Having the people, plant and environment to make safe food
Plain-language summary
Make sure you've got the right staff, buildings, equipment and working conditions - including external help - to keep food safe.
What the clause is really asking
You cannot control hazards without adequate resources. This clause covers competent people, suitable infrastructure (buildings, utilities, equipment), a fit working environment, and any externally provided processes or expertise. The intent is that your physical and human capacity genuinely supports the controls you have designed, including things like cleanable surfaces, drainage, lighting and air quality.
What auditors look for
Auditors walk the site looking at whether the infrastructure supports hygiene - cleanable finishes, working drainage, adequate hand-washing, equipment in sound condition. They check staffing levels against the controls required and review how you manage outside experts like external HACCP consultants or testing labs.
Typical evidence
Maintenance and infrastructure records; staffing plans; utilities controls (water, air, compressed air); approval of external providers and laboratories
How to comply — recommendations
Provide infrastructure that can actually be kept clean and maintained, and budget for upkeep rather than running to failure. Resource your shifts so controls are not skipped when you are busy. Control external providers and treat their work as part of your system. Laboratories used for food-safety-critical results must be demonstrably competent and work to the requirements of ISO/IEC 17025 — accreditation is the cleanest proof, but proficiency-test results and validated methods count too (under FSSC 22000 this is spelled out in 2.5.1).
Common nonconformities
Infrastructure in poor, uncleanable condition; understaffing leading to skipped checks; external labs with no evidence of competence (no accreditation, proficiency testing or method validation)
Related clauses
ISO 22000 7.2, 8.2 (PRPs), 8.7; ISO 22002-100:2025 and the sector part (e.g. ISO 22002-1:2025); FSSC 22000 2.5.1, 2.5.15
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