Introduction To Technical Specification ISO 22002

Introducing Technical
Specification ISO/TS
22002-1:2009 –
Prescriptive Prerequisite
Programmes for Food
Manufacturing
www.22000foodsafety.com
What is Technical Specification
ISO/TS 22002-1:2009?
ISO 22000:2005 sets out specific food safety
requirements for organizations in the food chain.
One requirement of ISO 22000 is that

organizations establish, implement and maintain
prerequisite programmes to assist in controlling
food safety hazards (Clause 7).
Technical Specification ISO/TS 22002-1:2009 is

intended to be used to support food safety
management systems meeting the requirements
specified in ISO 22000:2005 and contains detailed
requirements for prerequisite programmes.
1/7/2010 www.22000foodsafety.com 2
ISO/TS 22002-1:2009?

intended to be used in conjunction with ISO
22000:2005.
Technical Specification ISO/TS 22002-1:2009 was

published on December 15th, 2009.

applicable to all organizations, regardless of size
or complexity, involved in food manufacturing.
What is ISO 22000:2005?
ISO 22000 is designed for the certification of

established Food Safety Management Systems
and so an organisations FSMS can be certified as
compliant with this standard by an independent
body.
An organisation can be in compliance with ISO

22000:2005 without being formally certified by an
accredited body. An organisation can apply the
food safety management system and state that
the FSMS complies with ISO 22000, however, the
system is likely to have more credibility with
customers if it has been approved by an
independent body.
What is ISO 22000:2005?
In order to comply with ISO 22000 an organisation
shall:
 Plan, implement, maintain and update a food safety

management system to supply products that are
safe for the consumer
 Demonstrate compliance with applicable customer,
statutory and regulatory food safety requirements
 Demonstrate compliance with recognised industry
codes of practice
 Effectively communicate food safety issues to
suppliers, customers and relevant parties in the
food chain
 Conform to the stated food safety policy
 Demonstrate such conformity to relevant interested
parties
What is ISO 22000:2005?
ISO 22000 integrates the principles of the Hazard
Analysis and Critical Control Point (HACCP) system
developed by the Codex Alimentarius Commission with
prerequisite programmes. Hazard analysis is the key to
an effective food safety management system.
ISO 22000 assists in defining the system requirements
to gather the information and knowledge in order to
establish an effective combination of control measures.
ISO 22000 requires that all hazards that may be
reasonably expected to occur in the food chain,
including hazards that may be associated with the
process and facilities used, are identified and assessed.
During hazard analysis, the FSMS ensures hazard
control by combining the prerequisite programmes,
operational prerequisite programmes and HACCP
plans.
ISO 22000 Definitions
Prerequisite Programme (PRP)
Base conditions and activities that are necessary to

maintain a safe environment for the production,
handling and provision of safe end products. These are
infrastructure and maintenance prerequisites that an
organisation has decided are the minimum pre-
conditional hygienic conditions.
ISO 22000 Definitions
Operational Prerequisite Programme (Operational PRP)
A prerequisite programme identified by the hazard analysis as
essential in order to control food safety hazards in the product
or in the process.
An operational prerequisite programme is a specified

procedure(s) or instruction(s), specific to the nature and size
of the operation, that enhances and/or maintains operational
conditions to enable more effective control of food safety
hazards and/or that controls the likelihood of introducing food
safety hazards and their contamination of or proliferation in
the product(s) and product processing environment.
Types of operational prerequisites include:

Physical contamination controls ( e.g. Metal detection)
Chemical contamination controls (e.g. Cleaning controls)
Prevention of cross contamination (e.g. Allergen controls)
ISO/TS 22002-1:2009?
The new ISO 22002 Technical Specification
specifies requirements to be specifically
considered in relation to ISO 22000:2005 7.2.3
including:
a) construction and layout of buildings and
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 and maintenance
f) management of purchased materials
ISO/TS 22002-1:2009?
The new ISO 22002 Technical Specification
specifies requirements to be specifically
considered in relation to ISO 22000:2005 7.2.3
including:
g) measures for the prevention of cross-
contamination
h) cleaning and sanitizing
i) pest control
j) personnel hygiene
In addition Technical Specification ISO/TS 22002-

1:2009 includes prerequisite programmes for
rework, product recall procedures, warehousing,
product information and consumer awareness,
food defence, biovigilance and bioterrorism.
ISO/TS 22002-1:2009?
Exclusions to Technical Specification ISO/TS

