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Chef Hygiene
Matseðill

Tyrkland: fyrir veitingastaði og meðlæti

Tilbúinn fyrir matvælaskoðun. Á hverjum degi.

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 dagar ókeypis · eitt verð á síðu · enginn samningur

Chef Hygiene appið í tölvu: heimaskjár eldhússins með daglegum eftirliti.Chef Hygiene appið í símanum: heimaskjár eldhússins með daglegum eftirliti.

Tyrkland: reglur um hollustuhætti matvæla

Reglurnar á þessari síðu eru á ensku í bili. Þær verða þýddar á þitt tungumál.

Skoðunaraðili
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Opinber einkunn
Nei
Tungumál í appinu
Türkçe, English

Skoðun þín

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.

Hreinlætismat

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

„Lög“ eru bindandi regla. „Opinberar leiðbeiningar“ eru ekki lög, en eftirlitsmenn búast við þeim. „Chef Hygiene sjálfgefið gildi“ er gildi sem appið ber saman við þar sem engin regla gefur upp tölu.

Hitastig

  • LögfræðiThe 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 sjálfgefiðChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Opinberar leiðbeiningarCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Opinberar leiðbeiningarHot holding: 63°C or hotter. Good practice, not law.
  • Opinberar leiðbeiningarCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Opinberar leiðbeiningarReheating: core 75°C. Good practice, not law.

Starfsfólk, þjálfun og heilsa

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

Ofnæmisvaldar

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

Brunavarnaeftirlit

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

Skrár

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

Opinberar heimildir

Checked

Þessi síða er almennar upplýsingar, ekki lögfræðiráðgjöf. Hafðu samband við sveitarfélagið þitt.

Tyrkland: Chef Hygiene appið

Appið hleður þessum reglum inn fyrir eldhúsið þitt, ber saman skrár þínar við þær og geymir sönnunargögn fyrir skoðunarmanninn.

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