Iso Ts 220024 Checklist Top

Designing the flow of people and materials to prevent cross-contamination.

She stood in the silent, stainless-steel heart of food-packaging line, the air thick with the smell of sanitizer and ozone. In her trembling hand was a tablet. On the tablet was a single document: ISO/TS 22002-4:2023 Checklist – Top Section (Management Commitment).

: Sets rigorous standards for hygiene, cleaning, and facilities to prevent chemical, physical, or biological contamination of food via its packaging. ISO - International Organization for Standardization Core Checklist Categories iso ts 220024 checklist top

Your machines shouldn't be the source of the problem. Key checklist items include:

If your packaging contains specific additives (like soy-based inks), they must be clearly identified to prevent cross-contact. 📋 Quick Audit Readiness Tips Designing the flow of people and materials to

At 9:00 AM, the auditor arrived. was a legend in the industry—a tall, silver-haired woman who had shut down three plants in the past year. She carried a leather binder, not a tablet. And she smiled.

As of late 2025, the technical specification has been updated to ISO 22002-4:2025 On the tablet was a single document: ISO/TS

| | Requirement | Status (Yes/Partial/No) | Evidence / Observation | | :--- | :--- | :---: | :--- | | 4. Construction and layout of buildings | The building environment is suitable, and the location is appropriate to prevent contamination. | ⬜ Yes ⬜ Partial ⬜ No | - | | 5. Layout of premises and workspace | The internal design, layout, and structures effectively prevent cross-contamination and are easy to clean. | ⬜ Yes ⬜ Partial ⬜ No | - | | 6. Utilities | Water (including boiler chemicals), air (including compressed air), ventilation, and lighting are of adequate quality and are monitored. | ⬜ Yes ⬜ Partial ⬜ No | - | | 7. Waste disposal | Waste containers are adequate, and waste management and removal procedures are in place to prevent contamination. | ⬜ Yes ⬜ Partial ⬜ No | - | | 8. Equipment suitability, cleaning and maintenance | Product contact surfaces are suitable, and a preventive/corrective maintenance and cleaning program is in place. | ⬜ Yes ⬜ Partial ⬜ No | - | | 9. Management of purchased materials | A robust supplier approval program is in place, and incoming materials are handled and evaluated for risks. | ⬜ Yes ⬜ Partial ⬜ No | - | | 10. Prevention of cross-contamination | Measures are effective in controlling microbiological, physical, and allergenic cross-contamination. | ⬜ Yes ⬜ Partial ⬜ No | - | | 11. Cleaning and sanitizing | Procedures, frequencies, methods, and tools are validated, and monitoring for effectiveness is conducted. | ⬜ Yes ⬜ Partial ⬜ No | - | | 12. Pest control | A documented pest control program is in place, including prevention, monitoring (traps, etc.), and eradication actions. | ⬜ Yes ⬜ Partial ⬜ No | - | | 13. Personnel hygiene and employee facilities | Hygiene facilities, toilets, and canteens are adequate. Personal hygiene, protective clothing, and visitor policies are enforced. | ⬜ Yes ⬜ Partial ⬜ No | - | | 14. Rework | Rework is properly identified, stored, traceable, and its use is controlled to prevent food safety hazards. | ⬜ Yes ⬜ Partial ⬜ No | - | | 15. Product recall procedures | A documented and tested procedure for product recall is in place and ready for execution. | ⬜ Yes ⬜ Partial ⬜ No | - | | 16. Warehousing | Storage conditions (FIFO, temperature, humidity) for finished goods and packaging materials are adequate and monitored. | ⬜ Yes ⬜ Partial ⬜ No | - | | 17. Product information/consumer awareness | Appropriate information is available to consumers to ensure the safe handling, storage, and use of the product. | ⬜ Yes ⬜ Partial ⬜ No | - | | 18. Food defence, biovigilance and bioterrorism | A plan is in place to minimize the risk of intentional contamination or malicious acts. | ⬜ Yes ⬜ Partial ⬜ No | - |

Are potential sources of contamination from the surrounding area (e.g., nearby industrial sites, waste sites) identified and mitigated? 2. Layout, Structure, and Workspace (Clause 4.2)

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