TS 11667

TS 11667 is a service standard addressing the general rules for frozen fruits and vegetables factories, with emphasis on physical structure, internal units, management arrangement, operations, and personnel. Its subject is the way a quick-frozen produce plant should be organised, not the product recipe itself.

Plant layout and operating organisation

At the center of this standard is the facility framework that supports a frozen produce production flow. In food manufacturing, the physical arrangement of the building and its sections matters because raw material intake, sorting, processing, freezing, storage, and dispatch must be separated and managed in a controlled way. From a general technical perspective, hygienic layout, orderly material flow, and measures that reduce cross-contamination are core concepts in this kind of plant.

Management, personnel and the food-plant context

The scope also includes administrative structure, business operation, and worker-related rules, so it provides a general framework for how responsibilities are organised and how staff conditions are handled in the factory. In food businesses, personnel hygiene, role clarity, training, and operational discipline are central to product integrity and process continuity. In frozen fruits and vegetables production, these issues are closely linked to maintaining the cold chain and keeping processing under control.

TS 11667 aligns conceptually with the Turkish Food Codex framework for quick-frozen foods and for their storage, preservation, and transport. As a result, the standard is useful as a facility-level guide for understanding how a plant producing these foods should be structured and operated in general terms.