TS 11138

TS 11138 is a service standard dealing with the general rules for tripe dealers. It brings together the expected arrangement of the workplace, the characteristics of the premises and functional areas, and the basic requirements for operation and personnel. In practical terms, it addresses how premises used for handling and selling tripe should be organised from a technical and hygienic point of view.

Workplace layout and operating area

The standard focuses on the physical layout of tripe-dealing businesses and the organisation of work within them. In this type of trade, receiving, preparing, storing and serving the product may require related spaces within the same premises. From a general technical perspective, the purpose of such a standard is to support a workplace that is suitable for its intended function and easy to manage and inspect.

What it means for management and staff

The standard covers not only the premises but also management practice and personnel. This matters for continuity, order and a basic hygienic working culture. In food-related workplaces, task allocation, working practices and the organisation of staff directly influence the reliability of service and product handling. More broadly, tripe-dealing establishments are assessed through a combination of cleanliness, orderly layout, equipment placement and staff behaviour, and TS 11138 provides a common framework for these aspects.

• Workplace layout
• Characteristics of the rooms and functional areas
• Operating and management arrangement
• Qualifications of personnel