National foreword

This British Standard is the UK implementation of ISO 22002‑7:2025.

The UK participation in its preparation was entrusted to Technical Committee AW/90, Quality systems for the food industry.

A list of organizations represented on this committee can be obtained on request to its committee manager.

Contractual and legal considerations

This publication has been prepared in good faith, however no representation, warranty, assurance or undertaking (express or implied) is or will be made, and no responsibility or liability is or will be accepted by BSI in relation to the adequacy, accuracy, completeness or reasonableness of this publication. All and any such responsibility and liability is expressly disclaimed to the full extent permitted by the law.

This publication is provided as is, and is to be used at the recipient’s own risk.

The recipient is advised to consider seeking professional guidance with respect to its use of this publication.

This publication is not intended to constitute a contract. Users are responsible for its correct application.

Compliance with a British Standard cannot confer immunity from legal obligations.

This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 July 2025.

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.

The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of ISO document should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).

ISO draws attention to the possibility that the implementation of this document may involve the use of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s) which may be required to implement this document. However, implementers are cautioned that this may not represent the latest information, which may be obtained from the patent database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.

Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.

For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.

This document was prepared by Technical Committee ISO/TC 34, Subcommittee SC 17, Management systems for food safety.

A list of all parts in the ISO 22002 series can be found on the ISO website.

Any feedback or questions on this document should be directed to the user’s national standards body. A complete listing of these bodies can be found at www.iso.org/members.html.

Introduction

ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement is that organizations establish, implement and maintain prerequisite programmes (PRPs) to assist in controlling food safety hazards.

This document is intended to be used to support management systems designed to meet the requirements specified in ISO 22000 and sets out the detailed requirements for those programmes.

This document does not duplicate the requirements given in ISO 22000 and is intended to be used in conjunction with ISO 22000 and ISO 22002‑100.

This document is based on BS/PAS 221:2013.

1 Scope

This document specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in the retail part of the food chain, including wholesalers, food banks and other organizations.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to other parts of the food supply chain.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

2 Normative references

3 Terms and definitions

4 Construction and layout of buildings

4.1 Boundaries of the site/facility

4.2 Environment

4.3 Construction and layout

5 Design and layout of facilities and workspaces

5.1 General

5.2 Internal structures and fittings

5.3 Location of equipment

5.4 Storage of food, packaging materials, ingredients and chemicals

6 Utilities

6.1 General

6.2 Water, ice and steam

6.3 Air and ventilation

6.4 Compressed air and other gases

6.5 Light

7 Pest control

7.1 General

7.2 Pest control programmes

7.3 Preventing access

7.4 Harbourage and infestations

7.5 Monitoring and detection

7.6 Control and eradication

8 Waste, FLW management and recycling

8.1 General

8.2 Recycling and/or reuse of materials

8.3 Waste containers

9 Equipment suitability and maintenance

9.1 General

9.2 Equipment capability

9.3 Maintenance

10 Management of purchased materials

11 Storage, including warehousing, and transport

11.1 Storage and warehousing

11.2 Dispatch

11.3 Transport

12 Measures for prevention of contamination

12.1 General

12.2 Microbiological contamination

12.3 Allergen control

12.4 Physical contamination

12.5 Chemical contamination

13 Cleaning and disinfection

13.1 General

13.2 Cleaning agents and tools

13.3 Cleaning and disinfection programmes

14 Personal hygiene and employee facilities

14.1 General

14.2 Hygiene facilities

14.3 Designated eating areas

14.4 Workwear and protective clothing

14.5 Health status

14.6 Personnel cleanliness

14.7 Personnel behaviour

14.8 Visitors and external providers

15 Product and consumer information

16 Food defence and food fraud

16.1 General

16.2 Food defence

16.3 Food fraud prevention

17 Rework

17.1 General

17.2 Storage, identification and traceability

17.3 Rework usage

18 Display

Bibliography

BS ISO 22002-7:2025

Prerequisite programmes on food safety - Retail and wholesale

Current

Published:

31 Jul 2025