from the
mains supply or treated appropriately in accordance with its
source.
- All spaces in the building will be accessible for inspection and, Updated record of the
where appropriate, for cleaning. risk evaluation annexed
- Lighting must be adequate for all work areas. Adequate and Risk evaluation matrices
sufficient lighting must be provided to allow effective inspection of with the PAE Standard
the product and effective cleaning. Sheet B. This format is
- All lighting systems that are vulnerable to breakage, including the evidence that must
Product entry,
insect traps (TUV), should be protected with shatter-proof plastic be available for
storage
sheeting, sleeve covers or a protective coating. Where protection verification (see 4.1.3.4
5.2 H1 management
cannot be applied, glass control and management must be of the PAE Standard
and dispatch
applied. Central Unit).
areas
- When there is a risk of glass contamination due to broken
windows, the glass windows will be protected against breakage or Records of the results of
the product must be adequately protected. inspections and derived
Buildings should be designed against the entry of all pests. This with ALM-17 as a
will include: minimum.
- The protection of windows that are designed to be open for

ventilation.
- External doors must be tight and sealed.
- The adoption of appropriate precautions to minimize the entry of
pests when external doors to storage areas are kept open (e.g.
double slats and other protection systems).
- The installation of covers and traps on drains to prevent the
entry of pests.
- Protection of the sockets to prevent nesting of birds.

maintained, actions must be defined if deviations are detected,
and documents and records of the inspections and actions taken
must be maintained.
The provider must ensure that the equipment will be appropriately
designed for its intended purpose and used to minimize the risk of
damage or contamination of the product. The warehouse
manager ensures that:
- Pallet elevators and forklifts will be kept in good operating
condition to avoid damage to the product.
- All cranes with Diesel engines, when used, must incorporate an
be available for
Equipment appropriate exhaust filter system for the elimination of particles
5.3 H1 design and that may present a risk of contamination for the product.
of the PAE Standard
maintenance - Procedures are established to control the condition of wooden
Central Unit).
and plastic pallets to avoid the risk of contamination or damage to
the products.
- Knives or other tools provided must be used in such a way as to
prevent damage to the products.
with ALM-17 as a
minimum.
monthly to confirm that the conditions and practices of the
warehouse are adequately maintained, actions must be defined if
74
deviations are detected, and documents and records of the
inspections and actions taken must be maintained.
The provider must document and implement methods and
responsible parties for the maintenance and repair of warehouse
equipment and buildings. The methods will ensure that
maintenance personnel and contractors carry out the following
practices in a manner that minimizes the risk of contamination of
products, packaging or equipment:
a) Scheduled maintenance of facilities and equipment that may

affect food safety must be performed and documents and records
maintained in accordance with a maintenance schedule.
b) The failure or breakdown of buildings and/or equipment must
be documented, reviewed and repaired and if they are not Documented procedure
considered, they must be incorporated into the maintenance that includes at least a),
program. b), d), e), f) and g)
c) Maintenance personnel must comply with good handling
practices. The results and actions
d) Maintenance personnel must report any repair or maintenance of the reviews for
Facility
5.3.1 H2 to the warehouse manager, who must evaluate whether it may equipment,
maintenance
represent a threat to the safety of the product (e.g. electrical infrastructure must be
cable pieces, damaged light fixtures, and loose overhead fixtures, contained at least in the
among others). . Where possible, site maintenance and forms
renovations will be carried out outside of load preparation times ALM-17
for dispatch. ALM-18
e) Maintenance personnel must remove all tools and debris from ALM-29
any maintenance activity once it has been completed and inform
the warehouse manager so that appropriate cleaning can be
completed prior to the start of food handling/preparation.
f) The warehouse manager must maintain documents and
records of preventive maintenance and/or repairs.
g) Temporary repairs, when necessary, must not represent a food
safety risk and will be included in the cleaning program.
The warehouse manager must ensure that a plan is defined and

followed to address the completion of temporary repairs to ensure
that they do not become permanent solutions.
The provider must ensure that all vehicles used to transport the
product must be suitable for the purpose, maintained in good
repair and condition. The warehouse manager must guarantee
that:
- The loading area of vehicles must be free of loose items,

damaged panels or projections that may present a risk of damage
to the products.
- The cargo transportation area will be maintained in adequate
conditions to prevent the entry of rain and humidity during the
transportation of the product.
- The cargo transportation area will be maintained in conditions The results and actions
that facilitate cleaning. of the reviews for
- The cargo transport area must be inspected before loading to equipment,
Vehicle ensure that it is in a food transport condition, considering at least infrastructure must be
5.3.2 H1
standards that it is in a clean condition, free of strong odors that can cause contained at least in the
contamination to the products and free excess moisture that can forms
cause mold growth. Documents and records of inspections will be ALM-19
kept. ALM-20
- Load carriers, tie down points, load locking strips and fixings
shall be maintained in good condition and in adequate number to
allow loads to be stabilized effectively during transport.
- The rear doors and tail lifts, installed, will be in good working
order.

monthly to confirm that the vehicles are maintained in adequate
conditions. Actions must be defined if deviations are detected and
documents and records of inspections and actions taken must be
maintained.
75
The provider must ensure that the product/cargo is maintained in
good condition during transportation and during loading and
unloading to avoid theft or malicious contamination. The
warehouse manager must guarantee that:
- A documented risk assessment will be carried out to identify

potential risks to the security of the cargo during transport.
Appropriate controls must be implemented to reduce risks. The
risk assessment should be reviewed at least annually.
- Access to all vehicles will be limited to authorized personnel.
- Procedures to maintain vehicle safety must be documented and
understood by drivers and delivery personnel.
be available for
- When vehicle loading areas are completely closed, the doors
Vehicle and must be locked when the vehicles have been loaded.
5.3.3 H1 of the PAE Central Unit
cargo security - When stamps are used, their integrity must be verified before
Standard).
downloading.
- When locks or seals are not installed on vehicles, alternative
security arrangements will be used, according to the risk, with
inspection procedures. The system must be sufficient to ensure
that if a third party accesses the loading area without
with ALM-07, at a
authorization, can be evidenced and actions taken to guarantee
minimum.
the safety of the products.

weekly to confirm that the carriers comply with the defined risk
controls, actions must be defined if deviations are detected and
documents and records of the inspections and actions taken must
be maintained.
5.3.4 H1 The warehouse manager must ensure that the management of Documented procedure
* the vehicles will be organized to guarantee that legal indicating a), b), c), d)
requirements are met and that there is a minimum risk of and e).
Vehicle
interruption of distribution to educational establishments:
management
The warehouse must
a) The distribution system and preparation of dispatch routes have a detailed
must be defined according to the operation (distribution to zonal inventory of the
warehouses, distribution to educational establishments, routes, available vehicles; this
establishments by route, routes by territorial unit, among others), document must be
dispatch frequencies, supply periods and flow continuity (exit of available for verification.
product from warehouse to dispatch and transportation). This inventory must
b) Procedures must be established to ensure that road vehicles contain at least the
are maintained in a condition to meet safety requirements. following information:
NCI: - drivers must comply with the requirements of the - Vehicle identification,
transport authority, and refrigerated transport vehicles must including at least the
have the health resolution up to date; model and license plate.
c) There must be procedures in the event of vehicle breakdown, - The respective health
accident or incident. The procedures must guarantee that the resolution for each
quality, safety and legality of the products are maintained. vehicle.
d) Clear instructions and emergency contact numbers for drivers. - State in which each
e) Instructions on how to preserve the specific temperature or vehicle is located,
other environmental controls appropriate to the cargo before classified as:
continuing the journey. I.- Good condition
II.- Damaged, but can be
The warehouse manager must carry out inspections at least used (does not affect
monthly to confirm that the carriers comply with the defined quality or safety) with
vehicle management, actions must be defined if deviations are scheduled change,
detected and documents and records of the inspections and maintenance or repair
actions taken must be maintained. date.
III.- Damaged, but
cannot be used (may
affect quality or safety)
with scheduled change,
maintenance or repair
date.
IV.- It is not suitable for
the intended use with a
scheduled change date.
Also use form ALM-20
76
.
The provider must ensure that operational limits for temperature

control in transportation are implemented to guarantee the safety,
legality and quality of the product. Operating limits must be
included in the quality plan, must be clearly specified, controlled
and recorded appropriately:
a) Procedures must be defined to verify that the vehicles and

equipment used are capable of consistently maintaining the
specified product temperature requirements for maximum and
minimum loads. Documents and records of said verification must
be maintained.
b) Automatic temperature and time recording equipment will be
used to monitor and record the temperature of the loading area to
ensure that product temperature remains within specifications. In
File containing at least
the absence of such equipment, manual checks will be performed
a), b), c), d), e and f)
and recorded at appropriate frequency.
c) Where settings can be adjusted, steps should be taken to
Vehicle verify the temperature settings of vehicles prior to shipment.
5.3.5 H1 temperature Vehicles transporting refrigerated and frozen products shall be
control cooled prior to loading or reach the required air temperature
with ALM-21, at a
within a defined loading time consistent with maintaining the
minimum.
specified product temperature.
d) Loading and unloading operations will be carried out in a way
that maintains the temperature of the product within the specified
limits.
e) There must be a system to allow the driver to be aware of the
variation in temperature within the specified limits of the cargo
area.
f) In the event of equipment failure, procedures will be established
to establish the safety and quality status of the product before
delivery.

