TECHNICAL ISO/TS SPECIFICATION 22002-1 First edition 2009-12-15 Prerequisite programmes on food safety — Part 1 Food manufacturing Programmes prérequis pour la sécurité alimentaire — Partio 1: Fabrication des aliments Reference number ISO/TS 2002-1 2009(E) © 1s 2009ISO/TS 22002-1:2009(E) POF disclaimer ‘This POF file may contain embedded typefaces. in aocordance with Adobe's licensing policy this fle may be printed or viewed but shall not be edited uniess the lypelaces which are embedded are licensed to and installed on the computer performing the editing In ‘downloading ns fe, parties aceept therein the responsiity of nat infinging Adobe's lensing potcy. The ISO Central Secrelaral accep no habit nis area Adobe i a ratemark of Adobe Systems incorporated. Details of the softare products used to create ths POF fe can be found in the General Info relative to the fie; the PDF-cretion parameters were optimized for pining Every care has been taken fo ensure thal ine fle is sulable for use by ISO mamber bodies. In the unbkely event that problem relating tof found, please inform the Cenival Secretariat atthe address given below A\ COPYRIGHT PROTECTED DOCUMENT © 180.2009 All rights reserved. Unless otherwise specified. no pat ofthis publication may be reproduced or uliized in any form or by any means. tlectronic or mechanic} including phalocopying end microfim, without permission in wring fam ether ISO a! the adress below of {80's member body nthe county ofthe requester 180 copyright office Case postale $5» CH-1211 Geneva 20, Te +41 22 74901 11 Fax +41 22 749 0047 Exmall copytignt@iso.org Wed wn isa org Published in Switzerland i © 150 2008 Allrights reservedISO/TS 22002-1:2009(E) Contents Page Foreword introduction Scope... 2 Normative references. 3 Terms and definitions 4 Construction and layout of buildings. 5 Layout of premises and workspace . 6 Utilities ~ air, water, energy... 7 Waste disposal 8 Equipment suitability, cleaning and maintenance... 9 Management of purchased materials... 10 Measures for prevention of cross contamination. 1 Cleaning and sanitizing 42 Pest control 43 Personnel hygiene and employee facilities. 4 44 Rework, AB 18 Product recall procedures. 47 18 Warehousing 47 47 Product information/consumer awareness 48 48 Food defence, biovigilance and bioterrorism. 48 Bibliography... 19 {© 150 2008 ~All rights reserves i