Iso Ts 220024 Checklist Top
Master Your Food Packaging Safety with the ISO/TS 22002-4 Checklist
If you’re in the food packaging industry, you already know that "safe for food" starts long before the ingredients hit the container. ISO/TS 22002-4 is the industry-standard specification for prerequisite programs (PRPs) that ensure your packaging doesn't compromise food safety.
Whether you’re gearing up for FSSC 22000 certification or just tightening your internal quality controls, having a clear checklist is non-negotiable. Here are the top categories your ISO/TS 22002-4 checklist must cover to stay compliant. 1. Construction and Layout of Buildings
Your facility itself is the first line of defense. A standard checklist includes:
Environment & Location: Ensuring the surrounding area doesn't pose a contamination risk (like pests or odors).
Establishment Layout: Designing the flow of people and materials to prevent cross-contamination.
Internal Structure: Using durable, easy-to-clean materials for walls, floors, and ceilings. 2. Utilities: Air, Water, and Energy
Contamination can literally be in the air or water. Your audit should verify:
Water Supply: Ensuring any water used in the process (or for cleaning) is of appropriate quality.
Air Quality: Proper ventilation and filtration to prevent airborne particles from settling on packaging.
Compressed Air & Gases: Ensuring gases used in production are food-grade and filtered. 3. Waste Management and Drainage
The checklist must address how you handle what's leaving the facility:
Waste Handling: Specific protocols for identifying, storing, and removing waste.
Drains: Designing drainage systems that prevent backups or odors from entering production areas. 4. Equipment Suitability and Maintenance
Your machines shouldn't be the source of the problem. Key checklist items include:
Hygienic Design: Using equipment that is easy to clean and lacks "dead spots" where bacteria can grow.
Preventive Maintenance: A strict schedule for repairs to prevent mechanical breakdowns or lubricant leaks.
Packaging Contact Surfaces: Verifying that any part of the machine touching the packaging is made of approved, non-reactive materials. 5. Management of Purchased Materials
You are only as safe as your suppliers. Checklist priorities here are:
Supplier Selection: Assessing suppliers for their own safety standards.
Incoming Materials: Inspecting raw materials (like resins or inks) before they enter production. 6. Measures for Prevention of Contamination This is the "catch-all" for active safety:
Microbiological/Chemical/Physical Hazards: Identifying and mitigating risks for each.
Allergen Management: Strict protocols if your facility handles materials that could trigger allergies.
Chemical Migration: Testing to ensure chemicals from the packaging don't "migrate" into the food once it's filled. 7. Cleaning and Pest Control Finally, your day-to-day hygiene must be documented:
Cleaning Schedules: Detailed "what, when, and how" for every part of the facility.
Pest Control: Regular inspections and preventative measures to keep critters out.
Need a ready-made template? Tools like Qvalon offer digital versions of these checklists to streamline your internal audits. New Checklist Available For TS ISO 22002 - Safefood 360
Master the ISO/TS 22002-4 Checklist: Your Top Priorities for Food Packaging Safety
If you're in the food packaging industry, you know that safety isn't just about the food itself—it's about the materials that touch it. ISO/TS 22002-4 (often used alongside FSSC 22000
) provides the specific requirements for Prerequisite Programs (PRPs) to control food safety hazards during the manufacture of packaging.
Whether you are preparing for an audit or just tightening up your operations, here is a "top-tier" checklist of the essential areas you must master. 1. Facility Design & Environment iso ts 220024 checklist top
Your building must be more than just a shell; it must be a barrier against contamination.
