Title Page
-
Company Name / Site
-
Conducted on
-
Prepared by
-
Location
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
