ISO/TS 22002-1:2009 Requirements for Food Safety Management Systems

ISO/TS 22002-1:2009
ISO/TS 22002:1-2009
Training Workshop
Presented to
BDI
October 31, 2012
ISO/TS 22002-1:2009
ISO/TS 22002-1:2009 Requirements
Clause 4.0
Construction
& Layout of
Buildings
Clause 5.0
Layout of
premises
and
workspace
Clause 6.0
Utilities –
air, water,
energy
Clause 7.0 Waste disposal
Clause 8.0
Equipment
suitability,
cleaning and
maintenanc
e
Clause 9.0
Management
of purchased
materials
4 Construction & Layout of Buildings
Clause 10.0
4.1 General Requirements
Measures for
prevention or
4.2 Environment
cross of Establishments
4.3 Locations
contaminatio
n
Clause 11.0 Cleaning and sanitizing
Clause 12.0 Pest control
Clause 13.0
Personnel
hygiene and
ISO/TS 22002-1:2009

Building shall be designed, constructed and maintained in a manner appropriate to
the nature/of the processing operations to be carried out the food safety hazards
associated with those operations and the potential sources of contamination from the
plant environs. Buildings shall be of durable construction which presents no hazard to
the product.
NOTE: An example of “durable construction” is a
self-draining roofs which do not leak.
4.2 Environment
Consideration shall be given

to potential sources of
contamination from the local
environment.
Note: Food should not be carried

out in areas where potentially
harmful substances
could enter the product.
The effectiveness of
4.3measures
Locations oftaken to protect
Establishments
against potential contaminants
shall be periodically reviewed.
The site boundaries shall be clearly identified.
Access to the site shall be controlled.
The site shall be maintained in good order. Vegetation shall be tended or removed.
Roads, yards, and parking areas shall be drained to prevent standing water and shall be
maintained.
ISO/TS 22002-1:2009
5 Layout of Premises and Workspace
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

Internal layouts shall be
designed, constructed and
maintained to facilitate good
hygiene and manufacturing
practices. The movement patterns
of materials, products
and people, and the layout of
5.2equipment,
Internal design,
shall layout and to
be designed
traffic patterns
protect against potential
The building
contamination shall provide
sources.
adequate space, with a logical flow
of materials, products
and personnel, and physical
separation of raw from processed
areas.
Note: Examples of physical
separation include walls, barriers or
partitions, or sufficient
distance to minimize risk.
Openings intended for transfer of

materials shall be designed to
minimize entry of foreign
matter and pests.
ISO/TS 22002-1:2009
5.3 Internal structures and fittings
Process area walls and floors shall

be washable or cleanable, as
appropriate for the
process or product hazard. Materials
shall be resistant to the cleaning
system applied.
Wall floor junctions and corners

shall be designed to facilitate
cleaning.
Note: It is recommended that wall

 floor
In wetjunctions
process areas, floors shallin
are rounded
processing areas.
be sealed and drained. Drains
shall be trapped and
Floors
covered. shall be designed to
avoid standing water.
 Ceilings and overhead fixtures shall
be designed to minimize build up of
dirt and
condensation.
 External opening windows, roof vents

or fan, where present, shall be insect
5.4 Location of Equipment
screened.
 External
Equipmentopening
shall doors shall be
be designed
and located
closed so as
or screened whento facilitate
not in use.
good hygiene practices
and monitoring.
Equipment shall be located to

permit access for operation,
cleaning and maintenance.
ISO/TS 22002-1:2009
5.5 Laboratory Facilities

In-line and on-line test facilities
shall be controlled to minimize risk
of product
contamination.
Microbiology laboratories
shall be designed, located and
operated so as to prevent
contamination of people, plant

