This standard establishes the internal requirements, including their management and processes, the requirements of the services they provide and the characteristics of the facilities and equipment used and to be applied by organizations dedicated to the restoration activity in any of its modalities. This standard also establishes the requirements for a Hazard Analysis and Critical Control Points (HACCP) system for any type of establishment dedicated to the restoration activity, and is applicable to all areas of the establishments that may have an impact on the food safety. This standard supersedes and supersedes the previously existing UNE standards of the 167000 series (167001, 167002, 167003, 167005, 167007, 167008, 167009, 167010, 167011 and 167012) with the aim of bringing together in a single standard all those requirements that are Of application for the adequate management of the quality, service and of the alimentary security of a restoration establishment. This standard aims to provide the entrepreneur with the integrated management of their internal quality system and HACCP system. Restoration establishments to which this standard is addressed may be included in any of the following types: A) commercial restoration; Among them: restaurants, cafes and bars; B) catering in collective canteens served by restaurants in concession and restaurants operated by the communities themselves; C) civil restoration related to transport; D) home catering services; E) banqueting companies; D) central kitchens; E) any other restoration establishment that maintains its own name. The type of organization that implements this standard, the services it provides (e.g. table service, free buffet, events, etc.) as well as the products it produces (cold, hot) will determine the scope of the quality system and HACCP. When the services provided are the responsibility of the client, the requirements of this standard will not apply to the establishment. These exceptions must be documented. This standard does not apply to the technical specifications on utensils and equipment used in these services.