This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in catering services for direct consumer consumption or take away. The term “food services” is used synonymously with catering services.This document is applicable to restaurants, hotels, food trucks, vending machines, institutions, workplaces (school or factory cafeteria), on-board passenger services, where open exposed food activities (e.g. cooking, mixing, blending, preparation, reheating) occur on-site for direct consumer consumption or take-away. This includes minor processing activities at retail operations (e.g. slicing, portioning, reheating).This document is applicable to all organizations, regardless of size or complexity.This document does not apply to off-site catering kitchens or industrial kitchens that produce food not offered for immediate consumption.EXAMPLE Off-site kitchens that produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard catering services. ISO 22002-1 applies in this case.This document does not apply to other parts of the food supply chain.Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in catering services for direct consumer consumption or take away. The term “food services” is used synonymously with catering services.
This document is applicable to restaurants, hotels, food trucks, vending machines, institutions, workplaces (school or factory cafeteria), on-board passenger services, where open exposed food activities (e.g. cooking, mixing, blending, preparation, reheating) occur on-site for direct consumer consumption or take-away. This includes minor processing activities at retail operations (e.g. slicing, portioning, reheating).
This document is applicable to all organizations, regardless of size or complexity.
This document does not apply to off-site catering kitchens or industrial kitchens that produce food not offered for immediate consumption.
EXAMPLE Off-site kitchens that produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard catering services. ISO 22002-1 applies in this case.
This document does not apply to other parts of the food supply chain.
Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.
ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering. ISO/TS 22002-2:2013 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 ISO/TS 22002-2:2013 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. 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 ISO/TS 22002-2:2013 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 ISO/TS 22002-2:2013, the local requirements shall be used by the food business. Catering operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-2:2013 apply to an individual establishment or process. Although the use of ISO/TS 22002-2:2013 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 ISO/TS 22002-2:2013 is used as reference for the PRPs implemented. It is not intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000. ISO/TS 22002-2:2013 specifies detailed requirements to be considered in relation to ISO 22000:2005, 7.2.3. In addition, ISO/TS 22002-2:2013 adds other aspects such as product recall procedures which are considered relevant to catering operations. ISO/TS 22002-2:2013 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
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