Assess the surrounding area for potential contamination sources (e.g., nearby industrial pollution or stagnant water). Layout & Workspace:
Ensure the internal design follows a logical flow that prevents cross-contamination between raw materials, intermediate products, and finished packaging. Infrastructure:
Walls, floors, and fittings must be durable, easy to clean, and maintained to prevent the buildup of dust or moisture. 2. Utilities: Air, Water, and Energy What flows your facility is just as important as the facility itself. Air Quality:
Ventilation and dust extraction systems must be adequate to prevent airborne contamination. Compressed Air/Gases:
Any gases that come into direct contact with packaging must be monitored for quality and purity. Water Supply:
Water used in the manufacturing process (like cooling) must meet potable standards if it poses a risk to the final product. 3. Equipment Suitability & Maintenance Your machines should be assets, not hazards. Hygienic Design:
Equipment must be constructed from materials that don't leach chemicals into the packaging. Preventive Maintenance:
Keep a rigorous schedule for lubrication (using food-grade lubricants where necessary) and repairs to prevent physical contamination like metal shavings or oil leaks. 4. Raw Material Management Safety starts with your suppliers. Approved Suppliers:
Only purchase materials (resins, inks, adhesives) from suppliers that meet your specific food safety criteria. Incoming Inspection:
Verify that incoming materials are stored correctly—separate from chemicals and waste—to avoid absorbing odors or moisture. 5. Personnel Hygiene & Facilities The human element is often the hardest to control. Hygiene Standards:
Establish clear rules for handwashing, hairnets, and protective clothing. Facilities:
Staff areas like canteens and locker rooms must be physically separated from the production floor to prevent food or personal items from entering the manufacturing zone. 6. Contamination Prevention This is the "meat" of the ISO/TS 22002-4 requirements. Chemical/Physical Hazards:
Implement strict controls for glass, hard plastics, and chemicals used for cleaning or pest control. Pest Control:
Maintain a proactive system (traps, monitoring, and professional inspections) to ensure your facility remains pest-free. Cleaning & Sanitization:
Use a documented cleaning schedule for both the environment and the equipment. 7. Rework & Product Information Rework Control:
If you reuse scrap or trim, it must be handled, stored, and tracked to ensure it doesn't introduce hazards. Traceability:
Ensure you can track every batch of finished packaging back to the raw materials used.
As of late 2025, the technical specification has been updated to ISO 22002-4:2025
. While the core PRPs remain similar, the new version aligns more closely with modern Food Safety Management Systems (FSMS) like ISO 22000:2018. or a guide on how to transition to the 2025 version of the standard?
ISO/TS 22002-4 standard specifies the prerequisite programs (PRPs) for food safety in the manufacturing of food packaging . It is a critical component for organizations seeking FSSC 22000 certification ISO/TS 22002-4 Checklist: Key Focus Areas
A comprehensive internal audit checklist for ISO/TS 22002-4 typically covers the following technical requirements to ensure food safety hazards are controlled: Establishment Infrastructure Environment & Location : Is the site located away from potential contaminants? Layout & Workspace
: Are internal designs, traffic patterns, and equipment placement optimized to prevent cross-contamination?
: Are air quality, ventilation, and water supplies monitored and treated as necessary? Waste and Equipment Management Waste Handling
: Are there documented procedures for waste removal and drainage? Equipment Suitability
: Is equipment designed for easy cleaning and maintenance (hygienic design)? Maintenance
: Are preventive and corrective maintenance schedules established and recorded? Operational Controls Purchased Materials
: Is there a selection and management process for suppliers of raw materials? Contamination Prevention
: Are measures in place to prevent microbiological, physical, and chemical contamination? Cleaning & Sanitizing
: Are cleaning schedules and concentrations for sanitizing agents documented and verified? Personnel and Hygiene Personnel Hygiene Master Your Food Packaging Safety with the ISO/TS
: Are facilities for handwashing and changing available and used correctly? Product Information : Is labeling accurate to prevent consumer misuse? How to Write Up Your Checklist Results
When performing a write-up after an audit or for a procedure, follow these steps to ensure clarity and compliance: ISO - International Organization for Standardization Define the Scope
: Clearly state which part of the packaging manufacturing process is covered (e.g., "Extrusion and Printing for Food-Grade Films"). Align with Clauses
: Structure your write-up using the clause numbers of the ISO/TS 22002-4 standard (e.g., Clause 4.7 for Contamination Prevention). Identify Conformance : For each item, indicate (Compliant), (Non-compliant), or Detail Evidence
: Do not just check a box. List specific evidence, such as "Reviewed cleaning records for Line 4 dated March 2026." Draft Corrective Actions
: If a requirement is not met, define a clear, time-bound corrective action to address the gap. Use Plain Language
