TS 6914

TS 6914 is a standard that sets general rules for workplaces where food products are manufactured, prepared, stored, and sold, with attention to structure, operation, personnel, and technical equipment. In food premises, the central concern is the set of conditions that influence product safety and suitability, so the standard’s focus is not only the building itself but also how the facility is run day to day.

What is covered in food premises

The standard provides a general framework for how physical characteristics and technical equipment should be considered in places where food is produced or sold. Key technical concerns in food facilities include maintaining hygiene, reducing the risk of cross-contamination, supporting cleaning and maintenance, arranging equipment appropriately, and enabling staff to carry out their duties in an orderly and safe way. In the food sector, these elements matter not only for product quality but also for regulatory alignment and operational continuity.

Types of premises addressed by the standard

• Premises manufacturing food products
• Premises preparing food products
• Premises storing food products
• Premises selling food products
• General provisions for structural, operational, and technical setup

The standard is linked to the broader framework of food hygiene and the registration/approval of food establishments, so it should be understood in connection with the layout of food-contact areas, staff practices, and the suitability of technical equipment. In practice, rules of this kind describe the basic infrastructure that helps protect food throughout the chain from production to sale.