TS 11667

TS 11667 is a service standard that sets out general rules for the establishment and operation of frozen fruit and vegetable factories. Its focus is the factory-level framework behind frozen produce manufacture, from receiving raw materials and organising production areas to hygiene practices, storage, and dispatch. The title and scope show that it is concerned with how the facility is structured and run, rather than with the specification of a single product.

How frozen-produce processing works in general

In frozen fruit and vegetable production, the technical goal is to lower temperature in a controlled way so that microbial activity and chemical change are slowed while product quality is preserved as far as possible. In general technical terms, steps such as pre-cooling, sorting, washing, grading, packaging, and maintaining the cold chain are central to this field. Facility layout and equipment arrangement matter because they help reduce cross-contamination risk, support traceability, and protect product integrity.

What this standard covers in practice

• General principles for factory establishment and layout.
• Basic operating rules for hygiene, workflow, and suitable processing conditions.
• A structured framework for how a frozen fruit and vegetable plant is organised and operated.
• A facility-oriented reference rather than a product specification for one particular fruit or vegetable.

This document is best understood as a factory standard rather than a product standard: it addresses the technical environment in which frozen produce is prepared, handled, and stored. As such, it is useful for understanding the operational discipline expected in a frozen-food plant and the relationship between premises, equipment, and process flow.