Introduction to PRP ISO/TS 22002-1:2009 Technical Specification
- 1. PRP Implementation basedon ISO/TS 22002—1:2009 Food Manufacturing
- 2. Introduction to ISO/TS22002-1 The ISO/TS 22002-1:2009 Technical Specification defines the Prerequisite Programmes (PRPs) necessary for controlling the likelihood of introducing food safety hazards in food manufacturing. It supports the implementation of ISO 22000:2018 Clause 8.5.1 Prerequisite programmes (PRPs) and provides detailed operational conditions for hygiene, facility design, and maintenance. This standard forms the foundation of the FSSC 22000 Version 6 certification scheme, which requires conformity with ISO 22000:2018 + applicable PRPs.
- 3. PRP’s - Supportfor HACCP and FSMS: PRPs create the stable, controlled environment needed for the successful implementation of a Hazard Analysis and Critical Control Points (HACCP) plan or a Food Safety Management System (FSMS) such as ISO 22000. By managing day-to-day risks—like poor hygiene practices, equipment contamination, or pest presence—PRPs allow HACCP to focus on controlling specific process hazards identified as Critical Control Points (CCPs) or Operational Pre-requisite programs (OPRP’s).
- 4. What are PRP’s? PRPs are basic conditions and activities that provide the essential environmental and operational foundation for the production of safe food. They control general food safety hazards that occur every day in a food facility — such as hygiene, cleaning, pest control, personal practices, and building layout.
- 5. Examples of PRPinclude but are not limited to: Cleaning & sanitation Pest control Equipment design Personal hygiene Allergen control Waste management Maintenance Storage/warehousing Water and air quality Layout and construction of the building
- 6. ✅ Purpose ofPRPs 1. Prevent contamination microbiological chemical physical allergen 2. Control the environment PRPs ensure the facility environment does not introduce hazards into the product. 3. Support HACCP and ISO 22000 PRPs manage general operational hazards, allowing HACCP to focus on critical, process-specific hazards. 4. Create a strong food safety foundation Without PRPs, HACCP and FSMS systems cannot function.
- 7. Scope and Application PRPs cover a broad range of operational areas, from facility construction and equipment maintenance to personnel hygiene, waste disposal, pest management, and water quality. Their implementation applies throughout the food chain—from raw material handling to processing, storage, and distribution—ensuring consistency and safety at every stage.
- 8. ISO/TS 22002 Series–PRP’s on Food Safety Standard Sector / Scope Description ISO/TS 22002-1:2009 Food Manufacturing Specifies PRPs for food manufacturing operations (e.g., processing, packaging, handling). It covers construction, layout, utilities, waste management, maintenance, and hygiene practices. ISO/TS 22002-2:2013 Catering Defines PRPs for food service and catering operations, focusing on meal preparation, handling, and serving environments. ISO/TS 22002-3:2011 Farming Addresses PRPs for farming, including crop and animal production. It guides management of soil, water, feed, and veterinary practices. ISO/TS 22002-4:2013 Food Packaging Manufacturing Outlines PRPs for the manufacture of food packaging materials, emphasizing contamination prevention and material safety. ISO/TS 22002-5:2019 Transport and Storage Specifies PRPs for organizations involved in food transport, warehousing, and distribution, including temperature control and vehicle hygiene. ISO/TS 22002-6:2016 Feed and Animal Food Production Details PRPs for the manufacture of animal feed and pet food, focusing on cross-contamination prevention and feed safety. ISO/TS 22002-7:2024 (latest addition) Retail Covers PRPs for food retail operations such as supermarkets, butchers, and bakeries, focusing on handling, storage, display, and hygiene in retail settings.
- 9. Relationship to ISO22000:2018 Each of these standards supports Clause 8.2– Prerequisite Programmes of ISO 22000:2018 by providing the detailed operational requirements for specific sectors of the food supply chain. PRP’s further link to Clause 7.1 (Work environment and infrastructure). Organizations implementing ISO 22000:2018 select the appropriate ISO/TS 22002 part depending on their industry segment.
- 10. Relationship with FSSC22000 This integration ensures that an organization’s system is comprehensive, covering both management system elements (policy, objectives, leadership, improvement) and operational controls (hygiene, maintenance, environment) — resulting in a fully certified, internationally recognized food safety management system. FSSC 22000 = ISO 22000 (FSMS) + ISO/TS 22002-x (PRPs) + FSSC Additional Requirements