DS/ISO/TS 22002-2:2013

Prerequisite programmes on food safety - Part 2: Catering

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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 organizations 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, hospitals 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.
Although the use of this part of ISO/TS 22002 is not mandatory for complying with the requirements
in ISO 22000:2005, 7.2, there is a requirement for deviations (exclusions made or alternative measures
implemented) to be justified and documented when this part of ISO/TS 22002 is used as reference for
the PRPs implemented. It is not intention for such deviations to affect the ability of the organization to
comply with the requirements of ISO 22000.
This part of ISO/TS 22002 s pecifies d etailed r equirements t o b e c onsidered i n r elation t o
ISO 22000:2005, 7.2.3.
In addition, this part of ISO/TS 22002 adds other aspects such as product recall procedures which are
considered relevant to catering operations.
NOTE 2 – Measures for prevention of malicious contamination are outside the scope of this part of ISO/TS 22002.
This part of ISO/TS 22002 is intended to be used when establishing, implementing, and maintaining the
PRPs specific to the organization(s) in accordance with ISO 22000. This part of ISO/TS 22002 in itself is
not intended for certification purposes.

Number of pages: 32

Published: 2013-02-03

Date of approval: 2013-01-24

International relationships : ISO/TS 22002-2:2013 IDT

ICS: 67.020 - Processes in the food industry 67.040 - Food products in general

Item number: M267873



  • ISO/TC 34/SC 17

Danish committee