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This document in conjunction with ISO 22002-100 specifies requirements for establishing, implementing and maintaining prerequisite programs (PRP) to control food safety hazards in catering services for direct consumer consumption or take away. The term “food services” is used synonymously with catering services. This document is applicable to restaurants, hotels, food trucks, institutions, workplaces (school or factory cafeteria), on-board passenger service, where open exposed food activities (e.g., cooking, mixing, blending, preparation or reheating) occur on-site for direct consumer consumption or take-away. This includes minor processing activities at retail operations (e.g. slicing, portioning, reheating). This document is applicable, regardless of size or complexity of the organization. This document is not applicable to off-site catering kitchens or industrial kitchens, that produce food that is not offered for immediate consumption. For example, this document is not applicable to off-site kitchens which produce foodstuffs that will be supplied to restaurant(s), hotel(s) or onboard catering services. ISO 22002-1 applies in this case. This document is neither designed nor intended for use in other parts of the food supply chain. Where any exclusion to a requirement of this document applies, it needs to be suitably justified and shall not adversely impact food safety.