TS 11671

TS 11671 is a service standard addressing the general rules for wholesale doner production places, with attention to structural arrangement, operating practices, personnel characteristics, and technical equipment. Its technical focus is the production environment itself: how a doner manufacturing site should be organized so that output intended for consumption points is handled in a controlled and orderly manner.

The production setting behind doner manufacture

Doner production brings together several linked stages, including preparation of meat, shaping, storage, and readiness for cooking. Because of that, layout, equipment placement, workflow, and staff responsibilities are all part of the same technical picture. This standard covers general rules for the structural features of the workplace, management, personnel characteristics, and technical equipment, so it addresses the production setting as well as the product handling process.

General food-service context

In food production facilities, a well-designed workspace helps separate raw materials, preparation, processing, holding, and dispatch. For meat-based products such as doner, temperature control, prevention of cross-contamination, suitable equipment, and personal hygiene are central operational concerns. The scope here is limited to wholesale production places intended for use at consumption points, which makes the standard relevant to the organization of the production site rather than to a retail serving counter alone.

• Focused on wholesale doner production places.
• Includes general rules for structure, operations, and technical equipment.
• Covers personnel characteristics and working organization.
• Applies to the production environment for doner intended for consumption points.