22002-1:2009 need to be justified and
documented by a hazard analysis, as prescribed
in ISO 22000:2005 Clause7.4.
The following slides show the sections of

Technical Specification ISO/TS 22002-1:2009 and
a summary of the compliant documents provided
in our ISO 22000 Certification Package.
Technical Specification ISO/TS 22002-1:2009
ISO 22002 Compliance Summary
ISO 22002 Requirements ISO 22000 FSQMS Procedures
4. Construction and layout of buildings

PRP 4.1 Design and Construction of
4.1 General requirements
Buildings
PRP 4.2 Environment Prerequisite
4.2 Environment
Programmes
4.3 Locations of establishments PRP 4.3 Site Location and Standards
5. Layout of premises workspace

PRP 5.1 Layout of Premises and
5.1General requirements
Workspace
5.2 Internal design, layout and traffic
PRP 5.2 Internal Design and Layout
patterns
5.3 Internal structures PRP 5.3 Internal Structure
5.4 Location of equipment PRP 5.4 Equipment Design and Location
5.5 Laboratory facilities PRP 5.5 Laboratory Facilities

5.6 Temporary/mobile premises and PRP 5.6 Temporary Structures and
vending machines Vending Machine Facilities
5.7 Storage of food, packaging
materials, ingredients and non food PRP 5.7 Storage
chemicals
6. Utilities – air, water, energy
6.1 General requirements PRP 6.1 Site Services
6.2 Water supply PRP 6.2 Control of Water Supply
6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals
6.4 Air quality ventilation PRP 6.4 Control of Air Supply

PRP 6.5 Control of Compressed Air and
6.5 Compressed air and other gases
Gases
6.6 Lighting PRP 6.6 Lighting
7. Waste disposal
7.1 General requirements PRP 7.1 Waste Management

7.2 Containers for waste and inedible or
PRP 7.2 Waste Container Management
hazardous substances
7.3 Waste management and removal PRP 7.3 Waste Disposal
7.4 Drains and drainage PRP 7.4 Drainage Systems
8. Equipment suitability, cleaning and maintenance

PRP 8.1 Equipment Prerequisite
Programmes
8.2 Hygienic design PRP 8.2 Equipment Hygienic Design
8.3 Product contact surfaces PRP 8.3 Food Contact Surfaces

8.4 Temperature control and monitoring
PRP 8.4 Monitoring Equipment
equipment
8.5 Cleaning plant, utensils and
PRP 8.5 Equipment Cleaning
equipment
8.6 Preventive and corrective PRP 8.6 Maintenance Prerequisite
maintenance Programmes
9. Management of purchased materials

PRP 9.1 Purchasing Prerequisite
Programmes
9.2 Selection and management of PRP 9.2 Supplier Approval and
suppliers Monitoring
9.3 Incoming material requirements
PRP 9.3 Control of Incoming Materials
(raw/ingredients/packaging)
10. Measures for prevention of cross contamination
10.1 General requirements PRP 10.1 Prevention of Contamination

10.2 Microbiological cross PRP 10.2 Prevention of Microbiological
contamination Contamination
10.3 Allergen management PRP 10.3 Allergen Control System
PRP 10.4 Prevention of Physical
10.4 Physical contamination
Contamination
11. Cleaning and sanitizing

PRP 11.1 Cleaning Prerequisite
Programmes
11.2 Cleaning and sanitizing agents and PRP 11.2 Cleaning Agents and
tools Equipment
11.3 Cleaning and sanitizing
PRP 11.3 Cleaning Procedures
programmes
11.4 Cleaning in place (CIP) systems PRP 11.4 CIP Systems Prerequisites
PRP 11.5 Monitoring of Cleaning
11.5 Monitoring sanitation effectiveness
Effectiveness
12. Pest control
12.1 General requirements PRP 12.1 Pest Control Prerequisites
12.2 Pest control programmes PRP 12.2 Pest Control Programme
12.3 Preventing access PRP 12.3 Prevention of Pest Access
12.4 Harbourage and infestations PRP 12.4 Prevention of Pest Harbourage
12.5 Monitoring and detection PRP 12.5 Pest Monitoring
12.6 Eradication PRP 12.6 Pest Eradication
13. Personnel hygiene and employee facilities

