TS 11671

TS 11671 is a service standard that sets out general rules for döner production places, covering structural arrangement, operating practices, staff characteristics, and environmental health and hygiene. In practice, this subject is not limited to the food itself; it also addresses the conditions under which döner is prepared, handled, and produced in the workplace.

Core technical context for döner production places

Döner production places are food-service premises where meat is prepared, seasoned, skewered, and kept under suitable conditions before sale or service. In general technical terms, structural suitability relates to whether the premises are fit for purpose, easy to clean and maintain, and organised so that different stages of production do not interfere with one another. Operating practices concern the controlled flow from receiving raw materials to preparation, storage, and service.

Hygiene, personnel and environmental health

The standard explicitly states that it covers general rules for environmental health and hygiene in döner production places. In food production, this points to well-established principles such as personal hygiene, clean work surfaces, proper waste handling, and protection against pests and other outside contamination. Personnel characteristics matter because employees who handle food influence both product integrity and the discipline of the production process. Read together, these concepts show that the standard is about the overall suitability of the workplace, not just the recipe or cooking method.