ISO TS 22002-2 Programa de Prerequisitos Catering

TECHNICAL ISO/TS
SPECIFICATION 22002-2
First edition
2013-01-15
Prerequisite programmes on food

safety —
Part 2:
Catering
Programmes prérequis pour la sécurité des denrées alimentaires —
Partie 2: Restauration
Reference number
ISO/TS 22002-2:2013(E)
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ISO/TS 22002-2:2013(E)
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ii © ISO 2013 – All rights reserved
ISO/TS 22002-2:2013(E)
Contents Page
Foreword ........................................................................................................................................................................................................................................ iv
Introduction..................................................................................................................................................................................................................................v
1 Scope ................................................................................................................................................................................................................................. 1
2 Normative references ...................................................................................................................................................................................... 2
..................................................................................................................................................................................... 2
4 Generic prerequisite programmes .................................................................................................................................................... 3
............................................................................................................................................................................... 3
............................................................................................................................................................................................. 6
................................................................................................................................................................... 6
................................................................................................................................................................................ 7
4.5 Purchasing management ................................................................................................................................................................ 9
4.6 Storage and transport ....................................................................................................................................................................... 9
4.7 Cleaning and disinfection............................................................................................................................................................ 10
4.8 Waste management.......................................................................................................................................................................... 11
4.9 Pest and animal control ................................................................................................................................................................ 12
4.10 Management and supervision................................................................................................................................................. 12
4.11 Documentation and records ..................................................................................................................................................... 13
4.12 Product recall procedures .......................................................................................................................................................... 13
................................................................................................................................................. 13
5.1 Thawing ..................................................................................................................................................................................................... 13
5.2 Preparation ............................................................................................................................................................................................. 14
5.3 Cooking ....................................................................................................................................................................................................... 14
5.4 Portioning................................................................................................................................................................................................. 14
5.5 Cooling and storage ......................................................................................................................................................................... 15
................................................................................................................................................ 15
5.7 Transport .................................................................................................................................................................................................. 15
5.8 Food reheating ..................................................................................................................................................................................... 15
5.9 Food service............................................................................................................................................................................................ 16
................................................................................................................... 16
Bibliography ............................................................................................................................................................................................................................. 18

© ISO 2013 – All rights reserved iii
ISO/TS 22002-2:2013(E)
Foreword
committee has been established has the right to be represented on that committee. International
The main task of technical committees is to prepare International Standards. Draft International
casting a vote.
of the members of the parent committee casting a vote;
committee casting a vote.
transformed into an International Standard or be withdrawn.
Food products
Management systems for food safety.
ISO/TS Prerequisite programmes on food safety:
— Part 1: Food manufacturing
— Part 2: Catering
— Part 3: Farming
The following parts are under preparation:
— Part 4: Food packaging manufacturing
— Part 5: Transport and storage

iv © ISO 2013 – All rights reserved
ISO/TS 22002-2:2013(E)
Introduction
practice is consistent with this part of ISO/TS 22002.
can use this part of ISO/TS 22002 as a basis to structure and document the PRPs.

© ISO 2013 – All rights reserved v
TECHNICAL SPECIFICATION ISO/TS 22002-2:2013(E)
Prerequisite programmes on food safety —

Part 2:
Catering
WARNING — The text of this document assumes that the execution of its provisions is entrusted
1 Scope
The application of this part of ISO/TS 22002 does not exempt the user from compliance with current
among others) given in this part of ISO/TS
This part of ISO/TS

ISO 22000:2005
considered relevant to catering operations.

NOTE 2 Measures for prevention of malicious contamination are outside the scope of this part of ISO/TS 22002.

© ISO 2013 – All rights reserved 1
ISO/TS 22002-2:2013(E)
2 Normative references
Food safety management systems — Requirements for any organization in the food chain
Safety of machinery — Lubricants with incidental product contact — Hygiene requirements
catering
or at a satellite unit
2
cleaning
contamination
introduction or occurrence of a contaminant (3.4) in food or food environment
1
contaminant
cross-contamination
stage of the process

2 7.2.1.
disinfection
establishment

2 © ISO 2013 – All rights reserved
ISO/TS 22002-2:2013(E)
food handler
food handling
service of food
hand washing
removal of dirt from skin with the help of a skin compatible soap
food ingredient
lot
set of units of a product which have been produced or processed or packaged under similar circumstances
portioning
division of food into single or multiple portions
potable water
water that is suitable for human consumption
Guidelines for drinking water quality.
satellite
satellite kitchen
vector
pathogens from one host to another
visitor
service support staff
4 Generic prerequisite programmes
The establishment and its facilities shall be of solid construction and maintained in good condition. All
ISO/TS 22002-2:2013(E)
and areas susceptible to pest infestations.
contaminating matter.
as their cleaning and maintenance.

