TS 13027

TS 13027 sets out general rules for hygiene and sanitation in food production and sale places. Its main focus is the relationship between the structure of the premises, how they are operated, their technical equipment, staff characteristics and safety arrangements throughout the path from food production to offering food to the final consumer, with consumer protection and food safety in mind.

How food safety links premises, operation and personnel

In technical terms, hygiene in food premises is not only about cleaning routines. It also depends on how food-contact surfaces are designed, how rooms and work zones are arranged to reduce contamination, how equipment is positioned and maintained, and how staff hygiene practices are controlled. From a general food hygiene perspective, key objectives include limiting cross-contamination, controlling environmental conditions, and maintaining a work flow that supports safe handling.

What kind of premises are addressed

The standard brings together common principles for food production, consumption and sale places, and the text uses the shorter term “workplace” for these premises. This makes the document relevant across different types and sizes of food businesses where similar hygiene and sanitation expectations apply. The referenced regulations and standards connect the subject with water quality, food hygiene, labelling, occupational health and safety, equipment hygiene and broader management practices.

• Structural features: layout, surfaces and contamination control
• Operation: cleaning, order, workflow and daily hygiene practices
• Technical equipment: equipment and supporting systems suitable for food handling and sale
• Personnel characteristics: hygiene awareness, work discipline and safety compliance
• Safety: attention to working conditions that affect food safety