1、BSI Standards PublicationPD ISO/TS 22002-4:2013Prerequisite programmes onfood safetyPart 4: Food packaging manufacturingCopyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-
2、,-PD ISO/TS 22002-4:2013 PUBLISHED DOCUMENTNational forewordThis Published Document is the UK implementation of ISO/TS22002-4:2013.The UK participation in its preparation was entrusted to TechnicalCommittee AW/90, Quality systems for the food industry.A list of organizations represented on this comm
3、ittee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. The British Standards Institution 2014. Published by BSI StandardsLimited 2014ISBN 978 0 580 78371 5ICS 67.040Com
4、pliance with a British Standard cannot confer immunity fromlegal obligations.This Published Document was published under the authority of theStandards Policy and Strategy Committee on 28 February 2014.Amendments issued since publicationDate Text affectedCopyright British Standards Institution Provid
5、ed by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013 ISO 2013Prerequisite programmes on food safety Part 4: Food packaging manufacturingProgrammes prrequis pour la scurit des denres alimentaires
6、 Partie 4: Fabrication des emballages alimentairesTECHNICAL SPECIFICATIONISO/TS22002-4First edition2013-12-15Reference numberISO/TS 22002-4:2013(E)Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted
7、without license from IHS-,-,-PD ISO/TS 22002-4:2013ISO/TS 22002-4:2013(E)ii ISO 2013 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 2013All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or
8、 mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCase postale 56 CH-1211 Geneva 20Tel. + 41 22 749
9、 01 11Fax + 41 22 749 09 47E-mail copyrightiso.orgWeb www.iso.orgPublished in SwitzerlandCopyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013ISO/TS
10、22002-4:2013(E) ISO 2013 All rights reserved iiiContents PageForeword ivIntroduction v1 Scope . 12 Normative references 13 Terms and definitions . 14 Generic PRPs . 44.1 Establishment 44.2 Layout and workspace 44.3 Utilities . 64.4 Waste disposal . 74.5 Equipment suitability, cleaning and maintenanc
11、e . 74.6 Management of purchased materials and services . 84.7 Measures for prevention of contamination 94.8 Cleaning 104.9 Pest control . 114.10 Personnel hygiene and facilities 124.11 Rework 144.12 Withdrawal procedures 144.13 Storage and transport 144.14 Food packaging information and customer co
12、mmunication .154.15 Food defence and bioterrorism . 15Annex A (informative) Comparison of food packaging design and development relevant items 16Bibliography .17Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or network
13、ing permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013ISO/TS 22002-4:2013(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out th
14、rough ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collab
15、orates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval
16、 criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subje
17、ct of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade
18、name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Techn
19、ical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary informationThe committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 17, Management systems for food safety.ISO/TS 22002 consists of the following parts, under the general title Prerequisite p
20、rogrammes on food safety: Part 1: Food manufacturing Part 2: Catering Part 3: Farming Part 4: Food packaging manufacturingThe following part is under preparation: Part 5: Transport and storageThis Technical Specification is based on BS PAS 223:2011,1and EN 15593:2008.2iv ISO 2013 All rights reserved
21、Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013ISO/TS 22002-4:2013(E)IntroductionISO 22000 sets out specific food safety requirements for organ
22、izations in the food chain. One such requirement is that organizations establish, implement and maintain prerequisite programmes (PRP) to assist in controlling food safety hazards (ISO 22000:2005, 7.2). In addition to addressing the requirements of ISO 22000:2005, 7.2, this Technical Specification i
23、ncludes communication requirements from ISO 22000:2005, 5.6.This part of ISO/TS 22002 is intended to be used to support management systems designed to meet the requirements specified in ISO 22000, and sets out the detailed requirements for those programmes.This part of ISO/TS 22002 does not duplicat
24、e requirements given in ISO 22000 and is intended to be used in conjunction with ISO 22000, e.g. the effectiveness of measures taken according to this Technical Specification to protect against contamination of the food packaging are intended to be reviewed.Intended use of the food packaging needs t
25、o be fully understood so that any food safety hazard can be identified and addressed through appropriate food packaging design, which is covered in this Technical Specification under communication in 4.14 (Food packaging information and customer communication) in combination with clauses/subclauses
26、in ISO 22000 as shown in Annex A. ISO 2013 All rights reserved vCopyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013Copyright British Standards Inst
27、itution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 22002-4:2013Prerequisite programmes on food safety Part 4: Food packaging manufacturingWARNING The text of this Technical Specification assu
28、mes that the execution of its provisions is entrusted to appropriately qualified and experienced people, for whose use it has been produced. This Technical Specification does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Complia
29、nce with this Technical Specification does not in itself confer immunity from legal obligations.1 ScopeThis Technical Specification specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufacture of