5.6and products.
Temporary/ mobile
premises and vending
They
machines shall not open directly
onto a production area.
Temporary structures shall be
designed, located and constructed
to avoid pest
harbourage and potential
contamination of products.
Additional hazards
5.7associated
Storage ofwith
food, temporary
packaging
materials, ingredients machines
structures and vending and non
food chemicals
shall be assessed and controlled.
Facilities used to store
ingredients, packaging and
products shall provide
protection
from dust, condensation,
drains, waste and other sources
of contamination.
Storage areas shall be dry

and well ventilated. Monitoring
and control of
temperature and humidity shall
be applied where specified.
Storage areas shall be

designed or arranged to allow
segregation or raw materials,
ISO/TS 22002-1:2009
5.7 Storage of food, packaging

materials, ingredients and non food
chemicals (cont.)
Storage areas shall be

designed or arranged to allow
segregation or raw materials,
work in progress and finished
products.
All materials and products shall

be stored off the floor and with
sufficient space
between the material and the
walls to allow inspection and
pest control activities
to be carried out.
The storage area shall be designed to allow maintenance and cleaning, prevent
contamination and minimize deterioration.
A separate, secure (locked

6 or otherwise
Utilities – air,access
water,controlled)
energy
storage area shall be
provided for cleaning materials
chemicals and other hazardous
substances.
Exceptions for bulk or
6.2agricultural
Water supply
crop materials shall
be documented in the food
6.3 Boiler chemicals
safety management system.
6.4 Air quality and ventilation
6.5 Compressed air
and other gases
6.6 Lighting
ISO/TS 22002-1:2009
■ The provision and distribution

routes for utilities to and around
processing and
storage areas shall be designed to
minimize the risk of product
contamination.
Utilities’
6.2 quality
Water Supply shall be
monitored to minimize product
contamination risk.
Supply of potable water shall be sufficient to meet the needs of the production
process(es).
 Facilities for storage, distribution, and temperature control shall meet water quality
requirements.
Note: Potable water should conform to the WHO’s Guidelines for drinking-water quality.
Water as ingredient or in contact

with the product shall meet
specified quality and
microbiological requirements
relevant to product.
Water for cleaning, where risk of

indirect product contact, shall
meet specified quality
and microbiological
requirements relevant to
application.
ISO/TS 22002-1:2009
6.2 Water Supply (cont.)

Checks on chlorinated water
supply shall ensure that residual
level at the point of use
remains within limits.
Potable and non-potable water

shall have separate and
disconnected supply systems.
Note: It is recommended that

6.3water
Boilercoming
Chemicals
into contact with the
product,chemicals,
Boiler flow through
if used, shall be either:
pipes that can be disinfected.
a.approved food
additives which meet
relevant specifications;
or
b.additives
..shall approved
be stored by
in a separate,
regulatory
secure authority
area whenas safe
notfor in
water useuse.
immediate for human
6.4 Airconsumption.
quality and ventilation
Requirements for filtration, humidity and microbiology of air as ingredient or

direct contact shall be established.
Where deemed critical,

temperature and humidity
control system shall be in place
and monitored.
Ventilation shall be provided
to remove unnecessary air
particles and to facilitate drying.
ISO/TS 22002-1:2009
6.4 Air quality and ventilation (cont.)
Quality of room air supply

shall be controlled to minimize
risk from airborne
microbiological
contamination.
Protocols for air shall

Ventilation systems quality
be
monitoring
designed so and
as aircontrol
does notshall
flowbe
from contaminated
established or
where products
raw areas to clean areas.
supporting growth or survival are
Specified air pressure
exposed.
differentials shall be
maintained.
Systems shall be
accessible for cleaning, filter
changing and maintenance.
Exterior air intake ports shall be examined periodically for physical integrity.
6.5 Compressed air and other gases
Compressed air and other gas

systems used in manufacturing
and/or filling shall be
constructed and maintained to
prevent contamination.
Gases intended for product
contact shall be from a source
approved for food contact
use, filtered to remove dust, oil
and water.
ISO/TS 22002-1:2009
6.5 Compressed air and other

gases (cont.)
Where oil is used for

compressors and there is a
potential for the air to come into
contact with the product, the
oil used shall be food grade.
Requirements for
filtration,
NOTE: Use of humidity and
oil free compressors is recommended.
microbiology shall be
NOTE: Filtration of the air should
specified.
be as close to the point of
use as is practicable.
6.6 Lighting
The lighting provided shall

