1B2-1 ISO 22002-1 Checklist Blank Form 1oct 2014

Title: ISO 22002-1:2009 (old PAS 220 PRP) Document Reference:
Document Review CHECKLIST ISO 22002-1 CHECKLIST

Release date: Rev: 00 Document Owner: Page 1 of 23
Requirements In Compliance? Observations / Doc. references

Yes No
ISO 22002-1Checklist
Prerequisite Programs following ISO 22002-1
Use this section to evaluate your prerequisite programs.
If you are implementing or following an FSSC 22000 Food Safety Management System, refer to ISO 22002-1 for the specific
requirements.
(For FSSC 22000 Certification your FSMS must comply with the requirements of ISO 22002-1)
Section 4: Construction and Layout of Buildings

4.1 General
 In this section you will evaluate the design,
construction and layout of the buildings in your
facility to determine if they are appropriate to the
operations being carried out, food safety hazards
associated with the operations, and potential
sources of contamination.
4.2 Environment
 How has your facility evaluated the environment
for potential sources of contaminants?
 Do you have a method for checking the
effectiveness of prevention measures that you
take to address these potential sources?
4.3 Location
 Check the site boundary, is it clearly identified?
 How is access to your site controlled?
 Is the site maintained? Check for:
o Standing water
o Excess vegetation
o Leaks in roof or building
o Building construction
 Additional questions and notes:


Yes No
4.3 Location
 Check the site boundary, is it clearly identified?
 How is access to your site controlled?
 Is the site maintained? Check for:
o Standing water
o Excess vegetation
o Leaks in roof or building
o Building construction
Section 5: Layout of facilities

5.1 General
 In this section you will look at the Internal layout
of the buildings to determine if they are designed,
constructed and maintained to facilitate good
hygiene and manufacturing practices.
 You will evaluate the movement patterns of
materials, products and people and the layout of
equipment to determine if it protects against
potential contamination.

Yes No
5.2 Internal design, layout and traffic patterns

 Does the facility have:
o Adequate space
o Logical flow
o Separation of raw and processed areas?
5.3 Internal structures and fittings

 Are walls and floors washable?
 Are the materials resistant to the cleaning
materials used?
 Are the junctions between walls and floors
easily cleaned? (rounded in process areas)
 Are the floors sealed and drained in wet process
areas?
 Are the drains trapped and sealed?
 Does design of overhead fixtures minimize
build-up of dirt and condensation?
 Are external windows, roof vents and fans insect
screened?
 Are external doors closed when not in use?
 Has equipment been located in a way that
facilitates hygiene practices and monitoring?
 Is there good access for:
o Operation
o Cleaning
o Maintenance
5.4 Location of Equipment

 Has the equipment been designed and located so
as to facilitate good hygiene practices and
monitoring?
 Has equipment been located to permit access for

operation, cleaning and maintenance?

Yes No
5.5 Laboratory facilities

 How is risk of product contamination controlled
at inline and online test facilities?
 Are microbiology labs located away from
production areas? (Without opening directly to
production areas)
 Does the location and operation of the
microbiology lab minimize the risk of
contamination of people, the plant and products?
5.6 Temporary or mobile premises and vending N/A

machines
5.7 Storage
 Evaluate the storage facilities for food,
ingredients and non- food chemicals
 Do the facilities provide protection from:
o Dust
o Condensation
o Drains
o Waste
o Other contamination
 Are the storage areas:

o Dry
o Well maintained
o Well ventilated
 Is temperature and humidity monitoring required;
if so, has it been carried out and documented?
 Are all materials off the floor?
 Is the space from the floor and walls sufficient
for inspection and pest control?
 Are any exceptions for bulk or crop materials
documented?
 Does the design of the area allow for:
o Maintenance
o Cleaning
 Does the design prevent contamination and
minimize deterioration?
 Is there a separate storage area for cleaning
materials and chemicals? Is it:
o Locked or access controlled?


