ISO TS 22002-1-2009 PDF

Full title and description

ISO/TS 22002-1:2009 — Prerequisite programmes on food safety — Part 1: Food manufacturing. A Technical Specification that defines detailed prerequisite programme (PRP) requirements to help control food safety hazards in food manufacturing operations and to support implementation of ISO 22000 food safety management systems.

Abstract

ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) that assist in controlling food safety hazards in the manufacturing step of the food chain. It provides detailed, sector-specific guidance to meet the PRP-related requirements of ISO 22000 and is intended for organisations of all sizes involved in food manufacturing. The document is not intended for other parts of the food supply chain; where individual requirements are excluded or adapted, those decisions must be justified by hazard analysis and documented.

General information

• Status: Withdrawn (revised).
• Publication date: December 2009 (ISO/TS 22002-1:2009, Edition 1).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.020 (Processes in the food industry); also commonly cross-referenced to 03.100.70 (Management systems).
• Edition / version: Technical Specification — Edition 1 (2009).
• Number of pages: 19 (original ISO published text).

Scope

This Technical Specification applies to organisations, regardless of size or complexity, that perform food manufacturing activities and wish to establish PRPs that address the requirements of ISO 22000 (clause 7). It addresses manufacturing-specific aspects such as building and equipment design, utilities, personnel hygiene, cleaning and sanitation, pest control, supplier control, prevention of cross-contamination, rework, warehousing, product recall and elements of food defence. It does not apply to non-manufacturing parts of the food chain; any exclusions or alternative measures must be justified by a documented hazard analysis and must not compromise food safety.

Key topics and requirements

• Construction and layout of buildings and associated utilities (design to prevent contamination and permit cleaning).
• Layout of premises, workflow and segregation to avoid cross-contamination (raw, processing, packaging, finished product areas).
• Air, water and other utilities: potable/non-potable systems, air-flow control and drainage.
• Equipment suitability, maintenance and accessibility for cleaning and preventive maintenance.
• Management of purchased materials and supplier control, including traceability and incoming inspection.
• Cleaning and sanitation programs, validation and verification of cleaning effectiveness.
• Pest control programmes and monitoring.
• Personnel hygiene, facilities, protective clothing and visitor/contractor controls.
• Measures to prevent cross-contamination and allergen control.
• Rework controls and criteria for safe re-introduction of product.
• Product recall and traceability procedures, including testing and verification of recall effectiveness.
• Warehousing and storage practices (inventory rotation, segregation of non-conforming product).
• Product information, labelling for allergens and consumer safety, and elements of food defence/biovigilance.

Typical use and users

Used by food manufacturers to design and document prerequisite programmes that form the foundation of a food safety management system. Typical users include quality and food safety managers, HACCP teams, operations managers, internal and external auditors, certification bodies (when assessing PRPs for schemes that reference ISO/TS 22002-1), consultants and suppliers who must meet manufacturer PRP requirements.

Related standards

Closely related to ISO 22000 (food safety management systems) and to other parts of the ISO 22002 series (sector-specific PRPs). It has been superseded by a later, consolidated standard (ISO 22002-1 published in 2025). Other related documents and schemes include ISO 22000:2018, FSSC 22000 requirements, Codex Alimentarius HACCP principles and various national/regional PRP guidance documents.

Keywords

PRP, prerequisite programmes, food safety, food manufacturing, ISO/TS 22002-1, prerequisite programmes on food safety, cleaning and sanitation, pest control, supplier control, product recall, food defence, HACCP support.

FAQ

Q: What is this standard?

A: ISO/TS 22002-1:2009 is a Technical Specification that defined prerequisite programme (PRP) requirements for food manufacturing to support implementation of ISO 22000-based food safety management systems.

Q: What does it cover?

A: It covers detailed PRP topics such as building and equipment design, utilities, cleaning and sanitation, pest control, personnel hygiene, supplier and incoming material control, prevention of cross-contamination (including allergens), rework, warehousing, traceability and product recall, and basics of food defence applicable to manufacturing sites.

Q: Who typically uses it?

A: Food manufacturers, quality and food safety professionals, HACCP teams, auditors, certification bodies, consultants and suppliers implementing or supporting food safety management systems for manufacturing operations.

Q: Is it current or superseded?

A: ISO/TS 22002-1:2009 has been withdrawn and subsequently revised; the sector PRP content for food manufacturing has been consolidated into ISO 22002-1 (published in 2025). Users implementing or certifying against current requirements should refer to ISO 22002-1:2025 and the applicable version of ISO 22000.

Q: Is it part of a series?

A: Yes. It is part of the ISO 22002 family (prerequisite programmes on food safety), which provides sector-specific PRP guidance to complement ISO 22000. Other parts address different sectors of the food supply chain.

Q: What are the key keywords?

A: PRP, prerequisite programme, food manufacturing, food safety, ISO 22002-1, supplier control, cleaning and sanitation, pest control, product recall, HACCP support.