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RS ISO 22002-2: 2025
Prerequisite programmes on food safety — Part 2: Catering

Abstract

This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing
and maintaining prerequisite programmes (PRPs) to control food safety hazards in catering services for
direct consumer consumption or take away. The term “food services” is used synonymously with catering
services.
This document is applicable to restaurants, hotels, food trucks, vending machines, institutions, workplaces
(school or factory cafeteria), on-board passenger services, where open exposed food activities (e.g. cooking,
mixing, blending, preparation, reheating) occur on-site for direct consumer consumption or take-away. This
includes minor processing activities at retail operations (e.g. slicing, portioning, reheating).
This document is applicable to all organizations, regardless of size or complexity.
This document does not apply to off-site catering kitchens or industrial kitchens that produce food not
offered for immediate consumption.
EXAMPLE Off-site kitchens that produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard
catering services. ISO 22002-1 applies in this case.
This document does not apply to other parts of the food supply chain.
Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion
does not adversely impact food safety.

General Information

Code	Classification	Theme	Pages	Publisher	Availability
RS ISO 22002-2: 2025	ADOPTED ISO STANDARDS	Food technology	19	First Edition Jul 2026	Available