Available now in 50 countries, following each country’s own food hygiene rules.

Chef Hygiene
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Türkiye: for restaurants and takeaways

Ready for the food inspection. Every day.

In Turkey the app follows Law 5996, the Food Hygiene Regulation and the Turkish Food Codex. The Ministry of Agriculture and Forestry inspects, every kitchen needs a HACCP-based system, and allergen information must be given in writing.

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The Chef Hygiene app on a computer: the home screen of a kitchen with its daily checksThe Chef Hygiene app on a phone: the home screen of a kitchen with its daily checks

Türkiye: food hygiene rules

Inspection body
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Public rating
No
Languages in the app
Türkçe, English

Your inspection

The Ministry of Agriculture and Forestry inspects food businesses, through its provincial and district directorates (Law 5996).

After a visit the inspector writes a report and tells you what to put right and by when. Breaches of Law 5996 are fined, and the amounts are updated every year. If health is at risk, the activity can be suspended.

Hygiene rating

Turkey has no public hygiene rating, sticker or score, and nothing has to be displayed. Chef Hygiene shows no rating card for Turkey.

“Law” is a binding rule. “Official guidance” is not law, but inspectors expect it. “Chef Hygiene default” is a value the app checks against where no rule gives a number.

Temperatures

  • LawThe law asks you to keep the cold chain and to control and record temperatures (Food Hygiene Regulation). It gives no numbers for a restaurant.
  • Chef Hygiene defaultChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Official guidanceCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Official guidanceHot holding: 63°C or hotter. Good practice, not law.
  • Official guidanceCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Official guidanceReheating: core 75°C. Good practice, not law.

Staff, training and health

  • Chef Hygiene defaultFood handlers should be trained in food hygiene for their work. Chef Hygiene keeps each person's certificate and a training log.
  • Chef Hygiene defaultStaff who are ill with something that can pass through food stay away from food work. Chef Hygiene asks staff to tell the manager.

Allergens

  • LawThe 14 allergens of the Turkish Food Codex labelling regulation (Annex 1, the same list as the EU) must be shown for food served in restaurants.
  • LawThe information must be in writing: on a poster, a board or the menu. Telling customers only when they ask is not enough.

Fire safety checks

  • LawFire safety follows the Regulation on the Protection of Buildings from Fire (Binaların Yangından Korunması Hakkında Yönetmelik). The fire brigade is 110, or 112.
  • LawNatural gas installations may only be built or changed by a firm certified by the local gas distribution company (EPDK certificate rules). Gas emergencies: 187.
  • Chef Hygiene defaultExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Turkish interval was confirmed.

Records

  • LawThe kitchen must run a HACCP-based food safety system (Law 5996 and the Food Hygiene Regulation).
  • LawBefore opening: register the business with the Ministry of Agriculture and Forestry and get the business registration certificate (İşletme Kayıt Belgesi).
  • Chef Hygiene defaultChef Hygiene asks for fridge checks twice a day and keeps every record in one place for the inspector.

Official sources

Checked

This page is general information, not legal advice. Check with your local authority.

Türkiye: the Chef Hygiene app

The app loads these rules for your kitchen, checks your records against them and keeps proof for the inspector.

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Other countries

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