International Organization for Standardization

Prerequisite programmes on food safety - Part 2: Catering - First Edition
 N TS 22002-2

Annotation

This part of ISO/TS 22002 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering.

This part of ISO/TS 22002 is applicable to all organization which are involved in the processing, preparation, distribution, transport, and serving of food and meals and wish to implement PRPs in accordance with the requirements specified in ISO 22000:2005, 7.2.

The scope of this part of ISO/TS 22002 includes catering, air catering, railway catering, banquets, among others, in central and satellite units, school and industry dining rooms, hospital and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.

NOTE 1 For very small and medium enterprises (VSMEs), it is possible that some requisites are not applicable.

Users of catering can belong to vulnerable groups, such as children, elderly and/or ill people.

In some countries, the term "food services" is used synonymously with catering.

The application of this part of ISO/TS 22002 does not exempt the user from compliance with current and applicable legislation. Where local legal requirements are in specified for parameters (temperatures, among others) given in this part of ISO/TS 22002, the local requirements shall be used by the food business.

Catering operations are diverse in nature and not all of the requirements specified in this part of ISO/TS 22002 apply to an individual establishment or process.