Yes No
Section 6: Utilities
6.1 General
 In this section you will evaluate the provision and
distribution routes for utilities to and around
processing and storage areas to determine if it has
been designed to minimize the risk of product
contamination.
 You will check to see if the quality of utilities is
monitored to minimize product contamination
risk.
6.2 Water supply

 Where is potable water used in the facility?
 Is there sufficient supply for production
processes?
 How are storage, distribution and temperature
control requirements determined and
implemented?
 When water, ice or steam is used in the product,
does it meet requirements relative to the product?
(Quality, microbiological, others)
 Are there areas where there is risk of indirect
water contact to product? (Heat exchangers etc.)
o If yes, does the water meet quality and
microbiological requirements?
 Is non-potable water clearly labelled?
 Check to ensure that it is not connected the
potable system, and not able to reflux into the
potable system.
 Is there a method of checks in place to ensure that
chlorinated water has the specified amount of
residual chlorine?
 Are water pipes able to be disinfected?
 6.3 Boiler Chemicals

 Are boiler chemicals used?
o If yes, are they approved food additives that
meet specifications.
 Or Additives approved as safe for use in water
for human consumption.
 Are the chemicals stored in a separate secure
area?
6.4 Air quality and

ventilation
 Is air used as an ingredient or for direct product
contact?
 If yes, have requirements been determined for:
o Filtration
o Humidity
o Microbiology

Yes No
 Are temperature &/or humidity critical?

 If yes, how are they monitored and controlled?
 Is ventilation provided to remove:
o Steam
o Dust
o Odours
o Moisture after cleaning?
 How is the air supply quality controlled to
minimize airborne contamination?
 Does product support growth or survival of
contaminants?
o If so, is control and monitoring of the supply
included in hazard assessment?
 Are air pressure differentials determined and
maintained to ensure that air does not flow from
contaminated or raw areas into clean areas?
 Is the ventilation system designed to achieve
these differentials?
 Is the system accessible for cleaning and
maintenance?
 Is there a schedule or plan for examining the
physical integrity of exterior air intakes?
o Are they examined annually?

Yes No
6.5 Compressed air and other gases

 What gas systems are used in manufacturing?
o Compressed air
o Carbon Dioxide
o Nitrogen
o Other
 Are they constructed and maintained to prevent
contamination?
 Do gases contact product directly or indirectly?
 If yes, are they:
o From an approved source
o Filtered for dust, oil, water
 Is oil used for compressors?
o If yes, is it food grade?
 Are filtration requirements specified?
o Filtration
o Humidity
o Microbiology
6.6 Lighting
 Is lighting sufficient for personnel to operate in a
hygienic manner?
 Are lights protected to prevent contamination in
case of breakage?


Yes No
7 Waste disposal
7.1 General:
 In this section you will evaluate the systems in
place at your facility to handle waste; this
includes
o identifying waste materials,
o and collection, removal and disposal of waste
to prevent contamination of products or
production areas.
7.2 Containers
 Check for containers used for waste, inedible or
hazardous substances. Are they:
o Clearly identified?
o Located in a designated area?
o Closed when not in use
o Locked, if hazardous?
o Easily cleaned and sanitized?
7.3 Waste management and removal

 Are provisions made for waste:
o Segregation
o Storage
o Removal
 Is waste removed frequently enough to prevent
accumulation?
 Is removal done at least daily?
 When labelled product or materials are
designated as waste:
o Are they disfigured or destroyed?
o Does an approved disposal contractor handle
removal and destruction?
o Are records maintained?
7.4 Drains and drainage

 Check drains. Are they:
 Located and designed to minimize risk of
contamination of materials or products?
 Large enough to remove expected flow?
 Designed so they do not pass over processing
lines?
 Able to prevent any occurrences of standing
water?
 Laid out in a manner that prevents flow from
contaminated areas to clean areas?
Section 8: Equipment suitability, cleaning and

maintenance
8.1 General

Yes No
 In this section you will be evaluating your

equipment.
 For all of your food contact equipment you will
need to evaluate if the equipment is designed and
constructed to allow for easy cleaning,
disinfection and maintenance.
 The contact surfaces must not be affected by or
affect the product or cleaning system.
 8.2 Hygienic design

