ISO/FDIS 22002-4

Prerequisite programmes on food safety — Part 4: Food packaging manufacturing

ISO/TS 22002‑4 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.

Programmes prérequis pour la sécurité des denrées alimentaires — Partie 4: Fabrication des emballages destinés aux denrées alimentaires

L'ISO/TS 22002-4 spécifie les exigences pour établir, mettre en oeuvre et mettre à jour des programmes prérequis (PRP) afin d'aider à maîtriser les dangers liés à la sécurité des denrées alimentaires dans la fabrication des emballages destinés aux denrées alimentaires. Elle est applicable à tous les organismes, quelle que soit leur taille ou leur complexité, qui fabriquent des emballages destinés aux denrées alimentaires et/ou des produits intermédiaires.

General Information

• Status: Not Published
• ICS: 67.020 - Processes in the food industry
• Technical Committee: ISO/TC 34/SC 17 - Management systems for food safety
• Drafting Committee: ISO/TC 34/SC 17 - Management systems for food safety
• Current Stage: 5020 - FDIS ballot initiated: 2 months. Proof sent to secretariat
• Start Date: 24-Apr-2025
• Completion Date: 24-Apr-2025

Relations

• Revises: ISO/TS 22002-4:2013 - Prerequisite programmes on food safety — Part 4: Food packaging manufacturing
• Effective Date: 06-Jun-2022

Standards Content (Sample)

FINAL DRAFT
International
Standard
ISO/TC 34/SC 17
Prerequisite programmes on food
Secretariat: DS
safety —
Voting begins on:
2025-04-24
Part 4:
Food packaging manufacturing
Voting terminates on:
2025-06-19
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 4: Fabrication des emballages destinés aux denrées
alimentaires
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
FINAL DRAFT
International
Standard
ISO/TC 34/SC 17
Prerequisite programmes on food
Secretariat: DS
safety —
Voting begins on:
Part 4:
Food packaging manufacturing
Voting terminates on:
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 4: Fabrication des emballages destinés aux denrées
alimentaires
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland Reference number
ii
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Construction and layout of buildings . 2
4.1 Boundaries of the site/facility .2
4.2 Environment .2
4.3 Construction and layout .2
5 Design and layout of facilities and workspaces . 2
5.1 General .2
5.2 Internal structures and fittings .2
5.3 Location of equipment .2
5.4 Storage of food, packaging materials, ingredients and chemicals .2
6 Utilities . 2
6.1 General .2
6.2 Water, ice and steam .2
6.3 Air and ventilation .2
6.4 Compressed air and other gases .2
6.5 Light .3
7 Pest control . 3
7.1 General .3
7.2 Pest control programmes .3
7.3 Preventing access .3
7.4 Harbourage and infestations .3
7.5 Monitoring and detection .3
7.6 Control and eradication .3
8 Waste, FLW management and recycling . 3
8.1 General .3
8.2 Recycling and/or reuse of materials .3
8.3 Waste containers .3
9 Equipment suitability and maintenance . 3
9.1 General .3
9.2 Equipment capability .3
9.3 Maintenance .4
10 Management of purchased materials . 4
11 Storage, including warehousing, and transport . 4
11.1 Storage and warehousing .4
11.2 Dispatch .4
11.3 Transport .4
12 Measures for prevention of contamination . 4
12.1 General .4
12.2 Chemical contamination .4
12.3 Physical contamination .5
12.4 Migration .5
13 Cleaning and disinfection . 5
13.1 General .5
13.2 Cleaning agents and tools .5
13.3 Cleaning and disinfection programmes .5

iii
14 Personal hygiene and employee facilities . 5
14.1 General .5
14.2 Hygiene facilities.5
14.3 Designated eating areas .5
14.4 Workwear and protective clothing .6
14.5 Health status .6
14.6 Personnel cleanliness .6
14.7 Personnel behaviour . . .6
14.8 Visitors and external providers .6
15 Product and co
...

