ISO/TS 22002-4:2013 (and the updated ISO 22002-4:2025) specifies the Prerequisite Programs (PRPs) for food safety in the manufacture of food packaging. It serves as a foundational operational framework for organizations seeking FSSC 22000 certification, working in conjunction with ISO 22000 to control food safety hazards.
Below is a detailed checklist based on the 15 generic PRP clauses outlined in the standard. Clause 4: Generic PRPs Checklist 4.1 Establishment
Environment: Assess potential contamination from internal and external local sources.
Location: Clearly identify and maintain establishment boundaries to prevent contamination.
Construction: Ensure buildings are durable and protect against entry of auxiliary device hazards. 4.2 Layout and Workspace
Traffic Patterns: Design internal layouts to protect against cross-contamination and unintended mixing of materials.
Internal Structures: Verify that walls/floors are washable and ceilings minimize dirt build-up.
Storage: Segregate food-contact from non-food-contact materials; maintain distance from walls for inspection. 4.3 Utilities
Water Supply: Use water of adequate quality and sufficient quantity for operations.
Air & Gases: Monitor air quality and ventilation; ensure compressed air and gases do not introduce hazards.
Lighting: Provide sufficient lighting for safe operations and maintenance. 4.4 Waste Disposal
Waste Handling: Implement procedures for the effective removal and storage of solid and liquid waste.
Drainage: Ensure drains are trapped, covered, and flow away from production areas. 4.5 Equipment Suitability
Hygienic Design: Equipment must be designed to facilitate cleaning and minimize contamination.
Food Contact Surfaces: Verify surfaces are smooth, non-absorbent, and easily cleanable.
Maintenance: Maintain a preventive maintenance program for all safety-critical equipment. 4.6 Management of Purchased Materials
Supplier Selection: Evaluate and manage suppliers based on their ability to meet food safety requirements.
Incoming Raw Materials: Inspect and verify incoming materials against agreed-upon specifications. TECHNICAL SPECIFICATION ISO/TS 22002-4 - iTeh Standards iso ts 220024 checklist top
Introduction
ISO/TS 22002-1 is a technical specification that defines the requirements for prerequisite programs (PRPs) in the food industry. The standard is part of the ISO 22000 family of standards, which focuses on food safety management.
Preparing a Good Report: Top Checklist
To ensure you're on the right track, here's a checklist to help you prepare a comprehensive report:
I. Prerequisites (5.1 - 5.5)
II. Prerequisite Programs (6.1 - 6.5)
III. Food Safety Management System (7.1 - 7.6)
IV. Documentation and Records (8.1 - 8.4)
V. Internal Audits and Management Review (9.1 - 9.3)
VI. Continual Improvement (10.1 - 10.3)
By following this checklist, you'll be well on your way to preparing a comprehensive report that meets the requirements of ISO/TS 22002-1.
Master Your Food Packaging Safety with the ISO/TS 22002-4 Checklist
If you’re in the food packaging industry, you already know that "safe for food" starts long before the ingredients hit the container. ISO/TS 22002-4 is the industry-standard specification for prerequisite programs (PRPs) that ensure your packaging doesn't compromise food safety.
Whether you’re gearing up for FSSC 22000 certification or just tightening your internal quality controls, having a clear checklist is non-negotiable. Here are the top categories your ISO/TS 22002-4 checklist must cover to stay compliant. 1. Construction and Layout of Buildings
Your facility itself is the first line of defense. A standard checklist includes:
Environment & Location: Ensuring the surrounding area doesn't pose a contamination risk (like pests or odors).
Establishment Layout: Designing the flow of people and materials to prevent cross-contamination. Establish a food safety policy : Define a
Internal Structure: Using durable, easy-to-clean materials for walls, floors, and ceilings. 2. Utilities: Air, Water, and Energy
Contamination can literally be in the air or water. Your audit should verify:
Water Supply: Ensuring any water used in the process (or for cleaning) is of appropriate quality.
Air Quality: Proper ventilation and filtration to prevent airborne particles from settling on packaging.
Compressed Air & Gases: Ensuring gases used in production are food-grade and filtered. 3. Waste Management and Drainage
The checklist must address how you handle what's leaving the facility:
Waste Handling: Specific protocols for identifying, storing, and removing waste.
Drains: Designing drainage systems that prevent backups or odors from entering production areas. 4. Equipment Suitability and Maintenance
Your machines shouldn't be the source of the problem. Key checklist items include:
Hygienic Design: Using equipment that is easy to clean and lacks "dead spots" where bacteria can grow.
Preventive Maintenance: A strict schedule for repairs to prevent mechanical breakdowns or lubricant leaks.
Packaging Contact Surfaces: Verifying that any part of the machine touching the packaging is made of approved, non-reactive materials. 5. Management of Purchased Materials
You are only as safe as your suppliers. Checklist priorities here are:
Supplier Selection: Assessing suppliers for their own safety standards.
Incoming Materials: Inspecting raw materials (like resins or inks) before they enter production. 6. Measures for Prevention of Contamination This is the "catch-all" for active safety:
Microbiological/Chemical/Physical Hazards: Identifying and mitigating risks for each.
Allergen Management: Strict protocols if your facility handles materials that could trigger allergies. She signed the checklist. “Conditional certification
Chemical Migration: Testing to ensure chemicals from the packaging don't "migrate" into the food once it's filled. 7. Cleaning and Pest Control Finally, your day-to-day hygiene must be documented:
Cleaning Schedules: Detailed "what, when, and how" for every part of the facility.
Pest Control: Regular inspections and preventative measures to keep critters out.
Need a ready-made template? Tools like Qvalon offer digital versions of these checklists to streamline your internal audits. New Checklist Available For TS ISO 22002 - Safefood 360
At 4:47 PM, Elena Okafor reopened her binder.
The drains in Zone 2 had been acid-cleaned and photographed. The air filters were replaced—Maya found spares in a forgotten storage room. Leo, red-faced but silent, walked every line supervisor through a retraining session he wrote himself. The security footage of the regrind run was preserved, logged, and a corrective action was filed: “Production halt protocol reviewed – no future exceptions.”
The owners authorized $200,000 in emergency repairs via a conference call.
Elena walked the plant one last time. She checked the “top management” section again.
7.5 – Culture of food safety prioritized over production?
Evidence: Plant director halted production for 3 hours for unplanned maintenance. Interim QM documented real-time corrective actions. Ownership approved funds within 90 minutes. Status: CONFORMING.
She signed the checklist.
“Conditional certification,” Elena said. “Three months to close the remaining minors. Congratulations, ApexPak.”
Leo shook her hand stiffly. Then he turned to Maya.
“You’re not fired,” he said. “You’re promoted. My job, if you want it. I’ll be in maintenance where I belong.”
Maya looked at her tablet. The checklist was green now. But she knew the real work was just beginning.
At the top of the document, she typed a new note:
“ISO/TS 22002-4 is not a test. It’s a mirror. Today we looked. Tomorrow we improve.”
She smiled. Then she went to check the drains again.
The End.
Use this checklist to assess your current compliance level. For each item, mark: Compliant (C) / Partially Compliant (P) / Non-Compliant (NC).