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ISO/TS 22002-1

ISO/TS 22002-1

4. Construction and layout of buildings

  • 4.1 General requirements

  • 4.2 Environment

  • 4.3 Locations of establishments

  • Summary Construction and layout of buildings:

5. Layout of premises workspace

  • 5.1General requirements

  • 5.2 Internal design, layout and traffic patterns

  • 5.3 Internal structures and fittings

  • 5.4 Location of equipment

  • 5.5 Laboratory facilities

  • 5.6 Temporary/mobile premises and vending machines

  • 5.7 Storage of food, packaging materials, ingredients and non food chemicals

  • Summary Layout of premises workspace:

6. Utilities – air, water, energy

  • 6.1 General requirements

  • 6.2 Water supply

  • 6.3 Boiler chemicals

  • 6.4 Air quality and ventilation

  • 6.5 Compressed air and other gases

  • 6.6 Lighting

  • Summary Utilities – air, water, energy:

7. Waste disposal

  • 7.1 General requirements

  • 7.2 Containers for waste and inedible or hazardous substances

  • 7.3 Waste management and removal

  • 7.4 Drains and drainage

  • Summary Waste disposal:

8. Equipment suitability, cleaning and maintenance

  • 8.1 General requirements

  • 8.2 Hygienic design

  • 8.3 Product contact surfaces

  • 8.4 Temperature control and monitoring equipment

  • 8.5 Cleaning plant, utensils and equipment

  • 8.6 Preventive and corrective maintenance

  • Summary Equipment suitability, cleaning and maintenance:

9. Management of purchased materials

  • 9.1 General requirements

  • 9.2 Selection and management of suppliers

  • 9.3 Incoming material requirements (raw/ingredients/packaging)

  • Summary Management of purchased materials:

10. Measures for prevention of cross contamination

  • 10.1 General requirements

  • 10.2 Microbiological cross contamination

  • 10.3 Allergen management

  • 10.4 Physical contamination

  • Summary Measures for prevention of cross contamination:

11. Cleaning and sanitizing

  • 11.1 General requirements

  • 11.2 Cleaning and sanitizing agents and tools

  • 11.3 cleaning and sanitizing programmes

  • 11.4 Cleaning in place (CIP) systems

  • 11.5 Monitoring sanitation effectiveness

  • Summary Cleaning and sanitizing:

12. Pest control

  • 12.1 General requirements

  • 12.2 Pest control programmes

  • 12.3 Preventing access

  • 12.4 Harbourage and infestations

  • 12.5 Monitoring and detection

  • 12.6 Eradication

  • Summary Pest control:

13. Personnel hygiene and employee facilities

  • 13.1 General requirements

  • 13.2 Personnel hygiene facilities and toilets

  • 13.3 Staff canteens and designated eating areas

  • 13.4 Workwear and protective clothing

  • 13.5 Health status

  • 13.6 Illness and injuries

  • 13.7 Personal cleanliness

  • 13.8 Personal behavior

  • Summary Personnel hygiene and employee facilities:

14. Rework

  • 14.1 General requirements

  • 14.2 Storage. identification and traceability

  • 14.3 Rework usage

  • Summary Rework:

15. Product recall procedures

  • 15.1 General requirements

  • 15.2 Product recall requirements

  • Summary Product recall procedures:

16. Warehousing

  • 16.1 General requirements

  • 16.2 Warehousing requirements

  • 16.3 Vehicles, conveyances and containers

  • Summary Warehousing:

17. Product information/consumer awareness

  • Summary Product information/consumer awareness:

18. Food defence, biovigilance and bioterrorism

  • 18.1 General requirements

  • 18.2 Access controls

  • Summary Food defence, biovigilance and bioterrorism:

  • Other items required by applicable legislation, recognized sector codes and customer requirements.

