ISO/TS 22002-1: 2009Prerequisite programmes on food safety : Part 1-Food Manufacturing
  1. Scope info
  2. Normative references
  3. Terms and definitions
  4. Construction and layout of buildings  
  5. Layout of premises and workspace
  6. Utilities-air, water, energy
  7. Waste disposal
  8. Equipment suitability, cleaning and maintenance
  9. Management of purchassed materials
  10. Measures for prevention of cross contamination
  11. Cleaning and sanitizing
  12. Pest control
  13. Personnel hygiene and employee facilities
  14. Rework
  15. Product recall procedures
  16. Warehousing
  17. Product information/consumer awareness
  18. Food defence, biovigilance and bioterrorism