ISO/FDIS 22002-1
(Main)Prerequisite programmes on food safety — Part 1: Food manufacturing
Prerequisite programmes on food safety — Part 1: Food manufacturing
ISO/TS 22002-1 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards. ISO/TS 22002-1 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7. ISO/TS 22002-1 is neither designed nor intended for use in other parts of the food supply chain. Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process. Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under 1), 2), 3), 4), and 5) below. ISO/TS 22002-1 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3: a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy, and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials; g) measures for the prevention of cross-contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene. In addition, ISO/TS 22002-1 adds other aspects which are considered relevant to manufacturing operations: 1) rework; 2) product recall procedures; 3) warehousing; 4) product information and consumer awareness; 5) food defence, biovigilance, and bioterrorism.
Programmes prérequis pour la sécurité des denrées alimentaires — Partie 1: Fabrication des denrées alimentaires
L'ISO/TS 22002-1 spécifie les exigences pour établir, mettre en œuvre et mettre à jour des programmes prérequis (PRP) afin d'aider à maîtriser les dangers liés à la sécurité des denrées alimentaires. L'ISO/TS 22002-1 est applicable à tous les organismes, quelle que soit leur taille ou leur complexité, qui interviennent dans l'étape de fabrication de la chaîne alimentaire et qui souhaitent mettre en œuvre des PRP de manière à satisfaire aux exigences spécifiées dans l'ISO 22000:2005, Article 7. L'ISO/TS 22002-1 n'est ni conçue pour, ni destinée à être utilisée dans d'autres parties de la chaîne d'approvisionnement alimentaire. Les opérations de fabrication des denrées alimentaires étant diverses par nature, les exigences spécifiées dans l'ISO/TS 22002-1:2009 ne s'appliquent pas nécessairement en totalité à un établissement ou à un procédé individuel. Les exclusions ou la mise en œuvre de mesures alternatives nécessitent d'être justifiées et documentées par une analyse des dangers, telle que décrite dans l'ISO 22000:2005, 7.4. Il convient que toute exclusion ou mesure alternative adoptée n'affecte pas la capacité de l'organisme à se conformer à ces exigences. Ces exclusions incluent par exemple les aspects complémentaires concernant les opérations de fabrication énumérées ci-dessous aux points 1), 2), 3), 4) et 5). L'ISO/TS 22002-1 spécifie des exigences détaillées à prendre en compte en liaison avec l'ISO 22000:2005, 7.2.3: a) la construction et la disposition des bâtiments et des installations associées; b) la disposition des locaux, notamment l'espace de travail et les installations destinées aux employés; c) l'alimentation en air, en eau, en énergie et autres; d) les services annexes, notamment pour l'élimination des déchets et des eaux usées; e) le caractère approprié des équipements et leur accessibilité pour leur nettoyage, leur entretien et leur maintenance préventive; f) la gestion des produits achetés; g) les mesures de prévention contre les transferts de contaminations; h) le nettoyage et la désinfection; i) la maîtrise des nuisibles; j) l'hygiène des membres du personnel. En outre, l'ISO/TS 22002-1 précise d'autres aspects considérés comme pertinents pour les opérations de fabrication: 1) le retraitement/recyclage; 2) les procédures de rappel de produits; 3) l'entreposage; 4) l'information sur les produits et la sensibilisation des consommateurs; 5) la prévention de l'introduction intentionnelle de dangers dans les denrées alimentaires, la biovigilance et le bioterrorisme.
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FINAL DRAFT
International
Standard
ISO/TC 34/SC 17
Prerequisite programmes on food
Secretariat: DS
safety —
Voting begins on:
2025-04-24
Part 1:
Food manufacturing
Voting terminates on:
2025-06-19
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 1: Fabrication des 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 1:
Food manufacturing
Voting terminates on:
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 1: Fabrication des 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: +41 22 749 01 11
Email: copyright@iso.org
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 . 1
4.1 Boundaries of the site/facility .1
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 non-food 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 .3
6.5 Light .3
6.6 Boiler chemicals .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 .4
9 Equipment suitability and maintenance . 4
9.1 General .4
9.2 Equipment capability .4
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 Microbiological contamination .4
12.3 Allergen control .5
12.4 Physical contamination .5
12.5 Chemical contamination .6
13 Cleaning and disinfection . 6
13.1 General .6
iii
13.2 Cleaning agents and tools .6
13.3 Cleaning and disinfection programmes .6
13.4 Cleaning in place (CIP) systems .6
14 Personal hygiene and employee facilities . 6
14.1 General .6
14.2 Hygiene facilities.7
14.3 Designated eating areas .7
14.4 Workwear and protective clothing .7
14.5 Health status .7
14.6 Personnel cleanliness .
...
ISO/DIS FDIS 22002-1:2024(en)
ISO/TC 34/SC 17/WG 11 N 302
Replaces N 301
Secretariat: DS
Date: 2025-04-09
Prerequisite programmes on food safety —
Part 1:
Food manufacturing
Programmes prérequis pour la sécurité alimentaire — des denrées alimentaires —
Partie 1: Fabrication des alimentsdenrées alimentaires
DISFDIS stage
This document contains the changes made on 13th meeting (February 2025).
A version with tracked changes is submitted as document N 301.
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: copyright@iso.org
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 . 1
4.1 Boundaries of the site/facility. 1
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 non-food 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. 3
6.5 Light . 3
6.6 Boiler chemicals . 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. 4
9 Equipment suitability and maintenance . 4
9.1 General . 4
9.2 Equipment capability . 4
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 Microbiological contamination . 4
iii
12.3 Allergen control . 5
12.4 Physical contamination . 5
12.5 Chemical contamination . 6
13 Cleaning and disinfection . 6
13.1 General . 6
13.2 Cleaning agents and tools . 6
13.3 Cleaning and disinfection programmes . 6
13.4 Cleaning in place (CIP) systems . 6
14 Personal hygiene and employee facilities. 7
14.1 General . 7
14.2 Hygiene facilities . 7
14.3 Designated eating areas . 7
14.4 Workwear and protective clothing . 7
14.5 Health status . 7
14.6 Personnel cleanliness . 7
14.7 Personnel behaviour . 7
14.8 Visitors and external providers . 7
15 Product and consumer information . 7
16 Food defence and food fraud . 7
16.1 General . 7
16.2 Food defence . 7
16.3 Food fraud prevention . 7
17 Rework . 8
17.1 General . 8
17.2 Storage, identification and traceability . 8
17.3 Rework usage . 8
Bibliography . 9
iv
Foreword
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Any trade name used in this document is information given for the co
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