ISO/TS 22002-4

ISO/TS 22002-4

4.1 Establishment

  • 4.1.1 General requirements

  • 4.1.2 Environment

  • 4.1.3 Location of establishment

  • Summary establishment:

4.2 Layout and workspace

  • 4.2.1 General requirements

  • 4.2.2 Internal design, layout and traffic patterns

  • 4.2.3 Internal structures and fittings

  • 4.2.4 Equipment

  • 4.2.5 Temporary/mobile structures

  • 4.2.6 Storage

  • Summary Layout and workspace:

4.3 Utilities

  • 4.3.1 General requirements

  • 4.3.2 Water supply

  • 4.3.3 Air quality and ventilation

  • 4.3.4 Compressed air and other gases

  • 4.3.5 Lighting

  • Summary Utilities:

4.4 Waste

  • 4.4.1 General requirements

  • 4.4.2 Waste handling

  • 4.4.3 Drains and drainage

  • Summary Waste:

4.5 Equipment suitability, cleaning and maintenance

  • 4.5.1 General requirements

  • 4.5.2 Hygienic design

  • 4.5.3 Food packaging contact surfaces

  • 4.5.4 Maintenance

  • Summary Equipment suitability, cleaning and maintenance:

4.6 Management of purchased materials and services

  • 4.6.1 General requirements

  • 4.6.2 Selection and management of suppliers

  • 4.6.3 Incoming raw materials

  • Summary management of purchased materials and services:

4.7 Measures for prevention of contamination

  • 4.7.1 General requirements

  • 4.7.2 Microbiological contamination

  • 4.7.3 Physical contamination

  • 4.7.4 Chemical contamination

  • 4.7.5 Chemical migration

  • 4.7.6 Allergen management

  • Summary measures for prevention of contamination:

4.8 Cleaning

  • 4.8.1 General requirements

  • 4.8.2 Cleaning programmes

  • 4.8.3 Cleaning agents and tools

  • 4.8.4 Monitoring cleaning programme effectiveness

  • Summary Cleaning:

4.9 Pest control

  • 4.9.1 General requirements

  • 4.9.2 Control programmes

  • 4.9.3 Preventing access

  • 4.9.4 Harbourage and infestations

  • 4.9.5 Monitoring and detection

  • 4.9.6 Eradication

  • Summary Pest control:

  • 4.10 Personnel hygiene and facilities

  • 4.10.1 General requirements

  • 4.10.2 Personnel hygiene, changing facilities and toilets

  • 4.10.3 Staff canteens and designated eating and smoking areas

  • 4.10.4 Workwear and protective clothing

  • 4.10.5 Illness and injuries

  • 4.10.6 Personal cleanliness

  • 4.10.7 Personal behaviour

  • Summary Personnel hygiene and facilities:

4.11 Rework

  • 4.11.1 General requirements

  • 4.11.2 Storage identification and traceability

  • 4.11.3 Rework usage

  • Summary Rework:

4.13 Storage and transport

  • 4.13.1 General requirements

  • 4.13.2 Warehousing requirements

  • 4.13.3 Vehicles, conveyances and containers

  • Summary Storage and transport:

4.12 Withdrawal procedures

  • Summary Withdrawal procedures:

4.14 Food packaging information and consumer communication

  • Summary Food packaging information and consumer communication:

4.15 Food defence, biovigilance and bioterrorism

  • Summary Food defence, biovigilance and bioterrorism:

  • Other items required by applicable legislation, recognized sector codes and customer requirements.

BSI-PAS 222

BSI-PAS 222

3. Sites

  • 3.1 General requirements

  • 3.2 Buildings

  • 3.3 Locations

  • 3.4 Locations of sites

  • Summary Sites:

4. Processes and workspaces

  • 4.1 General requirements

  • 4.2 Workflow

  • 4.3 Structures and fittings

  • 4.4 Equipment

  • 4.5 Laboratory facilities

  • 4.6 Temporary and/or mobile structures and equipment

  • 4.7 Storage of materials

  • Summary Processes and workspaces:

5. Utilities

  • 5.1 General requirements

  • 5.2 Water supply

  • 5.3 Boiler chemicals

  • 5.4 Ventilation

  • 5.5 Air and compressed gas systems

  • 5.6 Lighting

  • Summary Utilities:

6. Waste disposal

  • 6.1 General requirements

  • 6.2 Containers for waste

  • 6.3 Waste management and removal

  • 6.4 Drains and drainage

  • Summary waste disposal:

7. Equipment suitability, cleaning and maintenance

  • 7.1 General requirements

  • 7.2 Temperature control and monitoring equipment

  • 7.3 Preventive and corrective maintenance

  • 7.4 Measuring devices

  • Summary Equipment suitability, cleaning and maintenance:

8. Management of ingredients

  • 8.1 General requirements

  • 8.2 Selection and management of suppliers

  • 8.3 Incoming material requirements [ingredients/packaging]

