TECHNICAL ISO/TS

SPECIFICATION 22002-4
This is a preview of "ISO/TS 22002-4:2013". Click here to purchase the full version from the ANSI store.

First edition
2013-12-15

Prerequisite programmes on food

safety —
Part 4:
Food packaging manufacturing
Programmes prérequis pour la sécurité des denrées alimentaires —
Partie 4: Fabrication des emballages alimentaires

Reference number
ISO/TS 22002-4:2013(E)

© ISO 2013
ISO/TS 22002-4:2013(E)

This is a preview of "ISO/TS 22002-4:2013". Click here to purchase the full version from the ANSI store.

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 ISO/TS 22002-4:2013(E)

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Contents Page

Foreword......................................................................................................................................................................................................................................... iv
Introduction...................................................................................................................................................................................................................................v
1 Scope.................................................................................................................................................................................................................................. 1
2 Normative references....................................................................................................................................................................................... 1
3 Terms and definitions...................................................................................................................................................................................... 1
4 Generic PRPs.............................................................................................................................................................................................................. 4
4.1 Establishment........................................................................................................................................................................................... 4
4.2 Layout and workspace....................................................................................................................................................................... 4
4.3 Utilities............................................................................................................................................................................................................ 6
4.4 Waste disposal.......................................................................................................................................................................................... 7
4.5 Equipment suitability, cleaning and maintenance.................................................................................................... 7
4.6 Management of purchased materials and services.................................................................................................. 8
4.7 Measures for prevention of contamination..................................................................................................................... 9
4.8 Cleaning....................................................................................................................................................................................................... 10
4.9 Pest control.............................................................................................................................................................................................. 11
4.10 Personnel hygiene and facilities............................................................................................................................................ 12
4.11 Rework......................................................................................................................................................................................................... 14
4.12 Withdrawal procedures................................................................................................................................................................. 14
4.13 Storage and transport..................................................................................................................................................................... 14
4.14 Food packaging information and customer communication........................................................................ 15
4.15 Food defence and bioterrorism.............................................................................................................................................. 15
Annex A (informative) Comparison of food packaging design and development relevant items.......16
Bibliography.............................................................................................................................................................................................................................. 17

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ISO/TS 22002-4:2013(E)

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Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity
assessment, as well as information about ISO’s adherence to the WTO principles in the Technical Barriers
to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 17,
Management systems for food safety.
ISO/TS 22002 consists of the following parts, under the general title Prerequisite programmes on food safety:
— Part 1: Food manufacturing
— Part 2: Catering
— Part 3: Farming
— Part 4: Food packaging manufacturing
The following part is under preparation:
— Part 5: Transport and storage
This Technical Specification is based on
— BS PAS 223:2011,[1] and
— EN 15593:2008.[2]

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Introduction
ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such
requirement is that organizations establish, implement and maintain prerequisite programmes
(PRP) to assist in controlling food safety hazards (ISO 22000:2005, 7.2). In addition to addressing the
requirements of ISO 22000:2005, 7.2, this Technical Specification includes communication requirements
from ISO 22000:2005, 5.6.
This part of ISO/TS 22002 is intended to be used to support management systems designed to meet the
requirements specified in ISO 22000, and sets out the detailed requirements for those programmes.
This part of ISO/TS 22002 does not duplicate requirements given in ISO 22000 and is intended to be
used in conjunction with ISO 22000, e.g. the effectiveness of measures taken according to this Technical
Specification to protect against contamination of the food packaging are intended to be reviewed.
Intended use of the food packaging needs to be fully understood so that any food safety hazard can be
identified and addressed through appropriate food packaging design, which is covered in this Technical
Specification under communication in 4.14 (Food packaging information and customer communication)
in combination with clauses/subclauses in ISO 22000 as shown in Annex A.

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