 Does equipment meet hygienic design principles:
 Raw, finished, and ready to eat products are
separated
 Surfaces are:
o Smooth
o Accessible
o Cleanable
o Self-draining in wet areas
 Materials are compatible with products and
cleaning agents
 Framework is free from nuts, bolts and holes
 Piping and ductwork is cleanable, drainable and
has no dead ends
 Contact between the operators hands and product
is minimized.
8.3 Product contact surfaces

 Are product contact surfaces made from materials
designed for food use?
 Are the surfaces rust free?
 Are the surfaces impermeable?
8.4 Temperature control and monitoring

equipment
 Do you have thermal processes?
 If so, is equipment used able to meet the
specifications for:
o Temperature gradients
o Holding conditions
 Does the equipment provide for the monitoring
and control of the temperature?

Yes No
8.5 Cleaning plan, utensils and equipment

 Are cleaning programs documented?
 Do the programs have defined frequencies for
cleaning of the plant, utensils and equipment?
 Do the programs specify:
o Item to be cleaned
o Responsibilities
o Cleaning method
o Requirements for
o disassembly or removal
o Verification methods
8.6 Preventive and corrective maintenance

 Is a preventive maintenance program in place?
 Does it include all measuring and monitoring
devices used to control food safety hazards?
 When corrective maintenance is performed, what
methods are used to eliminate the risk of
contamination of adjoining lines?
 How are maintenance requests prioritized?
 Is maintenance that impacts food safety given
priority?
 How are temporary fixes authorized and handled?
 Does this process:
o Ensure that product safety is not at risk?
o Ensure that a permanent repair replaces it in a
timely manner?
o Prevent the use of string, tape, wire and
rubber bands?
 Are lubricants and heat transfer fluids food
grade? (Where there is a potential for product
contact)
 Is there a procedure in place for releasing
equipment back to production?
o Does it include:
 Required clean up and sanitizing
 Pre-use inspection
 Are PRP requirements applied to maintenance
areas and maintenance activities in process areas?
 Are maintenance personnel trained in product
hazards associated with their activities?
Additional questions and

notes:

Yes No
Section 9: Management of Purchased Materials

9.1 General Requirements
 In this section you will evaluate how purchasing
of materials is controlled.
 You will evaluate the process used to ensure that
suppliers have the capability to meet
requirements and how the conformance of
incoming materials is verified.
9.2 Selection and management of suppliers

 Is there a process for managing suppliers? Does it
include:
o Selection
o Approval
o Monitoring
 Does the process address:
o Assessing the suppliers’ ability to meet
requirements and a description of how
suppliers are assessed?
 Is the method used justified by:
o Hazard assessment?
o Methods for monitoring?
9.3 Incoming material requirements

 How are delivery vehicles checked to verify that
quality has been maintained during transit? For
example:
 Seals, temperature, signs of infestation
 How is conformance to requirements verified?
 Are materials inspected, tested or covered by
COA
 Is the method documented?
 How are non-conforming materials handled?
 Is there a documented procedure to prevent
unintended use?
 Are bulk receiving lines used?
o If so, are access points:
 Identified
 Capped
 Locked
 What method is used to ensure that only verified,
approved material is discharged into the lines?

Yes No
Section 10: Prevention of Cross -contamination

10.1 General
 In this section you will evaluate the programs that
are in place to prevent, control and detect
physical, chemical and microbiological
contamination.
Additional questions and notes:
10.2 Microbiological
 Has your organization identified the areas where
there is a potential for micro cross-
contamination, including:
o Airborne
o Traffic patterns that could contaminate
 Has hazard assessment been carried out to:
o Determine potential contamination sources
o Identify susceptibility of the product
o Identify control measures for the area,
including:
 Separation of raw from finished or RTE
 Structural segregation
 Access controls,
 work wear requirements
 Traffic patterns
 Air pressure differentials
10.3 Allergen Management

 Do products contain allergens?
o As ingredient
o Potential cross contact
 Are allergens declared?
o On label of consumer products?
o On label or documentation on products for
further processing?
 What methods are used to prevent allergen cross-
contact by:
o Cleaning
o Line change-over
o Product sequencing
 How is rework containing allergens controlled to
make sure it is only used in products which
contain the same allergen by design?

