ISO/TS 22002-2:2013,Prerequisite programmes on food safety — Part 2: Catering.
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 (ISO 22000: 2005, 7.5)
This part of ISO/TS 22002 does not duplicate the requirements given in ISO 22000 and is intended to be used when establishing, implementing, and maintaining the PRPs specific to the organization(s) in conjunction with ISO 22000, to assist in controlling basic hygienic conditions in catering activities.
Food safety has to be ensured at all stages of the food chain. In the case of catering services, prerequisite programmes have to be established in organizations which, as applicable, prepare, process, cook, store, transport, distribute, and serve food for human consumption at the place of preparation or at a satellite unit.
PD 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.
PD 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 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.

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