ISO/DIS FDIS 22002-4:2024(en)
ISO/TC 34/SC 17/WG 11 N 289
Replaces N 288
Secretariat: DS
Date: 2025-04-09
Prerequisite programmes on food safety —
Part 4:
Food packaging manufacturing
Programmes prérequis pour la sécurité des denrées alimentaires —
Partie 4: Fabrication des emballages destinés aux denrées alimentaires

DISFDIS stage
This document contains the changes based on Action item #71 (proof reading).
A version with tracked changes is submitted as document N 288.
Next step: The clean version of this draft (N289) will be discussed at the next WG 11 meeting in February
2025.
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
Contents
Foreword . v
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Construction and layout of buildings . 2
4.1 Boundaries of the site/facility. 2
4.2 Environment . 2
4.3 Construction and layout . 2
5 Design and layout of facilities and workspaces . 2
5.1 General . 2
5.2 Internal structures and fittings . 2
5.3 Location of equipment . 2
5.4 Storage of food, packaging materials, ingredients and chemicals . 2
6 Utilities . 2
6.1 General . 2
6.2 Water, ice and steam . 2
6.3 Air and ventilation . 2
6.4 Compressed air and other gases. 2
6.5 Light . 3
7 Pest control . 3
7.1 General . 3
7.2 Pest control programmes . 3
7.3 Preventing access . 3
7.4 Harbourage and infestations . 3
7.5 Monitoring and detection . 3
7.6 Control and eradication . 3
8 Waste, FLW management and recycling . 3
8.1 General . 3
8.2 Recycling and/or reuse of materials . 3
8.3 Waste containers. 3
9 Equipment suitability and maintenance . 3
9.1 General . 3
9.2 Equipment capability . 3
9.3 Maintenance . 4
10 Management of purchased materials . 4
11 Storage, including warehousing, and transport . 4
11.1 Storage and warehousing . 4
11.2 Dispatch . 4
11.3 Transport . 4
12 Measures for prevention of contamination . 4
12.1 General . 4
12.2 Chemical contamination . 4
12.3 Physical contamination . 5
12.4 Migration . 5
iii
13 Cleaning and disinfection . 5
13.1 General . 5
13.2 Cleaning agents and tools . 5
13.3 Cleaning and disinfection programmes . 5
14 Personal hygiene and employee facilities. 5
14.1 General . 5
14.2 Hygiene facilities . 5
14.3 Designated eating areas . 6
14.4 Workwear and protective clothing . 6
14.5 Health status . 6
14.6 Personnel cleanliness . 6
14.7 Personnel behaviour . 6
14.8 Visitors and external providers . 6
15 Product and consumer information . 6
16 Food defence and food fraud . 6
16.1 General . 6
16.2 Food defence . 6
16.3 Food fraud prevention . 6
17 Rework usage . 6
Bibliography . 7

iv
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of
ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s)
which may be required to implement this document. However, implementers are cautioned that this may not
represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Subcommittee SC 17, Management systems
for food safety.
This secondfirst edition cancels and replaces the first edition (ISO/TS 22002-4:2013),, which has been
technically revised.
The main changes are as follows:
— the requirements in this document are applicable to food packaging manufacturing only;
— common requirements for the food, feed and packaging supply chain have been moved to new part of the
series, ISO 22002-100, which is a requirement of this document.
A list of all parts in the ISO 22002 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user
...

