ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain
Clause 5: Design and layout of facilities and workspaces – ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain

ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain 5.1: General design of facilities and workspaces

What does 5.1 require?

Facilities and workspaces are designed, built and maintained, or adapted, so that contamination and cross-contamination are kept low; so that there is enough room, or a time separation, and a sensible sequence for the movement of materials (recycled and reused items included), utilities, waste, products and people, and raw areas are physically separated from processed areas in proportion to the risk; and so that hygienic conditions are easy to keep. Walls, barriers, partitions or distance can provide the separation, and zoning is one way to meet all three aims.

Maintained by Gerard Blokdyk

What else in your programme already covers this

This control maps to 3 controls across 3 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.

  • 9.1.2 9.1.2 Design and layout of the food establishment
  • FFM-2.2 Layout of premises and workspace
  • GMP 3 Design, construction and layout of the business site, work and product flow lines

Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.

Other controls in Clause 5: Design and layout of facilities and workspaces – ISO 22002-100:2025 Prerequisite programmes on food safety, Part 100: Requirements for the food, feed and packaging supply chain

Query this from an agent

The graph holds this control, the 3 it maps to, and the evidence behind each claim, over MCP and REST.