: Keep sentences short and use active voice to avoid misinterpretation by auditors or staff. ISO - International Organization for Standardization Related Standard Components : Provides the overarching management system framework. HACCP Plan
: Required alongside PRPs to manage critical control points. DNV - Global for a specific section, such as Contamination Prevention Supplier Management how-to-write-standards.pdf - ISO
This essay focuses on ISO/TS 22002-4 , the technical specification that outlines prerequisite programs (PRPs) for food safety in the manufacture of food packaging
While ISO 22000 provides the broad framework for a Food Safety Management System (FSMS), it lacks the specific "how-to" for the shop floor. ISO/TS 22002-4 fills this gap, ensuring that packaging—which touches almost everything we eat—doesn't become a source of contamination. The Foundation of Packaging Safety
The core philosophy of ISO/TS 22002-4 is that food safety starts long before the food is processed. If a plastic film, glass jar, or paper carton is contaminated with chemicals or physical hazards, the food inside is compromised. This standard provides a rigorous checklist to prevent such occurrences by focusing on the manufacturing environment. Top Pillars of the ISO/TS 22002-4 Checklist 1. Establishment and Infrastructure
The checklist begins with the physical plant. It requires that the site is designed to prevent cross-contamination. This includes proper layout, internal structures that are easy to clean, and the management of "utilities" like air, water, and energy to ensure they don't introduce hazards into the packaging material. 2. Waste and Sewage Management
Proper disposal systems are critical. The standard mandates clear procedures for identifying, collecting, and removing waste. This prevents the accumulation of debris that could attract pests or lead to the accidental reuse of contaminated materials. 3. Equipment Suitability and Maintenance
Machines used to produce packaging must be designed for food-grade safety. The checklist focuses on "hygienic design"—ensuring equipment is easy to sanitize and maintain. It also covers the use of food-grade lubricants to prevent chemical migration into the packaging. 4. Management of Purchased Materials
Safety starts with the raw materials (resins, inks, adhesives). The standard requires a strict vetting process for suppliers. Manufacturers must ensure that every incoming material has a "Declaration of Compliance" stating it is safe for food contact. 5. Prevention of Contamination This is the "heart" of the checklist. It addresses: Microbiological contamination: Managing humidity and hygiene. Physical contamination: Controlling glass, hard plastics, and metal fragments. Chemical migration:
Ensuring inks and coatings don't "bleed" through the packaging into the food. 6. Cleaning and Pest Control
The standard requires documented cleaning schedules and a proactive pest management program. In a packaging plant, dust and insects are primary threats; the checklist ensures these are managed through regular monitoring rather than just reactive treatment. 7. Personnel Hygiene
Even though workers aren't touching the food directly, their hygiene affects the packaging. The checklist covers handwashing protocols, hairnets, and the prohibition of jewelry or personal items in production areas. Why It Matters
Implementing ISO/TS 22002-4 allows a packaging manufacturer to achieve FSSC 22000 certification
, a globally recognized mark of excellence. It moves a company from a "reactive" stance to a "preventative" one. By checking these boxes, manufacturers protect the end consumer, reduce the risk of costly recalls, and build trust with major food brands. Conclusion
ISO/TS 22002-4 is not just a list of rules; it is a blueprint for integrity in the food supply chain. By standardizing the environment in which packaging is made, it ensures that the "container" is just as safe as the "content." summarized bullet-point version of this checklist to use for an internal audit?
2. Internal Layout and Workspace
Internal design must prevent cross-contamination between raw materials, work-in-progress, and finished goods.
- Checklist Item: Is there a logical flow of materials (raw → processing → finished) to avoid backtracking?
- Checklist Item: Are change rooms and washrooms physically separated from production areas by airlocks?
- Checklist Item: Are there designated "clean" and "dirty" corridors or zones?
- Checklist Item: Is the ceiling height adequate for cleaning, with no false ceilings harboring dust?
Conclusion: Your Path to Certification & Beyond
The ISO TS 220024 checklist top (properly ISO/TS 22002-4) is not a decorative document. It is the operational backbone of any food packaging safety system. By systematically working through the 10 sections above – buildings, utilities, waste, equipment, cleaning, pest control, hygiene, raw materials, operational controls, and storage – you will:
- Pass certification audits without major non-conformities.
- Reduce customer complaints about foreign bodies, odors, or migration.
- Build a safety culture where PRPs are routine, not paperwork.
Next step: Download this checklist as an Excel template, customize it with your facility’s layout and process steps, and begin your internal gap audit tomorrow morning.
Disclaimer: This article is for guidance. Always refer to the official ISO/TS 22002-4:2013 document and consult with an accredited certification body for your specific scope.
