ISO/TS TECHNICAL SPECIFICATION 22002-2 First edition 2013-01-15 Prerequisite programmes on food safety - Part 2: Catering Programmes prerequis pour la sécurite des denrées alimentaires - Partie 2: Restauration Reference number IS0/TS 22002-2:2013(E) ISO @IS02013 Not for Resale IS0/TS 22002-2:2013(E) COPYRIGHT PROTECTED DOCUMENT ISO2013 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either IsO at the addressbeloworIso'smemberbodyinthecountryoftherequester. ISO copyright office Case postale 56 : CH-1211 Geneva 20 Tel.+41227490111 Fax + 41 22 749 09 47 E-mail [email protected] Web www.iso.org Published in Switzerland @ IS0 2013 - All rights reserved Not for Resale IS0/TS 22002-2:2013(E) Contents Page Foreword ..iv Introduction. ..V 1 Scope. 2 Normative references 3 Terms and definitions ..2 4 Generic prerequisite programmes .3 4.1 Layout of premises. .3 4.2 Water supply 4.3 Equipment and utensils. .6 4.4 Personnel hygiene... 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 5 Specific prerequisite programmes .13 5.1 Thawing ..13 5.2 Preparation ..14 5.3 Cooking. ..14 5.4 Portioning .14 5.5 Cooling and storage 15 5.6 Freezing, storage and thawing .15 5.7 Transport .15 5.8 Food reheating .15 5.9 Food service .16 5.10 Identification and hygiene control system .16 Bibliography ..18 opyrntntematonalOnadiza rights reserved iii ded by IHS under lic cense with ISt ed without license from IHS Not for Resale