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Chef Hygiene
Jelovnik

Turska: za restorane i hranu za van

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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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14 dana besplatno · jedna cijena po stranici · bez ugovora

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Turska: pravila higijene hrane

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Inspekcijsko tijelo
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Javna ocjena
Ne
Jezici u aplikaciji
Türkçe, English

Vaš pregled

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.

Ocjena higijene

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

„Zakon“ je obvezujuće pravilo. „Službene smjernice“ nisu zakon, ali inspektori ih očekuju. „Chef Hygiene zadano“ je vrijednost koju aplikacija provjerava tamo gdje nijedno pravilo ne daje broj.

Temperature

  • ZakonThe 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 zadanoChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Službene smjerniceCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Službene smjerniceHot holding: 63°C or hotter. Good practice, not law.
  • Službene smjerniceCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Službene smjerniceReheating: core 75°C. Good practice, not law.

Osoblje, obuka i zdravlje

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

Alergeni

  • ZakonThe 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.
  • ZakonThe information must be in writing: on a poster, a board or the menu. Telling customers only when they ask is not enough.

Provjere zaštite od požara

  • ZakonFire safety follows the Regulation on the Protection of Buildings from Fire (Binaların Yangından Korunması Hakkında Yönetmelik). The fire brigade is 110, or 112.
  • ZakonNatural 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 zadanoExtinguishers, fire alarm and electrics: Chef Hygiene suggests dates you can change. No exact Turkish interval was confirmed.

Zapisi

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

Službeni izvori

Checked

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Turska: Chef Hygiene aplikacija

Aplikacija učitava ova pravila za vašu kuhinju, provjerava vaše zapise u odnosu na njih i čuva dokaz za inspektora.

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