allow personnel to operate in
a hygienic manner.
NOTE: The intensity of the

lighting should be
appropriate to the nature of
the operation.
Light fixtures shall be

protected to ensure that there is
no contamination in the case
of breakages.
ISO/TS 22002-1:2009
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
■ Systems shall be in place to

ensure that waste materials are
identified, collected,
removed and disposed of in a
manner which prevents
7.2 Containers for waste and
contamination
inedible of products
or hazardous or
substances
■ production
Containersareas.
for waste and
inedible or hazardous
substances shall be:
a.clearly identified for their intended purpose;

b. located in a designated area;
c. constructed of impervious
material ready for cleaning
and sanitation;
d. closed when not in immediate use;
e. locked where waste may pose a risk to the product.
ISO/TS 22002-1:2009
7.3 Waste management and removal
Provision shall be made for

the segregation, storage and
removal of waste
Waste accumulation shall

not be allowed in food handling
or storage areas.
Labelled
Frequencyitems designated
of removal shall
as
be waste shall
managed be disfigured
to or
avoid
destroyed to ensure
accumulation, with athat
minimum
trademarks are non-reusable.
of daily removal.
Removal and destruction

shall be carried out by
approved disposal contractors.
Records of destruction shall be maintained.

7.4 Drains and drainage
Drains
shall be designed,
constructed and located to avoid
risk of products or materials
contamination.
shall have capacity sufficient

to remove expected flow loads.
Drainage direction
shall not pass over processing lines.
shall not flow from a
contaminated area to a
clean area.
ISO/TS 22002-1:2009
8 Equipment suitability,
cleaning and
maintenance
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
8.1 Preventive and corrective maintenance
General requirements
Food contact equipment

shall be designed and
constructed to facilitate cleaning,
disinfection and maintenance.
Contact surfaces shall not

affect, or be affected by, the
intended product or cleaning
system.
Food design
8.2 Hygienic contact equipment
shall be constructed of durable
materials able to resist
Equipment
repeated cleaning.
shall be able
to meet established
principles of hygienic
design, including:
a.smooth, accessible,
cleanable surfaces, self draining
in wet process areas;
b.use of materials compatible
with intended products and
cleaning or flushing agents;
ISO/TS 22002-1:2009
8.2 Hygienic design (cont.)
Piping and ductwork shall be

cleanable, drainable, and with
nodead ends. shall be designed
Equipment
to minimize contact between
the operator’s hands and
They shall be impermeable
the products.
and rust or corrosion free.
8.3 Product contact surfaces
Product contact surfaces shall

be constructed from materials
designed for food use.
8.4 Temperature control and

monitoring equipment
Equipment used for thermal

processes shall be able to meet
the temperature
gradient and holding conditions
given in relevant product
specifications.
Equipment shall provide for

the monitoring and control of
the temperature.
ISO/TS 22002-1:2009
8.5 Cleaning plant,

utensils and equipment
Wet and dry cleaning

programmes shall be
The programmes shall specify:
documented to ensure that all
what is to be cleaned,
plant,
the responsibility,
utensils and equipment are
theatmethod
cleaned defined of
frequencies.
cleaning,
the use of dedicated cleaning tools,
removal or disassembly requirements
and methods for verifying the effectiveness of the cleaning.
8.6 Preventive and

corrective maintenance
A preventive maintenance
programme shall be in place.
The preventive
maintenance programme shall
include all devices used to
monitor
and/or control food safety
hazards.
NOTE: Examples of such devices

include screens and filters,
magnets, metal detectors
and X-ray detectors.
ISO/TS 22002-1:2009
8.6 Preventive and

(cont.)
Corrective maintenance shall

beMaintenance
carried out in such a way
requests that
which
impact product
production on safety shall be
Temporary
given priority. fixes shall not put product safety at risk.
adjoining lines or equipment is
not at risk of contamination.
A request for replacement by
permanent repair shall be
included in the
maintenance
Lubricants schedule.
and heat
transfer fluids shall be food
grade where there is a risk of
contact with the product.

