Title Page
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Company Name / Site
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Conducted on
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Prepared by
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Location
ISO/TS 22002-1
ISO/TS 22002-1
4. Construction and layout of buildings
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4.1 General requirements
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4.2 Environment
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4.3 Locations of establishments
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Summary Construction and layout of buildings:
5. Layout of premises workspace
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5.1General requirements
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5.2 Internal design, layout and traffic patterns
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5.3 Internal structures and fittings
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5.4 Location of equipment
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5.5 Laboratory facilities
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5.6 Temporary/mobile premises and vending machines
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5.7 Storage of food, packaging materials, ingredients and non food chemicals
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Summary Layout of premises workspace:
6. Utilities – air, water, energy
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6.1 General requirements
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6.2 Water supply
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6.3 Boiler chemicals
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6.4 Air quality and ventilation
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6.5 Compressed air and other gases
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6.6 Lighting
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Summary Utilities – air, water, energy:
7. Waste disposal
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7.1 General requirements
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7.2 Containers for waste and inedible or hazardous substances
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7.3 Waste management and removal
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7.4 Drains and drainage
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Summary Waste disposal:
8. Equipment suitability, cleaning and maintenance
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8.1 General requirements
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8.2 Hygienic design
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8.3 Product contact surfaces
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8.4 Temperature control and monitoring equipment
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8.5 Cleaning plant, utensils and equipment
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8.6 Preventive and corrective maintenance
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Summary Equipment suitability, cleaning and maintenance:
9. Management of purchased materials
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9.1 General requirements
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9.2 Selection and management of suppliers
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9.3 Incoming material requirements (raw/ingredients/packaging)
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Summary Management of purchased materials:
10. Measures for prevention of cross contamination
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10.1 General requirements
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10.2 Microbiological cross contamination
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10.3 Allergen management
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10.4 Physical contamination
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Summary Measures for prevention of cross contamination:
11. Cleaning and sanitizing
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11.1 General requirements
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11.2 Cleaning and sanitizing agents and tools
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11.3 cleaning and sanitizing programmes
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11.4 Cleaning in place (CIP) systems
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11.5 Monitoring sanitation effectiveness
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Summary Cleaning and sanitizing:
12. Pest control
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12.1 General requirements
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12.2 Pest control programmes
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12.3 Preventing access
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12.4 Harbourage and infestations
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12.5 Monitoring and detection
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12.6 Eradication
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Summary Pest control:
13. Personnel hygiene and employee facilities
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13.1 General requirements
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13.2 Personnel hygiene facilities and toilets
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13.3 Staff canteens and designated eating areas
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13.4 Workwear and protective clothing
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13.5 Health status
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13.6 Illness and injuries
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13.7 Personal cleanliness
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13.8 Personal behavior
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Summary Personnel hygiene and employee facilities:
14. Rework
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14.1 General requirements
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14.2 Storage. identification and traceability
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14.3 Rework usage
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Summary Rework:
15. Product recall procedures
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15.1 General requirements
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15.2 Product recall requirements
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Summary Product recall procedures:
16. Warehousing
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16.1 General requirements
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16.2 Warehousing requirements
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16.3 Vehicles, conveyances and containers
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Summary Warehousing:
17. Product information/consumer awareness
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Summary Product information/consumer awareness:
18. Food defence, biovigilance and bioterrorism
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18.1 General requirements
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18.2 Access controls
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Summary Food defence, biovigilance and bioterrorism:
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Other items required by applicable legislation, recognized sector codes and customer requirements.
ISO/TS 22002-4
ISO/TS 22002-4
4.1 Establishment
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4.1.1 General requirements
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4.1.2 Environment
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4.1.3 Location of establishment
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Summary establishment:
4.2 Layout and workspace
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4.2.1 General requirements
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4.2.2 Internal design, layout and traffic patterns
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4.2.3 Internal structures and fittings
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4.2.4 Equipment
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4.2.5 Temporary/mobile structures
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4.2.6 Storage
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Summary Layout and workspace:
4.3 Utilities
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4.3.1 General requirements
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4.3.2 Water supply
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4.3.3 Air quality and ventilation
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4.3.4 Compressed air and other gases
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4.3.5 Lighting
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Summary Utilities:
4.4 Waste
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4.4.1 General requirements
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4.4.2 Waste handling
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4.4.3 Drains and drainage
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Summary Waste:
4.5 Equipment suitability, cleaning and maintenance
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4.5.1 General requirements
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4.5.2 Hygienic design
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4.5.3 Food packaging contact surfaces
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4.5.4 Maintenance
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Summary Equipment suitability, cleaning and maintenance:
4.6 Management of purchased materials and services
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4.6.1 General requirements
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4.6.2 Selection and management of suppliers
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4.6.3 Incoming raw materials
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Summary management of purchased materials and services:
4.7 Measures for prevention of contamination
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4.7.1 General requirements
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4.7.2 Microbiological contamination
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4.7.3 Physical contamination
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4.7.4 Chemical contamination
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4.7.5 Chemical migration
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4.7.6 Allergen management
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Summary measures for prevention of contamination:
4.8 Cleaning
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4.8.1 General requirements
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4.8.2 Cleaning programmes
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4.8.3 Cleaning agents and tools
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4.8.4 Monitoring cleaning programme effectiveness
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Summary Cleaning:
4.9 Pest control
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4.9.1 General requirements
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4.9.2 Control programmes
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4.9.3 Preventing access
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4.9.4 Harbourage and infestations
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4.9.5 Monitoring and detection
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4.9.6 Eradication
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Summary Pest control:
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4.10 Personnel hygiene and facilities
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4.10.1 General requirements
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4.10.2 Personnel hygiene, changing facilities and toilets
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4.10.3 Staff canteens and designated eating and smoking areas
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4.10.4 Workwear and protective clothing
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4.10.5 Illness and injuries
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4.10.6 Personal cleanliness
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4.10.7 Personal behaviour
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Summary Personnel hygiene and facilities:
4.11 Rework
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4.11.1 General requirements
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4.11.2 Storage identification and traceability
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4.11.3 Rework usage
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Summary Rework:
4.13 Storage and transport
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4.13.1 General requirements
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4.13.2 Warehousing requirements
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4.13.3 Vehicles, conveyances and containers
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Summary Storage and transport:
4.12 Withdrawal procedures
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Summary Withdrawal procedures:
4.14 Food packaging information and consumer communication
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Summary Food packaging information and consumer communication:
4.15 Food defence, biovigilance and bioterrorism
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Summary Food defence, biovigilance and bioterrorism:
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Other items required by applicable legislation, recognized sector codes and customer requirements.