monthly to confirm that the carriers comply with the defined
vehicle management, actions must be defined if deviations are
detected and documents and records of the inspections and
actions taken must be maintained.
The provider must document and implement methods and The definition of the pest
persons responsible for the pest prevention program. Methods control process must be
should include: described in the
operations manual,
a) Identification of the target pests to control. including:
b) The methods used to prevent pests (verification of airtightness, -What is required in the
prevention of attraction, elimination of nesting and proliferation requirement,
sources). -The process: Activities,
c) The frequency with which pest control devices (TUV, capture planning, controls,
traps, feedlots) should be inspected. inputs, outputs,
d) A plan identifying the location, number and type of bait performance
stations, traps and other pest control devices for each measurement,
* warehouse. necessary resources.
e) Methods used to inform staff of the pest prevention program Facility condition
5.4 H1 Pest and the measures to take when they come into contact with pest inspections must be
Prevention control devices or chemicals. recorded on form ALM-
Program f) When corrections and corrective action requirements should be 22, at a minimum.
executed.
The provider must have
The contracted pest control service provider must: a copy of the contract
a) Comply with DS 157. and the details of the
d) Provide a pest prevention program services committed in it
e) Provide a written report of your findings and the inspections with the pest control
and treatments applied. service provider. The
service must be
The warehouse manager must maintain documents and records evaluated by the
supporting the execution of pest controls and supplier visits, in provider in accordance
addition to ensuring that the actions required by the supplier to with requirement 7.2.2 of
77
the PAE Central Unit
standard.
reduce the risk of pests are applied.
Third-party pest control
provider records must
NCI: During the compliance verification process the auditor
be maintained in
evidences the presence of pests (rodents, cockroaches
accordance with DS
and/or birds) inside the storage facilities.
157.

cleaning process must
be described in the
operations manual,
including:
requirement,
The provider must document and implement methods and planning, controls,
designate those responsible for the application of cleaning and inputs, outputs,
hygiene systems that guarantee that adequate hygiene standards performance
are maintained at all times and that the risk of contamination is measurement,
minimized. Methods should include: necessary resources.
-Include the elements
- Documented cleaning schedules for the building, vehicles, and necessary to comply
all equipment. The frequency and depth of cleaning must be with article 41 of DS 977
defined. of the RSA, such as the
- Cleaning practices to minimize the risk of product cleaning program that
contamination. must detail the way in
Cleaning and
- Adequate resources, facilities and equipment to allow cleaning which each piece of
5.5 H1 hygiene
to be carried out at a level commensurate with the activities equipment and area,
program
carried out in the warehouse. including cleaning
materials, must be
The warehouse manager must maintain documents and records cleaned and sanitized.
of the cleaning carried out. This will include any vehicle cleaning
carried out by subcontractors (e.g. truck cleaning). Facility condition
inspections must be
The warehouse manager must carry out inspections at least recorded on form ALM-
weekly to confirm that adequate warehouse conditions and 19, ALM-23 at a
practices are maintained; actions must be defined if deviations minimum.
are detected. Documents and records of inspections and actions
taken must be maintained The cleaning and
sanitation program and
control must be
documented and
recorded in accordance
with form ALM-23 at a
minimum.
78
The provider must document and implement methods and
designate those responsible for managing the use, storage and
handling of chemical substances not suitable for food use, in The definition of the
order to avoid chemical contamination. At least the following will handling of cleaning
be included: chemicals must be
described in the
- An authorized list of chemical substances. operations manual,
- Availability of material safety data sheets and specifications. including:
- Confirmation that the substances are suitable for use in the food -What is required in the
industry. requirement,
- Do not use products that give off strong odors, -The process: Activities,
Cleaning
5.5.1 H1 - Chemical substance containers must always be properly planning, controls,
chemicals
labeled or identified. inputs, outputs,
- A designated storage location, with access restricted to performance
authorized personnel. measurement,
- When materials that produce strong stains or odors must be necessary resources.
used, for example in construction work, there must be procedures
that avoid the risk of these materials spoiling the products. Chemical controls must
be recorded in
The warehouse manager must ensure compliance with the accordance with form
management of chemical products, the training of warehouse ALM-24 as a minimum.
operators for the use of chemical products as well as safety
elements.
Staff hygiene
described in the
operations manual,
The food safety team must document and apply the methods and including:
responsible parties to inform warehouse operators: -what is required in the
requirement,
- On the symptoms of infection, ailments or disorders that may -the process: Activities,
prevent a person from working with exposed food and an planning, controls,
instruction that ensures that employees, including temporary performance
employees, report any relevant symptoms, infections, ailments or measurement,
Hygiene and
disorders that they may be suffering from or with. who may have necessary resources.
safety of
been in contact; The notification and derived actions must be
5.6 H1 personnel
documented. Records of sanctions or
and health
- Smoking, chewing gum, eating, drinking or spitting is not other actions taken by
facilities
permitted in any area of the warehouse or loading dock. the provider in the event
of non-compliance with
The warehouse manager must carry out inspections at least these requirements
monthly to ensure that the requirements of the warehouse staff should be considered.
are adequately met. Actions must be defined in case deviations
are detected and of these inspections and actions, documents Records of the results of
and records must be maintained. inspections and derived
with ALM-25 as a
minimum.
The provider must carry out the necessary management to

ensure that the warehouse staff has the necessary facilities for Does not apply.
5.6.1 H1 Sanitation
changing clothes, bathrooms that do not represent a source of For title only
contamination for the food storage and delivery areas.
The warehouse manager must ensure that staff bathrooms and The definition of
changing rooms: cleaning, sanitation,
maintenance and control
a) They are accessible to staff and separated from any food of personnel facilities
preparation area for delivery; must be described in the
b) Are constructed so that they can be easily cleaned and operations manual,
5.6.2 H1 Staff Services
maintained; including:
c) They are kept clean and orderly; -What is required in the
d) The sanitary drainage does not represent a source of requirement,
contamination and -The process: Activities,
e) Have sinks with a supply of hot and cold water and conditions planning, controls,
for washing and drying hands. inputs, outputs,
79
performance
measurement,
weekly to ensure that the conditions of the warehouse staff Records of the results of
facilities are adequately maintained. Actions must be defined in inspections and derived
case deviations are detected and of these inspections and actions in accordance
actions, documents and records must be maintained. with ALM-26 as a
minimum.
The provider must ensure the availability of conveniently located

and accessible sinks in all food handling and preparation areas,
Handwashing
as necessary:
described in the
-The sinks must be made of a non-corrosive material, and at the
operations manual,
very least, they will be supplied with drinking water (hot and cold),
including:
sanitizing soap, paper for drying hands, and a sign indicating the
obligation to wash hands.
requirement.
Staff, contractors and visitors must have clean hands:
planning, controls,
- When entering food handling or preparation areas.
performance
- After each visit to a bathroom.
measurement,
- After coughing, sneezing, using a tissue or disposable tissue,
smoking, eating or drinking.
5.6.3 H1 Handwashing
- During the preparation of the load for dispatch (picking), as
many times as necessary, to remove dirt and contamination and
other actions taken by
to avoid cross-contamination when changing tasks.
the provider in response
- Before putting on gloves to start a task that involves working
to non-compliance with
with food.
these requirements
- After removing gloves.
should be considered.
- After handling dirty equipment or utensils.
- After participating in other activities that can contaminate hands.
weekly to ensure that the requirements of the warehouse staff are
with ALM-26 as a
adequately met. Actions must be defined in case deviations are
minimum.
detected and these inspections and actions, documents and
records must be maintained.
The requirements for
clothing and safety items
The warehouse manager must document and apply the methods
must be described in the
and designate those responsible for communicating to all
operations manual,
employees (including external, visiting and temporary staff), the
including:
rules regarding the use of protective clothing in the reception,
-what is required in the
storage, dispatch and distribution areas. food.
requirement,
-the process: Activities,
The provider must ensure protective clothing:
planning, controls,
- In sufficient quantity for each employee,
performance
- with an adequate design to prevent contamination of the
measurement,
product.
Clothing and - Cover and collect all hair to avoid contamination of the product.
5.6.4 H1
safety items - Include beard and mustache masks, when applicable, to avoid
product contamination.
other actions taken by
- That includes reflective clothing in areas of potential accidents;
the provider in response
- That safety shoes be used in the facilities to protect against
to non-compliance with
falling materials.
these requirements
should be considered.
weekly to ensure that the requirements of the warehouse staff are
adequately met. Actions must be defined if deviations are
detected, and documents and records must be maintained for
these inspections and actions.
with ALM-25 and ALM-
30 as a minimum.
80
Product handling and
The warehouse manager must ensure that warehouse operators movement practices
and personnel carry out the handling and movement of the requirements by
product with awareness of quality and safety, ensuring that no personnel must be
damage or contamination of the product occurs. Warehouse described in the
operators must comply with the following: operations manual,
including:
- With the handling of products according to specific handling -What is required in the
requirements and being trained in appropriate procedures. requirement,
- Loading of vehicles will be carried out in a manner that prevents -The process: Activities,
damage, and loads will be secured to prevent movement during planning, controls,
transit. performance
Food - When products are repackaged on pallets for storage or further measurement,
handling and distribution, the packaging configuration will prevent the risk of necessary resources.
5.6.5 H1 storage damage (for example, avoiding protruding elements). When
practices by necessary, pre-packaged pallets will be wrapped with plastic Records of the results of
staff wrap or film to prevent damage in storage or distribution. inspections and derived
- Products will never be stored on the floor, always on pallets or actions in accordance
on racks. with ALM-17, at a
minimum.
weekly to ensure that warehouse personnel comply with the Records of the results of
requirements for handling the product appropriately. Actions must inspections and derived
be defined in case deviations are detected and of these actions in accordance
inspections and actions, documents and records must be with ALM-25 as a
maintained. minimum.
The provider must define and document methods and those

