Check that equipment parts in contact with packaging are smooth, accessible, and easy to clean.
Do staff wear appropriate protective clothing? Are handwashing stations available and used correctly? 4. Post-Production & Management (Cl. 4.11 – 4.15)
Enable food packaging manufacturers to self-assess, audit, and demonstrate compliance with requirements. The checklist translates each clause into verifiable items, records evidence, flags gaps, and generates audit-ready reports. iso ts 22002-4 checklist
This section deals with the internal organization of the facility.
Even experienced manufacturers fail these checklist items regularly. Watch out for: Check that equipment parts in contact with packaging
By using this checklist monthly—not annually before the audit—you build a culture of vigilance. Remember: Your packaging is the last thing that touches the food before the consumer. Make sure it is safe.
A comprehensive checklist typically covers the following key categories: 1. Establishment and Layout The checklist translates each clause into verifiable items,
Below is a detailed checklist organized by the major clauses of the standard. This serves as a guide for what auditors and facility managers should look for during an inspection.
Address microbiological, physical, and chemical hazards, including chemical migration and allergen management. Hygiene & Operations: Personnel Hygiene:
Unlike meat processing, packaging is often dry. Wet cleaning paper/corrugated board ruins it. Your checklist must include dedicated dry-cleaning tools (color-coded for zones) and HEPA-filtered vacuums.
Enter . This Technical Specification, titled "Prerequisite programmes on food safety — Part 4: Food packaging manufacturing," is the backbone of any robust Food Safety Management System (FSMS) for companies that manufacture packaging for food contact.