What is BS ISO 22002-2:2025 - Catering about?
BS ISO 22002-2:2025 outlines prerequisite programmes (PRPs) for catering services, ensuring food safety where food is prepared and served directly to consumers.
Who is BS ISO 22002-2:2025 - Catering for?
BS ISO 22002-2:2025 is applicable to organizations in catering and food service sectors, including restaurants, hotels, cafeterias, food trucks, and institutional catering providers.
What does BS ISO 22002-2:2025 - Catering cover?
This standard covers:
- Allergen control.
- Hygiene practices in food preparation.
- Fraud prevention in catering.
- Safe preparation and handling (thawing, cooling, reheating).
- Employee hygiene and consumer-facing practices.
- The standard does not apply to other areas of the food supply chain, such as packaging or retail, which are covered by other parts in the series.
Why should you use BS ISO 22002-2:2025 - Catering?
This standard is beneficial because it:
- Ensures safe practices in high-risk consumer-facing environments.
- Supports compliance with ISO 22000 in catering contexts.
- Provides clear and practical operational guidance for daily food handling.
- What's changed?
Key differences from the previous edition (PD ISO/TS 22002-2:2013) include:
The standard has been ‘upgraded’ from a Technical Specification to a full International Standard, reflecting broader consensus and formalization.
- Refined scope: the new edition applies exclusively to catering operations with direct consumer interaction. Excludes off-site kitchens and industrial food production intended for later consumption (e.g. central kitchens supplying restaurants). 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.
- Separation of common requirements: Common PRP requirements are now housed in ISO 22002 100, which must be used in conjunction with this document. This modular structure improves clarity and consistency across different sectors of the food chain.
- Expanded and clarified requirements: including more detailed guidance on allergen control, food fraud prevention, and hygiene practices. As well as, enhanced annexes with practical preparation procedures (e.g. thawing, cooling, reheating).