ISO TS 22002-2-2013 PDF

Full title and description

ISO/TS 22002-2:2013 — Prerequisite programmes on food safety — Part 2: Catering. This Technical Specification provided detailed guidance for the design, implementation and maintenance of prerequisite programmes (PRPs) to control food safety hazards specifically in catering and food‑service operations, to be used in conjunction with ISO 22000.

Abstract

ISO/TS 22002-2:2013 specified PRP requirements for catering operations (including air and rail catering, central and satellite kitchens, hospitals, schools, restaurants, hotels, banquets and similar food‑service establishments). It focused on practical requirements for premises, equipment, personnel, cleaning, pest control, utilities, storage and traceability, and included considerations such as product‑recall procedures and justification of deviations when used to meet ISO 22000 requirements.

General information

• Status: Withdrawn (replaced by ISO 22002-2:2025).
• Publication date: January 2013 (Edition 1, 2013).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.040 (Food products in general) / technical committee ISO/TC 34/SC 17.
• Edition / version: Edition 1 (Technical Specification ISO/TS 22002-2:2013).
• Number of pages: 18 pages (ISO/TS 22002-2:2013).

Scope

Applies to organizations involved in preparation, processing, distribution, transport and serving of meals and food for direct consumer consumption or take‑away where on‑site open food activities occur (restaurants, hotels, food trucks, institutional catering, on‑board passenger services, etc.). The specification was intended to be applied in conjunction with ISO 22000 and did not remove the obligation to meet applicable legal requirements; not all clauses apply to every establishment and justified exclusions needed to be documented. Note: the 2013 Technical Specification has since been superseded by the ISO 22002-2:2025 International Standard.

Key topics and requirements

• Establishment of documented prerequisite programmes (PRPs) tailored to catering operations (layout, premises, zoning, flow of people and materials).
• Hygiene and sanitation for personnel, equipment and food contact surfaces (cleaning schedules, verification and records).
• Utilities and infrastructure requirements (water quality, drainage, lighting, ventilation, waste handling).
• Control of purchased materials and incoming goods, storage conditions and stock rotation.
• Pest control, maintenance, calibration and equipment prerequisites.
• Allergen management and contamination prevention (including cross‑contact controls and staff training).
• Traceability, labelling, transport and distribution considerations for catering contexts.
• Product recall procedures and requirements for documenting justified deviations from the specification.

Typical use and users

Used by food safety managers, quality assurance teams and consultants in catering and food‑service businesses: restaurants, hotels, institutional and corporate catering, hospital and school food services, air and rail caterers, event and banquet services, and food trucks. It was commonly used by organizations implementing ISO 22000 (food‑safety management systems) to define sector‑specific PRPs.

Related standards

Intended to be used alongside ISO 22000 (food safety management system requirements) and as part of the ISO 22002 family of PRP documents. The ISO/TS 22002-x series has been revised and consolidated into the ISO 22002 series (new core PRP document ISO 22002-100 and sector parts such as ISO 22002-2:2025 for catering), so users should adopt the 2025 ISO 22002 publications for current requirements. Additional related documents include other parts of the 22002 series and national/regulatory food safety guidance.

Keywords

Prerequisite programmes, PRPs, catering, food service, food safety, ISO 22000, hygiene, cleaning, allergen management, traceability, product recall.

FAQ

Q: What is this standard?

A: ISO/TS 22002-2:2013 was a Technical Specification that provided prerequisite programme guidance for catering and food‑service operations to support implementation of ISO 22000.

Q: What does it cover?

A: It covered PRPs specific to catering — premises and layout, equipment, utilities, cleaning and sanitation, pest control, personnel hygiene, storage, transport, traceability and product‑recall procedures — tailored to the diversity of catering operations.

Q: Who typically uses it?

A: Food safety and quality teams, operational managers and consultants in restaurants, hotels, institutional caterers, air/rail catering, hospitals, schools and similar food‑service providers implementing ISO 22000 or seeking sector‑specific PRP guidance.

Q: Is it current or superseded?

A: ISO/TS 22002-2:2013 has been withdrawn and superseded by ISO 22002-2:2025 (published July 2025). Organizations should refer to the 2025 ISO 22002 series (including ISO 22002-100 for common PRPs) for the current international requirements.

Q: Is it part of a series?

A: Yes — it was part of the ISO/TS 22002 series of PRP documents supporting ISO 22000. The PRP series has been revised and reissued as the ISO 22002 family (2025), introducing a common Part 100 plus sector parts (including the updated Part 2 for catering).

Q: What are the key keywords?

A: PRPs, catering, food safety, hygiene, prerequisite programmes, ISO 22000, allergen control, traceability, recall procedures.