DS/ISO/TS 22002-2:2013

Prerequisite programmes on food safety - Part 2: Catering

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.*