TS 10836

TS 10836 is a Turkish standard setting out general rules for factories and facilities that manufacture meat products. Its focus is the facility-level framework behind meat product production: layout, order, hygiene-oriented conditions and general operating arrangements. Based on the supplied scope, it should be understood as a broad premises standard rather than a detailed process standard for a specific meat product.

Why general rules matter in meat product facilities

Meat and meat products are highly sensitive from a food hygiene perspective because raw materials can deteriorate quickly and contamination can spread through surfaces, equipment and workflow. In technical practice, this makes the arrangement of production rooms, the separation of raw and finished goods, ease of cleaning, and controlled movement of people and materials especially important. A standard of this type provides a common framework for these facility principles.

What the standard covers in practical terms

• General rules for places that manufacture meat products.
• Facility layout and equipment arrangement at a broad level.
• General hygiene and order principles for production premises.
• It should not be read as a product formulation or step-by-step production standard.

In the wider technical context, such a standard connects plant infrastructure with food safety expectations. For meat processing operations, product quality depends not only on ingredients and processing methods, but also on the cleanability of the premises, the separation of work flows and the suitability of the working environment. TS 10836 addresses this general framework and the common principles for how such facilities are organized and operated.

The document has been withdrawn, so it should be treated as a historical standard rather than a current normative reference. Even so, it remains relevant as a technical reference for understanding how baseline facility conditions for meat product manufacturing were framed.