{"id":340706,"date":"2024-10-19T23:52:27","date_gmt":"2024-10-19T23:52:27","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-pd-iso-ts-22002-22013\/"},"modified":"2024-10-25T23:02:57","modified_gmt":"2024-10-25T23:02:57","slug":"bsi-pd-iso-ts-22002-22013","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-pd-iso-ts-22002-22013\/","title":{"rendered":"BSI PD ISO\/TS 22002-2:2013"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

\n

NOTE 1 For very small and medium enterprises (VSMEs), it is possible that some requisites are not applicable.<\/p>\n<\/blockquote>\n

Users of catering can belong to vulnerable groups, such as children, elderly and\/or ill people.<\/p>\n

In some countries, the term \u201cfood services\u201d is used synonymously with catering.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

This part of ISO\/TS 22002 specifies detailed requirements to be considered in relation to ISO 22000:2005, 7.2.3.<\/p>\n

In addition, this part of ISO\/TS 22002 adds other aspects such as product recall procedures which are considered relevant to catering operations.<\/p>\n

\n

NOTE 2 Measures for prevention of malicious contamination are outside the scope of this part of ISO\/TS 22002.<\/p>\n<\/blockquote>\n

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.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\nIntroduction <\/td>\n<\/tr>\n
8<\/td>\nSection sec_1
1\tScope <\/td>\n<\/tr>\n
9<\/td>\nSection sec_2
Section sec_3
2\tNormative references
3\tTerms and definitions <\/td>\n<\/tr>\n
10<\/td>\nSection sec_4
Section sec_4.1
Section sec_4.1.1
4\tGeneric prerequisite programmes
4.1\tLayout of premises <\/td>\n<\/tr>\n
11<\/td>\nSection sec_4.1.2
Section sec_4.1.2.1
Section sec_4.1.2.2 <\/td>\n<\/tr>\n
12<\/td>\nSection sec_4.1.3
Section sec_4.1.4
Section sec_4.1.5 <\/td>\n<\/tr>\n
13<\/td>\nSection sec_4.2
Section sec_4.2.1
Section sec_4.2.2
Section sec_4.2.3
Section sec_4.3
4.2\tWater supply
4.3\tEquipment and utensils <\/td>\n<\/tr>\n
14<\/td>\nSection 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\tPersonnel hygiene <\/td>\n<\/tr>\n
15<\/td>\nSection 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 <\/td>\n<\/tr>\n
16<\/td>\nSection 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\tPurchasing management
4.6\tStorage and transport <\/td>\n<\/tr>\n
17<\/td>\nSection sec_4.6.2
Section sec_4.6.3
Section sec_4.7
4.7\tCleaning and disinfection <\/td>\n<\/tr>\n
18<\/td>\nSection sec_4.8
Section sec_4.8.1
Section sec_4.8.2
4.8\tWaste management <\/td>\n<\/tr>\n
19<\/td>\nSection sec_4.9
Section sec_4.9.1
Section sec_4.9.2
Section sec_4.10
4.9\tPest and animal control
4.10\tManagement and supervision <\/td>\n<\/tr>\n
20<\/td>\nSection sec_4.11
Section sec_4.12
Section sec_5
Section sec_5.1
4.11\tDocumentation and records
4.12\tProduct recall procedures
5\tSpecific prerequisite programmes
5.1\tThawing <\/td>\n<\/tr>\n
21<\/td>\nSection sec_5.2
Section sec_5.2.1
Section sec_5.2.2
Section sec_5.3
Section sec_5.4
5.2\tPreparation
5.3\tCooking
5.4\tPortioning <\/td>\n<\/tr>\n
22<\/td>\nSection sec_5.5
Section sec_5.6
Section sec_5.7
Section sec_5.8
5.5\tCooling and storage
5.6\tFreezing, storage and thawing
5.7\tTransport
5.8\tFood reheating <\/td>\n<\/tr>\n
23<\/td>\nSection sec_5.9
Section sec_5.10
5.9\tFood service
5.10\tIdentification and hygiene control system <\/td>\n<\/tr>\n
25<\/td>\nReference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Reference ref_7
Reference ref_8
Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Prerequisite programmes on food safety – Catering<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2013<\/td>\n28<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":340713,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-340706","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/340706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/340713"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=340706"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=340706"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=340706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}