TS 7036
Work places- Rules for Restaurants
This standard includes the general rules for structural characteristics, management and workers characteristics.
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- Language: English
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About This Item
TS 7036 is a standard for restaurants as workplaces, setting out general rules for their classification, structural characteristics, management, and worker-related characteristics. Because restaurant service combines food preparation, serving, hygiene, and customer flow, the standard’s technical focus is the way the premises and the operating arrangement are organised.
Core areas covered in restaurant workplaces
The standard provides a general framework for distinguishing restaurant types and organising them as workplaces. Structural characteristics, in practical terms, refer to how dining areas, kitchen layout, storage, and staff circulation are arranged to support function. The management aspect is tied to planning service delivery, maintaining hygiene, managing food-safety-related processes, and organising personnel.
Worker-related provisions generally concern the characteristics needed for personnel to perform their duties in a safe and orderly way and for the working environment to function properly. In this type of standard, the purpose is to support continuity of service, orderly operation, and a workplace arrangement aligned with the relevant regulatory environment.
- General framework for classification
- Structural and spatial arrangement principles
- Operating organisation and work flow
- General characteristics related to workers
- An approach aligned with food hygiene and related service regulations
- Publication Date: 21.05.2018
- Standard Status: U (Yürürlükteki Standard/Standard)
- Publisher: TSE
- Document Language: tr
- ICS Classification: 03.080.30 Tüketiciler İçin Hizmetler
- Pages: 16
- Source Standard: [1] 5996 sayılı Veteriner Hizmetleri, Bitki Sağlığı, Gıda ve Yem Kanunu, [2] 6331 sayılı İş Sağlığı ve Güvenliği Kanunu, [3] 25709 sayılı Halk Sağlığı Alanında Haşerelere karşı İlaçlama Usul ve Esasları Hakkında Yönetmelik, [4] 25730 sayılı İnsani Tüketim Amaçlı Sular Hakkında Yönetmelik, [5] 28145 sayılı Gıda Hijyeni Yönetmeliği, [6] 28157 sayılı Türk Gıda Kodeksi Yönetmeliği, [7] 29378 sayılı Bitkisel atık Yağların Kontrolü Yönetmeliği, [8] 29960 sayılı Türk Gıda Kodeksi Gıda Etiketleme ve Tüketicileri Bilgilendirme Yönetmeliği [9] Turizm Tesislerinin Belgelendirilmesine ve Niteliklerine İlişkin Yönetmelik
- International Equivalents: 7036--
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