Yes No
10.4 Physical and chemical contamination

 Is glass or brittle material used? If so:
 Are inspection requirements defined and in
place?
 Are procedures put in place in case of breakage?
 Are records maintained of glass breakage?
 Has hazard assessment identified appropriate
measures to:
 Prevent, control and detect contamination?


Yes No
Section 11: Cleaning and sanitizing

11.1 General
 In this section you will evaluate the cleaning and
sanitizing programs and monitoring that are in
place to maintain the equipment and environment
in hygienic condition.
11.2 Cleaning agents and tools

 Are facilities and equipment maintained in a
condition that facilitates cleaning and sanitation?
(Wet or Dry)
 Are cleaning agents:
o Clearly identified Food Grade
o Stored separately
o Used according to manufacturer’s
instructions?
 Are cleaning tools:
o Maintained to prevent being a source of
contamination?
o Hygienically designed?
11.3 Cleaning programs

 Are cleaning programs established and validated?
 Do programs ensure all parts of the facility and
equipment are cleaned on a defined schedule?
 Is cleaning equipment included in the program?
 Do programs specify:
o Areas, equipment and utensils to be cleaned
o Responsibilities
o Cleaning method and frequency
o Verification and monitoring
o Post-clean/Pre-start up inspections
11.4 Cleaning in place

 Are CIP systems separated from active product
lines?
 Are the parameters define and monitored?
o Type
o Concentration
o Contact time
o Temperature
11.5 Monitoring sanitation effectiveness

 Are cleaning and sanitation programs monitored
for suitability and effectiveness?
 Are frequencies defined?
Additional questions and

notes:
Section 12: Pest Control

12.1 General
 In this section you will evaluate the hygiene,
cleaning, incoming materials inspection and
monitoring procedures that are implemented to

Yes No
avoid creating an environment conductive to pest

activity.
12.2 Pest control programs

 Is there a designated person to manage pest
control?
 Is there a documented pest management
program? Does it address:
o Plans
o Methods
o Schedules
o Control procedures
o Training requirements
 Does the program include a list of chemicals and
where they can be used in the facility?
12.3 Preventing access

 Are buildings in good repair with all holes, drains
and other potential access points sealed?
 Are external doors windows or ventilation
openings designed to minimize entry of pests?
12.4 Harbourage and infestations

 What methods are in place to prevent availability
of food and water to pests?
 How is infested material handled?
o Does it prevent contamination of other
materials, products or the facility?
 Is there potential pest harbourage:
o Burrows
o Undergrowth
o Stored items
o Is outside space used for storage?
o Are items protected from pest damage and
weather?

Yes No
12.5 Monitoring and detection

 Is there a pest monitoring program?
 Does it include:
 Detectors and traps in key locations
 A map of detectors
 Detectors and traps designed and located to
prevent contamination of materials product or
facilities
 Are traps:
 Appropriate for the target pest?
 Robust and tamper resistant?
 Are the traps inspected at defined frequency to
identify new pest activity?
 Are results analyzed to identify trends?
12.6 Eradication
 How is evidence of infestation dealt with?
 Is pesticide use:
o Restricted to trained operatives
o Is it controlled to avoid product safety or
quality hazards?
o Are records of pesticide use maintained?
o Do they include:
 Type
 Quantity
 Concentration
 Where, when and how it
 was applied
 Target pest
Section 13: Personal hygiene and employee

facilities
13.1 General
 In this section you will evaluate the standards for
personal hygiene and behaviours that have been
determined and documented for your facility.

