Tilgjengelig nå i 50 land, i henhold til hvert lands egne regler for mathygiene.

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Tyrkia: for restauranter og takeaway

Klar for matinspeksjon. Hver dag.

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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Tyrkia: regler for mathygiene

Reglene på denne siden er foreløpig på engelsk. De vil bli oversatt til ditt språk.

Inspeksjonsorgan
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Offentlig vurdering
Ingen
Språk i appen
Türkçe, English

Din inspeksjon

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.

Hygienevurdering

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

«Lov» er en bindende regel. «Offisiell veiledning» er ikke lov, men inspektører forventer det. «Chef Hygiene standard» er en verdi appen sjekker mot der ingen regel oppgir et tall.

Temperaturer

  • LovThe 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 standardChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Offisiell veiledningCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Offisiell veiledningHot holding: 63°C or hotter. Good practice, not law.
  • Offisiell veiledningCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Offisiell veiledningReheating: core 75°C. Good practice, not law.

Ansatte, opplæring og helse

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

Allergener

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

Brannsikkerhetskontroller

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

Records

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

Offisielle kilder

Checked

Denne siden er generell informasjon, ikke juridisk rådgivning. Ta kontakt med din lokale kommune.

Tyrkia: Chef Hygiene-appen

Appen laster inn disse reglene for kjøkkenet ditt, sjekker registreringene dine mot dem og oppbevarer bevis for inspektøren.

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