  • 8.4 Communications on product/process attributes

  • Summary Management of ingredients:

9. Management of medications

  • 9.1 General requirements

  • 9.2 Prevention of crosscontact

  • 9.3 Storage

  • Summary Management of medications:

10. Prevention of contamination

  • Summary Prevention of contamination:

11. Sanitation

  • 11.1 General requirements

  • 11.2 Cleaning and sanitizing agents and tools

  • 11.3 Cleaning and sanitizing programmes

  • Summary Sanitation:

12. Pest control

  • 12.1 General requirements

  • 12.2 Pest control programmes

  • 12.3 Preventing access

  • 12.4 Harbourage and infestations

  • 12.5 Monitoring and detection

  • 12.6 Control and eradication

  • Summary Pest control:

13. Personnel hygiene and employee facilities

  • 13.1 General requirements

  • 13.2 Personnel hygiene facilities

  • 13.3 Designated eating areas

  • 13.4 Workwear and personal protective equipment

  • 13.5 Health status

  • 13.6 Personal cleanliness

  • 13.7 Personal behaviour

  • Summary Personnel hygiene and employee facilities:

14. Rework

  • 14.1 General requirements

  • 14.2 Storage, identification and traceability

  • 14.3 Rework usage

  • Summary Rework:

15. Product withdrawal procedures

  • 15.1 General requirements

  • 15.2 Product withdrawal requirements

  • Summary Product withdrawal procedures:

16. Warehousing and transportation

  • 16.1 General requirements

  • 16.2 Warehousing

  • 16.3 Vehicles, conveyances and containers

  • 16.4 Product returns

  • Summary Pest control:

17. Formulation of products

  • Summary Formulation of products:

18. Specifications for services

  • Summary specifications for services:

19. Training and supervision of personnel

  • Summary Training and supervision of personnel:

20. Product information

  • Summary Product information:

21. Food defence, biovigilance and bioterrorism

  • 21.1 General requirements

  • 21.2 Access controls

  • Summary Food defence, biovigilance and bioterrorism:

ISO/TS 22002-3

ISO/TS 22002-3

4. General requirements

  • Summary general requirements:

5. Common prerequisite programmes

  • 5.1 General

  • 5.2 Location

  • 5.3 Construction and layout of premises

  • 5.4 Equipment suitability and maintenance

  • 5.5 Personnel hygiene

  • 5.6 Working animals

  • 5.7 Purchasing management

  • 5.8 On-farm storage and transport

  • 5.9 Cleaning

  • 5.10 Waste management

  • 5.11 Pest control on farm premises

  • 5.12 Management of products suspected to be unsafe

  • 5.13 Outsourced activities

  • Summary: Common prerequisite programmes

7. Prerequisite programmes specific to animal production

  • 7.1 General

  • 7.2 Feed and water for animals

  • 7.2.1 on-farm feed production

  • 7.2.2 Feeding and watering

  • 7.2.3 Pasture

  • 7.3 Health management

  • 7.3.1 Identification and movements

  • 7.3.2 Health monitoring

  • 7.3.3 Management of sick animals

  • 7.3.4 Management of death animals

  • 7.3.5 Use of veterinary drugs

  • 7.4 Milking

  • 7.5 Shell egg collection

  • 7.6 Preparation for slaughter

  • 7.7 Growing, harvesting, and handling of aquatic animals

  • Summary prerequisite programmes specific to animal production:

Additional FSSC 22000 requirements

FSSC part 1 appendix 1A

  • 1. Specifications for services - The organization shall ensure that all services (including utilities, transport and maintenance) which are provided and may have an impact on food safety.

  • 1.1 Shall have specified requirements.

  • 1.2 Shall be described in documents to the extent needed to conduct hazard analysis.

  • 1.3 Shall be managed in conformance with the requirements of technical specification for sector PRPs.

  • 2. Supervision of personnel in application food safety principles.

  • 2.1 The organization shall ensure the effective supervision of personnel in the correct application of food safety principles and practices commensurate with their activity.

  • 3. Specific regulatory requirements

  • 4. Management of inputs

  • 5. Management of natural resources such as water and soil regarding animal production

  • 6. Food defence, biovigilance and bioterrorism

Completion

  • Overall Comment

  • Auditor's Name and Signature

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