Iso Ts 220024 Checklist Top Jun 2026

The exterior of your facility is your first defense against pests and environmental hazards.

Are the edges of your facility well-defined to prevent unauthorized access or environmental pollution?

Internal design must prevent cross-contamination between raw materials, work-in-progress, and finished goods.

Formally recognized under the FSSC 22000 certification scheme , this technical specification bridges the gap between general management systems like ISO 22000 and the hyper-specific, hygienic requirements of the packaging production line. Whether manufacturing flexible films, plastics, glass, paperboard, or metal containers, a comprehensive gap analysis and internal audit checklist ensures that physical contamination, chemical migration, and biological hazards are tightly controlled before they ever reach a consumer. 📋 The Essential ISO/TS 22002-4 Audit Checklist iso ts 220024 checklist top

An effective compliance checklist for ISO/TS 22002-4 typically covers these primary technical areas: foodsmi.com FSSC 22000 Internal Audit Checklist - Safety Culture

: Mandate visual inspections or ATP bioluminescence swabs before restarting automated lines.

In the food supply chain, packaging is not just a container; it is the final barrier between a product and potential contaminants. To ensure this barrier is safe, food packaging manufacturers must adhere to strict guidelines. provides the specific requirements for Prerequisite Programs (PRPs) intended to control food safety hazards in the manufacturing of food packaging. The exterior of your facility is your first

“You can fire me at 5:01,” Maya said. “But right now, I’m holding the checklist that shows exactly where you failed. If I send this to your clients, they’ll drop you anyway. So either we fix this together, or we both go down.”

Given that packaging often runs at high speed, metal detection or X-ray is critical.

Is there an effective pest control system (monitored by trained staff or qualified contractors) that prevents infestation? 9. Personnel Hygiene and Training In the food supply chain, packaging is not

The checklist must address how you handle what's leaving the facility:

Purchase ISO/TS 22002-4:2013 from the ISO store or your local standards body (ANSI, BSI, DIN, etc.). Ensure you have the correct version (2013) as this is the current active standard.

: Implementation of detection and prevention programs to avoid harbourage and infestation. Personnel Hygiene