TS 11671

TS 11671 is a withdrawn service standard dealing with the general rules for places where doner kebab is manufactured. Its subject is the basic organisational and operational framework of facilities used for doner production, with emphasis on how such food-processing premises should be arranged at a general level.

General technical context for doner production premises

Doner kebab is produced by marinating meat, mounting it on a vertical spit, cooking it with heat, and slicing portions for service. In this type of operation, separation of raw, partly processed, and cooked product is important, as are cleanliness, ventilation, lighting, and an orderly workflow. A standard on production premises supports this kind of facility-level discipline by setting a general framework for layout and operation.

What this standard covers in general terms

According to the provided scope, TS 11671 covers general rules related to places where doner is produced. It is therefore oriented more toward the overall condition of the production site than toward a product recipe or formulation standard. In food-processing environments, such general rules commonly address the suitability of work areas, hygiene practices, equipment arrangement, and the orderly execution of production steps.

• The document concerns general rules for doner production premises.
• Its scope relates to the organisation of food-processing spaces.
• The standard has been withdrawn.
• Hygiene and workflow order are core technical concerns in doner production.