responsible for the management of occupational health and
safety emergencies. The methods must include:
training activities must
be evidenced at least in
Health and - Support actions for injured personnel.
ALM-31
safety - Communication and contacts for emergency support.
5.6.6 H1
emergencies
The health conditions of
at work In case of contamination of the product with body fluids (for
the personnel must be
example, blood or others) the product must be disposed of. The
evidenced at least in
warehouse manager is responsible for training and ensuring
ALM-32.
compliance with these elements and must maintain documents
and records of incidents and actions.
File that contains at
The food safety team must document and implement the methods
least a) and b)
and define those responsible for the unloading and reception of
materials and products. The warehouse manager must ensure
the application of methods to ensure that:
unloading activities,
Reception, reception and derived
a) The transport vehicle is clean, free of odors, the products
5.7 H1 transportation actions must be
comply with the temperature (PCC1).
and delivery documented in
b) The condition of the PCC2 product is verified.
accordance with forms
ALM-19 and ALM-21, at
Documents and records of receiving activities (e.g., certificate of
a minimum.
analysis, inspections) and temperature monitoring must be
maintained.
The provider must guarantee that storage areas protect and Does not apply.
5.8 H1 Storage preserve raw materials and maintain their quality and safety It only corresponds to
characteristics. Title.
5.8.1 H1 The provider must ensure that frozen and refrigerated storage The methods and
* equipment complies with: definition of those
responsible for the
Storage,
a) Design and construction that allows hygienic and efficient maintenance, cleaning
temperature
temperature control for food safety. and inspection of the
control,
equipment must be
refrigerated,
NCI: b) Ensure that condensate discharge does not described in the
frozen.
represent a risk to food. operations manual,
including:
c) Be easily accessible for inspection and cleaning. -What is required in the
requirement,
81
planning, controls,
performance
measurement,
Equipment cleaning and

with requirement 5.5 at a
minimum.
Maintenance of
equipment and
equipment control
Freezing and refrigeration equipment must be equipped with
with clause 5.3.1 as a
calibrated temperature control devices (see 2.5 of this document)
minimum.
and physically accessible through electronic controls.
Personnel performing
temperature screening
must be trained and
evaluated in accordance
with the ALM-33 form at
a minimum.
The Technical Sheets or

Equipment Manuals that
may be included must
also be available.
Maintenance programs
must be aligned with the
manufacturer's
recommendations.
The methods and
definition of those
responsible for
maintenance, cleaning
and inspection must be
described in the
operations manual,
including:
The provider must ensure that the surfaces used for the storage -What is required in the
Storage at
of products, ingredients, packaging and other dry products must requirement.
room
be separated from the food handling/preparation areas for -The process: Activities,
temperature:
dispatch and equipment storage and constructed to protect the planning, controls,
dry
5.8.2 H1 product from contamination. . performance
ingredients,
measurement,
packaging,
Shelves intended for the storage of ingredients and containers for necessary resources.
shelf-stable
daily use must be constructed of impermeable materials,
products
designed to allow cleaning and located to minimize risk. Equipment cleaning and
with requirement 5.5 at a
minimum.
Equipment maintenance
and control records must
be aligned with clause
5.3.1, as a minimum.
82
The provider must document and implement the methods and
assign those responsible to guarantee that stocks are controlled
in the order in which the products are shipped, within the useful
life. For this the method must include:
a) An effective system to identify the location of stock within the

storage area to facilitate stock rotation.
b) That the product is handled taking into account the useful life
indicated for use in the casino, and must comply with the
minimum useful life specified by the provider for reception in the
casinos at the time of delivery.
c) Define management that is carried out in the event of
absences of products in large volume during the preparation of Inventory management
routes, which prevent normal dispatch. must contain at least
Inventory d) Define the management of pending products in the warehouse what is defined in letters
5.8.3 H2
management or from the supplier (in the case of "point-to-point" shipments from a) to e) and use the
the supplier) to the educational establishment, according to the ALM-08 form as a
supply needs. reference at least.
e) Define the management of pending products in the educational
establishment during the reception of raw materials, products
and/or preparations, according to the supply needs, both for
centralized and "point-to-point" delivery products.
The warehouse manager must carry out sampling at least

biweekly to verify the effective stock rotation (FIFO) and the
control of expired product. Documents and records of verifications
and actions taken in case of deviation must be maintained.
In the case of drinking

water from the network,
the provider must
request a report issued
by the competent
Authority that indicates
the condition of drinking
water.
If the water is delivered

by tanker truck, the
previous point must also
be followed.
Supply and The provider must verify that the drinking water supply is from a
5.9 H1 supply of known clean source, for food storage operations and for cleaning
If the winery has well
water, ice facilities, equipment and washing.
water, the provider is
responsible for ensuring
its drinking condition in
accordance with the
limits defined in ALM-27.

with ALM-17 as a
minimum.
83
The food safety team must document and define methods and
responsible parties associated with the collection, handling and
storage of dry, wet and liquid waste before removing it from the
facility. It must be ensured that the methods are applied to ensure
that:
a) Waste is removed regularly and does not accumulate in food

handling or preparation areas. The provider must have
b) Designated waste accumulation areas are maintained in clean the contracts of the
and orderly conditions. waste removal provider.
c) Carts, vehicles, equipment, collection containers and storage
areas used in waste handling and disposal are kept clean when The service must be
not in use. evaluated by the
d) Waste stored on site prior to disposal shall be stored in an area provider in accordance
Waste
separate from picking and food storage and adequately protected with requirement 7.2.2 of
5.10 H1 management
from insects. the central unit PAE
and disposal
standard.
The garbage cans used to collect waste for final disposal must
have a lid, wheels and sufficient capacity to contain the waste Records of the results of
that accumulates between removals. The maximum capacity inspections and derived
used of the garbage can should not be greater than 85% of its actions in accordance
volume to avoid overflow. and the lid cannot be closed. The with ALM-17 as a
cleaning of these containers must be carried out after each minimum.
removal by the contracted municipal service.

weekly to ensure that waste management requirements are met
appropriately. Documents and records of actions must be
maintained in case deviations from these inspections are
detected.
84
Requirements applicable to the Compliance Certification process
Introduction
1 General elements
1.1 Characteristics of the Certification Body
1.2 Start meeting Certifying Body and JUNAEB
1.3 Request for change of Certification Body
1.4 Selection of the Certifying Body by the providers
1.5 Obtaining certification
1.6 Quality assurance of compliance verification processes
1.7 Scope of certification
1.8 Selection of auditors
2 General protocol: Certification Process

2.1 Implementation Milestones of the PAE standard
2.1.1 Information to be provided to the Certification Body to prepare the compliance
verification
2.1.2 Duration of the audit
2.1.3 Modality of compliance verification
2.2 General Protocol: Execution of On-Site Compliance Verification
2.3 Management of Non-Conformities
2.3.1 Requirements evaluation
2.3.2 Consideration of a requirement as non-conformity
2.3.3 Categorization of the provider
2.4 Compliance verification report
2.5 Categorization
2.6 Frequency of compliance checks
3 General protocol: Post-Verification Management

3.1 Communication with Certification Bodies
3.2 Loss or change of category
3.3 Appeals to categorization
3.4 Additional Tracking and Categorization Information
3.5 JUNAEB provider categorization directory
4. Systematic compliance with the PAE Standard

4.1 Feedback
4.2 Claims to Certification Bodies
85
Introduction
To verify compliance with the Standard, JUNAEB has defined a compliance verification structure.
This verification that is applied to providers is carried out by an independent Certification Body. In
order to standardize the performance of providers, JUNAEB has defined a categorization structure
that aims to establish performance levels; These allow the institution to identify the level of risk that
each of the units represents, request providers to take the necessary actions to reduce said risks, in
addition to other actions taken by the organization.
The categorization obtained by the provider, as a result of the compliance verification, is based on
the level at which the provider's system meets the requirements of the Standard expressed as a
percentage in each of the verified Units (Central Unit, Educational Establishments Unit and Unit
Storage and Distribution). Said level of compliance will be based on the final percentage achieved in
accordance with the applied sampling scheme. The frequency of re-verification of compliance will
depend on the category obtained by the provider in each of the tenders awarded by it.
Figure 5 shows a summary of the stages of the compliance verification process and the monitoring
and re-verification scheme.
Figure 5: PAE standard verification process
86
1. GENERAL COMPLIANCE VERIFICATION PROTOCOL
1.1 Characteristics of the Certification Body
Verification of compliance with the PAE Standard must be carried out by Certification Bodies, which
must be already established organizations with international or national accreditation in quality and
food safety management systems, complying with what is defined below:
 Be accredited by INN or other international accreditation recognized by the IAF for the following
standards:
o HACCP, NCh 2861 and ISO 9001 food and/or sector

o ISO 22000, and/or
o GFSI accreditation by the GFSI entity (BRC, IFS and/or FSSC22000),
o 10 years of current accreditation in the quality and safety standards presented as
accreditation for authorization
 The certification body must have the current accreditation with which it is presented.
 Must have at least 10 years of experience in food industry audits.
 The certification body must comply with the certification processes of the JUNAEB PAE standard,
based on the same accreditation requirements of the accredited food standard that it presents for
the tender and the requirements of this standard.
1.2 Conformity evaluation of the PAE Standard of the Certifying Body
For the conformity assessment process of the PAE Standard, certification bodies must comply with
at least the following requirements established by JUNAEB:
a. Logistics and coverage capacity in the sites to be audited,

