TS 6914

TS 6914 is a workplace standard for facilities that manufacture, prepare, store, and sell food products. Its subject is the general framework for the physical arrangement of these premises, the way they are operated, the people working in them, and the technical equipment they rely on. In practical terms, it addresses the basic conditions that shape hygiene, workflow, and the suitability of the food-handling environment.

Structural and operational conditions in food premises

In food-related workplaces, structure is more than the building itself: floors, walls, ceilings, ventilation, lighting, water supply, and waste handling all contribute to hygienic operation. The standard’s scope is broad enough to connect these elements into a common baseline for food facilities of different types. As general technical context, well-planned premises help reduce cross-contamination, make cleaning easier, and support a more controlled product flow.

Why personnel and equipment matter together

The standard also includes personnel and technical equipment. In food operations, personnel hygiene, protective clothing, training, and workplace organization are as important as machines and rooms, because food safety depends on both the setting and the way it is used. Technical equipment supports storage, preparation, processing, and sales by helping maintain temperature control, cleanliness, and orderly handling. In this sense, the standard describes the basic operating environment that enables food premises to function in a hygienic and organized way.

• Covers facilities that manufacture, process, store, and sell food products.
• Addresses general rules for physical characteristics, operation, personnel, and technical equipment.
• Focuses on the relationship between food hygiene and facility organization.
• This listing refers to a withdrawn TS standard.