: The facility must be secured against intentional acts of sabotage or bioterrorism. Comparison: ISO 22000 vs. ISO/TS 22002-4
: Audit staff facilities, handwashing compliance, and the use of protective clothing.
Your machines shouldn't be the source of the problem. Key checklist items include:
, 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 220024 checklist top
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.
Then, at 11:15 AM, Elena stopped in front of the raw material intake bay. The checklist’s “top” section had one final, brutal line:
Implementing a robust (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 : The facility must be secured against intentional
A comprehensive checklist typically covers these primary areas to ensure hygiene and operational safety:
For now, you should continue to use the existing ISO/TS 22002 checklists for current certifications. However, is highly recommended to identify potential gaps and be ready for the eventual transition.
Ensure floors, walls, and ceilings are easy to clean and resist moisture. Your machines shouldn't be the source of the problem
Glass shards and broken hard plastic are catastrophic contaminants.
: Focuses on the entire lifecycle of packaging, from initial design and material selection to manufacturing and final distribution. Contamination Prevention
Documented for each PRP. Training records for employees on food safety and hygiene.