How you store the finished packaging before shipping is as critical as how you make it.
ISO/TS 22002-4:2013 (and the updated ISO 22002-4:2025) specifies the for food safety in the manufacture of food packaging. It serves as a foundational operational framework for organizations seeking FSSC 22000 certification, working in conjunction with ISO 22000 to control food safety hazards.
“I’m sorry,” Maya said. “I tried.” iso ts 220024 checklist top
Are allergens (if used in packaging components) identified and kept strictly separated to avoid cross-contamination? 5. Equipment Cleaning and Maintenance (Clause 4.5)
| Check Item | Requirement | Status | Evidence | | :--- | :--- | :--- | :--- | | 15.1 | Vulnerability assessment for intentional contamination. | | | | 15.2 | Restricted access to sensitive areas (water, ingredients, control systems). | | | | 15.3 | Employee security screening and visitor control. | | | How you store the finished packaging before shipping
Improper handling of scrap and rework materials can introduce contamination into new production runs.
: Provide sufficient lighting for safe operations and maintenance. 4.4 Waste Disposal “I’m sorry,” Maya said
All food manufacturing operations (excluding primary production, feed, and retail).
Designing the flow of people and materials to prevent cross-contamination.
Is machinery designed for hygienic operation and cleaning?