TS 8901
Work places – General rules for hamburger sales places
This standard includes general rules for structural characteristics,business administration, technical equipment and management of hamburger sales places
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About This Item
TS 8901 is a TSE standard for hamburger sales places, covering general rules for structural characteristics, operation, technical equipment, and personnel. It is aimed at bringing together the practical requirements of a fast-service food outlet so that layout, workflow, equipment use, and staff organisation are considered as one system.
The technical and operational frame for hamburger outlets
In general technical terms, a hamburger sales place is more than a point of sale: it is a food-service workflow that runs from receiving ingredients to preparation, cooking, and serving. Structural characteristics therefore relate to matters such as separation of work areas, cleanable surfaces, equipment placement, and the management of customer flow. Business administration rules provide a broad framework for everyday operation, including stock handling, cleaning routines, traceability, waste removal, and allocation of staff duties.
Why food hygiene and staff practice matter
In the wider food-service context, food safety in hamburger outlets is closely tied to temperature control, prevention of cross-contamination, hand hygiene, and cleaning of tools and equipment. Staff-related rules generally support hygienic behaviour, personal cleanliness, orderly working practices, and correct task performance. This standard defines general rules for these establishments, so it should be understood together with the food legislation and reference standards listed for production and sales premises.
- Structural characteristics and spatial arrangement
- Business administration and daily operating principles
- Proper use of technical equipment
- Staff duties and hygiene organisation
- A general framework specific to hamburger sales places
- Publication Date: 29.03.2011
- Standard Status: U (Yürürlükteki Standard/Standard)
- Publisher: TSE
- Document Language: tr
- ICS Classification: 03.080.30 Tüketiciler İçin Hizmetler
- Pages: 5
- Source Standard: — Gıdaların Üretimi, Tüketimi ve Denetlenmesine Dair Kanun Hükmünde Kararnamenin Değiştirilerek Kabulü Hakkında Kanun (05.06.2004 tarihli ve 25483 sayılı Resmi Gazete). — Gıda Üretim ve Satış Yerleri Hakkında Yönetmelik (10.07.1996 tarihli ve 22692 sayılı Resmi Gazete) — Türk Gıda Kodeksi Yönetmeliği ve ilgili yönetmelikte değişiklik yapılmasına dair tüm yönetmelikler (16.11.1997 tarihli ve 23172 sayılı Resmi Gazete). — Gıda ve Gıda İle Temas Eden Madde ve Malzemeleri Üreten İş Yerlerinin Çalışma İzni ve Gıda Sicili ve Üretim İzni İşlemleri İle Sorumlu Yönetici İstihdamı Hakkında Yönetmelik (27.08.2004 tarihli ve 25566 sayılı Resmi Gazete). — Tehlikeli Atıkların Kontrolü Yönetmeliği (14.03.2005 tarihli ve 25730 sayılı Resmi Gazete). — İnsani Tüketim Amaçlı Sular Hakkında Yönetmelik (17.02.2005 tarihli ve 25755 sayılı Resmi Gazete). — Gıda Güvenliği ve Kalitesinin Denetimi ve Kontrolüne Dair Yönetmelik (26.09.2008 tarihli ve 27009 sayılı Resmi Gazete). — Gıda Maddelerinin Genel Etiketleme ve Beslenme Yönünden Etiketleme Kuralları Tebliği (25.08.2002 tarihli ve 24857 sayılı Resmi Gazete). — Gıda Maddelerinin Genel Etiketleme ve Beslenme Yönünden Etiketleme Kuralları Tebliğinde Değişiklik Yapılması Hakkında Tebliğleri (29.01.2004 tarihli 25361 sayılı, 22.01.2006 tarihli 26057 sayılı, 07.07.2006 tarihli 26221 sayılı, ve 23.08.2007 tarihli 26622 sayılı Resmi Gazete). — Türk Gıda Kodeksi Mikrobiyolojik Kriterler Tebliği (06.02.2009 tarihli ve 27133 sayılı Resmi Gazete) — Renklendiriciler ve Tatlandırıcılar Dışındaki Gıda Katkı Maddeleri Tebliği.(22.12.2003 tarihli ve 25324 sayılı Resmi Gazete) — Kızartma Amacıyla Kullanılan Katı ve Sıvı Yağların Kontrol Kriterleri Tebliği (28.08.2007 tarihli ve 26627 sayılı Resmi Gazete) — 27.01.2005 tarihli ve 1059 sayılı Sağlık Bakanlığının portör muayenelerine esas laboratuar tetkikleri 2005/9 genelgesi. — TS EN ISO 22000 ‘’Gıda Güvenliği Yönetim Sistemleri - Gıda Zincirindeki Tüm Kuruluşlar İçin Şartlar.’’Türk Standardı. — Yerinde yapılan araştırma ve incelemeler.
- International Equivalents: ---
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