30、food packaging.This Technical Specification is applicable to all organizations, regardless of size or complexities that manufacture food packaging and/or intermediate products. This Technical Specification is not designed or intended for use in other parts or activities of the food supply chain.NOTE
31、 1 The organization producing its own food packaging (e.g. self-blowing of bottles and forming/filling/sealing of aseptic cartons/pouches) can decide whether or not this Technical Specification should be applied.Food packaging manufacturing organizations are diverse in nature, and not all of the req
32、uirements specified in this Technical Specification apply to an individual organization. Each organization is required to conduct a documented food safety hazard analysis that includes each requirement. Where exclusions are made or alternative measures are implemented, these need to be justified by
33、the food safety hazard analysis.This Technical Specification is not a Management system Standard, and is intended to be used by food packaging manufacturing organizations wishing to implement PRPs in such a way as to address the requirements specified in ISO 22000.This Technical Specification is int
34、ended to be used in conjunction with ISO 22000.NOTE 2 For the purpose of this Technical Specification, the term food includes beverages.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applie
35、s. For undated references, the latest edition of the referenced document (including any amendments) applies.ISO 22000, Food safety management systems Requirements for any organization in the food chain3 Terms and definitionsFor the purposes of this document, the terms and definitions given in ISO 22
36、000 and the following apply.TECHNICAL SPECIFICATION ISO/TS 22002-4:2013(E) ISO 2013 All rights reserved 1Copyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permitted without license from IHS-,-,-PD ISO/TS 220
37、02-4:2013ISO/TS 22002-4:2013(E)3.1certificate of analysisCOAdocument that indicates results of specific tests or analysis, which may include test methodology, performed on a defined amount of material or productSOURCE: ISO/TS 22002-1:2009, 3.14, modified The domain/subject has been deleted and the t
38、ext of the definition has been changed.3.2cleaningremoval of soil, dirt, solvents, grease or lubricant, ink residues or other objectionable matterSOURCE: ISO/TS 22002-1:2009, 3.5, modified The domain has been deleted and the text of the definition has been changed.3.3contaminantany biological or che
39、mical agent, foreign matter or other substance not intentionally added to the product which may compromise food safetySOURCE: ISO/TS 22002-1:2009, 3.23.4contaminationintroduction or occurrence of a contaminant in the productNote 1 to entry: In the context of this Technical Specification, “contaminat
40、ion” may also refer to the impurities in the materials used in, or a decomposition or reaction product formed during, the production process, which might compromise food safety.SOURCE: ISO/TS 22002-1:2009, 3.1, modified3.5declaration of complianceDOCdocument that confirms conformance to specificatio
41、ns or regulationsNote 1 to entry: This is sometimes referred to as a certificate of conformance (CoC).3.6establishmentany building or area in which raw materials, intermediate products, chemicals or food packaging are handled, and the surroundings under the control of the same management3.7food pack
42、agingany product to be used for containment, protection, handling, delivery, storage, transport and presentation of foodNote 1 to entry: Food packaging may have direct or indirect contact with the food. Direct food contact surfaces or materials are in contact (i.e. physically touching the food or in
43、 contact with the headspace) or will be in contact with the food during normal use of the food packaging. Indirect food contact surfaces or materials are not in direct contact with the food during normal use of the food packaging, but there is the possibility for substances to be transferred into th
44、e food.The classification of the food packaging as direct or indirect food contact should be part of the hazard analysis.2 ISO 2013 All rights reservedCopyright British Standards Institution Provided by IHS under license with BSI - Uncontrolled Copy Not for ResaleNo reproduction or networking permit
45、ted without license from IHS-,-,-PD ISO/TS 22002-4:2013ISO/TS 22002-4:2013(E)3.8food packaging hazardbiological, chemical or physical agent in food packaging, or condition of use, with the potential to cause an effect in the food leading to adverse health effects3.9food packaging withdrawalremoval o
46、f non-conforming food packaging from any part of the food supply chain because the food packaging does not meet specified food safety standards or requirementsEXAMPLE Any part of the food supply chain includes trade warehouses, distribution centres or customer operations and warehouses.3.10hygienese
47、t of measures taken to ensure the food safety of a product that might otherwise become hazardous or harmful3.11incidentevent that might potentially compromise the food safety of a material or product3.12intermediate productproduct that is not yet food packaging and will undergo further processing or
48、 transformation by the organization3.13migrationtransfer of substances from an external source to foodEXAMPLE Examples of external sources are packaging material and environment.3.14outsourcingany activity subcontracted by an organization to an external organization3.15packagingany kind of product or material used to hold and protect food packaging during shipping, transport and storage3.16reworkreuse of internal scrap of certain production into material with the same composition3.17riskprobability of the occurrence of a hazard and the sev