Yes No
13.2 Personnel hygiene facilities

 Are facilities available to meet the hygiene
requirements?
o Are they located close to where the
requirements apply?
o Are they clearly designated?
 Do the facilities:
o Provide sufficient numbers and locations of
hand washing stations for hygienically
washing and drying hands?
o Have sinks been designated for hand washing
that are separate from those used for food and
equipment?
 Is hand sanitizing required?
o If so are there sufficient stations provided?
 Are proper resources provided:
o Wash basins, water, soap, sanitizer
 Are there enough toilets with hand washing,
drying or if required, sanitizing facilities?
 Are employee hygiene facilities prevented from
opening directly onto production, storage or
packing areas?
 Are adequate changing facilities provided for
personnel?
 Can food-handling personnel move from
changing facilities to production areas without
going outside?
13.3 Designated eating areas

 Are areas designated for employee food storage
and consumption located to minimize cross
contamination potential with the production area?
 Are cafeterias managed to ensure hygienic
storage and serving?
 Are conditions specified?
 What methods ensure that employees’ own food
is stored and consumed in designated areas only?

Yes No
13.4 Clothing
 What methods are in place to ensure that
personnel that work in or enter areas with
exposed products or materials wear appropriate
work clothing?
 What clothing is mandated for food protection?
o Does it specify that work wear cannot have
outside pockets or buttons?
 Are there defined intervals and standards for
laundering the work wear?
 Does mandated work wear provide adequate
coverage to prevent hair, perspiration etc.
cannot contaminate product?
 Are hair, beards and moustaches covered?
 Are gloves (not latex) provided where needed for
product contact?
o Are they clean and in good condition?
 Do requirements for shoes include that they are
fully enclosed and made from non-absorbent
materials?
 What personal protective equipment is
required?
o Is it designed to prevent product
contamination?
o Is it maintained in hygienic condition?
13.5 Health status

 Unless hazard analysis states otherwise, do all
employees have a medical examination prior to
employment in food contact operations?
 Dos the organization require additional medical
examinations at a defined frequency?

Yes No
13.6 Illness and injury

(Dependent on governing laws)
 Are employees required to report:
o Jaundice
o Diarrhoea
o Vomiting
o Fever
o Sore throat with fever
o Infected skin lesions
o Discharges from eye, ear or nose
 Are people known or suspected to be infected
with or carrying a disease or illness transmissible
through food prevented from entering food
handling areas?
 Are personnel required to cover wounds in food
handling areas?
 Are specified dressings used?
 Are lost dressings reported immediately?
 13.7 Personal cleanliness

 Are personnel required to wash and if required,
sanitize hands:
o Before starting any food handling activities?
o After using toilet or blowing the nose?
o After handling any potentially contaminated
material?
 Are personnel required to refrain from sneezing
or coughing over materials or products?
 Is spitting prohibited?
 Do employees keep fingernails clean and
trimmed?

Yes No
 13.8 Personal behaviour

 Is there a documented policy to describe required
behaviors of personnel in processing, packaging
and storage areas?
 Does it cover:
o Designated areas for smoking, eating,
chewing
o Policies for jewellery
o Permissibility of personal items in designated
areas only
o Prohibition of nail polish, false nails and false
eyelashes
o Prohibition of pens or pencils behind the ears
o Maintenance of personal lockers to be kept
free from rubbish and soiled clothing.
o Prohibition of storage of product contact tools
and equipment in personal lockers


Yes No
Section 14: Product recall procedures

14.1 General
 In this section you will evaluate the systems in
place to identify, locate and remove all product
that has failed to meet required food safety
standards from the supply chain.
14.2 Product recall requirements

 Is a list of key contacts maintained?
 Is there a method to evaluate the safety of other
products produced under the same conditions as
the recalled product if it was withdrawn due to
immediate health hazards?
 How is the need for public warnings considered?
 How is recalled product prevented from use in
rework?
Section 15: Warehousing

15.1 General Requirements
 In this section you will evaluate the storage
conditions for materials and products to ensure
that they are stored in clean, dry, well ventilated
spaces protected from dust, condensation, fumes,
odours or other sources of contamination.
15.2 Warehousing
 Are environmental controls implemented where
required by product or storage specifications?
 Check where required:
o Temperature
o Humidity
o Other specified conditions
 Are waste materials and chemicals stored
separately?
 Is a method of segregating non-conforming
material defined and implemented?
 Are stock rotation systems observed?
o FIFO
o FEFO
 Are gas or diesel forklifts prohibited in food
ingredient or product storage areas?

