Food safety is a non-negotiable pillar for public health and consumer confidence. ISO 22002 is a series of international standards that establish the requirements for Prerequisite Programs (PRPs).
These RPPs are the fundamental basis for any food safety management system, controlling hazards in the operating environment. Understanding what ISO 22002 is is essential to ensuring a hygienic production environment throughout the food chain.
It provides practical guidelines for operations such as cleaning, pest control, and personal hygiene.
The series has undergone a significant overhaul with the release of ISO 22002:2025. This article will explain what ISO 22002 is and detail the main changes brought about by the latest version, which modernizes and unifies these programs.
History and Evolution of ISO 22002
The ISO 22002 series has undergone a significant evolution since its inception, reflecting changing global supply chain complexities and risk management best practices. Its history is marked by the transition from technical specification documents to full international standards and the adoption of a more modular and comprehensive structure.
Below is a summary of the key reviews and milestones in this foundational series:
- 2009: Publication of ISO/TS 22002-1:2009. This was the first published part of the series, focused specifically on the food manufacturing sector. As a Technical Specification (TS), it provided the initial guidelines for prerequisite programs, laying the foundation for controlling hazards in food manufacturing environments and ensuring hygienic production conditions.
- 2013: Expansion into new sectors (ISO/TS 22002-2 and ISO/TS 22002-4). The series has expanded with the publication of two new parts: ISO/TS 22002-2:2013 for the catering sector (food away from home) and ISO/TS 22002-4:2013 for the manufacture of food packaging. This expansion recognized the need for specific guidelines for critical sectors beyond manufacturing, addressing unique risks in foodservice and the production of packaging materials that come into direct contact with food.
- 2016: Inclusion of animal feed production (ISO/TS 22002-6:2016). This version was published to cover animal feed production. She highlights the importance of feed safety for animal health and, consequently, for the safety of animal products that reach consumers.
- 2019: Approach to logistics (ISO/TS 22002-5:2019). The publication of this standard for transportation and storage filled a critical gap by providing requirements for PPRs to ensure food safety and integrity during the logistical stages of the supply chain. This version emphasized hazard control during the movement and storage of food products.
- 2025: Comprehensive review and shift to full ISO standards. July 2025 marked an in-depth review and definitive transition of the status from Technical Specifications (TS) to full International Standards (ISO). This change has conferred greater authority, global recognition, and technical maturity to the documents, reflecting a broad international consensus and facilitating their acceptance in audits and certifications.
What are the reasons for the revision of ISO 22002?
The revision of the ISO 22002 series was driven by several needs and clear objectives, aimed at improving the effectiveness and enforceability of standards in an increasingly complex global landscape. The main reasons include:
Consolidated series modernization and transition from TS to ISO
Historically, many of the 22002 series standards were published as Technical Specifications (TS). Although valuable, TSs are considered documents in the “observation” or “development” phase.
The transition to International Standard (ISO) status confers greater authority, international consensus, and technical maturity, reflecting that the content has been tested and widely accepted by the global community. This facilitates acceptance into audits, certifications, and compliance with legal and contractual requirements.
Introduction of a core standard to unify common requirements
One of the most impactful changes is the creation of ISO 22002-100:2025, which establishes the common requirements of Prerequisite Programs applicable to the entire food, feed, and packaging chain. This base standard aims to unify and standardize the PPRs, eliminating the duplication of content that existed in the previous sectoral standards. Now, organizations will be required to consider ISO 22002-100 in conjunction with the industry-specific standard for their operations.
Improved modularity, eliminating duplication of content between industry standards
The new modular structure, with a base standard and more focused sectoral standards, optimizes the application of the PPRs. By consolidating the general requirements in ISO 22002-100, the sectoral standards can focus on the specific aspects of each segment, making the system more efficient and clearer, facilitating its implementation and auditing. This modularity reduces redundancy and ensures that each industry has accurate and relevant guidelines for its unique food safety challenges.
What are the main changes in ISO 22002:2025?
The revision of the ISO 22002 series in 2025 introduces significant transformations that directly impact the way organizations manage their Prerequisite Programs. The main changes can be summarized as:
Format change from ISO/TS to full ISO
As mentioned, the most visible change is the removal of the suffix “TS” from the rules. This elevates the status of these documents from “Technical Specifications” to “International Standards”, giving them greater weight and global recognition. This transition reflects the technical maturity and consensus reached on the content of these standards.
Modular structure: common core standard + specific standards
The new architecture of the ISO 22002 series is now modular. ISO 22002-100:2025 serves as the base standard, containing the general requirements of PPRs applicable to all links in the food, feed, and packaging chain.
The other standards in the series (ISO 22002-1, -2, -4, -5, -6, -7) become sector-specific standards, which should be used in conjunction with ISO 22002-100. This approach ensures that common requirements are applied consistently, while the specifics of each industry are properly addressed.
Sectors are now served separately
Modularity allows each sector of the food chain to have a more targeted and relevant set of RPPs for its operations.
Standards already existed for food manufacturing, catering, packaging manufacturing, animal feed production, transportation, and storage. In addition to them, a new standard was introduced: ISO 22002-7:2025, which is focused on retail and wholesale. This fills an important gap, offering specific guidelines for this segment of the chain.
Not all standards have been revised
It is important to note that not all the standards in the series have been revised in this update. ISO/TS 22002-3:2011, which deals with primary production (agriculture), remains in its 2011 version and has not been updated. This means that organizations operating in this sector must continue to follow the previous version, while the others adapt to the new editions.