b. The process of evaluating and categorizing providers within the framework of verifying
compliance with the PAE standard,
c. Characteristics of the information collected in the process of compliance verification and
issuance of the provider certification document,
d. Competencies of auditors and technical personnel (see section 1.8 of this title)
1.2.1 Guidelines for verifying compliance with the PAE Standard
JUNAEB, through e-learning courses, will carry out a series of training and calibration sessions that
will aim to align certification bodies, training bodies, PAE providers and other interested parties in
understanding the application of the requirements of the Standard. PAE (see Table Nº1).
Each certification body is responsible for ensuring that technical personnel have technical
competencies and are familiar with the process of verifying compliance with the PAE standard.
The certifying bodies that comply with the above may be hired by the PAE providers for the
evaluation of the conformity of the implementation of the PAE Standard, where Junaeb reserves the
right to not authorize those certifying bodies that do not comply with what is detailed in the points 1.1
and 1.2 of this title.
1.3 Request for Change of Certification Body
JUNAEB may audit central units, educational establishment units, and storage and distribution units,
with the objective of verifying compliance with the conformity evaluation process for the
implementation of the PAE Standard carried out by the certifying bodies. If, as a result of these
audits, JUNAEB identifies that the application of the verification of compliance with the
implementation, maintenance and/or improvement of the PAE Standard by the certifying body is not
in accordance with the guidelines provided by JUNAEB, it may inform the PAE provider. the need to
change the certifying body. The certification body has the obligation to deliver, within a maximum
87
period of 10 calendar days, from the transfer request, all the required information and to comply with
the certification transfer process.
1.4 Selection of the Certifying Body by the providers
Each provider may select the certifying body in accordance with what is defined in points 1.1. and
1.2 of this title and may change it for another certifying body that also meets the characteristics,
always safeguarding compliance with the conformity evaluation deadlines of the PAE Standard.
The provider, via email, must inform JUNAEB of the name of the certifying body that is carrying out
the verification of compliance with the implementation, maintenance and improvement of the PAE
Standard within thirty (30) calendar days from the signing of the contract between the provider and
JUNAEB. . In addition, JUNAEB may request a change in the certifying body, with the provider
having to present a new certifying body ten (10) calendar days after JUNAEB's request.
1.5 Obtaining certification
After each audit has been carried out, the certifying body must:
 Deliver to JUNAEB and the provider a copy of the compliance verification report in the
formats defined by the PAE Standard, in accordance with what is defined in point 2.4 of this
document called “Compliance verification report”.
 Any other document related to compliance verification must be made available to JUNAEB
upon request.
 All documents provided to JUNAEB must be copies of the original documents. The
documents provided will be considered confidential and may only be requested for review by
JUNAEB or by the provider who owns the information.
1.6 Quality assurance of compliance verification processes
Auditors of certification bodies may be accompanied by other personnel for witnessing, training,
evaluation or calibration purposes. This activity may include:
 The training of new auditors by the Certification Body,

 Routine parallel verification programs carried out by JUNAEB or whoever it designates.
 Verifications of the conformity assessment of the implementation of the PAE Standard
monitored by JUNAEB or whoever it designates.
JUNAEB or its designee reserves the right to carry out its own verifications or to visit an already
verified provider in response to complaints, complaints or as part of its routine compliance activity to
ensure the integrity of the PAE Standard program. These visits may or may not be announced.
JUNAEB may contact the provider directly regarding the status of its categorization, or to assess the
performance of the Certification Body, or to investigate problems that have been reported.
1.7 Scope of Certification
The scope of the management system must cover each of the tenders awarded by the provider since
the entry into force of tender 85-15-LR20, that is, the verification of the central unit, the
establishments and storage and distribution units in accordance with what is established in the
respective tender.
If the provider has a management system that covers one or more tenders, the scope of each of the
compliance verifications will be equal to the coverage of each awarded tender. In accordance with
88
the above, the provider could reach an agreement with the certification body so that the central unit
evaluation is carried out for all tenders administered by said central unit. The number of sites to visit
and the acceptance or rejection criteria will be applied considering what is defined in each contract of
the PAE provider with JUNAEB.
The PAE Standard does not consider the possibility of exclusions from compliance with its
requirements; in the event that a special situation is required to be evaluated, the certification body
must request an evaluation of the particular situation from JUNAEB.
1.8 Auditor selection
Compliance verification auditors must be professionals or technicians in the food area with specific
skills for the activity. The auditor accreditation process and the requirements that these professionals
must meet (see figure 6 and 7) must be aligned with the protocol that the certifying house presents,
which must be aligned with the requirements of this standard.
The certification body is the entity responsible for ensuring that the auditors who carry out verification
activities are registered and current in accordance with the above requirements.
Auditors and the provider must be aware of the need to avoid conflicts of interest when organizing
verifications. The provider may reject the services of a specific auditor offered by the certification
body. The same auditor is not allowed to carry out audits on more than three consecutive occasions
for the same provider site (establishment, Central unit, Warehouse).
When the auditor is carrying out the audit and the provider's staff does not speak Spanish, it will be
the provider's responsibility to ensure the translation of the interviews carried out by the auditor. An
appropriate translator who knows the technical terms used during the verification must be provided.
89
COMPETENCE PROFILE OF THE PAE STANDARD VERIFICATION AUDITOR
Requirement Description
Tasks / Activities  Comply with auditing principles and good practices.
 Ensure that the audit has addressed all the
requirements and processes of the PAE Standard,
including relevant aspects contained in the bidding
rules.
 Collect and document necessary evidence and
sufficient to demonstrate consistency with the
recommended category for the provider's site.
Knowledge of the PAE  Thorough knowledge of the PAE Standard for Central
Standard - JUNAEB Unit, Establishments (Casinos), Storage and
Distribution.
Training and Experience  Training: professional or technical in the area of
regarding the provision Chemistry, Biochemistry and/or Food, with training in
of school feeding Food Sciences and/or Microbiology. Professionals in the
services gastronomic area who meet additional training
requirements* may also be considered.
 Experience in the food industry in quality assurance or
production positions of at least 3 years.
 Experience: acquired through training and previous
work related to food services (previous work may
include audits of Food Safety Management Systems,
internal or verifiable third parties, minimum 1 year).
 If experience in food services is not demonstrable, you
must be an Observer, for different Food Services,
verifiable, with a minimum of 5 Observations, of which
you must present an observation report describing
details of the process.
 Be an observer of at least 5 audit activities (**).
 Approve the attestation by the validating body or by the
technical reviewer of the verification body who
presents the background to the validating body.
*Professionals or technicians in the gastronomic area

must present specific training in food microbiology,
which must consider as content: thermal processes
(bacterial destruction), cold chain and its impact on
microbiological development, food conservation
technologies.
** Auditors who apply for the first time must be

witnessed during their Observation activities and take a
final test that validates them as Auditors of the PAE
Standard.
Acceptance criterion for Final Test: ≥ 75%

Acceptance criterion for Testimony: ≥ 85%
Figure 6: PAE Standard Verification Auditor Competency Profile
90
COMPETENCE PROFILE OF THE LEAD VERIFICATION AUDITOR OF THE PAE STANDARD
Tasks / Activities  Comply with audit principles and good practices.
 Ensure that the audit has addressed all the
requirements and processes of the PAE Standard,
including relevant aspects contained in the bidding
rules.
 If other auditors have participated in the activity,
ensure that the audit has been carried out by a team
with appropriate competence and confirm that the
conclusions of the other auditors are consistent.
 Compile and document the necessary and sufficient
evidence to demonstrate consistency with the
Recommended category for the provider's site.
Knowledge of the PAE Thorough knowledge of the PAE Standard for Central
Distribution.
Training and Experience  Demonstrably comply with the Auditor Competency
regarding the provision Profile of the PAE standard.
of school feeding  Have carried out at least 10 days of audits of the PAE
services standard.
 You must demonstrate that you have led teams of
auditors for other standards in at least 10 audits (Ex.
Through a report issued by a certification body for
other standards or by a validation report issued.)
 Approve the attestation by the validating body or by the
technical reviewer of the verification body who
presents the background to the validating body.
Acceptance criterion for Final Test: ≥ 75%

