TS 11076

TS 11076 is a service standard dealing with the general rules for slaughtering facilities for poultry intended for meat production. Standards of this type focus on the orderly operation of the facility, from the layout of the premises and hygiene flow to the separation of process areas and the basic principles that make cleaning and supervision practical.

In general technical terms, poultry slaughterhouses are facilities where live animal reception, holding, slaughtering, plucking, evisceration, washing, and cooling are carried out in a controlled sequence. The purpose is to preserve product integrity while reducing contamination risk, preventing one step from interfering with another, and maintaining a disciplined flow through the food-processing chain.

How the operating layout is organised

The technical logic behind this subject is the separation of clean and dirty zones, controlled movement of personnel and equipment, and process planning that avoids cross-contamination. In poultry processing, matters such as room arrangement, surface materials, drainage, ventilation, and ease of cleaning are central in practice; however, this product record only shows that the standard covers general rules, not the full set of detailed technical requirements.

Scope and document status

This TS 11076 entry belongs to a withdrawn standard and historically provided a framework for slaughtering facilities for poultry. It is associated with regulations on the minimum technical and hygienic conditions for such premises, so it remains a useful reference for understanding the sector’s organisational baseline.