Overview

Specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes to control food safety hazards in food manufacturing. Replaces ISO/TS 22002-1:2009.

ISO 22002-1:2025, Prerequisite programmes on food safety — Part 1: Food manufacturing, is the current edition. It was published in July 2025 and it cancels and replaces ISO/TS 22002-1:2009, which has been technically revised. Anyone still working to the 2009 document is working to a superseded text.

From Technical Specification to International Standard. The 2009 document was published as ISO/TS 22002-1, a Technical Specification. The 2025 revision removes the TS designation and publishes the document as a full International Standard. This is a status change rather than a change of intent — the content has always functioned as requirements in practice, being referenced as such by certification schemes — but it gives the document the weight and stability of a full standard.

The other structural change: ISO 22002-100. The most consequential revision is architectural. The requirements in ISO 22002-1:2025 now apply to food manufacturing only. The requirements that are common across the whole food, feed and packaging supply chain were moved out into a new part of the series, ISO 22002-100:2025, Requirements for the food, feed and packaging supply chain, which consolidates the PRPs that were previously duplicated across the sector-specific parts. ISO 22002-100 is a normative requirement of ISO 22002-1:2025 — the two must be used together. A food manufacturer implementing PRPs to the current standards therefore needs both documents, not one. The same modular pattern applies across the revised series, which also includes ISO 22002-2 (catering), ISO 22002-4 (food packaging manufacturing), ISO 22002-5 (transport and storage) and ISO 22002-7 (retail and wholesale), all revised in 2025.

What prerequisite programmes are. PRPs are the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain — the foundation on which HACCP-based hazard control sits. Typical subject matter for food manufacturing includes construction and layout of buildings and associated utilities; layout of premises and workspace including hygienic zoning; utilities such as air, water and energy; waste disposal; equipment suitability, cleaning and maintenance; management of purchased materials and suppliers; measures for prevention of cross-contamination, including allergen management; cleaning and sanitizing; pest control; personnel hygiene and employee facilities; rework; product recall procedures; warehousing; product information and consumer awareness; and food defence and food fraud prevention. The standard is applicable to all organizations regardless of size or complexity, and permits exclusions to requirements where supported by sufficient justification demonstrating that the exclusion does not adversely affect food safety.

Relationship to ISO 22000 and FSSC 22000. ISO 22000 is the food safety management system standard; it requires an organization to establish PRPs but does not itself specify them in detail. The ISO 22002 series supplies that detail for particular sectors. The FSSC 22000 certification scheme, recognized by the Global Food Safety Initiative, is built on ISO 22000 plus sector-specific PRP requirements plus additional scheme requirements — and for food manufacturing the PRP element has historically been ISO/TS 22002-1. With the 2025 revision, food manufacturers within scheme scope move to implementing ISO 22002-100:2025 together with ISO 22002-1:2025 alongside ISO 22000. Organizations should confirm transition timelines and version requirements directly with the FSSC Foundation and their certification body, since scheme transition dates are set by the scheme owner rather than by ISO.

Certification. ISO 22002-1 is a requirements standard but organizations are not certified to it on its own. It is assessed as part of certification to ISO 22000 or, more commonly for food manufacturers, as part of FSSC 22000 certification, where PRP conformity is audited alongside the management system and HACCP requirements.

Practical transition steps. Organizations moving from the 2009 TS typically obtain both ISO 22002-1:2025 and ISO 22002-100:2025, map their existing PRP documentation against the new split between common and manufacturing-specific requirements, identify requirements that are new or have moved, update PRP procedures and internal audit checklists accordingly, document justification for any exclusions, and confirm the applicable transition deadline with their certification body.

Purpose

To specify, together with ISO 22002-100, the requirements for establishing, implementing and maintaining prerequisite programmes that control food safety hazards in food manufacturing, supporting a food safety management system based on ISO 22000.

Key Benefits

• Current 2025 edition replacing the superseded ISO/TS 22002-1:2009
• Elevated from Technical Specification to full International Standard
• Modular structure removing duplication across the ISO 22002 series
• Detailed, auditable PRP requirements underpinning HACCP-based hazard control
• Applicable to food manufacturers of any size or complexity
• Justified exclusions permitted where food safety is not adversely affected
• Directly relevant to ISO 22000 and FSSC 22000 certification

Key Requirements

• Implement ISO 22002-100:2025 common supply chain PRP requirements in conjunction with this document
• Construction, layout and maintenance of buildings and associated utilities
• Layout of premises and workspace, including hygienic zoning and personnel flow
• Control of utilities including air, water, energy and compressed gases
• Waste management and disposal
• Equipment suitability, cleaning and maintenance
• Management of purchased materials and supplier control
• Measures for prevention of cross-contamination, including allergen management
• Cleaning and sanitizing programmes and their verification
• Pest control
• Personnel hygiene, protective clothing and employee facilities
• Control of rework
• Product recall and withdrawal procedures
• Warehousing and storage conditions
• Product information and consumer awareness
• Food defence and food fraud prevention measures
• Documented justification for any excluded requirements

Who Needs This Standard?

Food manufacturers and processors, food safety and quality managers implementing ISO 22000 or FSSC 22000, internal and external food safety auditors, food manufacturing engineering and hygiene teams, and organizations transitioning from ISO/TS 22002-1:2009.

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