The reception of materials shall be performed in a protected and clean area. The establishment should have
to-eat food shall be kept separate from raw or non-treated food.
shall be avoided.
Windows and other openings shall be constructed to avoid accumulation of dirt and those which open
[1 4.2.2.
ISO/TS 22002-2:2013(E)
and double doors).
[1 4.4.6 and 4.4.7.
Establishments shall:
and soap and/or disinfectant);
e) have changing facilities sited so as to enable personnel handling food to move to the production area
potable water;
g) provide hand-washing facilities both inside and outside the food-processing areas.
[5 (superseded).
function as intended; and not cause contamination of food.
A preventive maintenance programme shall be in place.

The preventive maintenance programme shall include all devices used to monitor and/or control food

ISO/TS 22002-2:2013(E)
included in the maintenance schedule.
with the product in accordance with ISO 21469.
ISO 14159.[6
Steam used in direct contact with food or food contact surfaces shall be made from potable water.
The ice used in direct contact with food or food contact surfaces shall be made from potable water and
disinfected and maintained in accordance with the manufacturer’s instructions.
shall be established.
[8
crevices or cracks.

© ISO 2013 – All rights reserved
ISO/TS 22002-2:2013(E)
calibration of measuring instruments such as thermometers and devices for registering temperature.
See also 4.1.5.
4.4
training shall be retained.
should also be evaluated.
The management of the food establishment shall ensure that the health of the personnel engaged in
contamination of food.
b) because of epidemiological considerations;
d) the nature of the food products being prepared.
Catering staff shall not be permitted to enter the area where food is stored and handled while known or

ISO/TS 22002-2:2013(E)
he/she should receive clearance from a competent medical professional before returning to work.
facilities should be provided for this purpose.
is disposable. Protective clothing shall be maintained in a clean condition consistent with the nature of
Aprons and similar items shall not be washed and/or dried in food-handling or preparation areas.
and/or disinfectant agent
between one food-handling operation and another where risk of cross-contamination exists.
hands. Torn or punctured gloves shall be discarded.

ISO/TS 22002-2:2013(E)
shall be prohibited in food-handling areas.
storage or handling areas.
The catering establishment should set criteria for the evaluation of suppliers and keep records on their
compliance with the established criteria.
use of each material. Components contacting food shall undergo stricter controls than those that are
and records should be maintained to demonstrate that the proper storage conditions were provided.
Measures shall be taken to avoid contamination of prepared food during receipt of goods.
space between the material and the walls to allow inspection and pest control activities to be carried out.
Raw materials and ingredients that need to be transferred from their original packages shall be handled
conditions shall be used in the preparation of food.

ISO/TS 22002-2:2013(E)
5.6.
or products being cooled and the devices shall be calibrated at regular intervals. Records of temperature
monitoring shall be maintained.
Records to demonstrate correct transport should be available.
temperatures stated in 5.5 to 5.9
designated for that purpose.
risk for contamination.
manner that does not cause food contamination and not be stored in food packages and containers.
NOTE 1 Approved or listed cleaning products and disinfecting agents are available in some countries.

ISO/TS 22002-2:2013(E)
operation shall not take place during food preparation activities.
4.1.4).
one utensil for raw meat and another for serving cooked meat.
The collecting bins used for waste disposal in preparation and storage areas of food should be provided
with hands free covers.
Suitable provision shall be made for the removal and storage of waste. Waste shall not be allowed to
All the disposal ducts shall be constructed so as to prevent the contamination of the potable water
Accumulated waste should be managed so that it does not become a source of contamination.
into covered containersLicensed

whichtoshall not be/stored
PROSISCAL in the processing area.
Mr. LOPEZ
ISO/TS 22002-2:2013(E)
from food stores. The temperature shall be maintained as low as possible and the area shall be provided
proper storage and disposal of used oil.
A continuous and effective pest control programme shall be implemented and documented. The
contamination.
The top management of the catering establishment shall ensure that good manufacturing practices for
catering operations.

ISO/TS 22002-2:2013(E)
Records that shall be kept for the appropriate time on procedures relating to:
c) integrated controls of transmission vectors and pests;
and be available whenever needed.
the original packaging depending on the raw materials and ingredients).
suitable refrigerated conditions in order to maintain the products at a safe temperature.
a) a refrigerator or thawing chamber constructed for that purpose capable of maintaining a temperature
Food shall be thawed in conditions which ensure that no part of the food reaches a temperature above

ISO/TS 22002-2:2013(E)
The preparation shall be performed under suitable conditions in a well illuminated area.
labelled where appropriate.
and vegetables should be:
Cooking which best maintains the nutritional values of food should be used.
Cooking oil should be heated to temperatures not exceeding 180 °C.
5.5 for cooling conditions.
less than 30 min.