BSI-PAS 222
BSI-PAS 222
3. Sites
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3.1 General requirements
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3.2 Buildings
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3.3 Locations
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3.4 Locations of sites
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Summary Sites:
4. Processes and workspaces
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4.1 General requirements
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4.2 Workflow
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4.3 Structures and fittings
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4.4 Equipment
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4.5 Laboratory facilities
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4.6 Temporary and/or mobile structures and equipment
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4.7 Storage of materials
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Summary Processes and workspaces:
5. Utilities
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5.1 General requirements
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5.2 Water supply
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5.3 Boiler chemicals
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5.4 Ventilation
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5.5 Air and compressed gas systems
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5.6 Lighting
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Summary Utilities:
6. Waste disposal
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6.1 General requirements
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6.2 Containers for waste
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6.3 Waste management and removal
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6.4 Drains and drainage
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Summary waste disposal:
7. Equipment suitability, cleaning and maintenance
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7.1 General requirements
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7.2 Temperature control and monitoring equipment
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7.3 Preventive and corrective maintenance
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7.4 Measuring devices
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Summary Equipment suitability, cleaning and maintenance:
8. Management of ingredients
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8.1 General requirements
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8.2 Selection and management of suppliers
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8.3 Incoming material requirements [ingredients/packaging]
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8.4 Communications on product/process attributes
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Summary Management of ingredients:
9. Management of medications
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9.1 General requirements
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9.2 Prevention of crosscontact
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9.3 Storage
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Summary Management of medications:
10. Prevention of contamination
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Summary Prevention of contamination:
11. Sanitation
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11.1 General requirements
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11.2 Cleaning and sanitizing agents and tools
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11.3 Cleaning and sanitizing programmes
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Summary Sanitation:
12. Pest control
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12.1 General requirements
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12.2 Pest control programmes
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12.3 Preventing access
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12.4 Harbourage and infestations
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12.5 Monitoring and detection
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12.6 Control and eradication
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Summary Pest control:
13. Personnel hygiene and employee facilities
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13.1 General requirements
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13.2 Personnel hygiene facilities
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13.3 Designated eating areas
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13.4 Workwear and personal protective equipment
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13.5 Health status
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13.6 Personal cleanliness
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13.7 Personal behaviour
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Summary Personnel hygiene and employee facilities:
14. Rework
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14.1 General requirements
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14.2 Storage, identification and traceability
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14.3 Rework usage
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Summary Rework:
15. Product withdrawal procedures
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15.1 General requirements
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15.2 Product withdrawal requirements
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Summary Product withdrawal procedures:
16. Warehousing and transportation
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16.1 General requirements
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16.2 Warehousing
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16.3 Vehicles, conveyances and containers
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16.4 Product returns
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Summary Pest control:
17. Formulation of products
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Summary Formulation of products:
18. Specifications for services
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Summary specifications for services:
19. Training and supervision of personnel
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Summary Training and supervision of personnel:
20. Product information
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Summary Product information:
21. Food defence, biovigilance and bioterrorism
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21.1 General requirements
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21.2 Access controls
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Summary Food defence, biovigilance and bioterrorism:
ISO/TS 22002-3
ISO/TS 22002-3
4. General requirements
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Summary general requirements:
5. Common prerequisite programmes
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5.1 General
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5.2 Location
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5.3 Construction and layout of premises
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5.4 Equipment suitability and maintenance
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5.5 Personnel hygiene
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5.6 Working animals
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5.7 Purchasing management
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5.8 On-farm storage and transport
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5.9 Cleaning
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5.10 Waste management
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5.11 Pest control on farm premises
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5.12 Management of products suspected to be unsafe
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5.13 Outsourced activities
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Summary: Common prerequisite programmes
7. Prerequisite programmes specific to animal production
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7.1 General
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7.2 Feed and water for animals
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7.2.1 on-farm feed production
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7.2.2 Feeding and watering
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7.2.3 Pasture
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7.3 Health management
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7.3.1 Identification and movements
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7.3.2 Health monitoring
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7.3.3 Management of sick animals
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7.3.4 Management of death animals
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7.3.5 Use of veterinary drugs
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7.4 Milking
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7.5 Shell egg collection
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7.6 Preparation for slaughter
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7.7 Growing, harvesting, and handling of aquatic animals
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Summary prerequisite programmes specific to animal production:
Additional FSSC 22000 requirements
FSSC part 1 appendix 1A
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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.
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1.1 Shall have specified requirements.
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1.2 Shall be described in documents to the extent needed to conduct hazard analysis.
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1.3 Shall be managed in conformance with the requirements of technical specification for sector PRPs.
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2. Supervision of personnel in application food safety principles.
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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.
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3. Specific regulatory requirements
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4. Management of inputs
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5. Management of natural resources such as water and soil regarding animal production
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6. Food defence, biovigilance and bioterrorism
Completion
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Overall Comment
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Auditor's Name and Signature