ISO 22002 2025 Change Summary - Food Manufacturing
Hi Everyone,
I have now completed a full comparison on the old ISO/TS 22002-1:2009 with the requirements of both ISO 22002-100:2025 and ISO 22002-1:2025.
ISO 22002-100:2025 Prerequisite programmes on food safety Part 100: Requirements for the food, feed and packaging supply chain is intended to be used when establishing, implementing and maintaining the PRPs specific to the organization(s) in conjunction with ISO 22000:2018, 8.2. ISO 22002-100:2025 comprises the common PRPs from the prior sector-specific series ISO 22002-1, ISO 22002-2, ISO 22002-4, ISO 22002-5, ISO 22002-6 and the new ISO 22002-7, to provide a unified understanding of PRPs across sectors and to simplify PRPs for organizations operating in multiple sectors. Where unique sector-specific PRPs remain, or a new sector is added with unique PRPs, these are provided in the other parts of the ISO 22002 series, which are designed to be used in conjunction with this document.
For Food Manufacturers, ISO 22002-1:2025 Prerequisite programmes on food safety Part 1: Food manufacturing is intended to be used in conjunction with ISO 22000 and ISO 22000-100.
The documents are copyrighted so I can’t post the full comparison but a summary of my notes of the changes from ISO/TS 22002-1:2009 to the requirements of both ISO 22002-100:2025 and ISO 22002-1:2025 is in the pdf attached below.
New ISO 22002 Change Summary Food Manufacturing.pdf 900.8KB 8 downloads
Key Changes of Note:
Environment - Consider internal and external sources of contamination
Design and layout of facilities and workspaces needs to minimize contamination and cross-contamination and be proportionate to the risk of (cross) contamination;
Removed Laboratory facilities requirements
Need for maintenance and service activities for utilities
New requirements for Systems for recycling and/or reuse of materials
Additional Equipment requirements
Additional Allergen Control Requirements
New Section 12.5 Chemical contamination
Cleaning programmes are required in specific areas need to be appropriate and not compromise food safety, agents and tools need to be selected/authorises and fit for purpose
Extensive rewording of Pest Control and additional requirements in control and eradication
New Hygiene requirements for personnel awareness of hazards, to operate accordingly and maintain personal cleanliness.
Additional requirements for toilets, storage of personnel’s own food, lockers, clothing and gloves and behaviour
New requirements for the control of visitors and external providers
Requirement for Product recall procedures removed - Note ISO 22000 includes section 8.9.5 Withdrawal/recall
Additional requirements for Storage, Stacking and for Materials and Chemicals to be stored separately
New requirements for Dispatch
Considerable rewording of Transport and requirement for documented information of inspection and cleaning
Product and consumer information reworded and more specific but no longer a reference to labelling just adequate information
New requirements for Food Defence in 16.2 - also see Annex A in ISO 22002-100 Examples of food defence measures
New requirements for Food Fraud Prevention in 16.3 - also see Annex B in ISO 22002-100 Examples of food fraud mitigation measures
Other Requirements for PRPs to Note for those looking for FSSC 22000 Certification - FSSC 22000 Additional Requirements (currently V6) apply:
2.5.1 Management of Services and Purchased Materials - Note includes Laboratory requirement
2.5.2 Product Labelling and Printed Materials
2.5.3 Food Defense
2.5.4 Food Fraud Mitigation
2.5.5 Logo Use
2.5.6 Management of Allergens
2.5.7 Environmental Monitoring (Food Chain Categories BIII, C, I & K)
2.5.8 Food Safety and Quality Culture
2.5.9 Quality Control
2.5.10 Transport, Storage and Warehousing
2.5.11 Hazard Control and Measures for Preventing Cross-contamination (All excluding FII)
2.5.12 PRP Verification (Food Chain Categories BIII, C, D, G, I & K)
2.5.13 Product Design and Development (Food Chain Categories BIII, C, D, E, F, I & K)
2.5.14 Health Status (Food Chain Category D)
2.5.15 Equipment Management (All excluding FII)
2.5.16 Food Loss and Waste (All excluding I)
2.5.17 Communication Requirements
2.5.18 Requirements for Organization with Multi-Site Certification (Food Chain Categories A, E, F & G
Kind regards,
Tony
Thank you.