Food Safety Manual for Catering

Food Safety Manual for Catering | HACCP | ISO/TS 20002-2 Specification

Food Safety Training



If you are searching for a food safety manual for catering, look no furrther. Implementation of our documented, food safety management system will enable you to meet ISO/TS 22002-2 requirements at a reasonable price.  This manual also complies with international food safety requirements.  You will receive sensible procedures which, when implemented, will reduce paperwork to a minimum and will enable you to significantly improve the safety of your products and the quality of your products/services.

Our Food Safety Manual for Catering includes 25 procedures and 50 forms/checklists, which you customize specifically for your needs.  As an added bonus, we will also send you free software download links for document management.   

This manual can be used in the following types of food service establishments: restaurants, coffee shops, catering, air catering, railway catering, banquets, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels,  food services, and food stores.


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Food Safety Manual for Catering Sample




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What is ISO 22002-2?  

ISO/TS 22002-2:2013, Prerequisite Programs on food safety -- Part 2: Catering specifies the requirements for the design, implementation, and maintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards in catering.  It is applicable to all organizations which are involved in 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.  This includes catering, air catering, railway catering, banquets, in central and satellite units, school and industry dining rooms, hospitals and healthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.  

In some countries, the term "food services" is used synonymously with catering.

The application of ISO/TS 22002-2:2013 does not exempt the user from compliance with current and applicable legislation.  Where local legal requirements are in specified for parameters (i.e., temperatures, etc.) given in ISO/TS 22002-2:2013, the local requirements shall be used by the food business.

ISO/TS 22002-2 stipulates:

  • facilitues requirements
  • hygiene requierements within the estabishment
  • personnel health and hygiene requierements 
  • hygiene requierements in the processing of food
  • hygiene management 
  • product recall procedures
  • thawing
  • preparing
  • cooking process
  • portioning
  • cooling and storage conditions
  • freezing, storage, and thawing conditions
  • transport
  • food reheating and services
  • identification and hygiene control system

What are the benefits of compliance?

Obtaining ISO/TS 22002-2 compliance will yield the following benefits to your organization:

        A systematic approach to identification of food safety hazards, which in turn aids in the development and implementation of proactive control measures.

        Marketing advantage - increased business

        Improved efficiency and profitability

        Increased customer satisfaction

        Documented system provides useful reference

        Improved records in case of litigation

        Responsibilities of personnel clearly defined

        Improved control during periods of change or growth

        Improved communication on food safety issues

        Improved performance from suppliers