中国检验认证集团福建有限公司 培训资料 ISO/TS22002-1:2009 食品安全前提方案 食品生产 1/14
ISO/TS22002-1:2009 食品安全前提方案 食品生产（选译）
ISO/TS22002-1:2009 Prerequisite Programmes on Food Safety Part 1 : Food Manufacturing
1. 范围（略） 2. 标准引用文件（略） 3. 术语及定义（略）
10. 交叉污染的预防措施 ?????????? 07 11. 清洗和消毒 ?????????????? 08 12. 虫害控制 ??????????????? 09 13. 人员卫生和员工设施 ?????????? 10 14. 返工 ????????????????? 13 15. 产品召回程序 ????????????? 13 16. 仓储 ????????????????? 13 17. 产品信息和消费者意识 ????????? 14 18. 食品防护、生物预警和生物反恐 ????? 14
4. 建筑物结构与布局 ???????????? 01 5. 厂房和工作场所布局 ??????????? 02 6. 公共设施—空气、水、能源 ???????? 03 7. 废弃物处理 ??????????????? 05 8. 设备的适宜性、清洁和维护 ???????? 05 9. 采购材料的管理 ????????????? 06
4 建筑物结构与布局 4.1 总要求
? 建筑物的设计、建造和维护，必须与拟进行
4 Construction and layout of buildings 4.1 General requirements
? Buildings shall be designed, constructed and maintained in a manner
的加工操作特性、与这些加工操作相关的食品安全危害以及来自工厂环境的潜在污染源相适宜。
appropriate to the nature of the processing operations to be carried out, the food safety hazards associated with those operations and the potential sources of contamination from the plant environs. product.
NOTE For example, roofs should be self-draining and not leak. 4.2 Environment
? Consideration shall be given to potential sources of contamination from the
? 建筑物必须是耐用结构，对产品没有危害。 ? Buildings shall be of durable construction which presents no hazard to the
注：例如屋顶应可排雨且无渗漏。
4.2 环境
? 必须考虑来自当地环境的潜在污染源。
local environment.
NOTE Food production should not be carried out in areas where potentially harmful substances could enter theproduct.
? The effectiveness of measures taken to protect against potential
注：食品生产不应在可能引入潜在有害物质的区域进行。
? 必须定期评审潜在污染物防护措施的有效
性。 4.3 工厂位置
? 必须清晰识别场地边界。 ? 必须控制场地出入口。 ? 必须保持场地良好秩序。 ? 植被必须养护或清除。
? 道路、庭院和停车区必须有排水设施以防止
contaminants shall be periodically reviewed. 4.3 Locations of establishments
? The site boundaries shall be clearly identified. ? Access to the site shall be controlled. ? The site shall be maintained in good order. ? Vegetation shall be tended or removed.
? Roads, yards and parking areas shall be drained to prevent standing water
积水，并加以维护。 5 厂房和工作场所的布局 5.1 总要求
? 内部布局必须设计、建造和维护以有助于保
and shall be maintained.
5 Layout of premises and workspace 5.1 General requirements
? Internal layouts shall be designed, constructed and maintained to facilitate
持良好卫生和生产规范。
? 原料、产品和人员的流动方式以及设备的布
good hygiene and manufacturing practices.
? The movement patterns of materials, products and people, and the layout
局必须加以设计，以预防潜在污染源。
of equipment, shall be designed to protect against potential contamination sources.
中国检验认证集团福建有限公司 培训资料 ISO/TS22002-1:2009 食品安全前提方案 食品生产 2/14
5.2 内部设计、布局和交通
? 建筑物必须具有足够空间，确保原料、产品
和人员有序流动，确保原料与加工区域物理隔离。
注：物理隔离的例子包括墙、屏障或隔离物或足以降低风险的足够距离。
? 物料传递口必须加以设计，尽可能降低异物
和害虫进入。 5.3 内部结构和装置
? 加工区域的墙和地面必须可清洗或清洁，对
于加工和产品危害是恰当的。材料必须耐清洁。
? 墙和地面的交接处和角落必须加以设计以
便于清洁。 注：建议加工区域的墙和地面交接处为弧形。
? 地面必须加以设计以避免积水。
? 湿加工区地面须无渗透并可排水。排水沟须
装有防虫设施并加盖。
? 天花板和高架装置的设计应尽量减小灰尘
和冷凝水聚集。
? 如有对外开的窗、屋顶通风口或风扇，必须
装有防虫网。
? 对外开的门必须关闭或在不用时有纱网。
5.4 设备位置
? 设备的设计和布置必须有助于良好卫生操
作和监视。
? 设备的布置必须适于操作、清洁和维护。
5.5 实验室设施/设备
? 在线检测设施/设备必须加以控制，尽可能
减少产品污染的风险。
? 微生物实验室的设计、布置和操作必须防止
人员、工厂和产品的污染，且门不能直接朝向生产区域。
5.6 临时/移动厂房和售买机
? 临时结构必须加以设计、布置和建造，以避
免害虫藏匿和潜在的产品污染。
? 关于临时结构和自动售卖机的额外风险必
须加以评估和控制。
5.7 食品、包装材料、原辅料和非食品化学品的贮存
? 用于贮存原辅料、包装材料和产品的设施必
须防止灰尘、冷凝物、排水设施、废弃物和其它污染物的污染。
5.2 Internal design, layout and traffic patterns
? The building shall provide adequate space, with a logical flow of materials,
products and personnel, and physical separation of raw from processed areas.
NOTE Examples of physical separation may include walls, barriers or partitions, or sufficient distance to minimize risk.
