TS 11173

TS 11173 is a service standard for general rules applicable to spice processing premises. It focuses on the physical structure of the workplace, the management of operations, and the characteristics of the personnel working there. In general technical terms, spice processing includes activities such as cleaning, sorting, grinding, blending, packaging, and storing spices, so layout, hygiene, workflow, and staff competence must be considered together.

How the workplace is organised in technical practice

Spices are low-moisture, strongly aromatic raw materials, which makes them sensitive to environmental conditions. Dust generation, cross-contamination, odour transfer, and poor storage can all affect product quality. For that reason, a spice processing site is typically designed with separate zones for raw material intake, processing, packaging, and dispatch. Washable surfaces, adequate ventilation, sufficient lighting, and safe equipment placement are common technical principles for such facilities.

Management and personnel considerations

The scope of this standard is not limited to buildings or equipment alone; it also covers operating practices and the characteristics of the working personnel. From a general technical perspective, this points to orderly production flow, hygiene discipline, suitable work clothing, and clear task allocation. The standard also provides a framework built around related Turkish standards, allowing water, electrical installation, equipment, and product-handling considerations to be addressed within the same workplace context. This listing is withdrawn.

• Physical structure and workplace layout
• Operating practices and workflow
• Personnel characteristics and organisation
• General workplace conditions suited to spice processing