Acceptance criterion for Testimony: ≥ 85%
Knowledge of audit  PAE Standard Interpretation Course – 32 hours

principles and techniques Accredited.
and additional specific  Approved PAE Lead Auditor course – 40 hours
knowledge. Accredited.
 Annual certifications in the role of Lead Auditor, in
addition to the initial certification, obtaining approval
from a validated technical reviewer.
Figure 7: PAE Standard Verification Lead Auditor Competency Profile
91
2.- General protocol: Compliance verification process
2.1 Implementation Milestones of the PAE standard
The provider is responsible for being properly prepared for the verification of compliance with the
implementation of the PAE Standard. For this, it must ensure that the processes in the units are in
operation, that the documents and records are available, which will be evaluated by the auditors, and
that the appropriate and competent personnel are available at all times during the verification.
School Feeding Program providers must implement the PAE Standard in accordance with the
milestones described in the respective contracts. These define both the deadlines and the concepts
that providers must have covered within said deadlines. For a better understanding of each of the
requirements of the PAE Standard, it includes which milestone must be met.
From the moment of the contract initiation meeting, the provider has the obligation to be prepared for
the compliance verification, to have the appropriate documentation to be delivered to JUNAEB and
which will be subsequently evaluated by the contracted certifying body. In addition, each provider
must have appropriate personnel at all times during the compliance verification processes with the
PAE Standard.
92
2.1.1 Information that must be provided to the certification body to prepare the compliance
verification
The provider must provide the certification body with all the information on its quality and food safety
management system. The provider must agree with the certification body, what will be the means by
which the certification body and JUNAEB can access all the updated documents of said
management system. The above is so that, at any time, both the certification body and JUNAEB
confirm the status of the provider's management system.
The documents that must be available are:
 Policy, Objectives
 Management manual
 Quality and safety assurance program
 Operations manual
The records of 6 months of processes must be available at the points where the processes are
executed, that is, in the respective unit in which the control of said processes was carried out.
When there is a transfer of verification activities from one certification body to another (new contract
with another body), the provider must provide previous audit reports and their results to the new
certification body.
2.1.2 Duration of the audit
Before the audit is carried out, the certification body must calculate its duration; the calculation must
be made based on table 2.
93
Revisión TD TETC
Tipo documental Tiempo base de Número de RBD (días
Tipo de sitio Frecuencia Comentarios
auditoria Tiempo en auditoria in situ auditor)
dias (días auditor) (sólo unidad central)
Unidad Central H0 1 vez No aplica No aplica No aplica
1 - 10 = 0
11 – 50 = 0,5
51 – 100 = 1
Unidad Central H1 1 vez 2 2 101 – 500 = 2
501 – 1000 = 2,5
1001 - 1500 = 3,0
1501 y más = 4,0
1 - 10 = 0
11 – 50 = 0,5
51 – 100 = 1
Unidad Central H2 1 vez 1 1 101 – 500 = 2
501 – 1000 = 2,5
1001 - 1500 = 3,0
1501 y más = 3,5
1 – 10 = 0
11 – 50 = 0,5
51 – 100 = 0,8
Seguimie
Unidad Central Cat A N/A 1 101 – 500 = 1
nto
501 – 1000 = 1,5
1001 - 1500 = 2,0
1501 y más = 2,5
1 – 10 = 0,25
11 – 50 = 0,5
51 – 100 = 0,8
Seguimie
Unidad Central Cat B N/A 2 101 – 500 = 1
nto
501 – 1000 = 1,5
1001 - 1500 = 2,0
1501 y más = 2,5
1 – 10 = 0
11 – 50 = 0,5
51 – 100 = 0,8
Seguimie
Unidad Central Cat C N/A 2 101 – 500 = 1
nto
501 – 1000 = 1,5
1001 - 1500 = 2,0
1501 y más = 2,5
Follow Up Cuando se
Unidad Central NC detecten NC N/A 0,5 días N/A
Mayores criticas
Follow Up
Cuando se
Desviació de 1 a 3 días según
Unidad Central detecten NC N/A N/A
n la desviación
DI
intolerabl
Inicial y
Establecimientos seguimie 1 Vez N/A 1 N/A
ntos
Follow Up Cuando se
Establecimientos NC detecten NC N/A 0,5 día N/A
Mayores criticas
Confirmar que las acciones para eliminar

Follow Up la desviación intolerable fueron
Desviació Cuando se abordadas en el sitio de la detección de
2 días
Establecimientos n detecten NC N/A N/A la desviación y evidencias de la revisión
intolerabl DI de la implementación de las acciones en
e (DI) una muestra de los establecimientos
administrados por el prestador.
Inicial y
Bodega y
seguimie 1 Vez N/A 1,5 N/A
Distribución
ntos
Follow Up Cuando se
Bodega y
NC detecten NC N/A 0,5 día N/A
Distribución
Mayores criticas
Confirmar que las acciones para eliminar

Follow Up la desviación intolerable fueron
Desviació Cuando se abordadas en el sitio de la detección de
Unidad Central n detecten NC N/A 3 días N/A la desviación y evidencias de la revisión
intolerabl DI de la implementación de las acciones en
e (DI) una muestra de los establecimientos
administrados por el prestador.
Table 2: Calculation of times for audits based on milestones and categories.
The audit duration calculation is based on:

 The RBD number where the provider delivers the food service for each contract,
 The stage of the Standard implementation process,
94
 The category obtained by the provider in the previous verification,
 Nonconformities and their classification,
All stages of the process will be carried out at the provider's premises.
Regarding the documentary review time, this will only be used to review the documentary
architecture and compliance with the technical requirements in the initial verification, and in the
follow-up verifications, to verify the maintenance, improvement and changes in the system.
For the central unit, the non-documentary verification execution time must be distributed in a
percentage of 60% before the verification of the establishment and warehouse units and 40% after
said verification.
For storage and distribution, the time must be distributed considering 1 day for storage. The
remaining half day (0.5) must be dedicated to making at least one route with the delivery vehicle of 3
establishments to confirm compliance with the distribution system.
Additional time will be required to review any documentary evidence provided and finalize the final
compliance verification report. Any deviation from the calculated verification time must be justified
and specified in the verification report.
2.1.3 Sample selection
All of the sites that correspond to the central unit of each provider and the storage and distribution
units must be audited in accordance with the deadlines for verification of the implementation of
Milestone 1 and 2 and for follow-up audits of the categories.
With respect to the audits carried out in the units of educational establishments, these will be carried
out in accordance with NCh 44 of.2007 using Table No. 1, with a general inspection level of II. In
Table Nº2-A, it must be considered that the size of the lot for the selection of the sample corresponds
to the establishments of each UT awarded by provider, considering an acceptable quality level, AQL,
of 6.5. The selection of establishments must be carried out in accordance with what is defined in
Chile Standard 43 Of 61.
2.1.4 Modality of compliance verification
In order to demonstrate the consistency and maturity of the quality and safety system of the
providers over time, JUNAEB has defined an unannounced compliance verification modality.
Conducting an independent, unannounced review of the provider's facilities, systems and processes
under this program provides JUNAEB and other interested parties with greater confidence in the
provider's ability to consistently maintain standards.
The definition of the PAE Unannounced Compliance Verification Standard for all verification
activities considers at least:
 The dates on which the compliance verification will be carried out in the general framework
will be informed, but;
 The information related to the specific units (establishments and Warehouse and
distribution) that will be subjected to verification will not be delivered until the day of
verification of the specific site;
 The sites will be selected in accordance with what is defined in point 2.1.3 called “Sample
Selection”.
95
2.2 General protocol: execution of on-site compliance verification
The compliance verification consists of the following stages (see figure 8):
 Opening meeting or start of the compliance verification, which will take place in the
provider's central unit. In the establishments and storage and distribution units, an
abbreviated opening meeting can be held in order to explain to the auditees how the process
will be carried out.
 An evaluation of compliance with the requirements in the provider's central unit offices,
which includes a documentary review and interviews.
 An evaluation of compliance with the requirements in the establishment units, which

includes:
o Inspection of production facilities, to review the practical implementation of the
systems, including observation of food preparation procedures, service to
beneficiaries and washing, cleaning of the food preparation area and interviews with
staff.
o Traceability testing, which will include review of all relevant production records (e.g.
e.g., receipt of raw materials, CCP records, etc.).
 An evaluation of compliance with requirements in storage and distribution units, which

includes:
o Inspection of storage facilities, to review the practical implementation of the systems,
including observation of the procedures for receiving raw materials, picking, dispatch
and distribution to the establishments, cleaning of the areas and interviews with
staff.
o Traceability testing, which will include review of all relevant production records (e.g.
e.g., receipt of raw materials, CCP records, etc.).
 A final review of the auditors' conclusions, which will facilitate preparation for the closing
meeting.
 Closing meeting of the compliance verification, where the results obtained and the
evidenced non-compliances (non-conformities) will be presented, as well as information
about the process and the deadlines for the provider to present to the certification body the
evidence of the analysis of causes and corrective actions taken to address nonconformities
96
Figure 8: PAE Standard Compliance Verification Process
97
The provider must collaborate at all times with the auditors in everything they need. At least one of
the people attending the opening and closing meetings on behalf of the provider must be a member
of the management team or have the necessary authority so that corrective actions can be applied if
non-conformities are detected.
The compliance verification process places great importance on the practical implementation of food
safety procedures and good operating and storage and distribution practices. The auditor should
spend 50% of the verification time inspecting preparation and storage facilities, interviewing
personnel, observing processes, and reviewing documentation in process areas with appropriate
personnel.
During compliance verification, detailed notes regarding conformity and nonconformity with the EAP
Standard should be made and will serve as the basis for the compliance verification report. The
auditors must evaluate the nature and severity of any non-conformity and analyze it with the person
representing the provider who is accompanying them during the verification process.
At the closing meeting, the auditors must present their conclusions and reconfirm all non-
conformities that they have detected during the verification, but they must not make any comments
on the result that the verification process may have in terms of the category or percentage of
compliance. . At the end of the activity, the auditor must deliver the written non-conformities and the
deadlines for the provider to present evidence of the corrective actions adopted to eliminate the
consequences and causes of the non-conformities.
The management of the certification body will determine the level of compliance and the category
achieved by the provider, after the technical review of the verification report and the closure of non-
conformities in the defined period of time. The decision on categorization will be communicated to
the provider after this review.
2.3 Management of Non-Conformities
When nonconformities are detected during compliance verification, the establishment must take
corrective measures to resolve the immediate problem (correction) and analyze the underlying cause
of the nonconformity (the root cause) and develop a corrective action plan to eliminate the cause.
root and prevent it from recurring.
The process of “closing” non-conformities depends on the level of non-conformity and the number of
non-conformities detected.
2.3.1 Requirements evaluation
The auditor evaluates the nature and significance of any deviation or nonconformity. In order to
determine whether a particular requirement of the PAE Standard is met, the auditor must evaluate
each of the requirements of the PAE Standard. There are different levels to qualify the findings.
In the PAE Standard there are four scoring possibilities:
A: Full compliance with the requirement specified in the Standard