The procedure on releasing
maintained equipment back to
production shall include
clean up, sanitizing, and pre-
use inspection.
ISO/TS 22002-1:2009
8.6 Preventive and

(cont.)
Local area PRP

requirements shall apply to
maintenance areas and
maintenance
activities in process areas.
9 Management of purchased materials
Maintenance personnel
shall be trained in the product
hazards associated with their
9.2 Selection and
activities.
management of suppliers
9.3 Incoming material

requirements
Purchasing of materials
which impact food safety shall be
controlled to ensure
that the suppliers used have the
capability to meet specified
requirements.
The conformance of incoming

materials to specified purchase
requirements shall
be verified.
ISO/TS 22002-1:2009
9.2 Selection and

■ The process for the

selection, approval and
■ The process
monitoring used shall
of suppliers shall be
be defined.
justified by hazard assessment,
including potential risk to the
final product, and shall
include:
b. description of how suppliers are assessed;
a.assessment of supplier’s
ability
NOTE: to meetare:
Examples quality and food
safety expectations,
requirements
a.audit and
of the supplying
specifications;
site prior to accepting
materials for production;
b.appropriate third party certification.
ISO/TS 22002-1:2009
9.2 Selection and

(cont.)
c) monitoring the performance

of the
NOTE: supplier to
Monitoring mayassure
include
continued approval status.
conformance to material or
product specifications,
meeting COA requirements,
9.3 Incoming material requirements
satisfactory audit outcomes.
For raw, ingredients, and packaging
Delivery vehicles shall be

checked prior to, and during,
unloading to verify that
the quality and safety of the
material
 Materialshas
shallbeen maintained
be inspected,
during transit.
tested or covered by COA to
verify conformance to
specified requirements prior to
acceptance or use.
The method of verification shall be documented.

NOTE: The inspection frequency
and scope may be based on the
hazard presented by
the material and the risk
assessment of the supplier.
ISO/TS 22002-1:2009
9.3 Incoming material

requirements (cont.)
Materials not conforming to

relevant specifications shall be
handled under a
documented procedure to
ensure prevention from
unintended use.
10 Measures for prevention

Access points to bulk material
of cross contamination
receiving lines shall be identified,
capped and locked.
Discharge into such systems
10.2 Microbiological cross contamination
shall take place only after
approvalAllergen
10.3 and verification
management
of the materials to be received.
10.4 Physical
contamination
Programmes shall be in place

to prevent, control and detect
contamination.
Measures to prevent
physical, allergen and
microbiological contamination
shall
be included.
ISO/TS 22002-1:2009
10.2 Microbiological cross contamination
■ Areas where potential for

microbiological cross
contamination exists shall be
■identified
A hazard assessment shall be
carrieda
and out to determine
segregation plan
potential contamination
implemented.
sources, susceptibility of the
product and control measures
suitable
c. foraccess
these areas as with
controls
follows:
requirements to change into
a.separation
required of raw from
work wear;
finished
d. traffic or readyor to
patterns eat
equipment
products;
segregation – people, materials,
b.Structural
equipment andsegregation
tools; – physical barriers/walls/separate buildings;
e. air pressure differentials.

ISO/TS 22002-1:2009
10.3 Allergen management
Allergens present in the product shall be declared.
For consumer products,

declaration shall be on the label.
For products intended for

further manufacturing,
declaration shall be on the label
orProducts shall be protected
from unintended allergen cross
contact by cleaningaccompanying
documentation.
and line change-over practices
and/or product sequencing.
NOTE: Manufacturing cross contact may arise from:
a.inadequately cleaned
traces from previous
production due to
technical limitations;allergens shall be used only:
Rework containing
b. likely occurrence of
a.in products containing the same allergen by design;
contact with products
b.through a process
produced on separate lines
demonstrated to remove or
or adjacent
NOTE1: See Clause
destroy the 14 for general rework requirements.
allergenic
areas.
material.
NOTE 2: Food handling employees
should be trained in allergenic
awareness and
manufacturing practices.
ISO/TS 22002-1:2009
10.4 Physical contamination
Periodic inspection
requirements and defined
procedures in case of breakage
shall
be in place where glass

