ISO/FDIS 22002-100

Prerequisite programmes on food safety — Part 100: Requirements for the food, feed and packaging supply chain

Titre manque — Partie 100: Titre manque

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

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 100:
Requirements for the food, feed and
Voting terminates on:
2025-06-19
packaging supply chain
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 100:
Requirements for the food, feed and
Voting terminates on:
packaging supply chain
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 . 3
4.1 Boundaries of the site/facilities .3
4.2 Environment .3
4.3 Construction and layout .4
5 Design and layout of facilities and workspaces . 4
5.1 General .4
5.2 Internal structures and fittings .4
5.3 Location of equipment .5
5.4 Storage of food, packaging materials, ingredients and chemicals .5
6 Utilities . 5
6.1 General .5
6.2 Water, ice and steam .5
6.3 Air and ventilation .5
6.4 Compressed air and other gases .6
6.5 Light .6
7 Pest control . 6
7.1 General .6
7.2 Pest control programmes .6
7.3 Preventing access .6
7.4 Harbourage and infestations .7
7.5 Monitoring and detection .7
7.6 Control and eradication .7
8 Waste, FLW management and recycling . 8
8.1 General .8
8.2 Recycling and/or reuse of materials .8
8.3 Waste containers .9
9 Equipment suitability and maintenance . 9
9.1 General .9
9.2 Equipment capability .10
9.3 Maintenance .10
10 Management of purchased materials .10
10.1 General .10
10.2 Selection and management of suppliers .10
10.3 Incoming materials .11
11 Storage, including warehousing, and transport .11
11.1 Storage and warehousing .11
11.2 Dispatch .11
11.3 Transport . 12
12 Measures for prevention of contamination .12
13 Cleaning and disinfection .12
13.1 General . 12
13.2 Cleaning agents and tools . 12
13.3 Cleaning and disinfection programmes . 12
14 Personal hygiene and employee facilities .13

iii
14.1 General . 13
14.2 Hygiene facilities. 13
14.3 Designated eating areas . 13
14.4 Workwear and protective clothing .14
14.5 Health status .14
14.6 Personnel cleanliness .14
14.7 Personnel behaviour . . . 15
14.8 Visitors and external providers . 15
15 Product and consumer information .15
16 Food defence and food fraud . 16
16.1 General .
...

ISO/DIS FDIS 22002-100:2024(en)
ISO/TC 34/SC 17/WG 11 N 300
Replaces N 299
Secretariat: DS
Date: 2025-04-09
Prerequisite programmes on food safety —
Part 100:
Requirements for the food, feed and packaging supply chain

DISFDIS stage
This document contains the changes made on 13th meeting (February 2025).
A version with tracked changes is submitted as document N 299.
Next step: This draft will be submitted for the FDIS procedure.

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 . 3
4.1 Boundaries of the site/facilities . 3
4.2 Environment . 3
4.3 Construction and layout . 4
5 Design and layout of facilities and workspaces . 4
5.1 General . 4
5.2 Internal structures and fittings . 4
5.3 Location of equipment . 5
5.4 Storage of food, packaging materials, ingredients and chemicals . 5
6 Utilities . 5
6.1 General . 5
6.2 Water, ice and steam . 6
6.3 Air and ventilation . 6
6.4 Compressed air and other gases. 6
6.5 Light . 6
7 Pest control . 6
7.1 General . 6
7.2 Pest control programmes . 7
7.3 Preventing access . 7
7.4 Harbourage and infestations . 7
7.5 Monitoring and detection . 7
7.6 Control and eradication . 8
8 Waste, FLW management and recycling . 9
8.1 General . 9
8.2 Recycling and/or reuse of materials . 9
8.3 Waste containers. 10
9 Equipment suitability and maintenance . 10
9.1 General . 10
9.2 Equipment capability . 10
9.3 Maintenance . 11
10 Management of purchased materials . 11
10.1 General . 11
10.2 Selection and management of suppliers . 11
10.3 Incoming materials . 12
11 Storage, including warehousing, and transport . 12
11.1 Storage and warehousing . 12
11.2 Dispatch . 12
11.3 Transport . 12
12 Measures for prevention of contamination . 13
13 Cleaning and disinfection . 13
iii
13.1 General . 13
13.2 Cleaning agents and tools . 13
13.3 Cleaning and disinfection programmes . 13
14 Personal hygiene and employee facilities. 14
14.1 General . 14
14.2 Hygiene facilities . 14
14.3 Designated eating areas . 14
14.4 Workwear and protective clothing . 15
14.5 Health status . 15
14.6 Personnel cleanliness . 16
14.7 Personnel behaviour . 16
14.8 Visitors and external providers . 16
15 Product and consumer information . 17
16 Food defence and food fraud . 17
16.1 General . 17
16.2 Food defence . 17
16.3 Food fraud prevention . 17
Annex A (informative) Examples of food defence measures . 19
Annex B (informative) Examples of food fraud mitigation measures . 22
Bibliography . 24

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.
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’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
v
Introduction
ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement
is that organizations establish, implement and maintain prerequisite programmes (PRPs) to assist in
controlling food safety hazards.
This document does not duplicate the requirements given in ISO 22000 and is intended to be used when
establishing, implementing and maintaining the PRPs specific to the organization(s) in conjunction with
IS
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