B: Compliance of all points of the evaluated requirement, except one.
C: Non-conformity in more than one (1) point of the evaluated requirement.
D: The Standard requirement has not been implemented.
Points will be assigned to each requirement, according to the following table:
98
Result Explanation Score
TO Total Compliance 20 points
Compliance of all points of the evaluated requirement,
B (deviation) 15 points
except one.
Non-conformity in more than one (1) point of the
C (deviation) 5 points
evaluated requirement.
D (deviation) The requirement has not been implemented -20 points
Table 3: Score according to the level of compliance with the requirements.
In addition to this score, there are requirements that, if not met, subtract points from the total score
and are categorized as Intolerable Non-Conformity (NCI), which is detailed in section 2.3.2 literal c).
2.3.2 Consideration of a requirement as non-conformity
For the PAE standard, there are three (3) types of nonconformities, which are intolerable, major and
minor. They all subtract points from the total amount. If during the verification process one (1) non-
conformity that is intolerable to the unit is detected, the verification will be automatically aborted and
50% of the total points obtained will be punished.
a) Minor non-conformity
A minor nonconformity is granted against any requirement, except for requirements defined as
intolerable:
When a clause has not been fully complied with, but based on objective evidence, the conformity of
the product is not in doubt.
The provider must make immediate corrections and define corrective action plans, which must be
implemented within a maximum period of 14 calendar days . During this period, the provider, in
addition to addressing the deviation in the unit in which it was detected, must evaluate whether it can
occur in another of the units. The closure of the non-conformity must be carried out within 14 days
with approval from the auditor and in-person verification of the closure of said deviation. When the
requirement has a minor non-conformity, it cannot be scored with 20 points and can only obtain a
maximum of 15 points.
b) Major non-conformity
A major nonconformity is granted against any requirement, except for requirements defined as
intolerable:
When there is a substantial failure to comply with the requirements of the PAE Standard, including
food safety and/or applicable legal requirements. A major nonconformity may also be granted when
the identified nonconformity may pose a serious danger to the health of consumers. A major non-
conformity will subtract 15% from the maximum possible total score.
Result Punctuation Result

The verified unit begins
Major non- Subtract 15% from the maximum
with a Maximum
conformity possible score
evaluation of 85%.
Table 4: Score in case of major non-conformity.
with approval from the auditor and in-person verification of the closure of said deviation .
c) Intolerable Nonconformities (NCI)
99
In the PAE Standard, certain requirements have been defined for which non-compliance is
considered intolerable nonconformities (NCI), these are identified in the PAE Standard with an
asterisk (*) in the clause. If during the verification, the auditor determines that the company does not
satisfy them, the verification process will be aborted in the storage and distribution units, as well as in
establishments, and 50% of the total score obtained will be penalized.
In the case of a central unit, the compliance verification process will be completed, 50% of the total
value of the score obtained will be punished and an additional visit of 1 to 3 days will be carried out
depending on the type of non-conformity and the time it takes. is required for its closure. The
determination of the duration of the activity will be the responsibility of the certification body, which
must maintain the documentation that supports the criteria for determining the times required to
close the intolerable non-conformity.
In the PAE Standard, the following are the requirements considered NCI:
For Central Unit:
1.4.2 Compliance with legal requirements;

4.1 Initial risk assessment;
4.1.2.8 Determination of CCPs;
4.5.2 Safety or quality crisis management;
7.2.3.2 Outsourced services (third party operators);
8.2 Management of non-compliant service
For the Storage and Distribution Unit
1.1.7 Application of CCPs;

1.3.1 Initial risk assessment and reassessment
2.1.1 Management of the PNC and PPNI
3 product information, traceability, crisis management
5.3.4 Vehicle management
5.4 Pest prevention program
5.8.1 Storage, temperature control, refrigerated, frozen.
For the Establishments Unit
1.1.7 Application of CCPs;

1.3.1 Initial risk assessment and reassessment;
2.3.1 Management of the PNC and PPNI;
3 product information, traceability, crisis management;
5.4.1 Pest prevention program;
5.5.3 Cleaning utensils
Result Explanation Score

TO Total Compliance 20 points
Compliance of all points of the
B (deviation) 15 points
evaluated requirement, except one.
Non-conformity in more than one (1)
C (deviation) C score is not allowed
point of the evaluated requirement.
100
50% is subtracted from the
The requirement has not been
NCI (=D) maximum possible total
implemented
score.
Table 5: Score in case of major non-conformity in requirements with intolerable deviations
(intolerable non-conformity: NCI)
with approval from the auditor and in-person verification of the closure of said deviation.
In the case of establishments and storage and warehouse units, a new verification must be carried
out; in the case of a central unit, part of the verification must be repeated once the closure of the
deviation is confirmed.
The technical reviewer must review the non-conformities within a maximum period of 5 business
days from receiving the report generated by the auditor, with the objective of guaranteeing that, if
there are objections in the grading of the non-conformities on the part of the technical reviewer,
these are resolved. Inform the provider as soon as possible.
In the event that intolerable non-conformities are identified or the provider does not obtain a
percentage greater than 70%, the certification body must inform JUNAEB within a maximum
period of 24 hours.
d) Major and minor nonconformities

No categorization result will be issued, although it will not be affected by the closure of the
nonconformities, until it is demonstrated that the major and minor nonconformities have been
corrected permanently or a temporary solution is being applied that is acceptable to the certification
body.
For each declared non-conformity, the provider must adopt the immediate corrections that are
necessary and also carry out a review of the underlying cause (root cause) of the non-conformity.
The root cause must be identified and a corrective action plan, indicating the implementation
deadlines, must be sent to the Certification Body.
Nonconformities can be closed by sending objective evidence to the Certification Body, such as
updated procedures, records, photographs or invoices for work performed, or with a new visit by the
Certification Body to the affected Unit.
The non-conformities resulting from the Verification must also be verified during the next verification
of the homologous Units that are verified from the provider to review that both the non-conformities
and their root cause have been corrected and that they have not arisen in other Units.
Where corrective action has not been effective, a non-conformity must be declared under clause 8.3
of the Central Unit requirements.
The Certification Body will review the objective evidence of the corrective actions adopted before
granting a categorization.
2.3.3 Categorization of the provider
The purpose of the categorization system is to indicate to JUNAEB the performance that the provider
is achieving in its different units and to determine the frequency of future verifications. The
categorization of the provider depends on:
 The percentage of compliance obtained in each of the units;

 The acceptance and rejection criteria of the sample taken;
 The compliance obtained by the central unit;
The categorization calculation will be carried out considering:
a) If all the sites including the central unit obtain a percentage result greater than 70%, then the
central unit will be weighted with 30% and among the rest of the sites (establishments and
101
storage and distribution) the other 70% will be weighted, and the The result of the provider
for this compliance verification and for categorization purposes will be the result of the
weighted calculation of the total of the sites.
b) If 1 of the sites (any of these, including the central unit) has less than 70% compliance, then
the provider's total result will be 70% only if the weighted average (30% central unit, 70% the
rest of the sites) is greater than 70%, if it is lower, this will be considered the value obtained
and the categorization will be given considering that same value.
c) If 2 of the sites (any of these, including the central unit) have less than 70% compliance then
the provider's total result will be 69% only if the weighted average (30% central unit, 70% the
rest of the sites ) of the total is greater than 69%, if it is lower, this will be considered the
value obtained and the categorization will be given considering that same value.
2.4 Compliance verification report
After each compliance check, a full report must be drawn up in the agreed format.
The report must provide JUNAEB with a profile of the performance of the provider's quality and
safety management system under the requirements of the PAE Standard.
The report should help the reader to be informed about:
 food safety controls in place and improvements made since the last compliance verification,
 the systems, procedures, equipment or type of manufacturing that constitute "good
practices",
 non-conformities, implemented corrections and corrective action plans for the root cause of
the non-conformity.
 the calculation of the sample and selection of the audited establishments with their
respective data and the data of the central unit and audited storage and distribution units.
 It must contain the calculation and value of the categorization in accordance with what is
defined in point 2.3.3 called “Categorization of the provider”.
The report must accurately reflect the conclusions reached by the auditor during the verification. The
reports must be prepared and delivered within a period of no more than 14 calendar days from
the date of completion of the complete verification .
The certification body shall send a copy of the verification report and accompanying records to
JUNAEB and securely retain both the compliance verification report and accompanying
documentation, including the auditor's notes, for a period of 4 years.
2.5 Review and validation of the evaluation reports of the implementation of the PAE
Standard by the certifying body.
The review of the report and its accompanying documents, resulting from the compliance verification
process, must be evaluated by a validated and competent technical reviewer. The validation process
and the competence that the technical reviewer must possess is defined in figure 9.
COMPETENCE PROFILE OF THE TECHNICAL REVIEWER OF THE PAE STANDARD PROCESSES

