ISO/FDIS 22002-2
(Main)Prerequisite programmes on food safety — Part 2: Catering
Prerequisite programmes on food safety — Part 2: Catering
ISO/TS 22002-2 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 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 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 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, 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 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 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 adds other aspects such as product recall procedures which are considered relevant to catering operations. ISO/TS 22002-2 is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in accordance with ISO 22000.
Programmes prérequis pour la sécurité des denrées alimentaires — Partie 2: Restauration
L'ISO/TS 22002-2 spécifie les exigences pour concevoir, mettre en oeuvre et mettre à jour des programmes prérequis (PRP) afin d'aider à maîtriser les dangers liés à la sécurité des denrées alimentaires en restauration. L'ISO/TS 22002-2 est applicable à tous les organismes qui interviennent dans la transformation, la préparation, la distribution, le transport et le service de denrées alimentaires et de repas et qui souhaitent mettre en oeuvre des PRP de manière à satisfaire aux exigences spécifiées dans l'ISO 22000:2005, 7.2. Le domaine d'application de l'ISO/TS 22002-2 couvre la restauration, la restauration aérienne, la restauration ferroviaire, les banquets, entre autres, dans des unités centrales ou satellites, les restaurants scolaires et d'entreprise, les hôpitaux et les centres de soins, les hôtels, les restaurants, les cafés, les établissements de restauration et les magasins d'alimentation. Les utilisateurs de services de restauration peuvent appartenir à des groupes de population vulnérables tels que des enfants, des personnes âgées ou des malades. Dans certains pays, le terme «établissement de restauration» est synonyme de «restauration». L'application de l'ISO/TS 22002-2 n'exempte pas l'utilisateur d'être en conformité avec la législation en vigueur. Lorsque des exigences légales locales spécifient des paramètres (températures, entre autres) donnés dans l'ISO/TS 22002-2, l'organisme de restauration doit appliquer les exigences locales. Les opérations de restauration étant diverses par nature, les exigences spécifiées dans l'ISO/TS 22002-2 ne s'appliquent pas nécessairement en totalité à un établissement ou à un procédé particulier. Bien que le recours à l'ISO/TS 22002-2:2013 ne soit pas obligatoire pour être en conformité avec les exigences de l'ISO 22000:2005, 7.2, les écarts (exclusions ou mise en oeuvre de mesures alternatives) nécessitent d'être justifiés et documentés lorsque l'ISO/TS 22002-2 sert de référence aux PRP mis en oeuvre. Il est entendu que de tels écarts ne sont pas de nature à affecter la capacité de l'organisme à se conformer aux exigences de l'ISO 22000. L'ISO/TS 22002-2 spécifie des exigences détaillées à prendre en compte spécifiquement en liaison avec l'ISO 22000:2005, 7.2.3. En outre, l'ISO/TS 22002-2 précise d'autres aspects, tels que les modes opératoires de rappel de produits, considérés comme pertinents pour les opérations de restauration. L'ISO/TS 22002-2 est destinée à servir à l'établissement, à la mise en oeuvre et à la mise à jour des PRP spécifiques aux organismes conformément à l'ISO 22000.
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FINAL DRAFT
International
Standard
ISO/TC 34/SC 17
Prerequisite programmes on food
Secretariat: DS
safety —
Voting begins on:
2025-04-24
Part 2:
Catering
Voting terminates on:
2025-06-19
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 2: Restauration
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
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INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
Reference number
FINAL DRAFT
International
Standard
ISO/TC 34/SC 17
Prerequisite programmes on food
Secretariat: DS
safety —
Voting begins on:
Part 2:
Catering
Voting terminates on:
Programmes prérequis pour la sécurité des denrées
alimentaires —
Partie 2: Restauration
RECIPIENTS OF THIS DRAFT ARE INVITED TO SUBMIT,
WITH THEIR COMMENTS, NOTIFICATION OF ANY
RELEVANT PATENT RIGHTS OF WHICH THEY ARE AWARE
AND TO PROVIDE SUPPOR TING DOCUMENTATION.
© ISO 2025
IN ADDITION TO THEIR EVALUATION AS
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
BEING ACCEPTABLE FOR INDUSTRIAL, TECHNO-
LOGICAL, COMMERCIAL AND USER PURPOSES, DRAFT
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
INTERNATIONAL STANDARDS MAY ON OCCASION HAVE
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
TO BE CONSIDERED IN THE LIGHT OF THEIR POTENTIAL
or ISO’s member body in the country of the requester.