and/or brittle materials are
Glass breakage records shall be maintained.
used.
Based on hazard
assessment, measures shall be
NOTE: Glass
in place and brittle
to prevent, material
control or
should be detect
avoided potential
where
NOTE 1: Examples of measures:
contamination.
possible.
a.adequate covers for exposed products;
b. use of screens, magnets, sieves or filters;

c. use of detection/rejection
devices such as metal
detectors or X-ray.
NOTE 2: Sources of potential

contamination include wooden
pallets and tools, rubber
seals, personal protective
clothing and equipment, etc.
ISO/TS 22002-1:2009
11 Cleaning and sanitizing
11.2 Cleaning and sanitizing

agents and tools

programmes
11.4 Cleaning in place (CIP)

systems
11.5 Monitoring
11.1 sanitation effectiveness
General requirements
Cleaning and sanitizing

programmes shall be
established to ensure that food
processing equipment and

Programmes shall be
environment are maintained in a
monitored for continuing
hygienic condition.
suitability and effectiveness.

agents and tools
Facilities and equipment

shall be maintained in a
condition which facilitates wet
or
dry cleaning and/or

sanitation.
Cleaning and sanitizing agents

and chemicals shall be clearly
identified, food grade,
ISO/TS 22002-1:2009
11.3 Cleaning and sanitizing programmes
Cleaning and sanitizing

programmes shall be established
and validated to ensure
that all parts of the
establishment and equipment
are cleaned and/or sanitized to
Cleaning and/or sanitizing
a defined schedule, including
programmes shall specify
cleaning of cleaning at a
equipment.
minimum:
a.qreas, items of
equipment and utensils to be
cleaned and/or sanitized;
b.responsibility for the tasks specified;
c.cleaning/sanitizing method and frequency;

d.monitoring and verification arrangements;
11.4 Cleaning in place
e.post-clean (CIP) systems
inspections;
f.pre start-up inspections.

CIP systems shall be
separated from active product
lines.
Parameters for CIP systems
shall be defined and monitored
(including type,
concentration, contact time
and temperature of any
chemicals used).
ISO/TS 22002-1:2009
11.5 Monitoring sanitation effectiveness
■ Cleaning and sanitation

programmes shall be
monitored at specified
12 Pest control
frequencies to
ensure continuing suitability
12.1 General
and effectiveness.
requirements
12.2 Pest control

programmes
12.3 Preventing
access
12.4 Harbourage and

infestations
12.5 Monitoring
12.1 General and
requirements
detection
■ Hygiene, cleaning, incoming
12.6 Eradication inspection
materials and
monitoring procedures shall
be implemented to avoid creating

an environment conducive to pest
activity.
ISO/TS 22002-1:2009
12.2 Pest control programmes
The establishment shall have

a nominee to manage pest
control activities and/or
deal with expert contractor.
Pest management
Programmes shall include a
list of chemicalsbewhich
programmes are
approved for shall documented
use in specified
and shall identify target pests,
areas in the establishment.
address plants, methods,
schedules,
12.3 Preventingcontrol
access procedures
and, training requirements.
Buildings shall be maintained in good repair.
Holes, drains and other
potential pest access points shall
be sealed.
External doors, windows or
ventilation openings shall be
designed to minimize
potential for pests entry.
ISO/TS 22002-1:2009
12.4 Harbourage and infestations
Storage practices shall be

designed to minimize the
availability of food and water
to pests. materials found

