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1、TECHNICALISO/TSSPECIFICATION22002-2Firstedition2013-01-15Prerequisiteprogrammesonfoodsafety—Part2:CateringProgrammesprérequispourlasécuritédesdenréesalimentaires—Partie2:RestaurationReferencenumberISO/TS22002-2:2013(E)--`,,```,,,,````-`-`,,`,,`,`,,`---CopyrightInternationalOrganization
2、forStandardization©ISO2013ProvidedbyIHSunderlicensewithISONoreproductionornetworkingpermittedwithoutlicensefromIHSNotforResaleISO/TS22002-2:2013(E)COPYRIGHTPROTECTEDDOCUMENT© ISO2013Allrightsreserved.Unlessotherwisespecified,nopartofthispublicationmaybereproducedorutilizedinanyformorby
3、anymeans,electronicormechanical,includingphotocopyingandmicrofilm,withoutpermissioninwritingfromeitherISOattheaddressbeloworISO’smemberbodyinthecountryoftherequester.ISOcopyrightofficeCasepostale56•CH-1211Geneva20Tel.+41227490111Fax+41227490947E-mailcopyright@iso.orgWebwww.iso.orgPubli
4、shedinSwitzerlandii--`,,```,,,,````-`-`,,`,,`,`,,`---©ISO2013–AllrightsreservedCopyrightInternationalOrganizationforStandardizationProvidedbyIHSunderlicensewithISONoreproductionornetworkingpermittedwithoutlicensefromIHSNotforResaleISO/TS22002-2:2013(E)ContentsPageForeword..............
5、..........................................................................................................................................................................................................................ivIntroduction......................................................
6、............................................................................................................................................................................v1Scope...........................................................................................................
7、......................................................................................................................12Normativereferences.................................................................................................................................................