TS 10836

TS 10836 is a service standard that sets out general rules for meat products manufacturing places in terms of structural characteristics, operating arrangements, personnel features, and technical equipment. Its technical focus is on creating a production environment for meat and meat products that is orderly, hygienic, and amenable to inspection, with attention to the layout of the premises, workflow, and equipment arrangement.

Technical context for meat product manufacturing premises

The subject matter concerns facilities where processed meat products are made, including premises handling red meat and poultry-derived products. In general technical terms, such facilities separate receiving, storage, preparation, processing, packaging, and dispatch into distinct stages; a controlled layout that helps reduce cross-contamination is a core principle in food production. Staff organization, hygiene discipline, and clear task allocation also play a central role in the reliable operation of this kind of workplace.

Main areas covered by the standard

• Structural characteristics and the general arrangement of the production area
• Operating practices and work organization
• Personnel features and general operating responsibilities
• Technical equipment and the basic framework for production machinery

The referenced regulatory background shows that the standard sits within the wider framework of national food production and inspection rules. In practical terms, it serves as a general guide for how meat product manufacturing premises are to be considered technically and administratively; this listing identifies it as a withdrawn standard.