Infested
shall be prevented from
contaminating other materials,
products
Potential or the
pest harbourage
establishment.
(burrows, undergrowth, stored
items) shall be removed.
Where storage is outside,
items shall be protected from
weather and pest damage
(bird droppings).
12.5 Monitoring and detection
Pest monitoring programmes

shall include placing of detectors
and traps to identify
pest activity.
A map of detectors and traps shall be maintained.
Detectors and traps shall be

designed and located to prevent
potential contamination
of materials, products or
facilities.
ISO/TS 22002-1:2009
12.5 Monitoring and detection (cont.)
Detectors and traps shall be

of robust, tamper resistant
construction and shall be
appropriate for the target.
The
The detectors
results of and traps shall
inspection shall
be inspected at a set frequency
be analyzed to identify trends.
to identify new pest activity.
12.6 Eradication
Eradication measures shall

be immediately done after
evidence of infestation is
reported.
Pesticide use and application
shall be restricted to trained
operatives and shall be
13 controlled
Personnelto hygiene
avoid product
and
employee
safety hazards. facilities
Records of pesticide use shall
be maintained to show type,
13.2 Personnel hygiene
quantity, concentration
facilities and toilets
used, when and how applied,
13.3 Staff canteens and
and target pest.
designated eating areas
13.4 Work wear and protective
clothing
13.5 Health status
13.6 Illness and injuries
ISO/TS 22002-1:2009
Requirements for personal

hygiene and behaviours
proportional to the hazard posed
All personnel, visitors and
shall be established and
contractors shall be required
documented.
to comply with the
documented
facilities and toilets
requirement.
Personnel hygiene facilities

shall be available to ensure
Facilities
that required personal
shall behygiene
located
can be maintained.
close to where hygiene
requirements apply and shall be
Establishments shall:
clearly designated.
a.Provide adequate numbers,

locations and means of
hygienically washing, drying,
sanitizing hands;
b. Have separate sinks
designated for hand washing,
food use, and equipment
cleaning
stations ;
NOTE: Taps at hand wash station

should not be hand operated.
ISO/TS 22002-1:2009

facilities and toilets (cont.)
Establishments shall:
c.provide an adequate
number of toilets of hygienic
design, with hand washing,
drying
and sanitizing
e.have adequatefacilities;
changing facilities for personnel;
d. have employee hygiene
f. havenotchanging
facilities opening facilities
directly
sited to enable
to production, food handling
packing or
personnel move to the
storage areas;
productionandarea
13.3 Staff canteens with
designated
eating areas risk to work wear
minimized
cleanliness.
Staff canteens and areas for
food storage and consumption
shall be situated so that
Staff canteens shall be
managed potential
to ensurefor hygienic
cross
contamination of and
storage of ingredients production
areas is minimized.
preparation, storage and
serving of prepared food.
ISO/TS 22002-1:2009
13.3 Staff canteens and

designated eating areas (cont.)
Storage conditions and

storage, cooking and holding
temperatures, and
time limitations, shall be
specified.
13.4Employee’s own food

Work wear and protective clothing
shall be stored and
consumed in designated
Personnel
areas only. who work in, enter
into, areas where exposed
products and/or materials
Clothing mandated
are handled for food
shall wear work
protection or hygiene
clothing that is fit forpurposes
purpose,
shall
cleannot
andbe
inused
goodfor any
condition.
Work wear shall no have buttons.
other purpose.
Work wear shall not have
outside pockets above waist
level.
NOTE: Zips or press stud fastenings are acceptable.
ISO/TS 22002-1:2009
13.4 Work wear and protective

clothing (cont.)
Work wear shall be

laundered to standards and at
intervals suitable for the use of
Work wear shall provide
garments.
adequate coverage to ensure
that hair, perspiration, etc.
cannot
Hair, contaminate
beards the
and moustaches
product.
shall be protected by restraints
unless hazard analysis
indicates otherwise.
Where gloves are used for
product contact, they shall be
clean and in good condition.
NOTE: Use of latex gloves should

beShoes
avoided where
for usepossible.
in processing
areas shall be fully enclosed and
made from non
absorbent materials.
Required personal protective
equipment shall be designated
to prevent product
contamination and maintained
in hygienic condition.
ISO/TS 22002-1:2009
13.5 Health status
Employees shall undergo a