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Summary of sectoral rules and changes
The new structure of the ISO 22002 series, with the introduction of the base standard and the revision of the sectoral standards, reorganizes and improves the requirements of PPRs. Below, we detail the main standards and their changes:
ISO 22002-100:2025 – Requirements for the food, feed and packaging chain
This is the big news of the series. ISO 22002-100:2025 is the base standard that consolidates the common requirements for PPRs applicable to all organizations in the food, feed, and packaging supply chain, regardless of the specific sector.
It serves as a foundation for other industry standards, ensuring a unified approach and eliminating redundancies. In practice, organizations should apply the requirements of ISO 22002-100 in conjunction with the relevant industry standards.
ISO 22002-1:2025 – Food Manufacturing
This standard, which deals with PPRs for the manufacture of food, has been revised. It now complements ISO 22002-100 by focusing on the specific requirements for the food manufacturing sector.
Companies that were already using the previous version (ISO/TS 22002-1) will need to adapt to the new structure, incorporating the requirements of the base standard and the specific updates of this part.
ISO 22002-2:2025 – Catering
The standard for catering services has also been revised. Like ISO 22002-1, the new ISO 22002-2:2025 will work in conjunction with ISO 22002-100, addressing the specific PPRs for the food away from home sector, such as restaurants, hospitals and events.
ISO 22002-4:2025 – Food Packaging Manufacturing
Food packaging manufacturers will also see updates to their PPRs. ISO 22002-4:2025, in conjunction with ISO 22002-100, aims to ensure that packaging, a critical component in food safety, is produced under controlled and safe conditions.
ISO 22002-5:2025 – Transport and storage
This standard, which covers PPRs for food transport and storage, was revised to align with the new structure. ISO 22002-5:2025, in conjunction with ISO22002-100, will provide guidelines for maintaining product safety and quality throughout the supply chain.
ISO 22002-6:2025 – Animal feed production
The production of animal feed, a fundamental link in the food chain, also had its PPR standard revised. ISO 22002-6:2025, together with ISO 22002-100, establishes the requirements to ensure the safety of feeding, directly impacting the safety of products of animal origin.
ISO 22002-7:2025 – Retail and Wholesale (New Standard)
A notable addition to the series is ISO 22002-7:2025, which addresses PPRs specifically for the retail and wholesale sectors. This new standard fills an important gap by providing guidelines for supermarkets, distributors, and other establishments that sell food, ensuring that food safety is maintained right up to the point of sale.
Visual Comparison: Before and After 2025 Review
To make it easier to understand the changes, we present a comparative table that summarizes the structure of the ISO 22002 series before and after the July 2025 revision:
| Feature | Before (old structure) | After (new structure – 2025) |
| Status da Norma | ISO/TS (Technical Specification) | ISO (International Standard) |
| Structure | Sector-independent standards with duplication of content | Modular structure with a basic standard (ISO 22002-100) and complementary sectoral standards |
| Base Rule | Nonexistent | ISO 22002-100:2025: Common requirements for the entire chain |
| Sectoral standards | ISO/TS 22002-1, -2, -4, -5, -6 | ISO 22002-1, -2, -4, -5, -6, -7 (revised and aligned to the base standard) |
| Retail and wholesale sector | Not covered by a series-specific standard | ISO 22002-7:2025: New standard dedicated to the sector |
| Primary production (Agriculture) | ISO/TS 22002-3:2011 | ISO/TS 22002-3:2011 (unrevised) |
What are the practical consequences of updating?
The revision of the ISO 22002 series in 2025 brings several practical consequences and benefits for organizations looking to improve their food safety management systems:
- It facilitates the adoption and maintenance of standards. The new modular structure, with ISO 22002-100 as the base standard, simplifies the understanding and application of RPPs. By having a set of common requirements and more focused industry standards, companies can implement and maintain their systems more efficiently, reducing complexity and bureaucracy.
- It ensures coherence between sectors. ISO 22002-100 establishes a unified basis for PPRs across the food, feed, and packaging chain. This promotes greater coherence and harmonization between the different links in the chain, ensuring that the same food safety principles are applied, regardless of the sector in which they operate. This consistency is critical for traceability and the integrity of food safety.
- Simplifies audits and certifications. With the new structure, audits and certification processes tend to become clearer and more efficient. Auditors will have a common reference in ISO 22002-100, making it easier to assess the conformity of PPRs. For companies, the clarity of requirements and the elimination of duplications can streamline the audit process and reduce the likelihood of non-conformities.
- Improves focus on food safety, fraud, and defense. The revised standards, especially ISO 22002-100, incorporate a more comprehensive approach to risk management, including aspects such as food fraud and food defense. This means that organizations will be encouraged to strengthen their defenses against both intentional and unintentional threats, ensuring more robust protection for consumers and brand reputation.
Prepare your organization for change
Considering the significant changes in the ISO 22002 series, organizations must prepare adequately to ensure the compliance and effectiveness of their food safety management systems. Below are some recommendations and next steps:
- Recommend gap analysis to organize the transition. The first step is to perform a detailed gap analysis. This involves comparing the PPRs currently implemented in your organization with the new requirements of ISO 22002-100:2025 and the relevant industry standard. The identification of gaps will allow planning the actions necessary for the transition in an organized and efficient way.
- Indicate combination with existing ISO 22000. For organizations already certified to ISO 22000, it is crucial to understand how the new ISO 22002 standards integrate into the existing management system. ISO 22000 sets out the requirements for a food safety management system, and the ISO 22002 series RPPs are the basis for effective implementation of this system. The combination and alignment between these standards is essential for compliance.
The adoption of the new ISO 22002 framework represents a crucial step forward for the harmonization and strengthening of Prerequisite Programs throughout the food chain. Organizations that understand these changes and prepare strategically will ensure their compliance and elevate their food safety excellence to the most modern and robust global standards.
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