tst 9049
Work places–General requirements for yufka producing places – General rules
This standard includes rules for structural characteristics, operating, personal and technical equipment for yufka producing places
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- Language: English
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About This Item
TS 9049 is a draft standard that addresses the general rules for workplaces used in yufka production. Its focus is the set of structural, operational, personnel, technical equipment, and safety considerations that help production take place in an orderly, hygienic, and safe environment.
What matters in a yufka production workplace?
Yufka production typically involves thin dough handling and a fast-paced workflow. In general technical terms, that makes layout, cleanliness, equipment placement, staff movement, and protection of the product from environmental contamination important parts of the production setting. For food production facilities, these elements support both product integrity and the working conditions around it.
The scope of this draft brings structural characteristics and operating rules together in one framework. The separate mention of personnel and technical equipment shows that food hygiene and occupational safety are related but distinct concerns. In practice, this means the subject is not only what equipment is installed, but also how the space is organised, how work is carried out, and how safely the equipment and workplace are used.
- General rules for layout and structure in yufka production places
- Requirements aimed at orderly and controlled operation
- Workplace and safety aspects for personnel
- Suitable and safe use of technical equipment
- A general hygiene and safety approach specific to yufka production areas
- Publication Date:
- Standard Status:
- Publisher: TSE
- Document Language: tr
- ICS Classification: 03.080.30 Tüketiciler İçin Hizmetler ; 67.020 Gıda Sanayi Prosesleri
- Pages:
- Source Standard: [1]5996 sayılı Veteriner Hizmetleri, Bitki Sağlığı, Gıda ve Yem Kanunu [2]6331 sayılı İş Sağlığı ve Güvenliği Kanunu [3]28157 sayılı Türk Gıda Kodeksi Yönetmeliği [4]28145 sayılı Gıda Hijyeni Yönetmeliği [5]29960 sayılı Türk Gıda Kodeksi Gıda Etiketleme Ve Tüketicileri Bilgilendirme Yönetmeliği [7]25730 sayılı İnsani Tüketim Amaçlı Sular Hakkında Yönetmelik [8]25709 sayılı Halk Sağlığı Alanında Haşerelere Karşı İlaçlama Usul ve Esasları Hakkında Yönetmelik [9]28163 sayılı Türk Gıda Kodeksi Ekmek ve Ekmek Çeşitleri Tebliği
- International Equivalents:
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