PROJET FINAL
Norme
internationale
ISO/TC 34/SC 17
Programmes prérequis
Secrétariat: DS
pour la sécurité des denrées
Début de vote:
alimentaires —
2025-04-24
Partie 4:
Vote clos le:
2025-06-19
Fabrication des emballages destinés
aux denrées alimentaires
Prerequisite programmes on food safety —
Part 4: Food packaging manufacturing
LES DESTINATAIRES DU PRÉSENT PROJET SONT
INVITÉS À PRÉSENTER, AVEC LEURS OBSERVATIONS,
NOTIFICATION DES DROITS DE PROPRIÉTÉ DONT ILS
AURAIENT ÉVENTUELLEMENT CONNAISSANCE ET À
FOURNIR UNE DOCUMENTATION EXPLICATIVE.
OUTRE LE FAIT D’ÊTRE EXAMINÉS POUR
ÉTABLIR S’ILS SONT ACCEPTABLES À DES FINS
INDUSTRIELLES, TECHNOLOGIQUES ET COM-MERCIALES,
AINSI QUE DU POINT DE VUE DES UTILISATEURS, LES
PROJETS DE NORMES
INTERNATIONALES DOIVENT PARFOIS ÊTRE CONSIDÉRÉS
DU POINT DE VUE DE LEUR POSSI BILITÉ DE DEVENIR DES
NORMES POUVANT
SERVIR DE RÉFÉRENCE DANS LA RÉGLEMENTATION
NATIONALE.
Numéro de référence
PROJET FINAL
Norme
internationale
ISO/TC 34/SC 17
Programmes prérequis
Secrétariat: DS
pour la sécurité des denrées
Début de vote:
alimentaires —
2025-04-24
Partie 4:
Vote clos le:
2025-06-19
Fabrication des emballages destinés
aux denrées alimentaires
Prerequisite programmes on food safety —
Part 4: Food packaging manufacturing
LES DESTINATAIRES DU PRÉSENT PROJET SONT
INVITÉS À PRÉSENTER, AVEC LEURS OBSERVATIONS,
NOTIFICATION DES DROITS DE PROPRIÉTÉ DONT ILS
AURAIENT ÉVENTUELLEMENT CONNAISSANCE ET À
FOURNIR UNE DOCUMENTATION EXPLICATIVE.
DOCUMENT PROTÉGÉ PAR COPYRIGHT
OUTRE LE FAIT D’ÊTRE EXAMINÉS POUR
ÉTABLIR S’ILS SONT ACCEPTABLES À DES FINS
© ISO 2025 INDUSTRIELLES, TECHNOLOGIQUES ET COM-MERCIALES,
AINSI QUE DU POINT DE VUE DES UTILISATEURS, LES
Tous droits réservés. Sauf prescription différente ou nécessité dans le contexte de sa mise en œuvre, aucune partie de cette
PROJETS DE NORMES
INTERNATIONALES DOIVENT PARFOIS ÊTRE CONSIDÉRÉS
publication ne peut être reproduite ni utilisée sous quelque forme que ce soit et par aucun procédé, électronique ou mécanique,
DU POINT DE VUE DE LEUR POSSI BILITÉ DE DEVENIR DES
y compris la photocopie, ou la diffusion sur l’internet ou sur un intranet, sans autorisation écrite préalable. Une autorisation peut
NORMES POUVANT
être demandée à l’ISO à l’adresse ci-après ou au comité membre de l’ISO dans le pays du demandeur.
SERVIR DE RÉFÉRENCE DANS LA RÉGLEMENTATION
NATIONALE.
ISO copyright office
Case postale 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Genève
Tél.: [phone]
E-mail: [e-mail]
Web: www.iso.org
Publié en Suisse Numéro de référence
ii
Sommaire Page
Avant-propos .v
Introduction .vi
1 Domaine d’application . 1
2 Références normatives . 1
3 Termes et définitions . 1
4 Construction et disposition des bâtiments . 2
4.1 Limites du site/de l’installation .2
4.2 Environnement .2
4.3 Construction et disposition .2
5 Conception et disposition des installations et des espaces de travail . 2
5.1 Généralités .2
5.2 Structures internes et accessoires .2
5.3 Emplacement des équipements .2
5.4 Entreposage des denrées alimentaires, matériaux d’emballage, ingrédients et produits
chimiques .2
6 Utilités . 2
6.1 Généralités .2
6.2 Eau, glace et vapeur .3
6.3 Air et ventilation .3
6.4 Air comprimé et autres gaz .3
6.5 Lumière .3
7 Lutte contre les nuisibles . 3
7.1 Généralités .3
7.2 Programmes de lutte contre les nuisibles .3
7.3 Fermeture des accès .3
7.4 Refuges pour nuisibles et infestations .3
7.5 Surveillance et détection .3
7.6 Maîtrise et éradication .3
8 Déchets, gestion des pertes et déchets alimentaires et recyclage. 3
8.1 Généralités .3
8.2 Recyclage et/ou réutilisation des matériaux .3
8.3 Conteneurs à déchets .3
9 Adéquation et maintenance des équipements . 4
9.1 Généralités .4
9.2 Aptitude des équipements .4
9.3 Maintenance .4
10 Gestion des matières achetées . 4
11 Stockage, y compris entreposage, et transport . 4
11.1 Stockage et entreposage .4
11.2 Expédition .4
11.3 Transport .4
12 Mesures de prévention de la contamination . 4
12.1 Généralités .4
12.2 Contamination chimique .4
12.3 Contamination physique .5
12.4 Migration .5
13 Nettoyage et désinfection . 5
13.1 Généralités .5
13.2 Produits et outils de nettoyage .5

iii
13.3 Programmes de nettoyage et de désinfection .5
14 Hygiène du personnel et installations destinées aux employés . 6
14.1 Généralités .6
14.2 Installations d’hygiène .6
14.3 Zones de repas désignées .6
14.4 Tenues de travail et vêtements de protection . .6
14.5 État de santé .6
14.6 Propreté du personnel .6
14.7 Comportement du personnel .6
14.8 Visiteurs et prestataires externes .
...