TS 11077

TS 11077 is a standard covering general rules for factories that produce milk products, focusing on their physical structure, operating arrangements, personnel characteristics, and technical equipment. Because milk and dairy products are highly sensitive to hygiene, temperature control, time management, equipment cleanliness, and cross-contamination, the way a plant is designed and run has a direct impact on product integrity.

How dairy plant layout and operation work together

The scope of this standard is the general framework for milk product manufacturing premises: the physical setup of the plant, the organization of production, the characteristics of personnel, and the basic technical equipment expected in such facilities. In practical dairy processing, a well-planned layout helps separate raw material reception, processing, packaging, storage, and dispatch, reducing exposure to environmental contamination and supporting orderly workflow.

Why hygiene, equipment and personnel matter

From a general technical perspective, hygiene in dairy production is broader than cleaning alone; it includes water quality, surface cleanability, equipment suitability, maintenance discipline, and worker hygiene practices. Personnel health, training, and work routines are especially important in plants handling pasteurized, fermented, concentrated, or fat-based dairy products, where process control must be consistent. In this sense, the standard addresses both the building and operating environment and the human and technical infrastructure needed to sustain production.

TS 11077 frames the minimum general conditions for a dairy plant that must operate within the wider food safety and dairy regulatory environment. Its value lies in defining the plant-level foundation for orderly, hygienic milk product manufacturing rather than the formulation of any single dairy product.