TO BECOME STAN DARDS TO WHICH REFERENCE MAY BE
MADE IN NATIONAL REGULATIONS.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland Reference number
ii
Contents Page
Foreword .v
Introduction .vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Construction and layout of buildings . 2
4.1 Boundaries of the site/facility .2
4.2 Environment .2
4.3 Construction and layout .2
5 Design and layout of facilities and workspaces . 2
5.1 General .2
5.2 Internal structures and fittings .2
5.3 Location of equipment .2
5.4 Storage of food, packaging materials, ingredients and chemicals .2
6 Utilities . 2
6.1 General .2
6.2 Water, ice and steam .3
6.3 Air and ventilation .3
6.4 Compressed air and other gases .3
6.5 Light .3
7 Pest control . 3
7.1 General .3
7.2 Pest control programmes .3
7.3 Preventing access .3
7.4 Harbourage and infestations .3
7.5 Monitoring and detection .3
7.6 Control and eradication .3
8 Waste, FLW management and recycling . 3
8.1 General .3
8.2 Recycling and/or reuse of materials .4
8.3 Waste containers .4
9 Equipment suitability and maintenance . 4
9.1 General .4
9.2 Equipment capability .4
9.3 Maintenance .4
10 Management of purchased materials . 4
11 Storage, including warehousing, and transport . 5
11.1 Storage and warehousing .5
11.2 Dispatch .5
11.3 Transport .5
12 Measures for prevention of contamination . 5
12.1 General .5
12.2 Allergen control .5
13 Cleaning and disinfection . 5
13.1 General .5
13.2 Cleaning agents and tools .5
13.3 Cleaning and disinfection programmes .6
14 Personal hygiene and employee facilities . 6
14.1 General .6
iii
14.2 Hygiene facilities.6
14.3 Designated eating areas .6
14.4 Workwear and protective clothing .6
14.5 Health status .6
14.6 Personnel cleanliness .6
14.7 Personnel behaviour . . .6
14.8 Visitors and external providers .6
15 Product and consumer information . 7
16 Food fraud and food defence . 7
16.1 General .
...
ISO/DIS FDIS 22002-2:2024(en)
ISO/TC 34/SC 17/WG 11 N 304
Replaces N 303
Secretariat: DS
Date: 2025-04-09
Prerequisite programmes on food safety —
Part 2:
Catering
Programmes prérequis pour la sécurité des denrées alimentaires — —
Partie 2: Restauration
DISFDIS stage
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication
may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying,
or posting on the internet or an intranet, without prior written permission. Permission can be requested from either ISO
at the address below or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: + 41 22 749 01 11
E-mail: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
Contents
Foreword . v
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Construction and layout of buildings . 2
4.1 Boundaries of the site/facility. 2
4.2 Environment . 2
4.3 Construction and layout . 2
5 Design and layout of facilities and workspaces . 2
5.1 General . 2
5.2 Internal structures and fittings . 2
5.3 Location of equipment . 2
5.4 Storage of food, packaging materials, ingredients and chemicals . 2
6 Utilities . 2
6.1 General . 2
6.2 Water, ice and steam . 3
6.3 Air and ventilation . 3
6.4 Compressed air and other gases. 3
6.5 Light . 3
7 Pest control . 3
7.1 General . 3
7.2 Pest control programmes . 3
7.3 Preventing access . 3
7.4 Harbourage and infestations . 3
7.5 Monitoring and detection . 3
7.6 Control and eradication . 3
8 Waste, FLW management and recycling . 3
8.1 General . 3
8.2 Recycling and/or reuse of materials . 4
8.3 Waste containers. 4
9 Equipment suitability and maintenance . 4
9.1 General . 4
9.2 Equipment capability . 4
9.3 Maintenance . 4
10 Management of purchased materials . 4
11 Storage, including warehousing, and transport . 5
11.1 Storage and warehousing . 5
11.2 Dispatch . 5
11.3 Transport . 5
12 Measures for prevention of contamination . 5
12.1 General . 5
12.2 Allergen control . 5
13 Cleaning and disinfection . 5
13.1 General . 5
iii
13.2 Cleaning agents and tools . 6
13.3 Cleaning and disinfection programmes . 6
14 Personal hygiene and employee facilities. 6
14.1 General . 6
14.2 Hygiene facilities . 6
14.3 Designated eating areas . 6
14.4 Workwear and protective clothing . 6
14.5 Health status . 6
14.6 Personnel cleanliness . 6
14.7 Personnel behaviour . 6
14.8 Visitors and external providers . 7
15 Product and consumer information . 7
16 Food fraud and food defence . 7
16.1 General . 7
16.2 Food defence . 7
16.3 Food fraud prevention . 7
17 Preparation . 7
Annex A (informative) Guidance for preparation . 8
Bibliography . 11
iv
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out through
ISO technical committees. Each member body interested in a subject for which a technical committee has been
established has the right to be represented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the
International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types of
ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent rights
in respect thereof. As of the date of publication of this document, ISO had not received notice of (a) patent(s)
which may be required to implement this document. However, implementers are cautioned that this may not
represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Subcommittee SC 17, Management systems
for food safety.
This secondfirst edition cancels and replaces the first edition (ISO/TS 22002-2:2013),, which has been
technically revised.
The main changes are as follows:
— the requirements in this document are applicable to catering only;
— common requirements for the food, feed and packaging supply chain have been moved to new part of the
series, ISO 22002-100, which is a requirement of this document.
A list of all parts in the ISO 22002 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
v
Introduction
ISO 22000 sets out specific food safety requirements for organizations in the food chain. One such requirement
is that organizations establish, implement and maintain prerequisite programmes (PRPs) to assist in
controlling food safety hazards.
This document is intended to be
...
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