Iso Ts 220024 Checklist Top Page

Note to the reader: While the search term "ISO TS 220024 checklist top" contains a common numerical typo, the correct standard referenced is ISO/TS 22002-4:2013 – Prerequisite programmes (PRPs) on food safety for food packaging manufacturing. This article provides the definitive checklist based on that standard.

Packaging plants often run multiple products on the same line.

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The ISO/TS 22002-4 checklist is the essential roadmap for food packaging manufacturers looking to secure FSSC 22000 certification and ensure the highest standards of food safety. By focusing on Prerequisite Programs (PRPs), this technical specification helps you control biological, chemical, and physical hazards before they ever reach the consumer.

Below is an in-depth guide and checklist of the top requirements to help your facility stay compliant and audit-ready. 1. Facility Construction and Layout

Your physical site is the first line of defense against external contamination. An auditor will look for:

Clear Boundaries: Are the edges of your facility well-defined to prevent unauthorized access or environmental pollution?

Hygienic Design: Do internal structures (walls, floors, and ceilings) feature smooth, washable surfaces that don't trap dust or moisture?

Traffic Patterns: Is there a logical flow for people and materials that prevents the unintentional mixing of raw materials and finished goods? 2. Utilities and Environment

Utilities like air, water, and energy must be managed to ensure they don't introduce hazards.

Air Quality: Is ventilation sufficient to control dust and condensation, especially in areas where packaging is exposed?

Water Safety: Is water used for cleaning or direct contact monitored for potability? Non-potable systems must be separate and clearly labeled.

Lighting: Are light fixtures protected (shatterproof) to prevent physical contamination in the event of a bulb breaking? 3. Equipment Suitability and Maintenance Equipment used in production must be "food-safe" by design.

Cleanability: Are product-contact surfaces smooth, non-absorbent, and easily accessible for sanitation?

Preventative Maintenance: Is there a documented schedule for all equipment? Maintenance requests that impact food safety must be prioritized.

Food-Grade Lubricants: Are any lubricants that might contact the packaging certified for incidental food contact? 4. Contamination Prevention & Pest Control

The "top" priority in any ISO/TS 22002-4 audit is the active prevention of pollution.

Physical Hazards: Is there a strict policy for glass, brittle plastics, and sharp objects? Retractable "snap-off" knives are typically banned.

Chemical Migration: For printed packaging, are there controls to prevent ink from "offsetting" from the outer surface to the food-contact surface?

Pest Management: Do you have a comprehensive program including regular inspections, bait maps, and documented sighting logs? 5. Personnel Hygiene and Facilities Safety starts with the people on the floor.

Handwashing Stations: Are they located at the entrance to production areas and equipped with hands-free taps and single-use towels?

Protective Clothing: Do workers wear appropriate, clean uniforms without pockets above the waist to prevent items from falling into products?

Health Status: Is there a policy for reporting illnesses and covering open wounds before entering the production zone? 6. Supplier Management & Traceability You are only as safe as the materials you buy.

Mastering ISO/TS 22002-4: The Essential Food Packaging Safety Checklist

ISO/TS 22002-4 is the international technical specification for Prerequisite Programs (PRPs) specifically designed for food packaging manufacturing. It bridges the gap between general food safety management (ISO 22000) and the specific physical risks inherent in producing containers, films, and wrapping materials. 🏗️ Facility & Infrastructure

Your physical environment is the first line of defense against contamination.

Building Construction: Ensure floors, walls, and ceilings are easy to clean and resist moisture.

Workspace Layout: Design the flow of materials to prevent cross-contamination between raw materials and finished goods.

Utilities: Regularly test air quality, water supply, and compressed gases that come into contact with packaging.

Waste Management: Establish dedicated areas for waste disposal that do not attract pests or contaminate production. 🧼 Hygiene & Personnel Control

Human behavior and cleanliness are critical in a packaging plant.

Personal Hygiene: Mandate strict handwashing protocols and appropriate workwear (hairnets, gloves, and uniforms).

Health Status: Implement a reporting system for employees with infectious diseases to prevent transmission to packaging surfaces. iso ts 220024 checklist top

Staff Facilities: Ensure restrooms and breakrooms are physically separated from production zones. 🛠️ Operational Controls

How you handle the machines and raw materials determines the safety of the final product.

Cleaning & Sanitizing: Create a rigorous schedule for equipment "wash-downs" using food-safe chemicals.

Pest Control: Maintain a proactive program (traps, monitoring, and sealing entry points) to keep the facility rodent and insect-free.

Preventive Maintenance: Schedule regular servicing of machinery to prevent oil leaks or metal fragments from entering the packaging.

Supplier Approval: Only source raw materials (resins, inks, adhesives) from vendors who provide a Certificate of Analysis (COA). 🛡️ Contamination Prevention This is the core of the ISO/TS 22002-4 standard.

Physical Contamination: Implement strict "no glass" or "no hard plastic" policies in production areas.

Chemical Hazards: Store lubricants, cleaning agents, and non-food chemicals in locked, labeled cabinets.

Microbiological Safety: Monitor high-risk areas where moisture could lead to mold or bacterial growth.

Allergen Management: If your packaging contains specific additives (like soy-based inks), they must be clearly identified to prevent cross-contact. 📋 Quick Audit Readiness Tips

Document Everything: If it isn't written down, the auditor assumes it didn't happen. Keep detailed logs for cleaning and pest sightings.

Train Your Team: Conduct regular sessions to ensure every floor worker understands why these rules exist.

Internal Audits: Don't wait for the official certification body. Perform "mock audits" monthly using a digital checklist.