medical examination prior to
employments in food
contact operations unless
Additional medicals shall be
documented
carried out athazards
definedor intervals
medical
subject to legal
assessment indicates
restrictions in the country of
otherwise.
operation.
Where law permits,

employees shall be required to
report the following conditions
to the management for
exclusion from food handling
areas : Jaundice, diarrhea,
vomiting, fever, sore throat
People
with fever,known
visiblyorinfected
suspected to
skin
be infected
lesions with, or carrying, a
and discharges
disease or illness
from the ear, eye or nose.
transmissible through food shall
be prevented from handling food
or food contact
In food handling areas,
personnel with wounds or burns
materials.
shall be required to cover
them with specified
dressings.
ISO/TS 22002-1:2009
Any lost dressing shall be

reported to supervision
immediately.
NOTE: Dressings should be
brightly coloured and metal
detectable where
appropriate.
13.7 Personal cleanliness
Personnel in food production shall be required to wash and sanitize hands:
a.before starting any food handling activities;

b.immediately after using the toilet or blowing the nose;
c. immediately after handling any potentially contaminated material.
Personnel shall be required to

refrain from sneezing or coughing
over materials or
products.
Spitting shall be prohibited.
Fingernails shall be kept clean and trimmed.

ISO/TS 22002-1:2009
13.8 Personal behaviour
A documented policy shall

describe the behaviours required
of personnel in
processing, packing and
storage areas.
The policy shall at a minimum cover:
b. a.permissibility
control measures to minimize
of
hazards presented by permitted
smoking, eating, chewing in
jewellery;
designated areas only;
NOTE: Permitted jewellery includes
specific types of jewellery which
may be worn by
the personnel in processing
c. storage
and permissibility
areas, of personal
taking into
items, such as smoking
account religious,
materials and medicines in
ethnic, medical and cultural
designated areas only;
d. prohibition of the use of nail
imperatives.
polish, false nails and false
eyelashes;
e. prohibition of carrying of
writing implements behind
the ears;
ISO/TS 22002-1:2009
13.8 Personal behaviour (cont.)
f.maintenance of personal
lockers so that they are kept
free from rubbish and
g. prohibition of storage of
soiled clothing;
product contact tools and
equipment in personal lockers.
14 Rework
14.2 Storage, identification

and traceability
14.3 Rework usage
■ Rework shall be stored, handled

and used in such a way that
product safety, quality,
traceability and regulatory

compliance are maintained.
ISO/TS 22002-1:2009
14.2 Storage, identification

and traceability
Stored rework shall be

protected from exposure to
Segregation requirements
microbiological, chemical or
for rework shall be
extraneous
documented and met. matter
Rework shall be clearly
contamination.
identified and/or labelled to allow
traceability.
Traceability records for rework shall be maintained.
The rework classification or

the reason for rework
designation shall be recorded.
14.3 Rework usage
Where rework is incorporated

into the product as an “in-
process” step, the
acceptable quantity, type and
conditions of rework use shall be
specified.
The process step and method

of addition, including any
necessary pre-processing
stages, shall be defined.

ISO/TS 22002-1:2009
14.3 Rework usage (cont.)
■ Where rework activities involve

removing a product from filled or
wrapped packages,
controls shall be in place to
ensure the removal and
segregation of packaging
15 Product recall procedures
materials and to avoid
contamination of the product
with extraneous matter.
15.2 Product recall requirements
■ Systems shall be in place to

ensure that products falling to
meet required food safety
standards can be identified,

located and removed from all
necessary points of the
supply chain.
ISO/TS 22002-1:2009
15.2 Product recall requirements
A list of key contacts in the

event of a recall shall be
maintained.
Where products are
withdrawn due to immediate
health hazards, the safety of
The need for public warnings shall be considered.
other products produced
under the same conditions shall
be evaluated.
16 Warehousing
16.2 Warehousing requirements
16.3 Vehicles, conveyances and containers
Materials and products shall

be stored in clean, dry, well
ventilated spaces protected
from dust, condensation,

fumes, odours or other sources
of contamination.
ISO/TS 22002-1:2009
16.2 Warehousing requirements
Effective control of
warehousing temperature,
humidity and other
environmental
NOTE:conditions
It is recommended that
shall be provided
where
where products
required byarethestacked,
product
consideration is given to
or storage specifications
measures necessary to
protect
Wastethe lower layers. and
materials
chemicals shall be stored
separately.
A separate area or other
means of segregating materials
identified as
non-conforming shall be
Specified stock rotation systems shall be observed.
provided.
Gasoline or diesel powered

fork lift trucks shall not be used
in food ingredient or
product storage areas.

