Disponibile ora in 50 paesi, nel rispetto delle normative igienico-sanitarie di ciascun paese.

Chef Hygiene
Menu

Turchia: per ristoranti e takeaway

Pronti per l’ispezione alimentare. Ogni giorno.

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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Turchia: norme di igiene alimentare

Le regole presenti in questa pagina sono al momento in inglese. Verranno tradotte nella tua lingua.

organismo di ispezione
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Valutazione pubblica
NO
Lingue nell’app
Türkçe, English

La tua ispezione

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.

Valutazione igienica

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

“Legge” è una norma vincolante. “Linee guida ufficiali” non sono legge, ma gli ispettori se le aspettano. “Chef Hygiene predefinito” è un valore che l’app controlla quando nessuna norma fornisce un numero.

Temperature

  • LeggeThe 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 predefinitoChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Linee guida ufficialiCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Linee guida ufficialiHot holding: 63°C or hotter. Good practice, not law.
  • Linee guida ufficialiCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Linee guida ufficialiReheating: core 75°C. Good practice, not law.

Personale, formazione e salute

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

Allergeni

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

Controlli di sicurezza antincendio

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

Registri

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

Fonti ufficiali

Checked

Questa pagina fornisce informazioni di carattere generale e non costituisce consulenza legale. Si prega di contattare le autorità locali competenti.

Turchia: l'app Chef Hygiene.

L’app carica queste regole per la tua cucina, verifica la conformità dei tuoi registri e conserva la documentazione per l’ispettore.

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