TS 11173

TS 11173 is a standard that sets general rules for spice manufacturing places, covering structural characteristics, operating practices, personnel features and technical equipment. Because spice production can include receiving raw materials, cleaning, grinding, blending, sieving, packaging and storage, the design and control of the workplace play a central role in maintaining hygienic processing conditions and orderly production flow.

The technical framework for spice processing premises

The focus of this standard is the workplace where spices are processed, rather than the spices themselves. In food-processing environments, elements such as floors, walls, ceilings, ventilation, lighting, water use, waste handling and equipment layout are considered together to reduce cross-contamination risks and to make cleaning, maintenance and production control easier. Spices are often low-moisture products, but dust generation, foreign matter contamination and accidental mixing between batches still require careful control.

General expectations for operation and personnel

Because the standard covers general rules for spice processing places, it also addresses the operational and personnel framework around the facility. In this context, appropriate work discipline, hygienic practices, responsible management and fitness of technical equipment to its intended use are important. In food plants, personnel training in hygiene, traceability, equipment use and production order is a widely recognised general requirement that supports product quality and process continuity.

• Structural characteristics of spice processing areas
• Operating and management arrangements
• Personnel qualifications and work organisation
• Technical equipment and facility layout