贮存区域必须干燥并通风良好。有规定时必
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
和成品隔离。
所有材料和产品必须离地贮存，且材料和墙
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
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
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
的例外必须记录。
Storage areas shall be dry and well ventilated. Monitoring and control of
temperature and humidity shall be applied where specified.
Storage areas shall be designed or arranged to allow segregation of raw
materials, work in progress and finished products.
All materials and products shall be stored off the floor and with sufficient
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,
prevent contamination and minimize deterioration.
A separate, secure (locked or otherwise access controlled) storage area
shall be provided for cleaning materials, chemicals and other hazardous
substances.
Exceptions for bulk or agricultural crop materials shall be documented in
the food safety management system.
6 公共设施—空气、水和能源
6 Utilities – air, water, energy
6.1 总要求
加工和贮存区域周边公共设施及其通路设
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
饮用水的供给必须充分满足生产加工需要。
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。
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
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
用处满足相关规范的限量要求。
非饮用水必须有单独供水系统并加以标识，
不与饮用水系统连接；同时，防止其回流到
饮用水系统。
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：
6.1 General requirements
The provision and distribution routes for utilities to and around processing
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
The supply of potable water shall be sufficient to meet the needs of the
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
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
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
chlorine level at the point of use remains within limits given in relevant
specifications.
Non potable water shall have a separate supply system that is labelled, not
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: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 4/14
a)使用经批准的符合相关添加剂规范的食品
添加剂，或
b)经相关执法机构批准可安全用于人类消费
用水的添加剂。
在不立即使用时，锅炉阻垢剂必须贮存于单
独、安全(上锁闭或其它出入控制)的区域。
6.4 空气质量和通风
对作为产品成分或与产品直接接触的空气，
组织必须制定过滤、相对湿度(RH%)和微生
物的要求。当组织认为温度和/或湿度很关
键，必须建立控制系统并监控。
必须提供通风(自然或机械通风)，以清除多
余或不需要的蒸汽、灰尘和气味，并有助于
湿法清洁后的干燥。
必须控制车间空气质量，以降低气源性微生
物污染的风险。在适合微生物生长或存活的
裸露产品的区域，必须建立空气质量监控制
方案。
通风系统的设计和建造必须确保空气不会
从受污染区域或原料区流向清洁区。必须保
持一定的空气压差。通风系统必须便于清
洁、更换滤网和维护。
必须定期检查外部空气进气口的物理完整
性。
6.5 压缩空气和其它气体
用于生产和/或灌装的压缩空气、二氧化碳、
氮气和其它气体系统的建造和维护必须防
止污染。
直接或偶然接触产品的气体(包括用于物
料、产品或设备的运输、吹气或干燥的气体)
必须来自许可与食品接触的气源，并经过滤
去除灰尘、油和水。
压缩机用油时，如果空气可能与产品接触，
则所用油必须是食品级。
注 建议使用无油压缩机。
必须规定过滤、相对湿度（RH %）和微生
物的要求。
注 空气过滤应靠近使用处以便操作。
6.6 照明
照明(自然照明或人工照明)必须使人员便
于卫生操作。
注 照度应与操作性质相适宜。
照明灯具必须防护，确保在其破碎时物料、
产品或设备不被污染。
a) approved food additives which meet relevant additive specifications; or
b) additives which have been approved by the relevant regulatory authority as
safe for use in water intended for human consumption.
Boiler chemicals shall be stored in a separate, secure (locked or otherwise
access controlled) area when not in immediate use.
6.4 Air quality and ventilation
The organization shall establish requirements for filtration, humidity (RH%)
and microbiology of air used as an ingredient or for direct product contact.
Where temperature and/or humidity are deemed critical by the
organization, a control system shall be put in place and monitored.
Ventilation (natural or mechanical) shall be provided to remove excess or
unwanted steam, dust and odours, and to facilitate drying