? Openings intended for transfer of materials shall be designed to minimize
entry of foreign matter and pests. 5.3 Internal structures and fittings
? Process area walls and floors shall be washable or cleanable, as appropriate
for the process or product hazard. Materials shall be resistant to the cleaning system applied.
? Wall floor junctions and corners shall be designed to facilitate cleaning.
NOTE It is recommended that wall floor junctions are rounded in processing
areas.
? Floors shall be designed to avoid standing water.
? In wet process areas floors shall be sealed and drained. Drains shall be
trapped and covered.
? Ceilings and overhead fixtures shall be designed to minimize build up of dirt
and condensation.
? External opening windows, roof vents or fan, where present, shall be insect
screened.
? External opening doors shall be closed or screened when not in use.
5.4 Location of equipment
? Equipment shall be designed and located so as to facilitate good hygiene
practices and monitoring.
? Equipment shall be located to permit access for operation, cleaning and
maintenance. 5.5 Laboratory facilities
? In-line and on-line test facilities shall be controlled to minimize risk of
product contamination.
? Microbiology laboratories shall be designed, located and operated so as to
prevent contamination of people, plant and products. They shall not open directly onto a production area.
5.6 Temporary/mobile premises and vending machines
? Temporary structures shall be designed, located and constructed to avoid
pest harbourage and potential contamination of products.
? Additional hazards associated with temporary structures and vending
machines shall be assessed and controlled.
5.7 Storage of food, packaging materials, ingredients and non food chemicals
? Facilities used to store ingredients, packaging and products shall provide
protection from dust, condensation, drains, waste and other sources of contamination.
中国检验认证集团福建有限公司 培训资料 ISO/TS22002-1:2009 食品安全前提方案 食品生产 3/14
? 贮存区域必须干燥并通风良好。有规定时必
? Storage areas shall be dry and well ventilated. Monitoring and control of
须进行温度和湿度的监控。
? 贮存区域设计或安排必须使原材料、半成品
temperature and humidity shall be applied where specified.
? Storage areas shall be designed or arranged to allow segregation of raw
和成品隔离。
? 所有材料和产品必须离地贮存，且材料和墙
materials, work in progress and finished products.
? All materials and products shall be stored off the floor and with sufficient
之间必须留有足够距离，以确保检查和虫害控制活动的实施。
? 贮存区域的设计必须便于维护和清洁，防止
space between the material and the walls to allow inspection and pest control activities to be carried out.
? The storage area shall be designed to allow maintenance and cleaning,
污染和降低变质。
? 必须为清洁材料、化学品和其它有害物质提
prevent contamination and minimize deterioration.
? A separate, secure (locked or otherwise access controlled) storage area
供单独、安全(上锁或其它出入控制)的贮存区域。
? 在食品安全管理体系中，散装或农产品贮存
shall be provided for cleaning materials, chemicals and other hazardous substances.
? Exceptions for bulk or agricultural crop materials shall be documented in
的例外必须记录。 6 公共设施—空气、水和能源 6.1 总要求
? 加工和贮存区域周边公共设施及其通路设
the food safety management system. 6 Utilities – air, water, energy 6.1 General requirements
? The provision and distribution routes for utilities to and around processing
施的设计必须尽量降低产品污染的风险。必须监控公共设施的质量以降低产品污染风险。 6.2 供水
水的贮存、配送以及温度控制（适用时）设施必须加以设计，满足特定水质要求。
and storage areas shall be designed to minimize the risk of product contamination. Utilities’ quality shall be monitored to minimize product contamination risk. 6.2 Water supply
production process(es). Facilities for storage, distribution and, where needed, temperature control of the water shall be designed to meet specified water quality requirements.
NOTE Potable water should conform to the World Health Organization’s Guidelines for drinking-water quality.
? Water used as a product ingredient, including as ice or steam (including
? 饮用水的供给必须充分满足生产加工需要。? The supply of potable water shall be sufficient to meet the needs of the
注 饮用水应符合世界卫生组织的饮用水质量指南。
? 用于产品原辅料的水包括冰或蒸汽(包括烹
调蒸汽)，或与产品或产品表面接触的水，必须满足与产品相关的特定质量和微生物要求。
? 用于清洁，或用于间接与产品接触风险(如
culinary steam), or in contact with products or product surfaces, shall meet specified quality and microbiological requirements relevant to the product.
? Water for cleaning or applications where there is a risk of indirect product
夹层容器、换热器)的水，必须满足相关用途的特定质量和微生物要求。
? 当水加氯时，必须检测，确保余氯浓度在使
contact (e.g. jacketed vessels, heat exchangers) shall meet specified quality and microbiological requirements relevant to the application.
? Where water supplies are chlorinated, checks shall ensure that the residual
用处满足相关规范的限量要求。
不与饮用水系统连接；同时，防止其回流到饮用水系统。
chlorine level at the point of use remains within limits given in relevant specifications.
connected to the potable water system and is prevented from reflux into the potable system.
NOTE It is recommended that water that can come into contact with the product should flow through pipes that can be disinfected. 6.3 Boiler chemicals
? Boiler chemicals, if used, shall be either:
? 非饮用水必须有单独供水系统并加以标识，? Non potable water shall have a separate supply system that is labelled, not
注 建议与产品接触的水应流经能消毒的管线。
6.3 锅炉阻垢剂
? 如果使用锅炉阻垢剂，必须满足：
ISOTS22002-1-2009 食品安全前提的方案 食品生产(中英对照)-20141027
