ISO 22002-2-2025 PDF

Full title and description

ISO 22002-2:2025 — Prerequisite programmes on food safety — Part 2: Catering. This International Standard specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in catering and food‑service operations (on‑site preparation and sale for immediate or takeaway consumption).

Abstract

This document, used in conjunction with ISO 22002-100, defines PRP requirements tailored to catering and food‑service environments (restaurants, hotels, food trucks, vending, institutional and workplace cafeterias, on‑board passenger services and similar situations where food is prepared, cooked, reheated, assembled or portioned on site for direct consumption or takeaway). It includes provisions for minor processing at retail, exclusions that require justification, and applicability to organizations of all sizes.

General information

• Status: Published.
• Publication date: 29 July 2025 (Edition 1, 2025).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.020 (Processes in the food industry); 03.080.30 (Services for consumers).
• Edition / version: Edition 1 — 2025.
• Number of pages: 11 (PDF/plain English edition).

Scope

ISO 22002-2:2025 sets out prerequisite programme requirements to control food‑safety hazards specifically in catering and food‑service operations where food is prepared or processed on site for immediate consumption or takeaway. It is applicable to restaurants, hotels, mobile units (food trucks), vending operations, institutions, workplace cafeterias, on‑board catering and similar activities. The standard does not apply to off‑site industrial kitchens producing food not intended for immediate consumption (these situations fall under ISO 22002-1). Exclusions from requirements are allowed only when justified and shown not to adversely impact food safety.

Key topics and requirements

• Use of ISO 22002-100 as the common requirements framework and the relationship with ISO 22002-100.
• Establishment and implementation of PRPs specific to catering (facility layout, equipment, maintenance and hygiene design).
• Personnel hygiene, training and competency for food‑service staff.
• Control of cross‑contamination and allergen management in on‑site preparation and service.
• Temperature control for storage, cooking, cooling, holding and reheating operations.
• Cleaning and sanitation procedures, verification and scheduling appropriate for catering settings.
• Supply chain and supplier controls for incoming ingredients and minor processed items used in catering.
• Traceability, labelling and recordkeeping adapted to on‑site and takeaway operations.
• Management of potable water, waste disposal and pest control in food‑service premises.
• Requirements for minor processing activities at retail (slicing, portioning, reheating) and how they are treated within PRPs.
• Provision for justified exclusions where requirements are not applicable, with assessment of food‑safety impact.

Typical use and users

Primary users are catering and food‑service operators (restaurants, hotels, institutional kitchens, food trucks, on‑board catering, vending operators and retail outlets performing minor on‑site processing), food‑safety managers, auditors, certification bodies, consultants and regulatory authorities that assess PRPs for catering environments. The standard is used to design, implement and verify prerequisite programmes that support a food‑safety management system (e.g., ISO 22000) or to meet regulatory and customer requirements in catering contexts.

Related standards

Key related documents include ISO 22002-100 (Prerequisite programmes — Part 100: Common requirements), ISO 22002-1 (Prerequisite programmes for food manufacturing), and ISO 22000 (Food safety management systems). ISO 22002-2:2025 replaces/supersedes the earlier technical specification ISO/TS 22002-2:2013 (withdrawn / updated to the 2025 edition).

Keywords

prerequisite programmes, PRP, catering, food service, food safety, ISO 22002-2, temperature control, allergen management, cleaning and sanitation, traceability, supplier control, on‑site processing, takeaway

FAQ

Q: What is this standard?

A: ISO 22002-2:2025 is an International Standard specifying prerequisite programme requirements for catering and food‑service operations to control food‑safety hazards.

Q: What does it cover?

A: It covers PRPs relevant to on‑site food preparation and service (restaurants, hotels, food trucks, vending, institutional kitchens, on‑board services), including personnel hygiene, cleaning and sanitation, temperature control, allergen controls, supplier controls, traceability and minor retail processing. Exclusions are permitted only with justification.

Q: Who typically uses it?

A: Catering operators and managers, food‑safety teams, auditors, certification bodies, consultants and regulators who need PRP guidance tailored to food‑service and catering environments.

Q: Is it current or superseded?

A: ISO 22002-2:2025 is the current published edition (published July 2025) and replaces the previous technical specification ISO/TS 22002-2:2013.

Q: Is it part of a series?

A: Yes — it is part of the ISO 22002 family (prerequisite programmes on food safety) and is intended to be used with ISO 22002-100 (common requirements) and alongside ISO 22000 (food‑safety management systems).

Q: What are the key keywords?

A: PRP, prerequisite programmes, catering, food service, food safety, temperature control, cleaning and sanitation, allergens, traceability, supplier control.