TS 13027
Hygiene and sanitation at food production places-General rules
This standard includes general rules for producing technical equipments hygiene and sanitation personnel of social facilities, operational area, fuel tanks and systems, lightening and heating systems, storage places producing equipments
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About This Item
TS 13027 is a service standard that addresses general rules for hygiene and sanitation in food production places. It links the cleanliness of the production environment, the management of the surrounding premises, auxiliary systems, and personnel-related hygiene practices into one common framework. The technical purpose is to keep the parts of a food production site that influence contamination risk under controlled conditions.
Areas covered as one hygiene system
The scope covers social facilities within the food plant, the surroundings of the enterprise, fuel tanks and systems, lighting and heating systems, storage areas, tools and equipment used in production, and disinfection and sterilization rules related to workers. These elements are grouped together for a reason: in food production, risk is shaped not only by the work surface, but also by air movement, lighting, heat, storage layout, and how personnel move and work. In general technical terms, hygiene and sanitation are disciplines for reducing contamination load, limiting microorganism transfer, and keeping the production flow cleanable and manageable.
The technical meaning of the key terms
In food production settings, hygiene refers to the overall set of practices for cleanliness, maintenance, waste control, and environmental order. Sanitation is the more targeted effort to reduce biological risk through cleaning and decontamination. Disinfection and sterilization are not the same: disinfection aims to bring microorganisms down to a safe level, while sterilization aims to eliminate all viable microorganisms. This standard provides a general framework that connects those concepts to practical areas of a food plant.
This edition was withdrawn in 2018, but it remains useful as a guide to how hygiene infrastructure in food production sites is organized conceptually. The national regulations and related standards cited alongside it provide a wider background on building suitability, workplace organization, electrical safety, water, and other auxiliary systems.
- Publication Date: 28.04.2003
- Standard Status: H (İptal Edilmiş Standard/Withdrawn standard)
- Publisher: TSE
- Document Language: tr
- ICS Classification: 03.080.30 Tüketiciler İçin Hizmetler
- Pages: 12
- Source Standard: 560 sayılı Gıdaların Üretimi Tüketimi ve Denetlenmesi Dair Kanun Hükmünde Karaname, -Gıda Üretim ve Satış Yerleri Hakkında Yönetmelik, -Tükrk Gıda Kodeksi Yönetmeliği, -Umumi Hıfzıssıhha Kanunu, -3572 sayılı İş Yeri Açma ve Çalışma Ruhsatlarına Dair Kanun, -İşçi Sağlığı İş Güvenliği Tüzüğü, Gıda Maddeleri Tüzüğü
- International Equivalents:
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