ISO/TS 22002-1:2009
16.3 Vehicles, conveyances

and containers
Vehicles, conveyances and

containers shall be maintained in
a state of repair,
cleanliness and condition
consistent with theprotection
...shall provide requirements
given
againstin relevant
damage or
contamination
specifications. of the
Control
product. of temperature
and humidity shall be applied
and recorded where required
by the organization.
Where the same vehicles,

conveyances and containers are
used for food and
non containers
Bulk food products, cleaning
shall be dedicated to food use only.
shall be carried out between
Where required by the
loads.
organization, bulk containers shall
be dedicated to a
specified material.
ISO/TS 22002-1:2009
17 Product
information/consumer
■ awareness
Information shall be presented
to consumers to enable them to
understand its
importance and make informed
choices.
NOTE: Information may be
provided by labelling or other
means such as websites and
advertisements, and may
include storage, preparation and
serving instructions
■ Procedures shall
applicable to be in place to ensure the application of correct labels to products.
product.
18 Food defence,
biovigilance and
bioterrorism
18.1 General
requirements
18.2 Access
controls
ISO/TS 22002-1:2009
■ Each establishment shall

assess the hazard to products
posed by potential acts of
sabotage, vandalism or
terrorism and shall put in
place proportional protective
measures.
18.2 Access controls
■ Potentially sensitive areas within

the establishment shall be
identified, mapped
and subjected to access control.
NOTE: Where feasible, access

should be physically restricted
by use of locks,
electronic card key or
alternative systems.
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ISO/TS 22002-1:2009 Requirements for Food Safety Management Systems

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ISO/TS 22002-1:2009

ISO/TS 22002-1:2009 Requirements

Clause 11.0 Cleaning and sanitizing

Clause 12.0 Pest control

4.1 General Requirements

Consideration shall be given

Note: Food should not be carried

could enter the product.

Access to the site shall be controlled.

5 Layout of Premises and Workspace

5.1 General Requirements

5.2 Internal design, layout and traffic patterns

5.3 Internal structures and fittings

5.6 Temporary/ mobile premises and vending machines

5.7 Storage of food, packaging materials, ingredients

5.1 General Requirements

Openings intended for transfer of

5.3 Internal structures and fittings

Process area walls and floors shall

Wall floor junctions and corners

Note: It is recommended that wall

 External opening windows, roof vents

Equipment shall be located to

5.5 Laboratory Facilities

contamination of people, plant

Storage areas shall be dry

Storage areas shall be

5.7 Storage of food, packaging

Storage areas shall be

All materials and products shall

A separate, secure (locked

6.1 General Requirements

■ The provision and distribution

Water as ingredient or in contact

Water for cleaning, where risk of

6.2 Water Supply (cont.)

Potable and non-potable water

Note: It is recommended that

Requirements for filtration, humidity and microbiology of air as ingredient or

Where deemed critical,

6.4 Air quality and ventilation (cont.)

Quality of room air supply

Protocols for air shall

6.5 Compressed air and other gases

Compressed air and other gas

6.5 Compressed air and other

Where oil is used for

The lighting provided shall

NOTE: The intensity of the

Light fixtures shall be

7.1 General requirements

7.2 Containers for waste and

7.3 Waste management and removal

7.4 Drains and drainage

7.1 General requirements

■ Systems shall be in place to

a.clearly identified for their intended purpose;

7.3 Waste management and removal

Provision shall be made for

Waste accumulation shall

Removal and destruction

Records of destruction shall be maintained.

shall have capacity sufficient