102
Tasks / Activities  Review that the documentation and audit evidence
demonstrate that all the requirements and processes of
the PAE Standard have been audited, including relevant
aspects contained in the bidding rules.
 Verify that the team participating in the audit
maintains its current validation.
 Verify that the result of the audit indicated by the
Auditor / Lead Auditor is consistent with the category
recommended to the provider.
 Comply with the established Technical Review deadlines.
 Maintain documentary evidence of the review that
demonstrates that all the necessary elements were
met to grant the category that corresponds to the
provider.
 Object and request corrections from the auditor
and more evidence if inconsistencies are detected
in the audit information.
 Identify and manage actions to improve auditor
performance that are detected during the technical
review.
 Carry out testimonies to applicants for lead auditor
or auditors, issue performance reports to the
validation body.
 Carry out testimonies to auditors and lead auditors
to maintain their validation
 Propose the execution of additional witness audits
in case of detecting recurrence (2 or more
opportunities) of deviations on the part of the
auditors.
Knowledge of the PAE  Thorough knowledge of the PAE Standard for Central
Distribution.
 Thorough knowledge of the PAE standard for a
verification body.
 Preparation as a technical reviewer in accordance with
the requirements of the PAE standard
Training and Experience  Demonstrably comply with the Lead Auditor
regarding the provision Competency Profile of the PAE standard.
of school feeding  Approve the reviewer preparation process and review
services in parallel with the validator body at least 5 site
verification audit packages and 1
complete package of categorization process.
Knowledge of auditing  PAE Standard Interpretation Course – 32 hours
principles and techniques Accredited
and knowledge
additional specifics.
Figure 9: Competency Profile Technical Reviewer PAE Standard
After reviewing the verification report and documentary evidence in relation to the non-conformities
detected, the independent technical reviewer of the certification body must make the decision
103
whether or not to grant categorization. The final categorization of the provider must be informed
within a maximum period of 25 calendar days from the execution of the activity.
2.6 Frequency of compliance checks
Compliance with the frequency of verifications is the responsibility of the provider. This must agree
on the schedule of compliance verifications with the certification body. The frequency of these will
depend on the result of the category obtained in the verifications carried out in the provider's units,
as shown in the following table:
Provider category Audit frequency

TO Every 6 months
b Every 3 months
C or uncategorized Every 3 months
Table 6: Audit frequencies according to categorization.
There is a deadline for performing the next verification, which will be calculated from the date of the
last day of the previous compliance verification, regardless of whether or not additional visits have
been made to the provider's units (for example, as a result of closing non-conformities).
The following verification will be scheduled to occur within 30 calendar days prior to the deadline, for
example:
For verification:
 Verification start date: March 1, 2020.

 Verification end date: March 20, 2020.
 Category obtained by the provider: A.
 Audit frequency: every 6 months; therefore…
The next verification must begin between August 20, 2020 and September 20, 2020.
In the event that due to circumstances of force majeure the verification of compliance cannot be
carried out on the deadline, the certification body must inform in writing, before the deadline is met,
the new date agreed upon with the provider, as well as like the justifications to JUNAEB. If JUNAEB
does not accept the justification, the provider will begin its next verification with a major non-
conformity due to non-compliance with the deadlines.
The change in the date of the compliance verification due to lack of personnel or the performance of
maintenance tasks on the infrastructure and/or equipment in the units by the provider are not
considered acceptable justifications for missing the deadline.
The responsibility for maintaining and improving the performance of the system lies with each of the
providers and for each of the current contracts with JUNAEB.
3. General protocol: after compliance verification
3.1 Communication with Certification Bodies
In the event that there are circumstances that imply an impact on the legality and/or safety of the
provider's units that may affect the validity of the categorization, the provider must inform the
Certification Body within a maximum period of 24 hours. These circumstances may include:
 Legal actions regarding the safety or legality of the facilities, raw materials, food products, or
that significantly affect the operation of the units involved, or
 an executive action by authorities in relation to the safety or legality of the facility or food
(e.g. activation of event monitoring that affects safety, safety and/or quality (C8)),
104
 Any signiﬁcant food safety incident of a public nature,
 Significant damage to units (for example, as a result of fires or natural disasters such as
earthquakes and floods),
 Any signiﬁcant change in operations.
The Certification Body will evaluate the situation and the consequences that these imply for the
maintenance of the category by the provider, managing the appropriate actions in a timely manner.
The provider must deliver all the necessary information to the Verification Body for said evaluation.
The Certification Body will issue an evaluation report, in which it must consider at least:
 Confirm the validity of the categorization

 Non-compliance with the PAE standard that is related to the situation of impact on legality
and/or safety,
 The impact on the categorization of the provider in relation to the non-compliance detected,
 An evaluation of the actions and decisions taken by the provider in the context of avoiding
impact on the beneficiaries or the safety condition of products or facilities,
 A review of the risk assessment carried out by the provider, regarding whether the situation
detected can be repeated in another unit associated with the provider's contract with
JUNAEB.
 The result regarding the categorization according to the verified elements.
This report must be delivered to JUNAEB within a maximum period of 48 hours from the moment it
is communicated by the provider.
3.2 Loss or Change of Category
The Certification Body may lower or change the categorization when certain circumstances arise due
to which the provider no longer meets the requirements of the PAE Standard. Some of these
circumstances include, but are not limited to:
 That adequate corrective action plans are not applied within the deadlines planned by the
provider,
 Evidence that the provider no longer meets the requirements of the PAE Program, which
raises significant doubts about compliance in the preparation of food products,
 Evidence of falsification of documentation.
The instances in which these circumstances can be identified are at least:
 Verification activities carried out by JUNAEB,

 Circumstances that imply an impact on the legality and/or safety of the provider's units (see
previous point),
 Other verification instances.
The Certification Body must inform and document any changes regarding the categorization of
providers to JUNAEB.
3.3 Appeals to Categorization
The provider has the right to appeal the categorization decision made by the Certification Body,
which must be submitted in writing within a maximum period of 5 calendar days from the date of
receipt of the categorization decision.
The Certification Body must maintain documentation for the consideration and resolution of appeals.
The appeal investigation procedures must be independent of the auditor involved and the technical
reviewer who performed the categorization. Appeals will be resolved definitively within a period of
15 calendar days from the date of receipt and the response will be communicated in writing to the
provider.
105
3.4 Additional Tracking and Categorization Information
Either JUNAEB or the certification body may carry out additional compliance checks or checks to
confirm the continuity and consistency of the categorization at any time. These verifications may be
announced or unannounced to carry out a verification that may be complete or partial. These visits
are part of the PAE Standard compliance program. Denial of access to any of the selected units or
lack of collaboration with the auditor/testifier may affect the status of the categorization.
Any non-conformity that is detected in an additional visit must be addressed by the provider and
closed following the protocol that has already been described in this document. The certification
body must review and accept the corrections, cause analysis and resulting corrective actions. If the
provider has no intention of taking appropriate corrective actions or if such actions are considered
inappropriate, the categorization may be lost or modified.
The certification body must report and document any changes regarding the provider's categorization
to JUNAEB.
The recategorization calculation must be carried out considering the percentage result obtained by
the site or sites that were part of the additional visit. This percentage must be applied to the result
obtained from the last compliance verification activity as if it were another site in the sample
considering:
a) If all the sites including the central unit obtain a percentage result greater than 70%, then the
central unit will be weighted with 30% and among the rest of the sites (establishments and
storage and distribution) the other 70% will be weighted, and the result of the provider for
this compliance verification and for categorization purposes it will be the result of the
weighted calculation of the total of the sites.
b) If 1 of the sites (any of these, including the central unit) has compliance less than 70%, then
the provider's total result will be 70% only if the weighted average (30% central unit 70% the
rest of the sites ) is greater than 70%, if it is lower, this will be considered the value obtained
and the categorization will be given considering that same value.
c) If 2 of the sites (any of these, including the central unit) have compliance less than 70% then
the provider's total result will be 69% only if the weighted average (30% central unit 70% the
rest of the sites) of the total is greater than 69%, if it is lower, this will be considered the
value obtained and the categorization will be given considering that same value.
3.5 JUNAEB provider categorization directory
The JUNAEB Provider Categorization Directory is the database of all compliance verifications carried
out in accordance with the PAE Standard, as well as all Certification Bodies and all verifications
carried out.
The database maintains complete copies of all compliance verification reports.
Those responsible for maintaining the detailed name and address of the RBD and provider data, as
well as the content of the compliance verification and the status of the categorization granted are the
Verification Bodies. All Certification Bodies are evaluated by JUNAEB.
4 . Systematic Compliance with the PAE Standard
The maintenance of verification processes executed by competent, consistent and impartial

