ISO/TS 22002-4:2013
Prerequisite programmes on food safety — Part 4: Food packaging manufacturing
ISO/TS 22002‑4:2013 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of food packaging.
This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products.
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_3.4
Section sec_3.5
Section sec_3.6
Section sec_3.7
Section sec_3.8
Section sec_3.9
Section sec_3.10
Section sec_3.11
Section sec_3.12
Section sec_3.13
Section sec_3.14
Section sec_3.15
Section sec_3.16
Section sec_3.17
Section sec_3.18
Section sec_3.19
Section sec_3.20
Section sec_3.21
Section sec_4
Section sec_4.1
Section sec_4.1.1
Section sec_4.1.2
Section sec_4.1.3
Section sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.2.4
Section sec_4.2.5
Section sec_4.2.6
Section sec_4.3
Section sec_4.3.1
Section sec_4.3.2
Section sec_4.3.3
Section sec_4.3.4
Section sec_4.3.5
Section sec_4.4
Section sec_4.4.1
Section sec_4.4.2
Section sec_4.4.3
Section sec_4.5
Section sec_4.5.1
Section sec_4.5.2
Section sec_4.5.3
Section sec_4.5.4
Section sec_4.6
Section sec_4.6.1
Section sec_4.6.2
Section sec_4.6.3
Section sec_4.7
Section sec_4.7.1
Section sec_4.7.2
Section sec_4.7.3
Section sec_4.7.4
Section sec_4.7.5
Section sec_4.7.6
Section sec_4.8
Section sec_4.8.1
Section sec_4.8.2
Section sec_4.8.3
Section sec_4.8.4
Section sec_4.9
Section sec_4.9.1
Section sec_4.9.2
Section sec_4.9.3
Section sec_4.9.4
Section sec_4.9.5
Section sec_4.9.6
Section sec_4.10
Section sec_4.10.1
Section sec_4.10.2
Section sec_4.10.3
Section sec_4.10.4
Section sec_4.10.5
Section sec_4.10.6
Section sec_4.10.7
Section sec_4.11
Section sec_4.11.1
Section sec_4.11.2
Section sec_4.11.3
Section sec_4.12
Section sec_4.13
Section sec_4.13.1
Section sec_4.13.2
Section sec_4.13.3
Section sec_4.14
Section sec_4.15
Annex sec_A
Table tab_A.1
Reference ref_1
Reference ref_2
Reference ref_3
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Generic PRPs
4.1 Establishment
4.2 Layout and workspace
4.3 Utilities
4.4 Waste disposal
4.5 Equipment suitability, cleaning and maintenance
4.6 Management of purchased materials and services
4.7 Measures for prevention of contamination
4.8 Cleaning
4.9 Pest control
4.10 Personnel hygiene and facilities
4.11 Rework
4.12 Withdrawal procedures
4.13 Storage and transport
4.14 Food packaging information and customer communication
4.15 Food defence and bioterrorism
Annex A (informative) Comparison of food packaging design and development relevant items
Bibliography
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Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_3.2
Section sec_3.3
Section sec_3.4
Section sec_3.5
Section sec_3.6
Section sec_3.7
Section sec_3.8
Section sec_3.9
Section sec_3.10
Section sec_3.11
Section sec_3.12
Section sec_3.13
Section sec_3.14
Section sec_3.15
Section sec_3.16
Section sec_3.17
Section sec_3.18
Section sec_3.19
Section sec_3.20
Section sec_3.21
Section sec_4
Section sec_4.1
Section sec_4.1.1
Section sec_4.1.2
Section sec_4.1.3
Section sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.2.4
Section sec_4.2.5
Section sec_4.2.6
Section sec_4.3
Section sec_4.3.1
Section sec_4.3.2
Section sec_4.3.3
Section sec_4.3.4
Section sec_4.3.5
Section sec_4.4
Section sec_4.4.1
Section sec_4.4.2
Section sec_4.4.3
Section sec_4.5
Section sec_4.5.1
Section sec_4.5.2
Section sec_4.5.3
Section sec_4.5.4
Section sec_4.6
Section sec_4.6.1
Section sec_4.6.2
Section sec_4.6.3
Section sec_4.7
Section sec_4.7.1
Section sec_4.7.2
Section sec_4.7.3
Section sec_4.7.4
Section sec_4.7.5
Section sec_4.7.6
Section sec_4.8
Section sec_4.8.1
Section sec_4.8.2
Section sec_4.8.3
Section sec_4.8.4
Section sec_4.9
Section sec_4.9.1
Section sec_4.9.2
Section sec_4.9.3
Section sec_4.9.4
Section sec_4.9.5
Section sec_4.9.6
Section sec_4.10
Section sec_4.10.1
Section sec_4.10.2
Section sec_4.10.3
Section sec_4.10.4
Section sec_4.10.5
Section sec_4.10.6
Section sec_4.10.7
Section sec_4.11
Section sec_4.11.1
Section sec_4.11.2
Section sec_4.11.3
Section sec_4.12
Section sec_4.13
Section sec_4.13.1
Section sec_4.13.2
Section sec_4.13.3
Section sec_4.14
Section sec_4.15
Annex sec_A
Table tab_A.1
Reference ref_1
Reference ref_2
Reference ref_3
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Generic PRPs
4.1 Establishment
4.2 Layout and workspace
4.3 Utilities
4.4 Waste disposal
4.5 Equipment suitability, cleaning and maintenance
4.6 Management of purchased materials and services
4.7 Measures for prevention of contamination
4.8 Cleaning
4.9 Pest control
4.10 Personnel hygiene and facilities
4.11 Rework
4.12 Withdrawal procedures
4.13 Storage and transport
4.14 Food packaging information and customer communication
4.15 Food defence and bioterrorism
Annex A (informative) Comparison of food packaging design and development relevant items
Bibliography