TS ISO 22002-2

TS ISO 22002-2 is the part of the prerequisite programme family that addresses how food safety PRPs are established, implemented and maintained for catering operations. It focuses on the operating conditions needed to control food safety hazards where food is prepared and served directly to the consumer, including dine-in, takeaway and similar service models.

What prerequisite programmes mean in catering

In food safety management, prerequisite programmes provide the practical foundation that supports hazard control. They typically cover the routine controls that make hygienic production possible: staff hygiene, cleaning and sanitation, pest control, layout and workflow, waste handling, temperature control and prevention of cross-contamination. In this subject area, catering is not just a service model; it is an environment where food is handled openly and often rapidly, so operational discipline matters as much as the final menu item. The document is intended to be used together with ISO 22002-100, which places this part within a broader PRP framework.

Where the standard applies and where it does not

• It applies to restaurants, hotels, food trucks, vending machines, institutions, workplaces and onboard passenger services.
• It covers on-site open food activities such as cooking, mixing, blending, preparation and reheating.
• Minor retail processing activities, such as slicing, portioning and reheating, are included.
• It is aimed at food for immediate consumption or takeaway.
• Off-site catering kitchens and industrial kitchens producing food not offered for immediate consumption are outside its scope.
• The standard is not for other parts of the food supply chain.

From a general technical perspective, catering operations combine short process steps, frequent handling and a wide variety of serving conditions, which makes consistent hygiene controls especially important. This standard provides a structured way to manage those recurring conditions across organisations of any size or complexity, while allowing exclusions only when they are justified and do not adversely affect food safety.