Food portions shall be placed in single-use or reusable packages of suitable materials that have been
Portioned food shall be covered with suitable food contact materials. In large-scale food preparation
portioning should be carried Licensed

out in ato separate
PROSISCALarea with an air temperature of 15 °C or below. The
/ Mr. LOPEZ
ISO/TS 22002-2:2013(E)
The temperature for hot food should be maintained at 63 °C or above. Food should be kept hot during
transport at 63 °C or above.
than 20 min if there are no methods to control temperature.
temperature of the product shall reach 75 °C within 1 h after removal from the refrigerator. Lower
Heated food temperature shall be monitored at regular intervals.

ISO/TS 22002-2:2013(E)
Food that is not to be consumed shall be discarded; therefore it shall be neither reheated nor returned
serves and who is served. The food temperature shall be 4 °C or below (for cool-stored food) or 63 °C or
above for heated food. Clean dishes shall be used for new servings. Dishes on which food remains shall
not be used for new servings.
used as an alternative provided it is proven safe.
The decorations or plants shall not contaminate the exposed foods.
be in place to keep food safe.

ISO/TS 22002-2:2013(E)
Samples of meals should be kept available for further investigation if there is a suspicion of a food-borne
control and/or investigation purposes if there is suspicion of food-borne illnesses.
NOTE 1 It is possible that regional and national regulations to address the issue of food sample testing and

ISO/TS 22002-2:2013(E)
Bibliography
Recommended International code of practice — General principles

of food hygiene
2013-01-03) at: http://www.codexalimentarius.org/download/standards/23/CXP_001e.pdf
Code of hygienic practice for precooked and cooked foods in mass catering.
www.codexalimentarius.org/download/standards/25/CXP_039e.pdf
World food safety guidelines for airline catering
Prerequisite programmes on food safety — Part 1: Food manufacturing
products
Safety of machinery — Hygiene requirements for the design of machinery
Food code 2009: Chapter 2 —
Management and personnel
FoodCode/FoodCode2009/ucm181242.htm

ISO/TS 22002-2:2013(E)

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Prerequisite programmes on food

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Licensed to PROSISCAL / Mr. LOPEZ

Licensed to PROSISCAL / Mr. LOPEZ

of the members of the parent committee casting a vote;

committee casting a vote.

transformed into an International Standard or be withdrawn.

Licensed to PROSISCAL / Mr. LOPEZ

practice is consistent with this part of ISO/TS 22002.

Licensed to PROSISCAL / Mr. LOPEZ

Prerequisite programmes on food safety —

among others) given in this part of ISO/TS

This part of ISO/TS

considered relevant to catering operations.

Licensed to PROSISCAL / Mr. LOPEZ

stage of the process

Licensed to PROSISCAL / Mr. LOPEZ

pathogens from one host to another

service support staff

4 Generic prerequisite programmes

and areas susceptible to pest infestations.

as their cleaning and maintenance.

to-eat food shall be kept separate from raw or non-treated food.

and double doors).

[1 4.4.6 and 4.4.7.

and soap and/or disinfectant);

function as intended; and not cause contamination of food.

A preventive maintenance programme shall be in place.

Licensed to PROSISCAL / Mr. LOPEZ

included in the maintenance schedule.

with the product in accordance with ISO 21469.

disinfected and maintained in accordance with the manufacturer’s instructions.

Licensed to PROSISCAL / Mr. LOPEZ

See also 4.1.5.

training shall be retained.

should also be evaluated.

b) because of epidemiological considerations;

d) the nature of the food products being prepared.

Licensed to PROSISCAL / Mr. LOPEZ

facilities should be provided for this purpose.

and/or disinfectant agent

hands. Torn or punctured gloves shall be discarded.

Licensed to PROSISCAL / Mr. LOPEZ

shall be prohibited in food-handling areas.

storage or handling areas.

conditions shall be used in the preparation of food.

Records to demonstrate correct transport should be available.

temperatures stated in 5.5 to 5.9

designated for that purpose.

risk for contamination.

Licensed to PROSISCAL / Mr. LOPEZ

operation shall not take place during food preparation activities.

into covered containersLicensed

proper storage and disposal of used oil.

Licensed to PROSISCAL / Mr. LOPEZ

c) integrated controls of transmission vectors and pests;

and be available whenever needed.

the original packaging depending on the raw materials and ingredients).

suitable refrigerated conditions in order to maintain the products at a safe temperature.

Licensed to PROSISCAL / Mr. LOPEZ

labelled where appropriate.

and vegetables should be:

Cooking oil should be heated to temperatures not exceeding 180 °C.