BS ISO 22002-2-2025 PDF

Full title and description

STB BS ISO 22002-2:2025 — Prerequisite programmes on food safety — Part 2: Catering. This standard specifies sector-specific prerequisite programmes (PRPs) to establish, implement and maintain controls for food safety hazards in catering and food‑service operations where food is prepared for direct consumption or take-away.

Abstract

The document sets out mandatory and recommended prerequisite programmes for catering operations (restaurants, hotels, cafeterias, on‑board services, food trucks, vending with on‑site preparation and similar). It is intended to be used together with the ISO 22002-100 common requirements and ISO 22000 food safety management system requirements to provide a complete PRP and FSMS framework for the catering sector.

General information

• Status: Published (International standard; adopted as a British Standard — BS ISO 22002-2:2025).
• Publication date: July 2025 (BS publication dates shown as late July 2025, e.g. 29–31 July 2025).
• Publisher: International Organization for Standardization (ISO); adopted and published by British Standards Institution (BSI) as BS ISO 22002-2:2025.
• ICS / categories: 67.020; related ICS codes for food products and food safety management.
• Edition / version: Edition 1 (2025).
• Number of pages: ISO edition: 11 pages (ISO published text); BSI published PDF/BS adoption listings reference a BS publication (BS ISO 22002-2:2025) with an extended product listing (commonly shown as ~20 pages in BSI product catalogues).

Scope

This standard applies to on‑site catering and food‑service activities where cooking, reheating, mixing, portioning or other open/exposed food preparation takes place for immediate consumption or take‑away. It is applicable to organisations of all sizes and complexity in the catering sector. It does not apply to off‑site industrial kitchens producing food for supply where ISO 22002-1 or other sector documents are more appropriate; exclusions must be justified and not compromise food safety.

Key topics and requirements

• Definition and application of PRPs specific to catering environments (premises, equipment, personnel hygiene, cleaning and sanitation).
• Requirements for temperature control, cross‑contamination prevention and handling of ready‑to‑eat foods.
• Control measures for minor on‑site processing (slicing, portioning, reheating) and time/temperature control for safety (TCS foods).
• Requirements for supplier controls, incoming materials and traceability relevant to catering.
• Guidance on layout, segregation, waste management, pest control and cleaning regimes tailored to food‑service operations.

Typical use and users

Used by restaurants, hotels, contract caterers, institutional food services (schools, hospitals, workplace cafeterias), onboard passenger catering, food trucks and other food‑service outlets to design or benchmark prerequisite programmes aligned with ISO 22000. Also used by auditors, certification bodies, food safety managers and consultants working on FSMS implementation and verification.

Related standards

ISO 22002-2:2025 is part of the ISO 22002 series of PRP documents and is intended to be used with ISO 22002-100:2025 (common PRP requirements) and ISO 22000 (FSMS requirements). It succeeds and replaces the earlier PD/ISO/TS 22002-2:2013 technical specification for catering.

Keywords

PRP, prerequisite programmes, catering, food service, food safety, ISO 22002, ISO 22000, hygiene, cleaning, temperature control, cross‑contamination, traceability.

FAQ

Q: What is this standard?

A: It is ISO 22002-2:2025 (adopted as BS ISO 22002-2:2025) — a sector‑specific standard that defines prerequisite programmes for food safety in catering and food‑service operations.

Q: What does it cover?

A: It covers PRPs for on‑site food preparation and service: premises and equipment, personnel hygiene, cleaning and sanitation, temperature control, cross‑contamination prevention, waste and pest management, supplier/incoming controls and other catering‑specific controls.

Q: Who typically uses it?

A: Restaurants, hotels, contract caterers, institutional and transport/on‑board food services, food safety managers, auditors, consultants and certification bodies implementing or assessing FSMS in the catering sector.

Q: Is it current or superseded?

A: Current — published in 2025. It replaces the earlier PD/ISO/TS 22002-2:2013 technical specification for catering and is the active sector PRP document for catering as of its 2025 publication.

Q: Is it part of a series?

A: Yes — it forms part of the ISO 22002 family of PRP standards (the 2025 revision introduced a common ISO 22002-100:2025 plus sector parts such as ISO 22002-1, -2, -4, -5, -6, -7 etc.).

Q: What are the key keywords?

A: PRPs, catering, food service, food safety, hygiene, cleaning, temperature control, cross‑contamination, ISO 22002, ISO 22000.