Yes No
15.3 Vehicles, conveyances and containers

 Are all vehicles, conveyances and containers
maintained in a state of repair, cleanliness and
conditions in specifications?
 Do they provide protection against damage or
contamination of the product?
 Are temperature and humidity controls applied as
required?
o Are they recorded?
 If they are used for food and non-food products,
are they cleaned between loads?
 Are bulk containers dedicated for food use only?
 If required, are the containers dedicated to a
specific material?
Section 16: Product information and consumer

awareness
16.1 General
 In this section you will evaluate the methods in
place to inform the next person in the food chain
of handling, storage, preparation and use of the
product.
 16.2 Product information

 How is information presented to the consumer?
 Does it enable them to understand the importance
of the information and make informed choices?
 16.3 Labelling of pre-packaged foods

 Do labels give clear instructions for storage,
preparation and use of the product as necessary?
 What procedures are in place to ensure the
application of correct labels to products?


Yes No
Section 17: Food Defence

17.1 General
 In this section, evaluate what your organization
has done to assess the hazard to products posed
by potential acts of sabotage, vandalism or
terrorism and what protective measures have
been put in place.
 17.2 Access Controls

 Have potentially sensitive areas within the
facility been identified, mapped and access to the
areas controlled?
 How has your organization assessed hazards?
 Have protective measures been put in place?

1B2-1 ISO 22002-1 Checklist Blank Form 1oct 2014

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

1B2-1 ISO 22002-1 Checklist Blank Form 1oct 2014

Uploaded by

Copyright:

Available Formats

Title: ISO 22002-1:2009 (old PAS 220 PRP) Document Reference:

Document Review CHECKLIST ISO 22002-1 CHECKLIST

Requirements In Compliance? Observations / Doc. references

Section 4: Construction and Layout of Buildings

 Additional questions and notes:

Requirements In Compliance? Observations / Doc. references

 Additional questions and notes:

Section 5: Layout of facilities

Requirements In Compliance? Observations / Doc. references

5.2 Internal design, layout and traffic patterns

5.3 Internal structures and fittings

5.4 Location of Equipment

 Has equipment been located to permit access for

Requirements In Compliance? Observations / Doc. references

5.5 Laboratory facilities

5.6 Temporary or mobile premises and vending N/A

 Are the storage areas:

 Additional questions and notes:

Requirements In Compliance? Observations / Doc. references

6.2 Water supply

 6.3 Boiler Chemicals

6.4 Air quality and

Requirements In Compliance? Observations / Doc. references

 Are temperature &/or humidity critical?

Requirements In Compliance? Observations / Doc. references

6.5 Compressed air and other gases

 Additional questions and notes:

Requirements In Compliance? Observations / Doc. references

7.3 Waste management and removal

7.4 Drains and drainage

 Additional questions and notes:

Section 8: Equipment suitability, cleaning and

Requirements In Compliance? Observations / Doc. references

 In this section you will be evaluating your

 8.2 Hygienic design

8.3 Product contact surfaces

8.4 Temperature control and monitoring

Requirements In Compliance? Observations / Doc. references

8.5 Cleaning plan, utensils and equipment

8.6 Preventive and corrective maintenance

Additional questions and

Requirements In Compliance? Observations / Doc. references

Section 9: Management of Purchased Materials

9.2 Selection and management of suppliers

9.3 Incoming material requirements

Requirements In Compliance? Observations / Doc. references

Section 10: Prevention of Cross -contamination

Additional questions and notes:

10.3 Allergen Management

Requirements In Compliance? Observations / Doc. references

10.4 Physical and chemical contamination

 Additional questions and notes:

Requirements In Compliance? Observations / Doc. references

Section 11: Cleaning and sanitizing

11.2 Cleaning agents and tools

11.3 Cleaning programs

11.4 Cleaning in place

11.5 Monitoring sanitation effectiveness

Additional questions and

Section 12: Pest Control

Requirements In Compliance? Observations / Doc. references

avoid creating an environment conductive to pest

12.2 Pest control programs