Understand the specific requirements for establishing, implementing and maintaining prerequisite programmes (PRP) in accordance with ISO/TS 22002-2 to assist in controlling food safety hazards in catereing

1. Introduction to food safety management systems
2. General principles of food safety
3. Relationship of ISO/TS 22002-2 with other international food safety management system standards
4. ISO/TS 22002-2 Prerequisite programs (PRP) of catering