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BSI PD ISO/TS 22002-2:2013

BSI PD ISO/TS 22002-2:2013

$142.49

Prerequisite programmes on food safety – Catering

Published By Publication Date Number of Pages
BSI 2013 28
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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 intended for such deviations to affect the ability of the organization to comply with the requirements of ISO 22000.

This part of ISO/TS 22002 specifies detailed requirements to be considered in relation to 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.

PDF Catalog

PDF Pages PDF Title
6 Foreword
7 Introduction
8 Section sec_1
1 Scope
9 Section sec_2
Section sec_3
2 Normative references
3 Terms and definitions
10 Section sec_4
Section sec_4.1
Section sec_4.1.1
4 Generic prerequisite programmes
4.1 Layout of premises
11 Section sec_4.1.2
Section sec_4.1.2.1
Section sec_4.1.2.2
12 Section sec_4.1.3
Section sec_4.1.4
Section sec_4.1.5
13 Section sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.3
4.2 Water supply
4.3 Equipment and utensils
14 Section sec_4.4
Section sec_4.4.1
Section sec_4.4.2
Section sec_4.4.3
Section sec_4.4.3.1
Section sec_4.4.3.2
Section sec_4.4.3.3
4.4 Personnel hygiene
15 Section sec_4.4.3.4
Section sec_4.4.4
Section sec_4.4.4.1
Section sec_4.4.4.2
Section sec_4.4.4.3
16 Section sec_4.4.5
Section sec_4.5
Section sec_4.5.1
Section sec_4.5.2
Section sec_4.6
Section sec_4.6.1
4.5 Purchasing management
4.6 Storage and transport
17 Section sec_4.6.2
Section sec_4.6.3
Section sec_4.7
4.7 Cleaning and disinfection
18 Section sec_4.8
Section sec_4.8.1
Section sec_4.8.2
4.8 Waste management
19 Section sec_4.9
Section sec_4.9.1
Section sec_4.9.2
Section sec_4.10
4.9 Pest and animal control
4.10 Management and supervision
20 Section sec_4.11
Section sec_4.12
Section sec_5
Section sec_5.1
4.11 Documentation and records
4.12 Product recall procedures
5 Specific prerequisite programmes
5.1 Thawing
21 Section sec_5.2
Section sec_5.2.1
Section sec_5.2.2
Section sec_5.3
Section sec_5.4
5.2 Preparation
5.3 Cooking
5.4 Portioning
22 Section sec_5.5
Section sec_5.6
Section sec_5.7
Section sec_5.8
5.5 Cooling and storage
5.6 Freezing, storage and thawing
5.7 Transport
5.8 Food reheating
23 Section sec_5.9
Section sec_5.10
5.9 Food service
5.10 Identification and hygiene control system
25 Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Bibliography

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BSI PD ISO/TS 22002-2:2013
$142.49