PRP 13.1 Personal Hygiene and
Personnel Facilities Prerequisites
13.2 Personnel hygiene facilities and
PRP 13.2 Personnel Hygiene Facilities
toilets
13.3 Staff canteens and designated
PRP 13.3 Personnel Canteen Facilities
eating areas
13.4 Work wear and protective clothing PRP 13.4 Protective Work Wear
13.5 Health status PRP 13.5 Medical Screening
13.6 Illness and injuries PRP 13.6 Illness Reporting Systems
13.7 Personal cleanliness PRP 13.7 Personal Cleanliness
13.8 Personal behaviour PRP 13.8 Personal Behaviour
14. Rework
PRP 14.1 Rework Prerequisite
Programmes
14.2 Storage. Identification and PRP 14.2 Rework Storage Identification
traceability and Traceability
14.3 Rework usage PRP 14.3 Rework Usage Prerequisites
15. Product recall procedures

PRP 15.1 Product Recall Prerequisite
Programmes
PRP 15.2 Product Recall Procedure
15.2 Product recall requirements
Prerequisites
16. Warehousing
16.1 General requirements PRP 16.1 Storage Prerequisites
16.2 Warehousing requirements PRP 16.2 Warehousing Prerequisites

16.3 Vehicles, conveyances and PRP 16.3 Despatch and Distribution
containers Prerequisites
17. Product information/consumer awareness

PRP 17.1 Product Information
17.1 Product information
Prerequisites
17.2 Labelling of pre-packaged foods PRP 17.2 Product Labelling Controls
18. Food defence, biovigilance and bioterrorism
18.1 General requirements PRP 18.1 Food Defence System
18.2 Access controls PRP 18.2 Access Controls
About Technical Specification
ISO/TS 22002-1:2009
In addition to Prerequisite Programmes the
www.22000foodsafety.com ISO 22000
Certification Package contains Verification Records
for each Prerequisite Programme and a set of
Operational Prerequisite Programmes and
corresponding Validation Records.

Introduction To Technical Specification ISO 22002

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Introduction To Technical Specification ISO 22002

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Introducing Technical

One requirement of ISO 22000 is that

Technical Specification ISO/TS 22002-1:2009 is

Technical Specification ISO/TS 22002-1:2009 is

Technical Specification ISO/TS 22002-1:2009 was

Technical Specification ISO/TS 22002-1:2009 is

ISO 22000 is designed for the certification of

An organisation can be in compliance with ISO

 Plan, implement, maintain and update a food safety

Base conditions and activities that are necessary to

An operational prerequisite programme is a specified

Types of operational prerequisites include:

In addition Technical Specification ISO/TS 22002-

Exclusions to Technical Specification ISO/TS

The following slides show the sections of

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

4. Construction and layout of buildings

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

5. Layout of premises workspace

5.4 Location of equipment PRP 5.4 Equipment Design and Location

5.5 Laboratory facilities PRP 5.5 Laboratory Facilities

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

6. Utilities – air, water, energy

6.1 General requirements PRP 6.1 Site Services

6.2 Water supply PRP 6.2 Control of Water Supply

6.3 Boiler chemicals PRP 6.3 Control of Boiler Chemicals

6.4 Air quality ventilation PRP 6.4 Control of Air Supply

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

7.1 General requirements PRP 7.1 Waste Management

7.4 Drains and drainage PRP 7.4 Drainage Systems

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

8. Equipment suitability, cleaning and maintenance

8.3 Product contact surfaces PRP 8.3 Food Contact Surfaces

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

9. Management of purchased materials

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

10. Measures for prevention of cross contamination

10.1 General requirements PRP 10.1 Prevention of Contamination

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

11. Cleaning and sanitizing

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

12. Pest control

12.1 General requirements PRP 12.1 Pest Control Prerequisites

12.2 Pest control programmes PRP 12.2 Pest Control Programme

12.3 Preventing access PRP 12.3 Prevention of Pest Access

12.4 Harbourage and infestations PRP 12.4 Prevention of Pest Harbourage

12.5 Monitoring and detection PRP 12.5 Pest Monitoring

12.6 Eradication PRP 12.6 Pest Eradication

ISO 22002 Compliance Summary

ISO 22002 Requirements ISO 22000 FSQMS Procedures

13. Personnel hygiene and employee facilities

13.5 Health status PRP 13.5 Medical Screening

13.6 Illness and injuries PRP 13.6 Illness Reporting Systems