For more detailed guidance, you can refer to the official ISO/TS 22002-4 technical specifications or explore certification schemes like FSSC 22000 which utilize this standard.

Implementing a robust ISO/TS 22002-4 checklist (now transitioning to ISO 22002-4:2025) is essential for food packaging manufacturers seeking FSSC 22000 certification or compliance with global safety standards. This technical specification provides the "how-to" for establishing Prerequisite Programmes (PRPs) to control food safety hazards during production. Key Areas of an ISO/TS 22002-4 Checklist

A comprehensive checklist typically covers 15 critical sections to ensure packaging does not contaminate food through migration or physical contact. 1. Facility Design and Maintenance

ISO/TS 22002-4:2013 (recently updated to ISO 22002-4:2025) establishes the prerequisite programs (PRPs) for food safety specifically for food packaging manufacturing . It is typically used in conjunction with ISO 22000 for organizations seeking FSSC 22000 certification . Top Requirements Checklist

A comprehensive audit checklist for ISO/TS 22002-4 typically includes the following critical areas :

Establishment & Layout: Evaluation of the environment, location, and internal design to ensure traffic patterns and equipment layout minimize contamination risks .

Utilities: Management of water supply, air quality (ventilation/compressed air), and lighting .

Waste Management: Procedures for waste handling and the adequacy of drains and drainage .

Equipment Suitability: Hygienic design of machinery, maintenance schedules, and the safety of food packaging contact surfaces .

Purchased Materials: Selection and management of suppliers and rigorous inspection of incoming raw materials .

Contamination Prevention: Specific measures to prevent microbiological, physical, chemical, and allergen contamination, as well as chemical migration .

Cleaning & Sanitation: Verification of cleaning schedules and effective pest control programs .

Personnel Hygiene: Requirements for staff facilities, personal cleanliness, and health monitoring .

Rework & Storage: Proper handling of reworked materials, storage conditions, and transport security .

Food Defense: Implementation of biovigilance and bioterrorism prevention measures . Critical Implementation Steps

To successfully review and implement these standards, organizations often follow a structured workbook approach :

Familiarization: Understanding the relationship between ISO 22000 and the sector-specific ISO 22002-4 .

Gap Analysis: Using a checklist to identify current operational gaps compared to the standard .

HACCP Implementation: Integrating hazard analysis specifically for packaging materials . Note to the reader: While the search term

Internal Audit Training: Ensuring the quality team can effectively use the ISO/TS 22002-4 checklist for ongoing compliance .

For organizations using professional toolsets, resources like the SafetyCulture FSSC 22000 Checklist or the IFSQN Implementation Package provide structured templates for these reviews .

Are you preparing for an internal audit or an official FSSC 22000 certification?

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Title: The Top of the Checklist

Maya stared at the screen. The document title read: ISO/TS 22002-4:2013 Pre-Requisite Programme Checklist – Food Packaging Manufacturing.

“The Top,” her boss, Mr. Calloway, had called it that morning. “Just run the top of the checklist, Maya. It’s a small audit for a small client. How hard can it be?”

He didn’t understand. The “top” of this checklist wasn’t about airlocks or glass policies. It was Clause One: Construction and condition of buildings and facilities.

Maya was the Food Safety Manager for "SealFresh Packaging," a mid-sized plant producing foil seals for yogurt cups. They had just landed a contract with a major baby food company. The pre-audit was tomorrow. And the technical specification they had to meet? ISO/TS 22002-4 – the technical specification for prerequisite programs specifically for food packaging.

She printed the 18-page checklist. On physical paper, the top line wasn't a box to check. It was a warning.

1.1 Exterior Location and Grounds The facility shall be located in an area free from flooding, pests, and potential chemical/biological contaminants.

Maya grabbed her flashlight and hard hat. She walked to the back dock, the part of the plant no one talked about. Beyond the chain-link fence, a small stream ran along the property line. It had been dry for ten years. But last week’s freak storm had turned it into a muddy trickle.

She knelt. There, in the mud, were footprints. Not human. Hoof prints. Deer. And a torn, grease-stained fast-food wrapper that had washed down from the highway culvert.

Her stomach dropped. Clause 1.1 wasn’t about the building. It was about the zone of control. The deer carried E. coli. The flood risk meant potential for standing water. The wrapper meant potential for pests.

She called maintenance. “Frank, that drainage ditch by the back fence – when was it last dredged?”

“Dredged? Maya, we haven’t touched it since ’08.”

Maya looked back at the top of her checklist. She had a choice. She could lie. She could note “N/A – no recent flooding.” The client would never walk the back fence. Or she could do the job.

She took a deep breath and wrote in red pen: NON-CONFORMITY. Standing water risk. Wildlife intrusion evidence. No current pest control buffer. Requires immediate excavation and gravel fill.

She walked to Mr. Calloway’s office. “We have a top-line failure,” she said, placing the checklist on his desk.

His face went pale. “The baby food contract?”

“Will be canceled if we don’t fix it,” she said. “But it’ll be canceled for sure if we ship seals contaminated with flood-borne pathogens.”

He stared at the red ink. Then he did something she didn't expect. He smiled. “Alright. Call the excavator. Cancel tomorrow’s audit. Reschedule for next month. And Maya?”

“Yes?”

“From now on, we always start at the top.”

She nodded. Because she knew: in food safety, the most important part of any ISO/TS 22002-4 checklist isn’t the validation data or the HACCP plan. It’s the ground beneath your feet. If the top fails, everything underneath it is just paperwork.

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: The ISO/TS 22002-4 checklist is the essential roadmap

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

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?

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