TS 7037

TS 7037 is a standard for butcher shops, wholesale butcher shops, wholesale meat outlets and meat departments in markets, addressing the general and specific rules for building layout, operating practices, staff characteristics and technical equipment. Meat handling, display and sale are activities where hygiene, suitable equipment, staff organisation and workflow have to work together, so this standard defines the basic business framework for these retail environments.

How the workplace framework is organised

The standard treats these outlets not simply as sales points, but as workplaces that need to be managed from the perspective of food safety and operational order. In general technical terms, this means attention to cleanable surfaces, proper separation between product areas and surroundings, protection of the cold chain and work practices that reduce the risk of cross-contamination. Although butcher shops and supermarket meat counters differ in scale and service model, the same core hygiene logic applies to how meat is stored and presented.

The role of personnel and equipment

The scope also includes staff characteristics and technical equipment. In a food-handling environment, trained and appropriately organised personnel are essential for controlled cutting, portioning, weighing, storage and display operations. Likewise, suitable equipment matters not only for efficiency, but also for preserving product integrity and maintaining a consistent workflow inside the business. TS 7037 brings this framework together as general and specific rules for butcher and meat sales areas.