| Check Item | Requirement | Status | Evidence | | :--- | :--- | :--- | :--- | | 8.1 | Documented cleaning schedule (what, how, when, who). | | | | 8.2 | Cleaning chemicals are approved (NSF, food-safe) and stored separately. | | | | 8.3 | Verification of cleaning (visual, ATP, swabs). | | | | 8.4 | CIP (Clean-in-Place) systems are validated. | | |
Specific protocols for identifying, storing, and removing waste.
| | Checklist Area | Key Requirements & Verification Method | Top Tip | | :---- | :---------------------------------------------------- | :------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ | :---------------------------------------------------------------------------------------------------------------------------------------- | | 1 | Construction & Layout of Buildings | Verify that the location is suitable, the environment does not pose contamination risks, and the construction/layout of buildings is appropriate for food packaging manufacturing. | Ensure proper separation between raw material handling, processing, and finished product storage areas. | | 2 | Design & Layout of Facilities & Workspaces | Check internal design, layout, structures, fittings, location of equipment, laboratory facilities, and storage areas for food, packaging materials, ingredients, and chemicals. | Pay close attention to temporary/mobile premises and ensure they meet all applicable requirements. | | 3 | Utilities – Water, Air, Energy & Lighting | Assess water supply, ice, steam, boiler chemicals, air quality, ventilation, compressed air, other gases, and lighting. | Regularly monitor and record water quality (potability) and air filtration system efficiency. | | 4 | Waste Management, FLW, & Recycling | Inspect waste containers for waste and hazardous substances, waste management and removal systems, and drains/drainage. Also, verify procedures for recycling and/or reuse of materials. | Ensure waste is removed frequently and does not create harbourage for pests. | | 5 | Equipment Suitability, Cleaning & Maintenance | Inspect product contact surfaces, temperature control/monitoring equipment, cleaning plant/utensils/equipment, and preventive/corrective maintenance programs. | Use ATP bioluminescence testing to verify the effectiveness of cleaning and sanitation procedures. | | 6 | Management of Purchased Materials | Evaluate supplier selection and management, and handling of incoming materials. | Maintain an approved supplier list and conduct regular supplier audits. | | 7 | Prevention of Contamination (Chemical, Physical, Migration) | Evaluate microbiological cross-contamination and allergen management, chemical/physical contamination prevention, and migration risks. | Develop a clear, color-coded zoning system for tools and equipment to prevent cross-contact. | | 8 | Cleaning & Sanitizing (Including CIP) | Check cleaning/sanitizing agents and tools, evaluate Cleaning In Place (CIP) systems, and monitor sanitation effectiveness. | Establish and verify the concentration, contact time, and temperature of cleaning/sanitizing agents. | | 9 | Personal Hygiene & Employee Facilities | Check hygiene facilities, toilets, staff canteens, personal hygiene, protective clothing, health status, and personnel cleanliness/behavior. | Ensure that visitors and external providers also adhere to all personal hygiene requirements. | | 10 | Food Defense & Food Fraud Prevention | Evaluate food defense and food fraud prevention plans. | Conduct regular vulnerability assessments and maintain a documented food fraud mitigation plan. |
Integrating this standard into your operations typically follows a structured path to ensure audit readiness. iso ts 220024 checklist top
Are there documented cleaning schedules, methods, and verification methods (e.g., visual inspection, swab tests)? 6. Purchased Materials and Services
Using this checklist will help ensure that your packaging operations consistently produce safe materials, protecting both your customers and your brand reputation.
Is there a policy for reporting illnesses and covering open wounds before entering the production zone? 6. Supplier Management & Traceability You are only as safe as the materials you buy. | Check Item | Requirement | Status |
Isolated slip in compliance (e.g., a single unlabelled cleaning bottle). Requires monitoring and correction during routine maintenance.
Verify clear separation between raw material storage, production zones, and finished goods areas.
Would you like a deeper explanation of any specific clause, such as the new requirements for in the upcoming 2025 revision? | | | | 8
The is the essential roadmap for food packaging manufacturers looking to secure FSSC 22000 certification and ensure the highest standards of food safety. By focusing on Prerequisite Programs (PRPs) , this technical specification helps you control biological, chemical, and physical hazards before they ever reach the consumer.
: Focus on migration risks, product information, customer communication, and food defense (bioterrorism). Top Checklist Tools & Templates FSSC 22000 Internal Audit Checklist - Safety Culture