Teraz dostupné v 50 krajinách, pričom každá krajina dodržiava vlastné pravidlá hygieny potravín.

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Turecko: pre reštaurácie a jedlá so sebou

Pripravený na kontrolu potravín. Každý deň.

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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Turecko: pravidlá hygieny potravín

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Inšpekčný orgán
Ministry of Agriculture and Forestry (Tarım ve Orman Bakanlığı)
Verejné hodnotenie
Nie
Jazyky v aplikácii
Türkçe, English

Vaša kontrola

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.

Hodnotenie hygieny

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

„Zákon“ je záväzné pravidlo. „Oficiálne usmernenie“ nie je zákon, ale inšpektori ho očakávajú. „Chef Hygiene predvolená hodnota“ je hodnota, ktorú aplikácia porovnáva, ak žiadne pravidlo neuvádza číslo.

Teploty

  • PrávoThe 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 predvolenéChilled food: Chef Hygiene checks 4°C or colder. Frozen food: −18°C or colder.
  • Oficiálne usmernenieCooking: core 75°C, or 70°C for 2 minutes. Good practice, not law.
  • Oficiálne usmernenieHot holding: 63°C or hotter. Good practice, not law.
  • Oficiálne usmernenieCooling: to 10°C or colder within about 2 hours, then into the fridge. Good practice, not law.
  • Oficiálne usmernenieReheating: core 75°C. Good practice, not law.

Zamestnanci, školenia a zdravie

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

Alergény

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

Kontroly požiarnej bezpečnosti

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

Záznamy

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

Oficiálne zdroje

Checked

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Turecko: aplikácia Chef Hygiene

Aplikácia načíta tieto pravidlá pre vašu kuchyňu, porovná s nimi vaše záznamy a uchová dôkaz pre inšpektora.

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