PD ISO TS 22002 — Prerequisite Programmes on Food Safety Technical Specification Series

🍽️ PD ISO/TS 22002 is a Published Document series issued by BSI adopting the ISO technical specification ISO/TS 22002, providing requirements for prerequisite programmes (PRP) of food safety management systems (FSMS) for different food-chain sectors. Food safety management systems (e.g., ISO 22000) distinguish “operational prerequisite programmes (OPRP)” from “critical control points (CCP)”, while prerequisite programmes (PRP) are the basic conditions safeguarding food hygiene — infrastructure, equipment, personnel, cleaning, pest control, etc. This series gives PRP requirements for food manufacturing, catering, farming, packaging manufacturing and animal feed production.

💡 Prerequisite programmes (PRP) are the foundation of food safety management systems: even if the HACCP plan is complete, food safety is not assured if workshop hygiene, equipment maintenance and personnel training fall short. The ISO/TS 22002 series provides a sector-specific “how to do PRP”.

1. Series Structure and Document Scope 📌

Document	Subject	Edition	Status
PD ISO/TS 22002-1	Food manufacturing	2009	Readable
PD ISO/TS 22002-2	Catering	2013	Readable
PD ISO/TS 22002-3	Farming	2011	Readable
PD ISO/TS 22002-4	Food packaging manufacturing (scanned)	2013	Scanned
PD ISO/TS 22002-6	Animal feed production (scanned)	2016	Scanned

⚠️ Parts 4 and 6 are scanned versions whose full text cannot be extracted; they are summarised here in line with the consistent framework of food safety prerequisite programmes. Always refer to the BSI official published versions for specific clauses.

2. Prerequisite Programmes for Food Manufacturing (Part 1) 🏭

Part 1 addresses food manufacturing, specifying the prerequisite programmes food production enterprises should establish and implement. Its content (summarised from the contents) covers:

Infrastructure and layout: site location, workshop layout, building structure, ventilation and lighting, avoiding cross-contamination.
Equipment suitability and maintenance: equipment materials, cleanability of surfaces, maintenance schedule.
Personnel hygiene: health checks, changing clothes, hand hygiene, training and personal-hygiene habits.
Cleaning and disinfection: cleaning procedures, chemicals management and verification.
Pest control: insect/rodent prevention, monitoring and handling.
Others: waste management, utilities (water, steam, compressed air), purchasing and supply chain, recall, etc.

This part standardises and makes verifiable the hygiene conditions of food manufacturers, the precondition for effective HACCP operation.

🚨 The biggest risk in food manufacturing is “cross-contamination”: mixing raw and cooked products, crossing people and goods flows, and incomplete equipment cleaning can all cause microbiological or allergen contamination. Part 1 PRPs build the defence from layout, equipment and personnel.

3. Prerequisite Programmes for Catering (Part 2) 🍳

Part 2 addresses catering — restaurants, canteens and catering companies that prepare and serve food on site. Its content covers:

Facilities and layout: hygiene layout of kitchen, storage, preparation and service areas.
Food storage and temperature control: chilled, frozen and hot-hold temperature requirements and records.
Cleaning and disinfection: cleaning/disinfection of tableware, cooking utensils and work surfaces.
Personnel hygiene: staff health, handwashing, gloves, training.
Allergen management: avoiding cross-contamination, labelling and information transfer.

Catering is characterised by “immediate preparation, many varieties, and critical temperature control”; Part 2 specifically stresses cold/hot-chain temperatures and allergen control.

Sector	Typical PRP Requirements	Key Risk
Food manufacturing	Layout, equipment, personnel, cleaning, pests	Cross-contamination, microorganisms
Catering	Temperature control, utensil disinfection, allergens	Temperature failure, allergens
Farming	Land, water source, fertiliser/pesticides, storage and transport	Pesticide residues, contamination

4. Prerequisite Programmes for Farming (Part 3) 🌾

Part 3 addresses farming — crop cultivation and animal husbandry. Its content covers:

Farm environment and site: assessment of soil, irrigation water source and nearby pollution sources.
Input management: purchasing, storage and use records of fertilisers, pesticides, veterinary medicines and feed.
Harvest, storage and transport: harvest hygiene, storage facilities, transport and labelling.
Personnel and animals: farm-worker hygiene, animal health and disease prevention.

Farming is the source of the food chain; its PRPs directly affect pesticide residues, heavy metals and microbiological contamination of raw materials — the first defence of “from farm to fork” safety.

5. Packaging Manufacturing and Animal Feed (Parts 4/6) 📦

Part 4 addresses food packaging manufacturing, specifying hygienic production prerequisites for food-contact packaging materials to prevent packaging contaminating food (migration, microorganisms). Part 6 addresses animal feed production, specifying hygiene prerequisites for feed plants to prevent feed contamination (mycotoxins, veterinary residues) passing through animals into the food chain. Together they complete “whole food-chain” PRP coverage.

6. Engineering Practice Application 🛠️

🔍 System building: incorporate the sector-specific ISO/TS 22002 requirements into the prerequisite-programme documentation of the FSMS (ISO 22000 certification).
🔧 Site management: per PRP, establish work instructions and records for cleaning/disinfection, equipment maintenance, personnel hygiene and pest control.
📊 Verification and audit: periodically verify PRP effectiveness, combined with HACCP audits, internal audits and regulatory inspections.
📋 Supply chain: pass PRP requirements to suppliers (e.g., farming, packaging, feed) for whole-chain hygiene assurance.

7. Frequently Asked Questions ❓

❓ Q: How do PRP and HACCP relate?
A: PRP are the basic conditions of food hygiene; HACCP is the control plan for significant hazards. They are complementary — effective PRP is the precondition for HACCP effectiveness.

❓ Q: How do ISO/TS 22002 and ISO 22000 relate?
A: ISO 22000 specifies the overall FSMS requirements; the ISO/TS 22002 series provides specific PRP requirements for different sectors, used together.

❓ Q: What is the most critical PRP in catering?
A: Temperature control (cold/hot chain) and allergen management stand out, because immediate preparation, many varieties, temperature failure and allergen crossover are the main catering risks.

❓ Q: Why are farming PRPs important?
A: Farming is the source of the food chain; its inputs, water source and storage/transport management directly affect pesticide residues and contamination of raw materials — the first defence of “farm to fork”.

❓ Q: How should the scanned parts (Parts 4/6) be used?
A: This article summarises only within the framework; for specific packaging/feed hygiene clauses, obtain and verify against the BSI official published versions rather than building system documents from scan abstracts alone.

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