TS 13503

TS 13503 is a service standard that sets out general rules for fruit juice production places at workplace level. Its focus is the structural characteristics of the facility, the way it is operated, and the general conditions expected of employees, providing a basic framework for production to be carried out in an orderly and controllable environment.

Structural and operational framework for fruit juice production facilities

The standard addresses the physical layout of the production site together with its management practices. In food manufacturing, planning, hygiene control, process flow separation, equipment arrangement and staff organisation all affect product consistency and the ability to maintain controlled operations. For this reason, general rules for fruit juice production places are best understood as a workplace framework that covers both the premises and the way the plant is run.

From a general technical perspective, fruit juice production facilities typically involve a chain of activities from raw material intake to preparation, processing, filling and dispatch. In such environments, the separation of clean and soiled zones, an appropriate working arrangement and clearly defined staff responsibilities are important for food safety and product uniformity. TS 13503 provides a service-standard framework for these core organisational principles.

• General rules for the structural characteristics of the facility
• General rules for operational management
• General rules related to employee characteristics
• A workplace-level framework for fruit juice production places