Certification Bodies, in addition to the ability of providers to maintain the category achieved in the
verification processes, gives JUNAEB confidence in the value of the compliance verification process.
To this end, JUNAEB may carry out a monitoring program for the different actors to ensure the
maintenance of standards of the PAE standard verification process.
106
The PAE Standard can only be verified by Certification Bodies authorized by JUNAEB in accordance
with what is defined in title 1, section 1.1 of this document. Auditors who carry out verifications in
accordance with the PAE Standard must meet the competency requirements of said Standard and
be accredited by the Certification Body. The Certification body must deliver the accreditation dossier
of each of its auditors to JUNAEB. The qualification, training and experience requirements for
auditors performing verifications against the PAE Standard are comprehensive and are detailed in
Figure 6 of this document.
To support the Standard, JUNAEB performs quality sampling of audit reports, assessing the level of
understanding of the Standard's requirements and investigating any issues or complaints. In
addition, JUNAEB may carry out independent visits to already verified establishments to ensure that
quality and food safety levels are maintained with respect to their categorization, and to ensure that
the verification and reporting processes meet the expected standards. It will also be able to monitor
and validate the competencies, consistency and impartiality of the people with key roles (Auditor,
Technical Reviewer) in verifying compliance with the PAE Standard, as well as the Compliance
Verification Body(ies).
4.1 Feedback
Providers may wish to submit comments to the Certification Body or JUNAEB on the auditor's
performance against the PAE Standard. Comments submitted to JUNAEB will be treated
confidentially. These comments are very important to ensure the level of quality in verifying
compliance with the PAE Standard.
4.2 Claims to Certification Bodies
In the event that JUNAEB receives complaints due to lack of application of the principles and criteria
of its standards in the providers' premises, it may carry out a timely investigation and may carry out
announced or unannounced visits to the providers.
107
GLOSSARY
CORRECTIVE ACTION : action to eliminate the cause of a Non-Conformity and prevent its
recurrence.
HAZARD ANALYSIS: system that identifies, evaluates and controls significant food safety hazards.
RISK ANALYSIS : process consisting of three components: risk assessment, risk management and
risk communication.
AUDITOR – A person with the appropriate competence and training to perform an audit.
INTERNAL AUDIT : systematic, independent and documented process carried out by the provider,
to evaluate the degree of compliance with the requirements of the PAE System, as well as the
effective implementation of said system.
GOOD MANUFACTURING PRACTICES – established procedures and practices used, applying
best practice principles, i.e. the combination of processes, personnel and service control procedures
that will ensure that products and services consistently achieve appropriate hygiene levels .
FOOD CHAIN : sequence of stages in the production, processing, distribution, storage, and handling
of a food and its ingredients, from primary production to consumption.
CALIBRATION : establish a measurement relationship between the value of a magnitude specified
in an instrument, equipment or device, and the value obtained through a recognized standard.
QUALITY: degree to which a set of inherent characteristics of an object meets requirements.
CATEGORY : criterion assigned to the provider as a result of the evaluation of compliance (by a
Certification Body) with the requirements of the PAE Standard. These criteria are Category A or
Category B or Category C.
COMPETENCE : the demonstrable ability based on knowledge, skills and attitudes to carry out a
task or subject achieving the desired results.
CONFIDENTIALITY : is the guarantee that the information will be protected so that it is not disclosed
without the consent of an Organization or a person.
CONTEXT : combination of internal and external elements that can have an effect on an
Organization's approach to developing and achieving its objectives.
CONTROL : is the management of the conditions of an operation to maintain compliance with
established requirements.
CORRECTION : action to eliminate a Non-Conformity.
CONTINGENCY : possible event or inconvenience, that is, it may or may not occur. See definitions
and types of contingencies in the respective bidding rules.
CRISIS : serious and decisive situation that endangers the development of a matter or a process.
FLOW CHART : the systematic representation of the sequence of stages or operations carried out in
the production or preparation of a specific food product.
MEASURING / MONITORING / SURVEILLANCE DEVICES : measuring instrument, software,
measurement standard, reference material or an auxiliary device or combination of these, necessary
to carry out a measurement process.
EMERGENCY : event or incident caused by nature or human activity that produces an alteration in a
system, but does not exceed or exceed its response capacity. See definitions and types of
emergencies in the respective bidding bases.
MEASURING EQUIPMENT / DEVICE : measuring instrument, software, measurement standard,
reference material or auxiliary equipment or combination of them, necessary to carry out a
measurement process.
PAE STANDARD : process and product verification program that constitutes a regulatory framework
for all providers, who, by complying with the requirements of the technical bases of the
corresponding public tender established by JUNAEB, will agree to provide the Food Product Delivery
Service for Beneficiaries of School Feeding Programs.
RISK EVALUATION : is the determination, assessment and estimation of the risk levels inherent to
a process, in order to establish appropriate control of the process.
IMPARTIALITY : evidence of objectivity
DOCUMENTED INFORMATION – Information required to be controlled and maintained by an
organization and the medium in which it is contained.
INFRASTRUCTURE : set of facilities, equipment and services necessary for the operation of an
Organization.
LCC (CRITICAL LIMIT) : measurable value that differentiates acceptability from unacceptability.
FOOD HANDLER : is any person who handles or prepares food.
MAINTAIN DOCUMENTS AND RECORDS : maintenance and conservation of documentation with
the purpose of supporting the operation of an Organization's processes.
108
CORRECTIVE MEASURE : action to be applied when the monitoring results in the CCPs show loss
of process control.
CONTROL MEASURE – An action or activity that is essential to prevent a significant food safety
hazard or reduce it to an acceptable level.
MONITORING - The planned sequence of observations or measurements of previously defined
control parameters to evaluate whether predefined limits are met.
NON-CONFORMITY : non-compliance with a requirement.
OBJECTIVITY : means that conflicts of interest do not exist, or are resolved so as not to harm or
influence the activities carried out by the Certification Body.
STRATEGIC OBJECTIVES : the strategies defined by the provider and the way to establish that
decisions are transformed into actions to achieve certain goals within an established period.
ORGANIZATION : person or group of people that has its own functions with responsibilities,
authorities and relationships to achieve its objectives.
INTERESTED PARTIES : Interested party, person or Organization that may affect, be affected or be
perceived to be affected by a decision or activity.
CCP (Critical Control Point) : stage in the process in which control measures are applied to prevent
or reduce a significant food safety hazard to an acceptable level.
FOOD SAFETY HAZARD : Biological, chemical or physical agent in food with the potential to cause
an adverse health effect.
HACCP PLAN : a document prepared in accordance with the principles of the HACCP System, in
such a way that its compliance will ensure the control of hazards that are significant for food safety in
the segment of the food chain where a provider operates.
PROCESS : A set of interrelated or interactive activities that use inputs to deliver a desired result.
DOCUMENTED PROCEDURE : It is the agreed form or method to carry out an activity or process,
which is executed and documented with detailed instructions.
PROGRAM PREREQUISITES : Basic conditions and activities that are necessary within the
organization and throughout the food chain to maintain food safety.
SUPPLIER : person, company, company or other organization to which a provider directs an order.
REQUIREMENT – Established need or expectation, usually implied or mandatory.
RISK : is the probability that damage will occur due to a hazard.
MANAGEMENT SYSTEM : Set of interrelated or interacting elements belonging to the provider's
Organization, to establish policies and objectives, and the processes to achieve those objectives
aligned with the requirements of the PAE Standard.
TRACEABILITY : the ability to locate and trace components, raw materials and products throughout
all stages of the food chain (reception, production, processing and distribution, both forward and
backward.
VERIFICATION – confirmation, through the provision of objective evidence, that specified
requirements have been met.
VALIDATION – Confirmation, through the provision of objective evidence, that the requirements for
a specific use or specific intended application have been met. In food safety, Validation is
understood as obtaining evidence that a control measure or combination of control measures will be
able to effectively control the significant hazard related to food safety.
109

PAE STANDARD. PAE Operational Standard

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Dept.

PAE Standard, Guidelines for its Date of elaboration:

PART I: QUALITY AND FOOD SAFETY MANAGEMENT SYSTEM

PART II: REQUIREMENTS

Requirements applicable to the Central Unit

Requirements applicable to establishments

Applicable Requirements Storage and Distribution

PART III COMPLIANCE VERIFICATION PROTOCOL

1. INTRODUCTION TO THE PAE STANDARD

The fundamental elements of the Standard are:

 Central Unit, which is oriented towards Quality and Safety Management

The scope of application of the Standard

Legislation on quality and food safety matters

Figure 3: conceptualization of the pillars of the PAE Standard

The verification process

Guidance and training

NOMBRE DEL CURSO DIRIGIDO A

INTERPRETACIÓN DEL ESTÁNDAR PAE EN LOS ESTABLECIMIENTOS PRESTADOR PAE -

INTERPRETACIÓN DEL ESTÁNDAR PAE EN LAS UNIDADES DE PRESTADOR PAE -

INTERPRETACIÓN DEL ESTÁNDAR PAE EN LAS UNIDADES PRESTADOR PAE -

AUDITOR LÍDER ESTÁNDAR PAE ORGANISMO CERTIFICADOR

Table 1: reference courses that will be made available by JUNAEB

How requirements are established

Figure 4: Clause structure and requirements of the Standard.

The provider must document and implement a Management

Quality KPI1: % compliance with critical control points (CCP)

Documents and records of the objectives, the planning to achieve

Records must be maintained of the issues discussed in the

Documents and records must be maintained in relation to

Calibration must be performed by an external company

The provider must provide the necessary and timely

a) An organizational chart that describes the

The provider must establish, implement and document a

In accordance with the methodology described in

Additionally, and when the effectiveness of the system or

- The main person responsible for the provider's human

- The person(s) responsible for making decisions and

The authority may be delegated to the zonal heads and

To perform the hazard analysis, the food safety team must

a) Type of treatments, that is, culinary technique for the

The safety risks for each hazard must be included in the

It will be accepted due to the diversity of prepared foods,

Identification must be made based on:

The food safety team must conduct a risk assessment of

1) Reception of raw materials (warehouse and

If, as a result of the evaluation of the control measures, the

File that demonstrates

The food safety team must establish documented

a) The safety plan is executed and is effective

The provider must ensure that verification activities are not

For the CCPs defined in this standard, the verification plan

A Quality Plan structure has been proposed in this

The food safety team must establish a documented

A quality plan structure has been proposed in this

The food safety team must specify and document the

Documents and records must be maintained that identify

a) Ensure the regular provision of food,

Contingencies that have directly or potentially affected any

NCI: Crises that affect safety or quality during the

Once P, Q and R are received from interested parties, the

The provider must control the documents and records that

The Food Quality and

Based on the capacity of the selected and approved