ISO/TS 22002-4:2013 (and the updated ISO 22002-4:2025) specifies the Prerequisite Programs (PRPs) for food safety in the manufacture of food packaging. It serves as a foundational operational framework for organizations seeking FSSC 22000 certification, working in conjunction with ISO 22000 to control food safety hazards.
Below is a detailed checklist based on the 15 generic PRP clauses outlined in the standard. Clause 4: Generic PRPs Checklist 4.1 Establishment
Environment: Assess potential contamination from internal and external local sources.
Location: Clearly identify and maintain establishment boundaries to prevent contamination.
Construction: Ensure buildings are durable and protect against entry of auxiliary device hazards. 4.2 Layout and Workspace Checklist Item: Is there a logical flow of
Traffic Patterns: Design internal layouts to protect against cross-contamination and unintended mixing of materials.
Internal Structures: Verify that walls/floors are washable and ceilings minimize dirt build-up.
Storage: Segregate food-contact from non-food-contact materials; maintain distance from walls for inspection. 4.3 Utilities
Water Supply: Use water of adequate quality and sufficient quantity for operations.
Air & Gases: Monitor air quality and ventilation; ensure compressed air and gases do not introduce hazards.
Lighting: Provide sufficient lighting for safe operations and maintenance. 4.4 Waste Disposal
Waste Handling: Implement procedures for the effective removal and storage of solid and liquid waste.
Drainage: Ensure drains are trapped, covered, and flow away from production areas. 4.5 Equipment Suitability
Hygienic Design: Equipment must be designed to facilitate cleaning and minimize contamination.
Food Contact Surfaces: Verify surfaces are smooth, non-absorbent, and easily cleanable.
Maintenance: Maintain a preventive maintenance program for all safety-critical equipment. 4.6 Management of Purchased Materials
Supplier Selection: Evaluate and manage suppliers based on their ability to meet food safety requirements.
Incoming Raw Materials: Inspect and verify incoming materials against agreed-upon specifications. TECHNICAL SPECIFICATION ISO/TS 22002-4 - iTeh Standards
The ISO/TS 22002-4 standard specifies requirements for prerequisite programs (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging. It is a critical component for organizations seeking FSSC 22000 certification in the packaging sector. Top Checklist Categories for ISO/TS 22002-4
A comprehensive checklist typically covers these primary areas to ensure hygiene and operational safety:
Establishment & Layout: Evaluation of the workspace, including internal structures, workspace flow, and the separation of raw materials from finished products to prevent cross-contamination.
Utilities & Waste: Monitoring air, water, and energy supplies, alongside strict protocols for waste management and disposal.
Equipment Suitability: Ensuring all machinery is designed for easy cleaning and maintenance, and that it is made from materials safe for food-contact packaging.
Management of Purchased Materials: Verification of incoming materials and a robust system for supplier approval and monitoring.
Measures for Prevention of Contamination: Includes physical, chemical, and biological hazard controls, as well as strict allergen management.
Cleaning and Sanitizing: Detailed schedules for cleaning facilities and equipment, including the validation of cleaning effectiveness.
Pest Control: Documented programs for inspection, monitoring, and the safe use of pesticides within the facility.
Personnel Hygiene: Requirements for staff facilities, protective clothing, and health monitoring to prevent human-borne contamination.
Rework & Product Withdrawal: Procedures for handling non-conforming products and effective recall mechanisms.
Storage and Transport: Maintaining appropriate conditions during storage and shipping to preserve the integrity of the packaging material. Key Documentation
For a successful audit, your checklist should verify the existence of: A formal Hazard Analysis for packaging.
Documented Standard Operating Procedures (SOPs) for each PRP. Training records for employees on food safety and hygiene.
The ISO/TS 22002-100 framework can also be used as a reference to consolidate shared PRPs across different sectors.
Review: The ISO/TS 22002-4 Checklist
A Practical Bridge Between FSMS and Packaging Safety
The Ultimate ISO/TS 22002-4 Checklist: Top Requirements for Food Safety Compliance
Clause 13: Warehousing
| Check Item | Requirement | Status | Evidence | | :--- | :--- | :--- | :--- | | 13.1 | Temperature-controlled storage (monitored and alarmed). | | | | 13.2 | FIFO (First-In-First-Out) inventory system. | | | | 13.3 | Separate storage for chemicals, allergens, and non-food items. | | | | 13.4 | Racking is clean, dry, and away from walls (pest inspection). | | |